How To Make Mooncake Biscuit with Coconut Filling

1. Filling:
1. Pandan Juice - Cut pandan leaves into chunks.  In a food processor, blend pandan leaves with 175g water until fine. Squeeze out the juice through a sieve.  Set aside.
2. Combine palm sugar and 75g water in a small pot.  Boil till sugar dissolved.  Sieve the syrup to remove any impurities.
3. Combine gula melaka syrup and pandan juice in a sauce pan.  Add in grated coconut, oil and salt.  Stir well and cook over low medium heat.
4. Cook till the coconut is cooked and turn slightly dry.  Stir constantly to prevent burning.
5. Dish out and set aside to cool.  Then sprinkle the koh fun and mix well.
6. Rabbit Mooncake Biscuit (60g) -  Weight the coconut filling about 25g and roll into a ball.  Place in the airtight container and store in the fridge until you need to use.  Usually I prepare one night before.
7. Fish Mooncake Biscuit (50g) - Weight the coconut filing about 20g and roll into a ball.  
2. Mooncake Biscuit:
1. Line the baking trays with parchment papers and set aside.
2. Whisk sugar syrup, alkaline water and peanut oil together thoroughly.
3. Sift flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a spatula to mix and form to a soft dough.  The texture will be sticky and very soft.  But, after 2 1/2 hours of resting the dough will become firm and easier to handle.
4. Cover the mixing bowl with cling wrap then set it aside for 2.5 to 3 hours.
3. Shaping (Rabbit Mooncake Biscuit - 60g):
1. Weigh approximately 35g of dough and roll it into a ball. Flatten the dough, then place a ball of filling in the center. Gently wrap the dough around the filling, sealing it by pressing the edges together, and reshape into a ball. 
2. Place the filled balls onto a baking tray and lightly dust with flour. Firmly press the mold onto each ball, then release.
4. Shaping (Fish Mooncake Biscuit - 50g):
1. Measure dough to about 30g and roll it into a ball.  Flatten the dough. Place a ball of filling in the centre, wrap around the filling and carefully push the folds to seal, shape into a ball then into a long round shape. Dust with flour all around. 
2. Dust the mould with some flour and press firmly into fish mould. Knock the mould on surface gently to release. Place it on the lined baking tray. Press green bean as fish eyes. To get even baking, do not place the unbaked fishes too closely.
5. Baking:
1. Bake in the preheated oven 160C - 180C (top and bottom heat) for 10 minutes. Remove from oven and let cool, on the baking sheet, for 10 minutes.
2. Once the cookies have cooled for 10 minutes, brush lightly with the egg wash, taking care not to smooth out the edges of the design with the brush.
3. Bake for an additional 10 minutes or until golden brown.
4. Cool down biscuits and store them in an airtight container and and let them rest for at least 2 to 3 days before serving in order for the pastry to soften.

Note:  

1. The ratio of skin and filling: 60% : 40%
2. For this recipe I used all purpose flour about protein level between 9.3% to 10.3%. If cake flour or pau flour is used, you may need to cut down the golden syrup and oil. Please adjust accordingly.
3. Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

Coconut Filling

Preparing Skin Dough

Shaping Rabbit Shape Mooncake Biscuit