Koong Chai Pneang

I remembered when I was a little girl, my grandparents used to buy me "piglet in the baskets" or chu zai peng in Cantonese during the Mid-Autumn Festival. As a child, what attracts me the most is NOT the biscuit in it but the colorful plastic baskets.

Here's how the traditional Chu Chai Peng or Koong Chai Pneang we used to eat during our younger days looks like.

Pic Source: Food of the Mooncake Festival

I was a little excited on my recent trip to the baking shop. Besides the traditional piggy mould, I spotted some cartoon character moulds on sale. Since I'm still a child at heart..ahem..*cough cough*.. I changed my mind on buying those boring piggy moulds and go for the cartoon ones instead ;)

Koong Chai Pneang
(Recipe taken from Amy Beh's recipe book)

(A)

300 gm golden syrup

120 gm peanut oil

1 tsp alkaline water

2 tbsp plain flour

(B)

1/4 tsp bicarbonate of soda

400 gm Hong Kong flour

Method:

Put (A) in a bowl and mix well. Leave it for at least 12 hours

Sieve (B) in a bowl. Make a hole in the center and pour in (A). Using a plastic scrapper mix the syrup mixture and the flour until soft dough is form. The dough should be soft but when touch it does not feel sticky. Cover and leave for at least 12 hours.

Divide dough into small portions. Press each one into a figurine mould dust with flour. Place it on a grease baking tray. Brush with egg glaze and bake in a preheat oven for 10 minutes at 180 C

For the egg glaze:1 egg , 1 egg yolk and a pinch of salt. Beat lightly until well combined.

Winnie The Pooh & Hello Kitty Koong Chai Pneang

NOTE: The Koong Chai Pneang should be not be eaten immediately. Keep them for at least 3-4 days or until they have soften.