Matcha........... Rose syrup air bandung........MOONCAKEeeee!
I had such fun making this. I never thought I could make Mooncake so I was really excited when I saw those cute babies sitting right in front of me! My husband and my children love my mooncake a lot!
Every year, my husband would spend a lot of money just to buy them, needless to say, mooncakes in Australia are especially pricey! Not just that, think about the heavy sugar content, the refined oil and preservatives added into it. Hmmm..
After he tasted some of my homemade ones, he was convinced not to buy from stores anymore. I saved him heaps of money.:)
I love to follow "SiuKitchen" mooncake recipes as hers are usually healthier, less sugar, less oil yet still tasty recipes, without shortening.
I made the split mung bean paste a day ahead, there were many different kinds of ready made paste imported from overseas. I was not really happy when I checked and found all sorts of preservatives in the paste content.
So, I said forget it and made it myself...
It may be a longer process to get it done, it was well worth it.
As this was my first attempt making Mooncakes, I just wanted something classic and simple. So I made 2 flavours, one is matcha while the other uses rose syrup "air bandung" that surprisingly I had no problems getting it here at the local Asian grocery shop. I especially like the rose pink snowskin, it gives you such beautiful strong flavour. Matcha does not really bring out the flavour as much hm...but green is my color!
The following ingredients is for 50g mooncake mould ( using 30g filling, 20g pastry). Because I owned 100g mould, therefore I doubled the ingredients ( using 70g filling, 30g pastry).
Roses Syrup and Matcha powder
Ingredients ( Snowskin):
1. Milk 250 g
2. Castor sugar 50g
3. Condensed milk 40g
4. Oil 10g
5. Glutinous rice flour 70g ( not cooked type).
6. Rice flour 50g
7. Plain flour 20g
Method ( Snowskin):
1. Combine sugar and all sifted flours. Set aside.
2. Mix milk, condensed milk, matcha / rose syrup and oil together.
3. Pour into the flour mixture and stir to combine.
4. Drain through a fine sieve into a pan.
5. Transfer to steam on high heat, 20 - 30 minutes.
6. When steaming completed, rest the paste on cooling rack until lukewarm.
7. Lightly quick knead so that paste just come together like a dough texture ( note: not to really knead it).
8. Wrap dough with cling wrap and chill in fridge for late use.
Note: one teaspoon used for matcha, one teaspoon for rose syrup "air bandung" (for 50g mould) and in the case of 100g mould, I used one tablespoon for each flavour.
Ingredients (Filling):
1. Peeled split mung beans 160g (wash and soaked for 2-3 hours or, overnight).
2. Wheat starch 10g
3. Vegetable oil 10g
4. Castor sugar 40g ( I used 50g)
Note: you would also need a small amount of cooked glutinous rice flour for easy moulding the mooncake.
Raw Peeled Mung Bean
Steamed and mashed
In smooth paste form
Method (Filling):
1. Add a little water to the mung beans so that it is slightly submerged. Steam 20 to 30 minutes until softened.
2. Mash the paste while it is still hot. Sieve to puree if you like.
3. Add 40g sugar into the paste and mix well.
4. On low heat, fry the paste with the oil.
5. Add in wheat starch when paste becoming quite dry. Stir until all well mixed.
6. Knead the paste until smooth when it is lukewarm. Wrap it with cling wrap and chill in the fridge.
7. Divide 20 g each from the" pastry" dough, 30g each from the "filling" dough.
8. Place a pastry dough between cling film and roll it out into a thin round slice.
9. Wrap a ball of filling with the skin, dab it into the cooked glutinous flour prepared.
10. Place it onto the mould and press gently in the corners before pushing the cake out of the mould.
Happy Mooncke Festival everyone! (2014)
No comments:
Post a Comment