SL helped me to buy the paste for mooncake making again (thanks dear!). I told myself I need to make it earlier this year as I was so so late last year.
Last year, I made 2 flavours, lotus paste and matcha/green tea (both are "less sweet" version). This year, I promised my Dad to make him mooncakes with durian paste.
The mooncake mould I have comes with 3 removable plates and that made it so much easier for me differentiate the flavours.
I have no plans to buy the matcha/green tea paste this year but DH specifically asked for it. Like me, we don't much appreciate eating mooncake but since he asked for it, oh well....
The round ones were made yesterday and I baked another batch again this morning using my square mould. Again, this comes with 3 removable plates.
I think I did a better job this year, shaping the paste one day in advance instead of doing everything on the same day. Oh boy, that was a mad rush. My mom asked for vegetarian mooncakes so I substituted egg wash with diluted sugar syrup.
The round mooncakes spreaded a little while baking and I suspect it was because I let the dough stand for more than 2 hours. So in my 2nd attempt today, I only let it stand for 1 hour 45 mins. It took me 30 mins to complete wrapping all 18 mooncakes with some disturbance from DD1.
Traditional Baked Mooncakes
Yield : 17 - 18 small mooncakes
200g Hong Kong Flour
120g Golden syrup/Sugar syrup
60g Peanut oil (I used sunflower oil)
1/4 tsp Alkaline water
* mix together
400g White Lotus Paste
Some melon seeds, toasted (optional)
1 tbsp sugar syrup
1 tsp water
** mix together
- Toast melon seeds and leave to cool.
- Mix melon seeds with lotus paste and divide into portions of 25g each.
- Sift hong kong flour into a mixing bowl.
- Pour in (B), combine well to get a smooth dough in one direction.
- Cover with cloth, let it stand for 1 hour 45 minutes.
- Divide dough to portions of 20g each portion.
- Lightly flour your hands, wrap lotus paste with dough, roll into a ball.
- Lightly flour the mould.
- Place mooncake in mould, flatten, dislodge the mooncake.
- Bake in a preheated oven at 180°C for 15 mins, remove.
- Set aside for 30 mins, brush with diluted sugar syrup.
- Return mooncakes to oven, bake for another 15 - 20 mins at 180°C.
- Store for 3 days before serving.