When I was a kid, I'd look forward to the Mid-Autumn Lantern festival, not so much for mooncakes but the little piglets encased in red baskets which were given free with any purchase of mooncakes. I remember them to be just plain dough with no fillings but I enjoyed them. I was glad that Joceline shared her recipe in her blog and subsequently many fellow bloggers have tried her recipe. I only made half her recipe and my mould being quite big but shallow, I managed to get 10 Angel fish koong chai paeng.
Recipe for Angel Fish Koong Chai Paeng (adapted from 'here')
- 175 gm plain flour
- 115 ml golden syrup
- 50 ml peanut oil
- 2.1/2 ml alkaline water
- 75 gm lotus paste
- 1 egg + 1 tsp water, lightly beaten and strained
- Some red beans as eyes for the fish
- Sift the flour, set aside.
- Mix golden syrup, oil, alkaline water and lotus paste with a ball whisk till well combined.
- Add in sifted flour, mix to form a dough.
- Cover and let it rest for 2 to 3 hrs. till the dough doesn't stick to the hand. (I rested mine for 4 hours).
- Transfer dough to a lightly floured surface, knead lightly.
- Divide dough into 60 gm each. Roll dough into a ball.
- Lightly dust the mould with some flour, press the ball of dough into the mould and gently knock it out. Press a red bean as an eye for the fish.
- Bake in a preheated oven @160 deg.C for 10 to 12 mins.
- Remove from oven and let cool for about 15 mins.
- Apply egg wash on the body of the fish except the eye.
- Bake for another 15 to 20 mins.
- Ligthly apply egg wash on the eye of the fish.
- Yield : 10 koong chai paeng.