Gongzai Mooncake or Doll Mooncake (公仔月饼, 香化饼)



This is a type of traditional mooncake without fillings. It comes with various shapes with the most common one are the piglet or koi fish … For the one with piglet, it usually come with a red cage.. Hmmm, i was rather unsure why there is such a tradition of having a piglet shape biscuit keeping in a red cage… Sorry for my ignorance of this.


The name of this type of biscuit is called Gongzai mooncake (公仔饼 or 香化饼)literally translated as “Doll Biscuit”. It is a type of soft biscuits that were usually prepared in many shapes just like playing doll…


I have never fancy my food to be shaped into animals unless necessary and taking a bite of the animal shrugged me off. Therefore, for this illustration, I have decided to use square shape mould with common mooncake festival wordings imprints..


This biscuit is nothing more than the crust of the traditional baked mooncake.. The ingredients and preparation are exactly the same. If you never taste it before, imagine you are taking a bite of the traditional Cantonese baked mooncake’s crust…If you want, you can buy the piglet mould or koi fish mould to make it like what is sold in the market.





  • 120 grams of cake flour or top flour or Hong Kong flour
  • 70 grams of golden syrup
  • 30 grams of peanut oil
  • 4 grams of alkaline water

Egg washing

  • 1 egg yolk plus 1 tablespoon of milk plus few drops of cooking oil, beat and sift


  • Some mooncake or animal mould of your choice.




  • Mix all the skin/crust ingredients in a mixing bowl. Stir and knead until well mixed. Let it rest in the mixing bowl for 20-30 minutes. Theoretically, the longer the dough is rested, the more “stretchable” the dough will be. Stretchable will mean that it is less prone to breaking during moulding.


  • Pre-heat the oven to 170 degree Celsius.

  • After resting, take one portion of the dough and put in your desired mould. Since I have used the less common mooncake mould, my dough is about 20 grams per biscuit and for this size, I have prepared about 10 thin biscuits. As for animal mould, it will be much bigger and you will need to trial and error on the dough quantity.


  • Bake in the pre-heated oven of 170 degree Celsius for about 8-10 minutes. Take out the mooncake, let it cool for 5 minutes and apply egg wash thoroughly , send back to the oven and reduce the oven temperature to 160 degree  Celsius. Baked again until golden brown (about 10 minutes) . Note that this is for biscuit of my size, for bigger mooncake of animal size, the mooncake will need to bake for at least 10-12 minutes before egg washing.



There is nothing to shout about this biscuit and you can mould in as many shapes as you like. The bigger the mooncake the longer is the baking time and you have to exercise some judgement.


Hope you like the post today. Cheers and have a nice day.


This recipe was included in Page 30-31 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.



  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


22 thoughts on “Gongzai Mooncake or Doll Mooncake (公仔月饼, 香化饼)

  1. Hi Kenneth, oh yes I remembered those猪仔饼in colorful baskets … didn’t know this is also known as 公仔饼. May I ask is it Ok if I omit the alkaline water?

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  4. Hi Kenneth,

    Thank you for the recipe. Tried it this morning but the end result was dense and not as light/crumbly as what your pic shows. What could possibly be the cause?


  5. Pingback: Homemade Golden Syrup (黄金糖浆, 糖清) | GUAI SHU SHU

  6. May I know the convertion of :
    70 grams of golden syrup = ? Tbsp/tsp
    30 grams of peanut oil = ? Tbsp/tsp
    4 grams of alkaline water = ? Tbsp/tsp
    Thank you!

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