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Wednesday, August 17, 2011

Figurine Mooncake 2011 [Koong Chye Pneang] With Durian Paste Filling

Baked Figurine Mooncake with Durian Paste Filling
Many shops have started promoting their mooncakes now.  Since, I have some free time and the golden syrup ready in my pantry, I decided to make some for the family even before mooncake festival.  Figurine mooncakes taste better several days after baking, so it is alright to make them earlier.
Some of my friends use a specific type of flour from certain confectionary shop to make the figurine mooncake [Koong Chai Pneang] but I used plain flour as it turn out just as well and tasty.  I believe it is skill and practice that makes the difference.
However, from my experience, there are several tips to keep mind when making mooncakes.  The syrup preparation must be done well and in advance for months so that the mooncakes can be kept longer.  Usually, I will mix the syrup ingredients 1-2 days before adding flour.  Do not knead the dough. Practice makes perfect.  It is worthwhile to make your own.
This time, I made some plain ones and some with durian paste filling.  It is durian season in Penang and since I have some durian flesh, I made them into durian paste [See recipe - Durian Paste].  As for the golden syrup preparation, I followed Amy Beh's recipe which is simple and easy.
Golden Syrup Prepared in Advance for months
My collection of Figurine Mooncake Moulds
Ingredients 
[makes about 36 - 40 pieces] 
450 gm golden syrup [can buy ready made or prepare your own]
170 gm corn oil
1 tbsp alkaline water [kan sui]
1/2 tsp bicarbonate of soda
600 gm plain flour - sifted
Golden syrup mixture left to rest for at least 5 hours
Golden syrup mixture after resting for 1-2 days
  1. Combine the golden syrup, alkaline water and bicarbonate of soda in a basin/container, then  add in oil , stir with a wooden spatula to incorporate the ingredients well.  Cover and leave to rest  for at least 5 hours or even 1-2 days.
  2. Fold in flour to prepared syrup mixture gradually and mix to form a smooth and soft dough.  Do not knead dough.  Cover and leave dough to rest for several hours [preferably overnight] before baking.
  3. Divide dough into small portions as follows depending on the moulds used: 
  • Gold fish figurine mooncake - plain  -  40 gm/piece [makes about 36 pieces]
  • Pineapple figurine mooncake - with fillings [lotus paste, tau sar/red bean paste, durian paste etc] - 30 gm/piece [makes about 40 pieces]
Stir in flour to syrup mixture
Leave dough to rest for at least 5 hours or overnight
Dough ready for shaping/moulding [plain]
Figurine mooncake with durian paste filling
  • Dust mould with some flour and press each piece of dough. Knock out and place on baking tray line with parchment paper.
  • For mooncake with fillings [home made durian paste] - wrap a teaspoon of durian paste to each dough, roll in ball and mould as for plain mooncake.  
  • Bake in preheated oven at 180 degrees C on middle rack for 15-20 minutes or until golden.
  • Cool on rack and leave for several days to before packing.  The mooncake will be soft and tasty.  Can keep for 1-2 months.
Moulding mooncake
 
Figurine mooncake ready for baking
Notes: 
  • Use golden syrup that is prepared months in advance for better dough results
  • Egg glaze [optional]
  • Using the same dough, sesame seeds or melon seeds can be added and meat floss can be used as fillings for figurine mooncake [Please refer to other posting - Figurine Mooncake With Sesame Seeds and Meat Floss Filling]

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