Mooncakes, "Real" Ones this time...

"Finally, some 'real' mooncakes", said my son :)  I had started off by making jelly ones for this year's festival and he was starting to get impatient when traditional baked ones were still no where to be seen, homemade ones i mean.

Mooncake festival is in 3 days time, falls on 19 Sep this year.  If homemade ones is the choice, it's about time to make some like right now, it's about the freshest one can get.  The thing about these traditional ones is that they need to be rested for a few days for the skin to become soft, so making them at this time is about the freshest one can get.  Alternatively the commercial ones have started going on at a discount now that festival is so near.  

These days, it's quite convenient to make your own mooncakes as one can get readymade paste for the filling.  All that is needed is to get the skin ready, assemble and pop them in the oven to bake.  I am lucky that my family members prefer the good old classic lotus paste with melon seeds filling, making it easier for me :)

Minis with a slight variation to the classic lotus paste, some cranberries added in to break the sweet monotony.  

This mixed nuts are for my folks, which is their favorite.  I noticed that it is quite a favorite among the older generation.  I don't like admitting this but I fear I am beginning to like it too!

These photos were taken after they were freshly made which is not a good time at all especially the cross section, a absolutely  no-no but I wanted complete the photographing all at one go. Well...

I had no intentions to make this but I fell for this cute wooden mould that I saw at the shop where i normally get my baking ingredients.  Way too cute, I knew it wouldn't be easy but I had to buy it even if it was just for keepsake.  These days, most of the moulds are made of plastic and they come with a plunger, much simpler to use and give better imprints.  The old fashion type of moulds are made of wood, you need to press the dough to shape then knock it out which can be quite a challenge at times.  It is best if you can knock it out in one go, otherwise certain sides can get out of shape when you accidentally knock on it when you give more knocks.

I almost think these are too cute to eat :)  I am glad I gave it a try. 

These fishes have coconut paste filling in them.  This is my first time trying out this type of filling, I read in my friend Kimmy's blog that it is commonly found in Penang.  Something different and most importantly (for me) it's much more simple than making lotus paste!

Here's the mould that gave those little fishes

So, this is it, i think i am done with mooncake making for this year.  

Taking this opportunity to wish all my loved ones, friends and readers Happy MidAutumn Festival!

Recipe

Source : Kimmy's Cooking Pleasure

Ingredients for Pastry

• 220 gm golden syrup
• 90 ml corn oil
• 1.5 tsp alkaline water 
• 1/8 tsp bicarbonate of soda (omitted)
• 300 gm plain flour - sifted (i used superfine flour)

• Egg wash - 1 medium size egg + 1 tsp water, mix well and strain (optional)

1. Combine all the ingredients (except flour) in a mixing bowl.  Stir to mix together until well combined. Cover with a cling film wrap and leave aside for at least 5-6 hours or overnight.
2. Give the syrup mixture a good stir before adding flour (sifted in).  Mix well but DO NOT  KNEAD the dough.
3. Cover and set aside for an hour or more before using.

Note : I used this dough for the lotus paste mooncake (9 pieces of 123g each) and the fish shaped ones.

Ingredients for Coconut Paste (half the portion of original recipe)

• 10 gm toasted melon seed
• 20 gm toasted sesame seeds
• 10 gm milk powder
• 30 gm candied melon - chopped coarsely
• 18 gm kao fun (cooked glutinous rice flour)
• 1/4 tsp salt
• 1/2 grated white coconut (white portion only, around 150g)
• 1 1/4 tbsp corn oil
• 1 1/4 tsp water
• 60 gm castor sugar

Steps

1. Steam grated coconut for 25-30 minutes until soft.  Remove and leave to cool completely.
2. Combine oil, water and sugar in a mixing bowl.  Stir until sugar dissolves (I heated it over a slow flame for sugar to dissolve).
3. Add cooled grated coconut and the rest of the ingredients.  Mix well.
4. Lastly add in kao fun and salt to mix.

Assemble

1. Based on the total weight of the mooncake(lookout for them on the mould, if not find out the weight by using enough dough to fill the mould then weigh it).  
2. I normally go on 30% for skin and 70% for filling ratio.
3. Divide the skin and filling according to decided weight.
4. Wrapped up the filling with the dough, then press it into a mooncake mould.
5. Place the mooncake on a baking tray lined with parchment paper.
6. Lightly spray some water on mooncakes to prevent them from cracking.
7. Bake at 180C for 15-20 then remove from oven to cool.   When the mooncake is no longer hot, apply egg wash then bake for another 7 minutes until golden brown.

Recipe-Mixed Fruits and Nuts Mooncake 

Source : Cheah-No Frills Recipe who adapted from Anncoo Journal

Ingredients

(A) Dough 

• 150 gm superfine or plain flour
• 90 ml golden syrup
• 38 ml vegetable oil
• 2 ml alkaline water

(B)  Filling

• 40 gm walnuts, lightly toasted, coarsely chopped
• 40 gm almonds, lightly toasted, corsely chopped
• 30 gm melon seeds, lightly toasted
• 60 gm white sesame seeds, lightly toasted
• 30 gm dried kiwi, chopped (replaced with prunes)
• 30 gm cranberry, chopped
• 30 gm raisins, chopped
• 30 gm dried pineapple, chopped (replaced with combination of dried mango, coconut and nutmeg)
• 30 gm dates, chopped

(C)

• 1 Tbsp sugar
• 1.1/2 Tbsp marmalade/apricot jam
• 1.1/4 Tbsp  cornoil/canola oil
• 1/4 tsp salt
• 50 gm koh fun
• 3 Tbsp water
• 1 Tbsp Cointreau (optional)
• Egg wash - 1 whole egg + 1 tsp water, mix well and strain

Method (For Dough)

1. Mix golden syrup, vegetable oil and alkaline water with a handwhisk till well combined. (Leave mixture to rest for 3-4 hours)
2. Sift in flour, mix to form a piece of dough.
3. Cover with a damp cloth and let rest for at least 2 hours or more till dough is not sticky.

For the Filling

1. Mix sugar, koh fun and salt to (B),  mix well.  Then add in the marmalade, oil and water, mix well.  
2. Shape the filling into balls based on weight ratio for the mooncake (see Assemble steps for lotus paste mooncake above).

Assemble

1. Divide the dough for the pastry according to ratio for skin.
2. Flatten a piece of dough and wrap around a ball of filling.  Shape prepared dough into a ball and press into a lightly floured mooncake mould.  Shake off any excess flour from the mould.
3. Place the mooncake on a baking tray lined with parchment paper.
4. Lightly spray some water on mooncakes prevent them from cracking.
5. Bake in a preheated oven at 180C for 15 to 20 mins.  Remove from oven.
6. When the mooncake is no longer hot, apply egg wash then bake for another 7 minutes until golden brown.
7. Keep mooncakes uncovered for 3 to 4 days before consuming.  The colour of the mooncakes will darken as they mature.

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