Sweet Desserts

Lotus Paste



Ingredients:

200g Lotus Seeds

180g Sugar (personally not a fan of paste that’s overly sweet, reduced it to 120g)

160ml Peanut oil (I Opt for healthier option, reduced to 100ml of Olive Oil)

1 Tbsp Honey

1 Tbsp Condense milk

1/8 Tsp salt

Steps:

Soak Lotus Seeds with water and allow it to rest for 20 mins.

Drain and discard water from Lotus seeds. Pour in hot boiling water and cover it for 30 mins.

Wash away lotus seeds skin and remove green centre then cook seeds with water till soft and tender.

Blend the lotus seeds till smooth.

Heat up a wok/pan, melt half the sugar until it turns golden brown in color.

Pour in blended lotus seeds, remaining sugar, oil and salt.

Cook over medium flame, stirring all the time until the lotus seed paste thickens.

Stir in honey and condense milk. Continue stirring till paste leaves the side of the wok/pan.



Cool before use.

Red Bean Paste



Ingredients:

•2/3 cup dried red beans

•Water for boiling

•1/2 cup sugar

•1/4 cup oil for fryin

Steps:

Wash the beans and throw out any that are damaged. Place the beans in a small to medium-sized saucepan, cover with water and soak overnight. (This helps shorten the cooking time).

The next day, bring the beans and water to a boil.

Simmer for 1 1/2 - 2 hours, until the beans have softened, adding more water as necessary. Drain.

Process the beans in a blender until smooth. Remove from the blender, and stir in the sugar.

Heat the oil in a wok or frying pan. Fry the beans on medium-low heat (about 4 on an electric stove) for a few minutes until they are dry, pressing them gently with the back of a spatula to form a paste. Cool and use as called for in the recipe. (Stored in a sealed container in the refrigerator, homemade sweet red bean paste will last for approximately one week).



Yields approximately 1 3/4 cups

Traditional Mooncake

Roll a piece of dough into a ball. Roll out on a lightly

floured board to make a 4-inch circle about

1/8-inch thick.

Place 1 tablespoon of appropriate filling.incenter of dough circle. Fold in sides of dough to completely enclose filling; press edges to seal.

Lightly flour inside of moon cake press with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of mold lightly on work surface to dislodge moon cake.

Place cake on ungreased baking sheet. Repeat to shape remaining cakes.

Brush tops with egg yolk.

Bake in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool.

Enclose each piece of snowskin with the appropriate filling.

Press firmly into moon cake moulds. Unmould and serve. (If desired, store in refrigerator)

Traditional Dough:

4 cups all-purpose flour

1/2-cup non-fat dried milk powder

3 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1 cup sugar

1/2 cup solid shortening,

melted and cooled

1 egg yolk , lightly beaten

A)Cooked flour:



Flour 250 g

Bake flour for 10 mins in the oven at 180 C.

Method:

Sift flour, milk powder,
baking powder, and salt
together into a bowl.


In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored.

Add sugar; beat for 10 minutes
or until mixture falls in a thick ribbon.

Add melted shortening; mix lightly. and fold in flour mixture.

Turn dough out on a lightly floured board; knead for 1
minute until smooth and satiny.

Divide dough in half; roll each half into a log.

Cut each log into 12 equal pieces.

Method:


Sift cooked glutinous rice flour
and cooked flour
together

Add in syrup and shortening ;
mix well.

Divide the dough into 4 portions

Add different colour and essence to each before dividing into small pieces