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Thursday 12 September 2013

Traditional Mooncakes

I am sure you have noticed the past few weeks or days many food bloggers have been marathon baking mooncakes as our mid Autumn Festival falls on 19th September this year.

I have never bake traditional mooncakes before nor have I made the snow skin types too.  I am not a fan of mooncakes as they are usually very sweet if buy from the shops.  So I seldom buy it unless someone gave this for me.  I can't remember when was the last time I had mooncakes.  Well, seeing so many bloggers made so beautiful mooncakes on the blog it has inspired and motivated me to do so this year.

I have been going through from one blog to another and another, reading the steps again and again trying to make this mooncakesUntil I really can't decide which one to follow.....and still so indecisive so I used Jessie of CookingMoments  on her Taro Mooncakes recipe as well as using Anncoo Journal recipe on her Traditional Mooncake as reference.

Recipe reference source from Jessie-CookingMomentsAnncoo Journal
(made 10pcs)
(Plunger mould 6cm diameter /80gm)

Skin Ingredients
200g Hong Kong Flour
130g Golden Syrup
50g Vegetable Oil
6g Alkaline Water, available in Chinese Grocery Shop

Yolk Ingredients
5 Salted Egg Yolks

Filling Ingredients
45g x 10 White Lotus paste, store-bought

Egg Wash Ingredients
1 Small Egg yolk + 1tbsp Water

Whisk until well-combined. Pass through a fine sieve, set aside.


1.  Remove salted egg yolk whites and rinse under gentle running water.  Place yolks on
     steaaming plate, add 1 tbsp cooking wine and a drop of sesame oil, mix well with
     yolks.  Steam for 5 minutes at high heat.  Leave to cool and cut to half.

2.  Weight white lotus paste to 45g and wrapped half of yolk inside.  Roll into ball again.
      Repeat the rest.

3  . To make the “skin,” mix golden syrup, oil & alkaline water with a whisk until well-
      combined.  Rest for 1 hour.

4.   Place flour in a big bowl, make a well in the center. Pour syrup mixture into the flour.
      Mix with a spatula until a soft dough is formed. Cover with cling wrap and & rest for
      40 minutes to an hour.

5.   Divide dough into 10 equal portions, roll into balls.

6.  Grab one dough, flatten into a disc, then wrap a filling inside.  Roll into a ball again.

7.  Dust mooncake mold with some flour. Pour out the excess flour.

8.  Place the dough ball in the center of the mold. Gently press from the center until the
     dough fill up the mold completely. Release the ring & unmold carefully, place the
 mooncake on a lined tray.

9.  Repeat for the rest of the ingredients.

10.  Lightly spray the mooncakes with some water and bake in a 160C-preheated oven at
       lower middle level for 10 minutes.

11. Remove to cool down for 10-15 minutes. (Important to let mooncakes to cool down) .

12. Brush egg wash on all sides of the mooncakes. Bake for another 5 minutes or until the
      egg wash are dried & the mooncakes look golden.

13. Remove to cool down on a wire rack completely. Wait for 2-3 days for the
      mooncakes to become soft again (to release oil) before consuming.

Remember to let the mooncakes to rest for 2-3 days before consuming.... this is to let the skin to turn soft.

My first attempt of baking mooncakes and much cheaper than store bought!