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Wednesday, September 16, 2009

Mooncake Filliing

This is the updated recipes for the mooncake filliings

Lotus Paste


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


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


•2/3 cup dried red beans

•Water for boiling

•1/2 cup sugar

•1/4 cup oil for fryin


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

Mooncakes Part2- The making of the cake

This is the follow-up of the previous recipe for the mooncake crust, now the fun part... ...

Here updated is the recipe for making the fillings

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.

Snow Skin Mooncake:

Enclose each piece of snowskin with the appropriate filling.

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

Monday, September 14, 2009

Mooncakes Part1-The Crust

Mooncakes a traditional pastry enjoyed by the chinese on mid-autuum festival, with chinese tea to go along with.

Basically, mooncakes can be classified into traditional and snow skin

This first part of the recipe teaches the procedurees for making the crust of both types.

I will go into the making of the mooncake in greater details at the later part of the recipes.

Traditional Dough:

4 cups all-purpose flour

1/2-cup non-fat dried milk powder

3 teaspoons baking powder

1/2 teaspoon salt

Snow Skin Pastry:

150 g Cooked glutinous rice flour

110 g Cooked flour

400 g Syrup

40 g Shortening

A little colouring essence (optional)

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.


Sugar 250 g

Water 300 g

Lemon 1 slice

Boil ingredients
together for syrup and leave
to cool


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.


Sift cooked glutinous rice flour
and cooked flour

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

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