One day, I was playing around with scones recipe (yea....with the intention of making Keto Scones) and that's the time I whipped out the brand new mooncake mould stamps....voilà....here comes my version of Kung Chai Peng.
Truly an experience of East meets West for Keto Kung Chai Peng. The texture is buttery and crumbly (like scones) but shaped into mooncakes! Next mission is to hunt for some "kung-chai" mould (piggy & fish shape) to recreate the Kung Chai Peng and to satisfy
Hey...I wouldn't trade anything for these mooncakes...my family loves them (including those who are not on Keto!).
Keto Kung Chai Peng (Mooncake Biscuit)
(Serving: 8 pieces)
Ingredients:
100 gm Almond Flour
25 gm Coconut Flour
40gm Monk Fruit Sweetener (or any sweetener of your choice)
1/2 tsp Baking Powder
1 Large Egg
1/4 cup Heavy Cream
35 gm Melted Butter
1 tsp Vanilla Extract
40 gm 90% Dark Chocolate (chopped ; optional)

Glaze (Optional):
1 Egg Yolk (add a dash heavy cream)

Directions:

1. Prepare the mooncake mould by oiling the printed-mould and the plunger it generously. I used palm oil as it has less taste/smell. (Tips: I don't recommend using wooden mould, it was a nightmare to get them out!). Set aside.
2. In a large bowl, combine all dry ingredients (except chopped dark chocolate) and mix well. Set aside.
   
3. In a separate bowl, mix and combine all of the wet ingredients.
   
4. Fold in the dry ingredients into wet ingredients with a spatula, mix until a thick doughy consistency forms.
   
5. Optional: Add the chopped chocolate to the dough and mix well.
   
6. Refrigerate the dough for 30 minutes.
7. Preheat oven to 170°C. Line the baking tray with baking parchment. 
8. Divide dough into small portion (approximately 40-45gm each as I'm using 50gm mooncake mould).
   
9. Place the dough in the mooncake plunger then plunge the piston downward for 2-3 times. This will shape the dough evenly and the pattern will be imprinted on the surface. 
   
10. To remove the printed dough, plunge the piston and slowly lift it up for the dough to gently fall onto the lined baking tray. Repeat until all the dough is used.
    
11. Bake at 170°C for 10 minutes, this will firm up the dough before applying the egg wash. 
12. Remove mooncake from the oven and brush the surface of the mooncake with egg wash. (Tips: Remove excess egg wash trapped in the gap of the pattern with kitchen paper towel). 
    
13. Return mooncake to bake for another 15 to 20 minutes until golden brown.
14. Allow the mooncake to cool before storing in an airtight container.