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Jing Su Gao ( Foochow moon Cake)



As mid autumn festival draw nearer, I made again the Foochow Jing Su Gao or Foochow moon cake here in Perth. This was my second attempt in making these nostalgic cookies. This time added half an egg to the ratio and I subtracted the cooking oil to 100gm to cater for the egg fluid.

The cookies were still very crispy and were not so oily as my first attempt last time. The five spices taste however was not so distinct as last time even though I had added an extra half teaspoon of it. I think the five spices powder was not fresh anymore.

I am still using the same ratio as my first attempt as in my previous post and website  except half an egg was added.




For more detail  Recipe please visit my website Shoonyin Recipes

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