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Monday, September 17, 2012

Tau Sar Figurine Mooncake 2012

I made this figurine mooncake with red bean paste and meat floss filling by popular requests from my nephews.  Personally, I prefer plain 'koong chye pneang' [recipe here] and for those with other fillings [please recipe here].  But you can also use this recipe for plain mooncake if you intend to make more, just omit the red bean paste and meat floss.
This recipe here uses more golden syrup and oil compared to the recipe for Sesame Seed Figurine Mooncake [recipe here].  The dough is softer but more oily to the touch.

Ingredients
[makes 25-30 pieces with meat floss fillings and 25-30 pieces with red bean paste]
[moulds used - pineapple and Garfield]
450 gm golden syrup
170 ml corn oil
1 tbsp alkaline water [kan sui]
1/2 tsp bicarbonate soda
600 gm plain flour [I used Rose flour]
enough meat floss [store bought]
enough red bean paste [store bought]
  1. Combine the first 4 ingredients in a deep container.  Use a wooden spatula/spoon to stir until they are well blended together.  Cover and leave to rest for at least 4-5 hours [I leave it overnight].
  2. Before folding in the flour, give the syrup mixture a good stir.  Fold in sifted flour gradually and mix evenly to form a smooth and soft dough [Do not over mix or knead dough].  Cover and let it rest for another 6-7 hours [I leave it overnight].
  3. After resting, the dough will be firmer but soft and easy to handle.
  4. Divide dough into small portions according to the size of the mould used.  Roll a little of the portion, flatten and then wrap some filling in the centre.  Seal the edges well and press into the figurine mould.  Dust with flour if dough sticks to mould or hand.  Knock out and place on greased baking tray.  Do the same for any fillings used.
  5. Bake in preheated oven on middle shelf  at 180 degrees C for 20 minutes or until golden.
  6. Remove and cool completely on a wire rack  before storing.
Notes
  • I don't brush the mooncakes with egg glaze.  If you do, bake mooncakes for 8 minutes, remove to cool for 1-2 minutes before brushing egg glaze then bake again for another 7-8 minutes or until golden.
  • The mooncakes will be soft immediately out of the oven but will turn hard while cooling.
  • Keep mooncakes in a tray [I used bamboo steamer trays] with lid slightly ajar for a few days or until the mooncakes are soft again before packing.
I'm submitting this post to Muhibbah Malaysia Monday 
hosted by Suresh of 3 hungry tummies

6 comments:

Phong Hong said...

Very cute especially the Garfield ones. You make a lot of mooncakes. Can send some over? hah! hah!

Kimmy said...

Hi Phong Hong, my mooncakes are for giveaways to my mum, MIL and some neighbours who don't bake their own. Move over here, I pass some to you, hahaha.

Vivian Pang said...

Really cute koong chye paeng! Really great of you sharing the recipe. Nowdays hardly seen people like this kind of traditional mooncake.

Kimmy said...

Hi Vivian, in the 60s, 70s the 4 pc mooncake pack also comes with a packet of 'koong chye paeng'. Nowadays, commercial outlets no longer promote this packaging cos' I believe the big mooncakes make more profit.

Mary p subramaniam said...

where can I buy the fish and pineapple shaped mould??

Kimmy said...

Hi Mary, these are available either at the stores selling baking items or some Chinese stores selling kitchen utensils.

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