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30 Dec 1899

Mooncakes

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Categories: Cyberkuali Recipes
Author: Admin

Mooncakes


Mooncakes
By Amy Beh
Coconut Mooncake
(Yeh yoong mooncake)

Ingredients:
·
600g freshly grated coconut (white part only)
·
100g cooked glutinous rice flour (ko fun)
(A)
·
150g crystallised candied melon (tung kwa)- chopped
·
50g melon seeds (kwa chee)- toasted
·
75g olive kernels (lum yan)- toasted
·
100g sesame seeds - toasted
·
50g milk powder
(B)
·
4 tbsp corn oil
·
4 tbsp water
·
150g sugar
·
1/2 tsp salt

Method:
STEAM grated coconut for 30 mins until soft then leave to cool. Mix (B) together in a mixing bowl. Stir in coconut
and mix well. Add in (A) and stir well to mix. Lastly add in ko fun to combine the ingredients.
Divide mixture into equal portions of 110g each. Add a salted egg yolk in the centre of each portion. Wrap up with
pastry dough. Seal up the edges. Place into a lightly dusted mooncake mould. Press slightly with the flat of your
palm. Knock out the mooncake.
Bake mooncake in a preheated oven at 180 degrees C for 10 mins. Remove mooncake from the oven and leave
aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.

Mixed Nuts Mooncake
(Ng ngan mooncake)

Ingredients:
Filling
·
125g walnuts - toasted and chopped coarsely
·
100g almonds (h'ang yan)- cleaned and toasted
·
75g olive kernels (lum yan)- toasted
·
100g melon seeds (kwa chee)- toasted
·
75g candied mandarin (keat paeng)- chopped
·
100g crystallised candied melon (tung kwa) - chopped
·
100g toasted sesame seeds
·
5 daun limau purut - finely sliced
·
150g icing sugar
·
2 tbsp brandy
·
1/4 tbsp dark soy sauce
·
90ml cold boiled water
·
50g corn oil
·
75g cooked glutinous rice flour (ko fun)

Method:
COMBINE all the ingredients except ko fun in a mixing bowl. Add the ko fun last and mix well. Make into equal
portions of 110g balls to be used as filling.
Flour your hands lightly and wrap pastry dough over filling. Seal the edges. Lightly dust the mooncake mould with
flour. Place each portion into the mould. Press slightly then level with the flat of your palm. Give the mould five hard
knocks to dislodge the mooncake.
Place mooncake on a lightly greased tray and bake in a preheated oven at 180 degrees C for 10 minutes. Remove
mooncake from the oven, leave aside for 2 mins. Brush egg glaze over it and bake at 180 degrees C for another 8
mins or until golden brown.
Footnote:
Mixed nuts mooncake should have a thicker pastry skin weighing about 50g because the nuts can damage skin
that is too thin.

Recipe courtesy of Kam Lun Tai Cake House.
Jade Mooncake (Fei Chui Yuet Paeng)
(makes 15 mooncakes)

Ingredients (pandan lotus paste)
·
1kg lotus seed
·
1 tsp alkaline water
·
900g sugar
·
600g groundnut oil
·
2 stalks pandan leaves - extract juice
·
2 grated coconut - extract milk without adding water
Method
COVER lotus seeds with boiling water and add alkaline water. Cover container for 20 minutes. Rub the skin off the
lotus seeds, then drain and wash them in clean water.
Cover the seeds again with water and boil until soft. Blend seeds into a paste.
In a non-stick wok or saucepan, heat up half the amount of oil and half the amount of sugar. Cook until mixture turns
into colour of golden caramel.
Pour in lotus paste and continue stirring. Add the remaining oil and sugar. When the paste has thickened, add
pandan juice and coconut milk.
Continue cooking until the paste again thickens, and leaves the side of the wok or pan.
To test if the paste is ready, take a little in your hand and flatten it; if it doesn't feel sticky, it is ready. Dish out the
paste and leave to cool.

Ingredients (syrup)
·
600g sugar
·
400g water
·
3 slices lemon
Method
PUT sugar, water and lemon slices in a saucepan. Boil over a slow flame until golden brown. Discard the lemon
slices. Cool sufficiently before use.

Ingredients (mooncake skin)
·
600g flour
·
600g syrup
·
140g groundnut oil
·
1 tsp alkaline water
Method
MIX flour, syrup, oil and alkaline water and knead until elastic. Set aside for three hours. Divide the dough into 15
equal portions.
The final step
Take a portion of the dough and roll into a thin circular piece. Take a 150g ball of lotus paste and wrap with a
portion of mooncake skin.
Dust a mooncake mould with flour. Press the dough with filling into the mould. Tap lightly to demould.
Grease baking tray and bake mooncakes in oven at 220°C for about 20 to 30 minutes.
For a glossy sheen, bake the mooncakes for about 10 minutes, then brush them with egg wash and continue to
bake until golden brown.

By Amy Beh

Mooncake skin

Ingredients:
·
400g golden syrup
·
1/2 tsp bicarbonate of soda
·
1 1/2 tbsp alkaline water (kan sui)
·
100g corn oil
·
550g flour
·
A few drops of dark soy sauce

Method:
MIX sieved bicarbonate of soda, golden syrup, alkaline water and oil with a wooden spoon and allow to rest for 4-5
hours in a basin.
Add the dark soy sauce, then fold in sifted flour gradually and mix evenly to form a smooth and soft dough. Let the
dough rest for another 6-7 hours.
Divide dough into even balls, each weighing 40-50g.
Footnote:
* When the dough is "well rested" after 5 hours, it hardens a bit and is more elastic. It is also easy to work with.
* The golden syrup is the key factor in ensuring that mooncakes keep longer and the skin does not turn mouldy
quickly. The syrup is kept in a cool and dry place and left to mature. It can be made months ahead or kept up to a
year.
* Freshly baked mooncakes should be left uncovered so that the free circulation of air around it will slowly soften the
skin and help it to mature. This takes 2-3 days.
* Dark soy sauce is used for the pastry dough because it gives a darker shade to the mooncake skin after baking.
Preparation of salted egg yolk
Wash the salted egg yolk and roll over in sesame oil. Steam for 2 minutes. Leave to cool.

Egg glaze

·
2 egg yolks
·
1 tsb water
·
A pinch of salt
·
A drop of dark soy sauce (for colouring)

Mix well before use.
Red Date Mooncake
(Hoong choe mooncake)

Ingredients:
Filling
·
250g red dates - remove seeds and steam till soft
·
300g red beans (chek siew tau)
·
200g sugar
·
50g corn oil

Method:
BLEND the steamed and soft red dates with 400ml water into a puree and sieve out the impurities. Add the mixture
to the red beans and pressure cook till the red beans are soft. Blend again then use a muslin cloth to squeeze out
any excess water, leaving only the dry paste.
Heat up the sugar and half the oil, stirring constantly. Add the red beans and dates paste and stir well. Add in the
rest of the oil and stir until the paste does not stick to the wok. Dish up into a lightly oiled basin or bowl. Leave to
cool.
Divide paste into equal portions of 110g each. Add a salted egg yolk to each portion. Wrap up with pastry dough.
Seal up the edges and place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock
the mould against the table to dislodge the mooncake.
Bake mooncake in a preheated oven at 180 degrees C for 10 mins. Remove mooncake from the oven and leave
aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.

See Mooncake Skin


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Mooncakes Mooncakes 7 out of 10 based on 4 ratings. user reviews.


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