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Friday, September 6, 2013

Coconut Paste Baked Mooncake [2013]

This mooncake skin pastry is the same as the one which I used to bake with Pineapple Lotus paste filling [see this post for the preparation].  The dough is good, soft and easy to handle. As I mentioned earlier, when baked, it gives a nice colour and does not require egg glaze.


Similarly as my previous mooncake,  I baked a 'flatter' mooncake [1/2 portion] using the normal mooncake mold.  


Pastry for Baked Mooncake
[makes 14 pieces - 1/2 portion of the normal size mooncake]
220 gm golden syrup
90 ml corn oil
1.5 tsp alkaline water [kan sui]
1/8 tsp bicarbonate of soda
300 gm plain flour - sifted [I used superfine flour]
  1. Combine all the ingredients [except flour] in a mixing bowl.  Stir to mix together until well combined. Cover with a cling film wrap and leave aside for at least 5-6 hours or overnight.
  2. Give the syrup mixture a good stir before adding flour.  Mix well but DO NOT  KNEAD the dough.
  3. Cover and set aside for an hour or more before using [I left it overnight].
  4. Divide dough into small portions of 50 gm each.  Wrap with any mooncake filling our your choice.

  5. Press dough with filling in a dusted mooncake mold, then knock the sides of the mold gently to dislodge the mooncake.  Place on baking tray lined with parchment paper.
  6. Baked in preheated oven at 180 degrees C for 15-20 minutes or until golden brown [I omit egg glaze for the mooncake skin].  Keep the baked mooncakes in bamboo trays with lid slightly ajar to air for a few days.  The mooncake skin will soften and taste  better.

Coconut Paste Filling - yields 500 gm paste
Ingredients
20 gm toasted melon seed [kwa chee]
40 gm toasted sesame seeds
20 gm milk powder
60 gm candied melon [tung kwa] - chopped coarsely
35 gm kao fun [cooked glutinous rice flour]
1/4 tsp salt
250 gm grated white coconut [white portion only]
  • Steam grated coconut for 25-30 minutes until soft.  Remove and leave to cool completely.
Mix together
1 1/4 tbsp corn oil
1 1/4 tsp water
60 gm castor sugar
  • Combine oil, water and sugar in a mixing bowl.  Stir until sugar dissloves.
  • Add cooled grated coconut and the rest of the ingredients.  Mix well.
  • Lastly add in kao fun and salt to mix.
  • Divide mixture into small portions.




I'm linking this post to Cook Your Books #4 hosted by Joyce
 of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

8 comments:

Jasline @ Foodie Baker said...

Hi Kimmy, I've never seen coconut paste before in a mooncake, suonds very interesting!

Kimmy said...

Hi Jasline, coconut paste as mooncake filling is quite common and popular in Penang. Some biscuit shops make them all the year round.

Phong Hong said...

Kimmy, I can just imagine the lovely coconut fragrance of this mooncake! I don't think I have come across coconut flavor before.

Kimmy said...

Hi Phong Hong, using fresh grated coconut for this paste makes it even more fragrant, moist and sweet.

kitchen flavours said...

Hi Kimmy,
You are very "rajin" at making mooncakes. I have not made any mooncakes for more than 2 decades now. Yes, that long!
Thank you for sharing with CYB!

Kimmy said...

Hi Joyce, you are lucky. Honestly, I don't fancy eating them but I have to make them for my mum, sister, in-law and some friends.

Kit @ i-lostinausten said...

This is such a great idea . My family would love this version of mooncake as they're not really keen of the traditional mooncakes. Thanks for sharing , bookmarking again! hehehehe

Kimmy said...

Hi Kit, some people shy away from mooncakes cos' the sweet filling is too overwhelming. This size looks presentable and a quarter of it should be alright.

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