It’s the eighth lunar month which means the Mid-Autumn Festival is here! To those who doesn’t know what it means…well, it’s also known as the Lantern Festival and the one thing most people (or me to be exact, heheheh..) likes it is because of the delicious mooncakes! This festival falls on the 15th of the eighth lunar month and children also love this festival because of the lanterns!
Okay, enough about the festival, let’s get to the main important thing about this festival: traditional Chinese mooncakes. For the longest time, I love these sweet treats. So I started making them several years ago and was quite successful too but then my pictures were grainy and my mooncakes didn’t look so appetizing.
So, here I am posting another mooncake recipe here. This one is definitely easier and simpler too. And here’s the end result…
Yep, it looks good and yes, it tastes just as good!!
Enough rambling. Here’s the really easy recipe. And if you stay in Malaysia, you will find that you don’t even need to make the filling as ready made mooncake fillings are easily available at most bakery shops.
There are not many ingredients or steps to prepare the mooncake skin. It involved mixing the alkaline water, golden syrup and oil together. Then you sieve in the flour. You then mix it and knead it till it became a soft dough. Cover the dough with a cloth and leave it to stand for at least 3 hours.
After the resting period, you can start using the dough. Knead it and shape it into 30g balls. Roll it out on a floured surface, then wrap it around 110g of fillings (if you are using the big moulds) and then using the mould to stamp out the shape. For smaller moulds, you may need to use 15g dough for 60g fillings.
Then bake the mooncakes for 10 minutes at 170C. Let it cool a while and then lightly brush it with egg wash to give it a glossy shine. Bake for another 10 minutes.
Once baked, let it cool and leave it out to air for at least a couple of days for the skin to ‘settle’. Unlike other baked desserts, mooncakes are only best eaten after a few days and NOT hot from the oven!
So, here’s the recipe for the baked mooncake and using ready-made fillings:
Easy Mooncake Recipe
For the skin:
450g golden syrup
180ml peanut / vegetable oil
1 tbsp alkaline water
1 egg yolk
1 tbsp water
1. Combine the wet ingredients first.
2. Slowly add in the flour bit by bit until fully incorporated and knead till it became a smooth, soft dough.
3. Let the dough ‘rest’ for more than 3 hours.
4. After the waiting period, shape the dough into 30g balls.
5. Shape the filling into 110g balls too.
6. Roll out the dough and wrap it around the filling. Then use the mooncake mould to shape it.
7. Bake the mooncakes for 10 minutes at 170C and then remove from oven. Let it cool.
8. Brush the skin with egg wash and then resume baking for another 10 minutes.
And you get your very own homemade mooncakes!!!!
I will post up a recipe for ping pi mooncakes or snow skin mooncakes next.