Recipe by: Evania Marler

Source: Family Recipe

Serves: 4

mooncakes

Ingredients Mooncake Pastry

  • 65gr Hong Kong Flour
  • 16gr Peanut Oil
  • 35gr Golden Syrup
  • 0.5 tsp. Alkaline Water, for a dark brown colour of pastry

Ingredients Mooncake filling

  • 40gr Lotus Paste or Red Bean Paste
  • 0.5 tsp. Melon Seeds
  • Salted Egg, optional
  • 1 Egg, beaten for egg wash

Instructions

Preparation of Mooncake Skin

  • Sieve Hong Kong flour into a bowl.
  • Make a well and pour in peanut oil, golden syrup and alkaline water.
  • Mix all ingredients together gently. Do not over mix.
  • Weight individual dough of approx. 30gr each.
  • Let dough rest for at least 15 minutes.

 

Preparation of filling

  • Measure filling individually 60gr (ratio: 2 parts of filling – 1 part of pastry).
  • Add in 0.5 tsp. of toasted seeds.
  • Mix and roll into a round ball. Set aside.

 

Baking of Mooncake

  • Bake Mooncake at preheated oven 180°C for 8 minutes or till light brown.
  • Remove from oven and let it cool.
  • Egg wash the top of the cooled Mooncakes.
  • Bake for another 3 to 5 minutes.
  • Remove from oven and let it cool.
  • Since it does not contain any preservative, it can only be keep in a tight lid box for up to a week.

Download PDF version here:evania-marlen-traditional-mooncakes

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