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

Mung Bean Cake ~ 绿豆糕

These Mung Bean Cakes are made with split mung beans and they can pass off as mooncakes as they are shaped using the plunger moulds for mooncakes.  I find these mung bean cakes refreshing and not so heavy as mooncakes and they are a perfect match with a cup of hot Chinese tea.




Mung Bean Cake  ~   绿豆糕
Ingredients
300 gm split mung beans30 gm Crisco shortening70 ml vegetable oil100 gm organic cane sugar1.1/2 Tbsp honeyabout 100 gm red bean paste1/2 tsp matcha powderpinch of saltpandan leavesMethod Wash and soak the mung beans with 700 ml water, overnight.Next day, rinse the mung beans and cook it in a rice cooker with about 1 inch of water covering the mung beans.  (I used the 'congee' function of the rice cooker).Put the cooked mung beans in a blender and blend till fine with 120 ml water.Heat up a non-stick pan with shortening and once melted, pour in the blended mung beans.  Keep stirring on medium heat and then add in vegetable oil.  Once all the oil has been absorbed, add in h…

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.


Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…