Saturday, October 3, 2009

Shanghai Mooncake

Posted by Quinn at Saturday, October 03, 2009

Happy Mid-Autumn Festival everyone!!! I am having my take-home-exam now but still would love to spare some time to share this recipe with you all. It will probably be too late for anyone to make any mooncakes now but still if you are desperate and running out of time, this s worth the try. These are what Aaron and I are going to have tonight when we look up the sky in search of the full moon, along with some green tea to down these.

I really like the filling. I dare say this is the best chocolate flavoured paste I have ever tried. A lot more better than those sold outside. Easy to work with and very very delicious. I have so many comments saying the filling really really taste like Red Bean Paste but it is really not. I like it that the filling uses a various ingredients rather than just adding melted chocolates to cooked lotus paste. It uses condensed milk to thicken things up and give it the dairy flavour. The addition of coffee powder cuts down the sweetness and there is really no need to reduce the coffee powder in the recipe. There is no typo. If you really don't have a sweet tooth, just cut down a little on the sugar. Just know that home made mooncake paste will not last as long as those sold outside and will turn mouldy very quickly. The amount of sugar in it actually determines when it will turn mouldy. The more sugar the longer it can be kept. The skin is simple to make too. It does not require golden syrup, just simple stuff you can find in anyone's pantry. I could taste the milk powder too when I am eating these melt-in-the-mouth skin mooncakes. I love it, it's not overpowering.

Shanghai Mooncakes (makes 7)
Adapted from Yum Yum Magazine, Volume 55

200g plain flour
1 tbsp milk powder
1/2 tsp baking soda
125g butter, roughly chopped
6 tbsp castor sugar (75g)
Some beaten egg

700g chocolate lotus paste filling (see recipe below)

A little beaten egg for glazing

Sift together the plain flour, milk pwder and baking soda. Either use a food processor or your fingers, rub the sifted flour with butter until resembles coarse crumbs. For me, I pulse them in the food processor until each and every butter pieces are the size of a green pea, if not smaller.

Combine with castor sugar and mix well. Add in some beaten egg and mix into a dough. I've used approximately half an egg to bind the dough.

Divide dough into 7 equal portions, approximately 60g each. Wrap up with filling, 100g each.

Glaze with beaten egg and bake in a preheated oven at 180°C for 25 minutes or until cooked.

Remove and cool to room temperature before slicing and serving. Use a serrated knife and cut using a see-saw motion since the skin is rather crumbly. Shape it into a more dome-like shape if you don't want them to expand and flatten out too much when baking.

Chocolate Lotus Paste Filling
300g lotus seeds (xiang lian)
280g castor sugar
150ml peanut oil
1.5 tbsp instant coffee powder
100ml condensed milk
1.5 tbsp maltose
100g cooking chocolate, double-boiled until melted

Bring 1litre water to boil. Add in 1 tbsp alkaline water, lotus seeds and cook for 5 minutes. Remove skin and core. Soak in water for 30 minutes to get rid of the taste of alkaline.

Put 1litre water and lotus seeds into pot and boil until tender. Dish and drain. Blend into paste while still hot.

Put lotus seed paste and castor sugar into a wok and cook and stir until thick and almost dry. Add in oil in 3 batches, stirring well after each addition.

Add in instant coffee powder and stir well. Lastly, add in condensed milk, maltose and melted chocolate.Stir constantly until the paste can leave the side of the wok. Remove from heat and leave to cool. Chill overnight in the fridge before using.

Have a go and enjoy!

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2 comments on "Shanghai Mooncake"

Anncoo on October 3, 2009 at 7:03 PM said...

Hi Quinn,
Happy Mid-Autumn to you :D

Quinn on October 3, 2009 at 7:11 PM said...

Happy Mid-Autumn to you too Anncoo!

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