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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

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