Skip to main content
logo
Food Advertising by

Yam paste Mooncake ~ 2018 ~ 芋头月饼


It's that time of the year once again and there are Mooncakes galore at all the shopping malls and supermarkets.  The Mid-autumn Mooncake festival falls  on 24th September, this year.  This round, I'm sharing with you mooncakes with homemade yam paste.  Homemade yam paste is moist and sugar level can be controlled.  These mooncakes do not have a 'waiting period'  which is  回油)  and can be eaten on the day they are baked.  Best to consume within four days.



Yam Paste Mooncake ~ 2018  ~  芋头月饼
Ingredients
  • 500 gm yam
  • 100 gm sugar
  • 25 gm wheatstarch
  • 1/8 tsp salt
  • 70 ml vegetable oil (may require less)
Method
  1. Peel yam, cut into slices and weigh out 500 gm.  
  2. Steam yam slices on medium heat for about 30 mins. till soft.
  3. Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter).
  4. Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All this while, keep stirring on low heat.
  5. Cook till the yam mixture is semi dry and firm, leaving the sides of the pan.  Sift in the wheatstarch and mix well.
  6. Dish out the yam paste and let cool on plate.
  7. Once cooled, cover the paste with clingwrap touching the paste to prevent if from drying and keep refrigerated.
Filling
  1. For a 75 gm mould, scale yam paste to 40 gm each.
  2. 3 salted egg yolks, cut into quarters, about 4 to 5 gm each.
  3. Wrap the egg yolk with the yam paste, making 45 gm each.
To cook the salted egg yolks
  1. Gently rinse off the whites from the yolks, roll them in some sesame oil and rose wine.
  2. Steam under rapidly boiling water for 5 mins.  Once cooled, cut into quarters.
Ingredients for Dough
  • 150 gm superfine flour
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm alkaline water
  • Egg glaze - 1 whole egg, beaten and strain.
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 25 gm each.  Roll into a ball.
  3.  Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
  4.  Press the ball of dough into a plunger mould, press out and remove the mould.
  5.  Place mooncakes onto a parchment lined baking tray. lightly spray on some water.
  6.  Bake in a preheated oven @ 180 deg.C for  10 mins., remove from oven and let cool for 15                 mins.  Then apply egg glaze and bake again for about 10 mins. @ 175 deg.C
  7.  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).
  8.  Yield :  12 mooncakes with a 75 gm mould.
                    14 mooncakes with a 50 gm mould.


Comments

Popular posts from this blog

Rose Apple Chiffon Cake ~ 苹果花型戚风蛋糕

Lately, I have seen many Rose Apple Cake posts on FB, some are chiffon cakes while some are ogura cakes.  I was mesmerised by the fellow bloggers' skill in creating such a pretty cake and just can't wait to try my hands at baking one.




Appple Rose Chiffon Cake ~  苹果花型戚风蛋糕
(adapted from   'here'   with slight adjustments as I added an extra egg to fit my 8" pan)

Ingredients

(A)  4 Large eggs
        25 gm caster sugar
        50 ml canola oil
        60 gm grated apple + juice from the grated apple
        100 gm plain flour
        1 big red apple
        250 ml water + 2 tsp lemon juice (reserve 1.1/4 Tbsp)
        1 tsp vanilla
(B)   4 egg whites
        50 gm caster sugar
        1 tsp lemon juice

Method
Add lemon juice to water.  Cut apple into half with skin.  Core the apple and cut into 2 mm slices.Place apple slices into (1) above and microwave for 1.1/2 min. till slices are pliable but not mushy.Drain the apple slices, pat dry with kitchen towel.Grate apple an…

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.

Mandarin Orange Fruit Pastry Cake ~ 橘子蛋糕

Fruit pastry cakes have been on the blogosphere some time back and it was then the trend to bake fruit pastry cakes.  One can bake a fruit pastry cake with whatever fruits you fancy, they can be canned fruits, fresh or stone fruits.  As for the post that I'm sharing today, I only used one type of fruit and here I've decorated the cake with just segments of Mandarin orange.




Mandarin Orange Fruit Pastry Cake ~  橘子蛋糕
Ingredients 
100 gm butter150 gm caster sugar2 Tbsp yoghurt or sour cream (I used yoghurt)3 eggs lightly beaten1 tsp vanilla1.1/2 Tbsp lemon juiceZest from 1 lemon210 gm plain flour, sifted1 tsp  baking powderpinch of saltMandarin oranges, segmentsSnow powder or icing sugar for dustingMethod Grease the sides and line the base of an 8 inch spring form pan.Sift flour with baking powder and salt, set aside.Beat butter and sugar till well incorporated, add in yoghurt and beat till light and fluffy.Dribble in the the beaten eggs gradually.  Batter will curdle.Add vanilla, le…