The mooncake skin dough from this recipe is soft and easy to handle. For more shining look, I suggest it's better to apply egg glaze. Here, I didn't use egg glaze, that's why the figurine mooncakes look pale.
Ingredients for Mooncake Skin
[Recipe adapted from Amy Beh - Kuali .com]
[makes 36 pieces with Minnie design]
350 gm golden syrup
90 gm corn oil
1 tsp alkaline water
400 gm superfine flour
- Combine golden syrup, oil and alkaline water in a mixing bowl until well mixed. Cover, leave to rest for at least an hour or overnight.
- Sift in flour and mix into a smooth dough [DO NOT KNEAD]. Leave to rest for 4-5 hours or overnight before use.
- Divide dough into small portions [depending on the figurine moulds used]. Wrap a piece of coconut paste filling inside the dough.
- Put into a figurine mooncake mould. Press in neatly, knock out and place on a baking tray lined with parchment paper leaving some space in between.
- Bake in preheated oven at 180 degrees C for 15-20 minutes or until golden brown [if not applying egg glaze].
- Remove to cool on wire rack. These mooncakes will soften and taste better after airing them for several days.
Note: If using egg glaze - bake for 10 minutes, remove from oven and rest for 2 minutes. Brush with egg glaze and return to oven to bake for another 7 minutes.
Coconut Paste Filling - yields 500 gm paste
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.
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