Skip to main content

Traditional Mooncakes ~ 2012



This year I tried to make mooncakes with salted egg yolks as frankly I like to have my mooncakes with only a single egg yolk.  I find that the salty taste of the egg yolk blends very well with the sweet lotus pandan paste.  They sort of complement each other ...












The recipe is the same as my last year's post of traditional mooncakes but as I added egg yolk to the paste this time, some weight adjustments had to be made.  I made 4 mooncakes with a single egg yolk and 4 mini square ones without egg yolk.

    Recipe for Traditional Mooncakes 2012

    Ingredients

    • 150 gm superfine flour
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix well and strain
    Filling
    • 720 gm lotus pandan paste
    • 4 salted egg yolks (about 80 gm)
    • 20 gm melon seeds, lightly toasted

          Method for Egg yolk
    1. Lightly wash the whites from the egg yolk. Roll yolks in some sesame oil and cooking wine (optional), then steam for 5 mins.  Let cool.
          Method
    1. Mix the golden syrup, oil and alkaline water thoroughly with a whisk.
    2. Sift in flour, mix well till well combined.
    3. Cover with a damp cloth and let rest for at least 2 hours or more.
    4. Mix the paste with melon seeds and weigh out 130 gm of paste, roll into a ball.
    5. Wrap each ball of paste with an egg yolk (20 gm) and shape into a ball.
    6. Knead the dough lightly on a floured surface and weigh out 50 gm of dough, shape into a ball.
    7. Flatten the dough and place a ball of paste in the centre, wrap and roll into a ball. Press this prepared dough into a lightly floured plunger mould, press out to dislodge mooncake.  Continue this process with the rest of the prepared dough. Dust off any excess flour.
    8. Place mooncakes on a baking tray lined with parchment paper, lightly spray with water.
    9. Bake in a preheated oven @ 180 deg C, middle shelf for 20 mins., remove from oven, let cool for 10 mins.  Apply egg wash once and return to the oven to bake for another 7 to 8 mins, @ 175 deg.C, till golden brown, repositioning the mooncakes if necessary. (Refer to footnote for baking time of mini moon cakes)
    10. Remove the mooncakes  from the oven.  Let mooncakes cool completely.
    11. Let mooncakes rest  ( 回油) for about 3 to 4 days before consuming.  (Once the mooncakes are cooled completely, place them in an air-tight container to let the skin soften).
    Note
    For the 200 gm peach mould - Dough is 50 gm and paste is 150 gm (130 gm + 20 gm egg yolk).  For the 63 gm mini square mould -  Dough is 25 gm and paste is 35 gm.    Bake @ 180 deg.C for 8 mins., let cool for 10 mins.  Apply egg wash and return to oven to bake for another 3 to 4 mins. @ 175 deg.C


I'm submitting this post to  Suresh @ Muhibbah Malaysian Monday




Comments

  1. Happy Mooncake Festival to you too! Wow the peach shape mould is beautiful. Btw, not celebrating the festival this year cause have to attend hubby's niece wedding dinner. One good thing is don't have to cook on this special day. haha...
    Enjoy your week ahead, cheah.
    Kristy

    ReplyDelete
    Replies
    1. Same to you Kristy! The peach mould is my favourite. Wow, no need to cook, how I envy you!

      Delete
  2. These look amazing, Cheah! Great thing to look at in the morning =P haha. I like the peach mould you have...very unique and pretty. Where did you get it from?

    ReplyDelete
    Replies
    1. Thank you. My hubby got it for me from Hong Kong. Think you can also order online from Singapore.

      Delete
  3. hi, may i ask if the egg wash is to apply for the top crust. How about the side?

    ReplyDelete
  4. Hi Cheah, I like your peach-shape mooncake mould. So lovely and 'tai fong'. I have quite a number of mooncake moulds and I'm controlling myself not to buy any more, so I have to satisfy myself looking at others.

    ReplyDelete
    Replies
    1. Yes, I like the peach design very much, rather unique. I also have a soft spot for these moulds but telling myself, enough is enough!

      Delete
  5. Another beautiful mould to search for:D Collect now make next year:D

    ReplyDelete
  6. I like the peach shape - something different.

    ReplyDelete
  7. I like the peach shape! Pandan flavored filling is my top favorite and I also love having the egg yolk.

    ReplyDelete
    Replies
    1. One single yolk is just fine with the sweet paste!

      Delete
  8. Happy Mooncake Festival to you :) Nice mooncake...love the leaf shaped ones :) I don't have the patience to make them though :p

    ReplyDelete
    Replies
    1. Happy Mooncake Festival to you and your family too!

      Delete
  9. Very beautiful pictures, love the peach shape :)

    ReplyDelete
    Replies
    1. Thank you, Ann. Happy Mooncake Festival to you and your loved ones!

      Delete
  10. very nice mooncakes, cheah! my mother must eat mooncakes with egg yolks, she said just like you, the combination of sweet and salty blends together very nice..hum heong!

    ReplyDelete
  11. Yes, one egg yolk is enough for me. If there are 2 egg yolks, can't taste the paste!

    ReplyDelete
  12. I love that lotus pandan filling!
    One egg yolk is perfect for me too.

    ReplyDelete
    Replies
    1. Hope you can have mooncakes during this festive season too!

      Delete
  13. Love the pattern of your moon cakes....beautiful!

    ReplyDelete
  14. Hi Cheah,

    Your mooncakes are very beautifully made especially the peach shaped ones. They look very unique.

    Zoe

    ReplyDelete
    Replies
    1. Thank you, Zoe .... looks like a lot of readers like this peach mould.

      Delete
  15. where can i get the mooncake told? (the peach shape with flower pattern)

    ReplyDelete
    Replies
    1. I got it from Hongkong at that time but think you can get it online nowadays.

      Delete

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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.