Traditional Khong Chai Pan

Ingredients:
325gm Hong Kong Flour
180 gm Golden syrup
60 gm corn oil
3 gm Alkaline water
400gm paste ( any mooncake  paste)

Wooden fish or any mould or plastic

Method
1.Mix the liquid ingredients 1st then pour in flour and mix till form smooth dough . Then let it rest for 30min  at room temp
2. Divide into portions into 30gm each
3. Roll the dough with some flour on your hand and then dust some flours in the mould . Then put the dough in the center of the mould and press evenly on the mould.
4. Spray with water before put into oven and bake for 5min at 160 deg.
5.Take out and leave cool for 5min  and brush with beaten egg. Baked for another 8 min between 160 deg.

KEEP IN AIR TIGHT CONTAINER FOR 3 DAYS BEFORE CONSUME SO THAT THE SKIN WILL BE SOFT

Happy Baking!!
Kelly's Kitchen.