The final tally stands at nearly 27 mooncakes – 12 made with pure lotus paste, 10 with mixed nuts & lotus paste surrounded by pandan flavoured lotus paste and 5 made with pandan lotus paste. The mixed nuts mooncake was a play on the traditional salted egg yolk centre mooncakes. I just mixed a handful of walnuts, chopped almonds and pumpkin seeds with the remaining lotus paste and shaped them into balls weight 25 gms. To mimic the outer filling (traditionally lotus paste), I used pandan lotus paste instead and utilised about 50-55 gms of the stuff.
As you can see, the nut-centred mooncake looks pretty decent except for the tiny pockets of air. That portion – the kneading and enveloping of the outer filling requires more work. I haven’t tried this but my hubby and his colleague have tried the lotus paste mooncake and find the filling to be just nice, skin isn’t too thick but because it hasn’t matured (mooncakes need at least 24-48 hours to soften and mature), the skin is a bit tad on the hard side. I’ll have to wait and see if that is the case even after maturing as I encountered some issues with the recipe (I found it to be a bit tad too fluid and tacky so I added in about another 50 gms of flour or so). Hm.
Makes about 30 small-medium mooncakes (approx 50-70 gms in weight)
350 gms cake flour
250 ml golden syrup
100 ml vegetable oil
7 ml lye water
Approx 1 to 1.5kg filling of your choice (lotus paste, mung bean paste, pandan flavoured paste, etc)
- In a large bowl, mix the golden syrup, alkaline water and oil well before adding in the flour. Use a spatula to combine all ingredients before kneading into a dough. Do not overknead or over-stir. Cover and set aside to rest for at least 45 minutes or overnight if possible.
- Roll and divide your filling into 65-70 gm balls (remember to oil your hands) and set aside.
- Preheat the oven at 180 C for at least 30 minutes. This is crucial in ensuring a nicely baked crust.
- Divide the dough into 20 gm balls (remember to keep your hands and fingers dusted with flour). Depending on your filling and how it’s structured (just filling & skin or two different fillings & skin), wrap the skin around the filling. If you have two fillings (egg yolk/nuts/filling surrounded by another filling), wrap the center portion with the filling before you wrap it with the dough. Roll the finished product into a nice ball.
- Dust the ball lightly with flour and placed the stuffed mooncake into the mould. Lightly press down onto the pan and gently remove the mould. Repeat until all the filling & dough is finished.
- Bake in the preheated oven for about 5 minutes. Remove and allow the mooncakes to cool for 15 minutes before brushing them with egg wash. Continue to bake until the pastry turns golden brown (about 10-12 minutes). Remove and cool on a wire rack before storing in an air tight container.
- Allow the mooncake to sit and mature for at least 24-48 hours before serving. To store, keep these in an airtight container in the fridge.