Skip to main content
logo
Food Advertising by

Traditional Mooncakes ~ 2011


This is my third attempt at  making traditional mooncakes and now I believe that I'll always need to experiment thrice before I can sort of 'succeed'.  I've been watching videos on You-Tube, reading up recipes on traditional mooncakes just to get the hang of making them.  Have to admit that the more videos I watched the more confused and disillusioned I got.  So, before I raise the white flag, I gave myself one last chance.  I tried Anncoo's Handmade Piggy Mooncakes recipe for the dough and finally, yes finally I got it.  No more sticky, difficult to handle dough where I had to  load in more flour ultimately distorting the recipe.  Thank you, Ann!













Looking at the imprints, I believe there's still  room for improvement.  Hopefully I can deliver better looking ones next season!

Recipe for Traditional Mooncakes

Ingredients
  • 150 gm superfine flour - sifted
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm alkaline water
Filling
  • 980 to 1 kg lotus paste
  • 20 gm melon seeds - lightly toasted
Egg Glaze :  1 whole egg + 1 tsp water, mix well, pass through a sieve and strain.

Method
  1. Mix the golden syrup, oil and alkaline water thoroughly with a whisk. 
  2. Pour the liquid onto the sifted flour, mix with a spatula till well combined and not sticky.
  3. Cover with a damp cloth and let rest for 30 mins.  (I left it for an hour, as I had to prepare the paste).  
  4. Mix the melon seeds into the lotus paste and weigh out 140 gm of paste.  Roll into balls and set aside.
  5. Knead the dough lightly in the bowl or on a floured surface.  Weigh out  portions  of  40 gm. dough.  Lightly roll dough into a ball, flatten on a plastic sheet make it a bit thicker in the centre and thinner at the sides.
  6. Put in a ball of paste and wrap up, pushing gently up the sides to fully enclose the paste.  Roll the ball of dough between the palms of your hand.
  7. Place the ball of dough into the lightly floured plastic plunger mould, flatten to conform to the shape of the mould.  Put this on a parchment lined baking tray and press out the cake.  If there is flour on the cake, lightly dust off with a clean brush.
  8. Lightly spray water on the cakes to prevent cracking.
  9. Bake in a preheated oven @ 180 deg C for 20 mins., remove from oven, let cakes cool for 15 mins., apply egg glaze once and return to the oven to bake for 7 mins. @ 175 deg.C.  Change position of the baking tray.
  10. Remove cakes from the oven and let them cool completely.
  11. Once cooled, place them in an air-tight container for the skin to soften.  Normally it will take about 3 days, thereafter they can be eaten.





I'm submitting this entry to 
Aspiring Bakers # 11 Mid-Autumn Treats  (September 2011)
hosted by

and also taking this opportunity to wish those of you who are celebrating this festive season on

 12th September 2011

Happy Mid-Autumn Mooncake ~ Lantern Festival!

Comments

  1. Hey Cheah! Your mooncake looks so perfect :D So happy that you tried my recipe :)

    ReplyDelete
  2. I think your imprints look good! Quite perfect already ;p And your egg wash looks great, a wonderful golden color!

    ReplyDelete
  3. Actually your imprint look nice to me, perfect golden colour. Happy Latern festival to you too.

    ReplyDelete
  4. Ann
    A big thank you to you. Once I master the skin dough, then can slowly experiment with the different types of paste.

    Janine
    Thanks. Still can improve.

    Sonia
    Thank you. You have a great time with your kids too, lighting up lanterns in your garden!

    ReplyDelete
  5. Cheah, I also think your moon cakes are perfect - nice imprints.

    ReplyDelete
  6. Yummy Bakes
    Thanks but I still need to practise more, maybe it's the pressure of pressing out the cakes.

    Claire
    Not up to that standard yet. I make only a few pieces at a time.

    ReplyDelete
  7. Cheah...hahaha better than those sold at the shop...well done !:) Happy Lantern Festival to you :)

    ReplyDelete
  8. congrats! and you are definitely very persistent! I will also stubbornly research a lot and watch a lot of videos (and get confused) when I really want to learn how to make sth!

    ReplyDelete
  9. Your mooncakes are just beautiful! The pastry looks so glossy and smooth. Ann is truly a master baker :)

    ReplyDelete
  10. Elin
    Thanks. Happy Mid-autumn festival to you too!

    Penny
    I wish I could.

    Angie
    Thank you.

    Shu Han
    Yes, need to be persistent then only you'll learn.

    Biren @ Roti n Rice
    Yes, I agree with you. She's very talented.

    ReplyDelete
  11. These look perfect! Way to persevere and get them the way you wanted them. I'm impressed.

    ReplyDelete
  12. This is really pretty! The imprints are quite clear! :) Well done!

    ReplyDelete
  13. Love your mooncakes, you managed to get the skin to be so thin! I didn't make the traditional mooncakes this year, been too busy and too lazy lol! hope I could make some for next year. Happy Mid Autumn Festival to you and family:D

    ReplyDelete
  14. Barefeet in The Kitchen
    Thanks for encouragement. I normally give myself 3 chances!

    Hanushi
    Thank you.

    Jeannie
    Thank you. Prices of mooncakes have shot up so much, so resorted to DIY, more economical.

    ReplyDelete
  15. pretty mooncakes :)
    Happy Mid Autumn Festival to u :)

    ReplyDelete
  16. Cheah, I love your thin layer crust mooncake. Nicely shape and done. :)

    ReplyDelete
  17. Hi cheah, your mooncake looks perfect. I like Anncoo's recipe, the dough very easy to handle.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …