Skip to main content
logo
Food Advertising by

Lotus with Ferrero Rocher mooncake ~ 2015


When I saw a mooncake post with Ferrero Rocher on My Little Space's blog, last year,  I was very much taken in by Kristy's idea.  The Ferrero Rocher will be a very good 'stand in' for a salted egg yolk and I'm sure that the lotus paste with some nutty chocolate will be a good combination too.









Recipe for Lotus with Ferrero Rocher Mooncake ~ 2015

Ingredients

  • 150 gm superfine flour
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm alkaline water
  • Egg glaze - 1 whole egg, beaten and strain.
Filling
  • 600 gm lotus paste
  • 6 Ferrero Rocher (about 20 gm each)
Method
  1. Use a handwhisk to mix  the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flour. Mix lightly to form a dough.  Cover and let rest for a few hours.  (I let it rest for 4 hours).
  2. Scale dough to 50 gm each, roll into a ball.
  3. Scale filling to 100 gm each, wrap a Ferrero Rocher inside the ball of filling.
  4. Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
  5. Press the ball of dough inside a plunger mould of 170 gm, press out and remove the mould
  6. Place mooncakes onto a parchment lined baking tray. lightly spray on some water.
  7. Bake in a preheated oven @ 180 eg.C for about 180 deg.C for  20 mins., remove from oven and let cool for 15 mins.  Then apply egg glaze and bake again for about 7 mins. @ 175 deg.C.
  8. Let mooncakes rest  ( 回油) for about 3 to 4 days before consuming.
  9. Yield :  6 mooncakes.


Please feel free to take a look at my other baked mooncake recipes below :-

Traditional Mixed Nuts Mooncakes
Mixed Nuts and Meat Floss Mooncakes
Baked Chocolate Mooncakes


Comments

  1. Hi Soke Hah, you are so good with mooncake making. I like this filling and the mooncake skin is so well baked, Nice colour.

    ReplyDelete
  2. Hi Cheah,
    I can't get my eyes off these beautiful and elegant Ferrero Rocher Mooncake ! Love these pictures too :)

    ReplyDelete
  3. Cheah, Those golden yellow mooncakes are very pretty and you're so creative to add FR inside the lotus paste.. yummy!

    ReplyDelete
  4. East meats west..how clever! They look very pretty and festive, Cheah.

    ReplyDelete
  5. Your mooncakes are very pretty, as always. I like the idea of adding in FR.

    ReplyDelete
  6. Cheah, love the special filling ! They look really tempting lol
    Hope you're having a great day. Its very cloudy over this side and the haze is horrible.
    Blessings, Kristy

    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

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.