Skip to main content

Lotus Meat Floss Mooncake ~ 莲蓉肉松月饼 (2016)


The annual Mooncake or Lantern festival is fast approaching and this year it falls on 15th September.  These Lotus meat floss mooncakes were made from a wooden mould  which I bought recently.   Personally I find that stamping the mooncakes out from the plastic mould is faster and easier.  These mooncakes are semi savoury because of the meat floss embedded in the lotus paste and having a nice neat cut can be a bit challenging because of the meat floss.




Lotus Meat Floss Mooncake  ~    莲蓉肉松月饼

    Ingredients for Skin Dough
    • 150 gm superfine flour (may need to add more if too soft to handle)
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix and strain
    Filling - Lotus Paste (store bought)
              -  Chicken meat floss

    Method

    1. Mix syrup, oil and alkaline water thoroughly till no oil surface.  Use a ball whisk.
    2. Sift in flour, mix well with spatula and let rest for 2 hours or more.
    3. Knead lightly on floured surface.
    4. Dough skin is 45 gm
    5. Lotus paste is 100 gm
    6. Meat floss is 10 gm
    7. Yield :  6 pieces of mooncakes

    How to assemble and bake the mooncakes, please check it out 'here'.


Labels:

Comments

  1. ann lowAugust 29, 2016 at 9:38 PM

    Hi Cheah, This unique mooncake with meat floss in it looks pretty! I'd like to try to bake some too! Thank you for sharing :))

    ReplyDelete
  2. My Little SpaceAugust 30, 2016 at 11:36 AM

    Beautiful combination, Cheah. I'm sure your family & friends will love them. It was actually very well received the last time I made them.
    Enjoy your day.
    Blessings, Kristy

    ReplyDelete
  3. Angie's RecipesAugust 30, 2016 at 6:20 PM

    Lotus seed paste and meat floss...sweet and salty..a great combo of flavour!

    ReplyDelete
  4. JTSeptember 7, 2016 at 3:33 PM

    Your mooncakes so pretty, luv yr red bean mooncakes' moulds too. Tks for sharing

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more