The Food Site

Yesterday, I shared with you the ping pei mooncake recipes so today, I’ll share with you the baked mooncake recipe I used which turned out like this but of course I’ve adjusted the recipes a bit more so that it will turn out to be like the third batch lor.

Mooncake

Here’s the recipe:

Baked Mooncakes

Ingredients A

400g golden syrup

1/2 tsp bicarbonate of soda

1 1/2 tbsp alkaline water

100g corn oil

Ingredients B

650g plain flour, double sifted

a few drops of dark soya sauce (for a brownish colour)

Instructions

1. Mix the corn oil, alkaline water, soda and syrup. Combine well. Leave aside for 5  to 6 hours.

2. Add the dark soya sauce. Fold in the flour and mix well to form a smooth, brownish dough.

Mix well to form a smooth dough

3. Leave the dough aside for another 5 to 6 hours. This is so that the dough will become elastic enough to be more pliable and can form balls to make the mooncakes with fillings.

4. Once the dough is set after about 5 hours, you can start using it to form balls.

Use the dough to form balls, then flatten it and mould it

5. Flatten it and then use it to wrap the filling of your choice. Dust the mould lightly with flour. Place the filling wrapped dough into the mould and knock it out.

6. Preheat the oven to 180 degrees Celsius. Grease the baking tray and place the moulded mooncakes on it. Bake the moulded mooncakes for about 10 minutes.

Baked mooncakes

Note: You can always used ready-made fillings available at various pastry shops or go here. After the mooncakes are baked, remember to leave it to air for at least a couple days or else  the skin will be hard instead of soft.

Happy Mooncakes Festival!

Compared to the baked mooncakes, making the ping pei mooncakes are much easier and simpler, though it still takes up quite a bit of time mixing the dough, kneading it, wrapping the filling and moulding it. I always preferred the non-bake mooncakes compared to the baked ones, probably because can eat it cold!

Ping Pei Mooncake

So, here’s my Ping Pei mooncake recipe:

Ingredients

450g cooked glutinous rice flour

300 ml cold water

350g icing sugar

4 tbsp shortening

2 tbsp pandan essence

2 tbsp strawberry essence

2 tbsp chocolate essence

1kg - 2kg lotus-paste filling or cheese filling or filling of your choice. (You can get prepared, ready-made fillings here)

Instructions

1. Combine icing sugar, shortening and water.

2. Add in the flour and blend till it became a smooth dough.Then set aside for about 15 minutes.

3. Divide the dough into three equal portions in separate bowls.

4. Add strawberry essence to one portion, pandan to the second and chocolate to the third.

Divide into three equal portions and add the flavouring

5. Dust your work surface with ample of the glutionous rice flour and dust your hands with the flour too.

6. Divide the dough into small balls, about the size of a ping pong ball or smaller, depending on the size of your mould.

7. Divide the filling into equal portions too.

8. Flatten the ball of dough and wrap it with the filling.Form a ball.

9. Lightly dust the mould with the flour and place the dough ball with the fillings into the mould and push.

10. Lightly knock the moulded mooncake out and place it in an airtight container. Refrigerate it for several hours and it is ready to be served cold!

This recipe makes about 15 medium sized mooncakes if you use less dough and more filling (you have to use 2kg of filling).  You can also add salted egg yolks and melon seeds if you want.

Place in an airtight container and refrigerate it