Moon cakes 2014

 

It's almost Mid Autumn festival, this year it falls on the 8th September.
The festival occurs on the 15th day of the 8th lunar month on the Chinese calender every year.

When I was a child, my parents would invite relatives over and they will make a feast, it is a tradition to bring  families together from near and far.
It is as exciting as the Chinese new year celebration.

In our custom, during the Mid Autumn festival we buy moon cakes as gifts.
Traditionally, moon cakes are made using salted egg yolks as it resembles the moon and a sweet filling of lotus paste or red bean paste .

Moon cakes symbolising the full round moon of the Mid Autumn festival, when you cut the cake in half, the yolk will looks exactly like the full moon in the night sky.

Nowadays there are more varieties of moon cakes, this is because the traditional flavours are not as well received by the younger generation.
I have seen Green tea flavour, Black sesame flavours even Tiramisu!

But as I am unable to buy salted egg yolks or new trendy fillings, my version will be based on lotus paste and red bean paste. I have added a piece of chestnut to resembles the moon.
Today, I will be joining many bakers by making home made moon cakes.

 

If you like to find out more about this festival you can click here and it will explain the history of this festival.
 

This year will be my second year in making my own moon cakes, and I have ordered a mini mould to try and make smaller size moon cakes.  

Ingredients:

300g plain flour

180g golden syrup

6g alkaline water

76g corn oil

 

Method:

 

 

Mix golden syrup, alkaline water and corn oil in a mixing bowl to combine.

 

 

 Mix syrup mixture into the flour and mix.

 

 

Knead gently to form a smooth dough.

 Let the dough rest for 1-2 hours.

 

 

 I used two fillings for the cakes, lotus and red bean.

 I bought lotus paste, you can buy this from most Chinese supermarket.

 

Red bean paste also from the Chinese supermarket, these cam be found in pouches or tin.

 I've added a piece of ready to eat chestnuts in each filling, you can buy these chestnuts vacuum packed from Chinese supermarkets.

 

 

Weight 20g of dough and 30g of filling together with a piece of chestnut.

This makes 50g which allows it to fit into the 50g mould casing.

 

 

Flatten out the dough into a disc and place the filling in the center, wrap it up and covering the filling completely. This will take a bit of practice but there should be enough dough for the filling.

Roll into a ball shape. Smooth out any cracks with your finger tips.

 

 

Sprinkle some flour on a dish and place the dough in the middle.

 

Make sure the dough fits into the mould and press firmly and release.

 

 

 You should have a lovely moon cake like this.

 

 

Not forgetting all the mess I have made! haha!!

 Repeat the process until you have made all your moon cakes.

 

 

Preheat the oven at 180c and bake for 7 minutes.

Take out the oven and rest for 15 minutes.

Brush with egg wash and bake again at 170c for 15 minutes.

Once cooled, place in a cake box.

Moon cakes are usually ready to eat 2-3 days after baking.

This is because you want the oil to soak back into the pastry making the pastry skin soft and deepen in colour.

 

Here's my moon cakes on Day2.

The colours have darken and the pastry is very soft.

Looks just like shop bought.

 

 

You can see the chestnut in the middle, it makes the moon cake less sweeter and a more healthier option than using salted egg yolks.
 

So, if you haven't made moon cakes yet, why not start now?

It's not hard to make and extremely fun!
 

 Recipe source (adapted from Sonia @ Nasi Lemak Lover)
 

 

I made Moon cakes last year, and these were my first attempt.

This is also adapted from Sonia @ Nasi Lemak Lover

Her recipe have also a detailed step by step by how these cute little piggies were made.

 

Aren't they cute?