In my family, homemade mooncakes are the best and in our opinion even better when made using my Mum's recipe. It is super easy and works every single time to produce beautiful golden brown mooncakes that are moist and tasty! I hope that Mum is happy knowing that I am continuing the tradition of making her mooncakes with my kids and also sharing her recipe to ensure that the tradition continues not only in our family but with others as well!
I decided to make all mini mooncakes this year instead of the regular sized ones because they are easier to eat and are so cute and pretty!
Ingredients: (Makes 20 - 21 mini mooncakes)
All-purpose flour, sifted 300 g
Golden syrup 160 g
Canola or Rice Bran oil 100 ml
Alkaline water 1/2 tsp
Filling:
Lotus seed paste 500-525 g
Salted egg yolks, steamed 5
Egg Wash:
1 egg yolk + drop of golden syrup
Remove salted egg yolks from shells, rise yolks gently under running water. Add a teaspoon of oil to the yolks. Steam for 10 mins and leave to cool. Once cooled, cut each yolk into 4 to get 20 pieces.
Mix golden syrup, oil and alkaline water together. Sift flour into a large mixing bowl and pour in the liquid mixture. Knead into a smooth soft dough. Cover and set aside for 30 mins.
While waiting for the dough prepare lotus paste. Using a weighing scale, divide the lotus seed paste into 27 g each and roll into balls. Flatten each ball and wrap a piece of salted egg yolk in it and roll into a ball. Repeat with the rest of the lotus seed paste and salted egg yolks.
Divide the dough into 25 g each and roll into balls. Flatten and place a filling ball in the middle. Wrap the dough evenly around the filling ball ensuring that the filling is totally encased in the dough and seal evenly. Roll into a smooth ball.
Lightly dust mooncake mould with a little flour. Place mooncake ball on a lightly floured surface. Place the mould over the mooncake ball and press the handle down firmly 3 times. Release the mooncake from the mould and place on a lined baking sheet. Repeat till all the mooncakes have been prepared.
Spray tops of mooncakes lightly with a little water. This will prevent the mooncakes from cracking during baking.
Bake at 170C for 10 mins. Remove from oven and brush mooncakes with egg wash. Make sure you brush not only the tops but the sides as well. Return to oven and bake for 10 mins more or till golden brown.
Remove from oven and cool completely on a wire rack before storing in an airtight container.
Allow mooncakes to sit for 48 hours in room temperature before cutting and serving. Store any leftover mooncakes in the refrigerator.
Happy Mid-Autumn Festival!
May your life be as perfect as the full moon on the night of Mid-Autumn Festival.