Home » Fish Doll Mooncakes With Chicken Floss 鸡松鱼儿公仔月饼

Fish Doll Mooncakes With Chicken Floss 鸡松鱼儿公仔月饼

by Angie Liew
Fish Doll Mooncake With Chicken Floss

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Fish Doll Mooncake With Chicken Floss Recipe 鸡松鱼儿公仔月饼

A Traditional Mid-Autumn Favourite: Fish Doll Mooncakes, Kung Chai Peng 公仔饼

These lovely fish doll mooncakes are a type of traditional baked mooncake biscuits, also known as Kung Chai Peng 公仔饼. These mooncake biscuits are made entirely from the dough forming the outer skin of a mooncake. They’re sweet, chewy and comes in various fun shapes. Above all, they’re fun to make. A perfect project to do with kids in the kitchen too.

Fish Doll Mooncakes With Chicken Floss Recipe 鸡松鱼儿公仔月饼

A Twist To The Traditional Doll Mooncakes Recipe

Traditionally, this mooncake biscuit is made without filling. However, I have chosen to add a chicken floss filling in it. For added crunch, toasted melon seeds, sesame seeds and walnuts are mixed together in the dough pastry.  The mooncake biscuits are then shaped into pretty fish dolls and baked to perfection. These mooncake biscuits certainly make a GREAT addition to the coming Mid-Autumn Festival celebration.

As always, ENJOY!

Fish Doll Mooncakes with Chicken Floss Recipe 鸡丝鱼儿公仔饼

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Fish Doll Mooncakes With Chicken Floss 鸡松鱼儿公仔月饼

Recipe by Huang Kitchen, Angie Liew
These lovely fish doll mooncakes are a type of traditional baked mooncake biscuits, also known as Kung Chai Peng 公仔饼. Comes in fun shapes and stuffed with a delicious chicken floss filling.
Prep Time1 hour
Cook Time20 minutes
Total Time3 hours 20 minutes

Tap or Hover to Adjust Servings

Servings: 42 pieces


Golden Syrup Mixture:

  • 375 grams golden syrup
  • 150 grams groundnut oil
  • ½ tbsp alkaline water, lye water
  • 1 tbsp all-purpose flour

Mooncake Dough Mixture:

  • 500 grams all-purpose flour, alternatively, cake flour
  • 25 grams melon seeds, toasted
  • 25 grams white sesame seeds, toasted
  • ¼ cup walnuts, toasted and chopped

Mooncake Filling:

  • 100 grams chicken floss

Egg Wash:

  • 1 egg yolk
  • 1 tbsp water

Mooncake Garnish:

  • 25 grams white sesame seeds, toasted


    Make Golden Syrup Mixture:

    • Golden Syrup Mixture.
      Pour golden syrup in a bowl. Add in groundnut oil, alkaline water and 1 tbsp flour. Stir to mix well.
    • Cover with cling wrap and set aside for a few hours, preferably overnight.

    Assemble Mooncakes:

    • Chop toasted walnuts.
      First, toast walnuts in a 175 degree C preheated oven for 10 minutes and set aside to cool. Then, chop into bite size pieces.
    • Toast melon seeds.
      Next, toast melon seeds for 5 minutes. Remove to cool.
    • Toast white sesame seeds.
      Then, toast white sesame seeds for 5 minutes. Remove to cool.
    • Put all dry ingredients together.
      Place all the dry ingredients in a mixing bowl and stir to mix well.
    • Mix in golden syrup mixture.
      Make a well in the centre and slowly add in the golden syrup mixture.
    • Mix with a spatula to form a soft dough.
      With a spatula, mix to form a soft dough. Do not knead the dough. Cover with cling wrap and set aside for 2 hours.
    • Divide dough into 25g each.
      Divide dough into small portions according to the size of the mould used. For my mould, I divide the mooncake dough into 25g each and roll into balls.
    • Wrap each dough with chicken floss.
      Wrap a teaspoon of chicken floss in each dough ball. Pinch dough to secure the seam.
    • Roll back into a ball.
      Then roll again into round shape. Repeat the same with the rest of the mooncake dough. And we're ready to shape the mooncakes.
    • Dust mooncake mould and add sesame seeds.
      Lightly dust a mooncake mould and sprinkle with sesame seeds.
    • Place the dough in the mould.
      Place rolled dough in the mould and press to ensure dough is filled to the brim of the mould.
    • Tap to remove mooncake.
      Tap gently on a thick kitchen towel to dislodge the dough from the mould.
    • Fish Doll Mooncake With Chicken Floss
      And we have a fish doll mooncake all done! Repeat with the remaining filled mooncake dough balls.
    • Place the mooncakes on baking sheet.
      Arrange on a baking sheet. And we're ready to bake!

    Bake Mooncakes:

    • Bake mooncakes for 10 minutes.
      First, preheat oven to 190 degree C and place wire rack in centre of oven. Bake the mooncakes for 10 minutes.
    • Prepare egg wash.
      While mooncakes are in the oven, prepare egg wash. Mix 1 egg yolk and 1 tbsp water, then strain through a fine sieve.
    • Cool for 15 minutes, then egg wash.
      After 10 minutes baking, remove from oven and leave to cool on wire rack for 15 minutes. Then brush the top with egg wash.
    • Continue to bake for another 8 minutes.
      Return to oven and continue to bake for another 8-10 minutes or until just golden brown.
    • Remove from oven and allow to cool.
      Remove from oven and cool on baking sheet for 5 minutes. Then transfer to wire rack and leave to cool completely before storing in air tight containers.
    • Wait for 2-3 days for the mooncake skin to soften before serving. As always, ENJOY!


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As all ovens are different, be sure to check the mooncakes towards the end of baking to make sure they are not over browned. Overbaked mooncake biscuits will become too hard to eat.
To prevent cracks, spray mooncake waters with a little water before baking.
These mooncake biscuits are not ready to eat once baked, as they will be hard. Storing for 1-2 days allows the golden syrup to develop and soften the biscuits.
Course: Baking, Snacks
Cuisine: Asian, Baking, Chinese, Malaysian
Keyword: snack

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