Nuffnang Ads


Friday, September 13, 2013

Figurine Mooncake with Melon Seeds [2013]

This is a simple figurine mooncake which I made for this year's mooncake festival.  It's without any filling but coated with melon seeds [kuaci].  I didn't use any particular figurine mooncake molds but instead I used the big wooden mooncake molds.  Not too bad looking, lol. 
Ingredients for Mooncake Skin
[Recipe adapted from book on Mooncakes published by Seashore]
[makes 33 -36 pieces ]
270 gm golden syrup
75 gm corn oil
1.5 tsp alkaline water
380 gm plain or superfine flour
enough melon seeds for coating [about 50 gm]
  1. 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.
  2. Sift in flour and mix into a smooth dough [DO NOT KNEAD].  Leave to rest for 4-5 hours or overnight before use.
  3. Divide dough into small portions [about 25-30 gm, depending on the molds used].   Roll into ball and coat with melon seeds. 
  4. Put into mooncake mold.  Press in neatly, knock out and place on a baking tray lined with parchment paper leaving some space in between.
  5. Bake in preheated oven at 180 degrees C for 15-20 minutes or until golden brown [if not applying egg glaze].  
  6. 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.
I'm linking this post to Cook Your Books #4 hosted by Joyce
 of  Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


kitchen flavours said...

Hi Kimmy,
These mooncakes would be very nice eaten with some hot tea or coffee. Thank you for sharing your many wonderful recipes with CYB!

Kimmy said...

Hi Joyce, these mooncakes can keep up to 2 months and still good.

Lite Home Bake said...

Hi Kimmy, you are fast and creative with your mooncake baking! I just tried your coconut filling recipe and they turned out quite good, i like it! Thanks for the sharing :)

ivy sew said...

Kimmy, simple and nice. You know, when eating mooncakes, I only like the pastry but not the fillings. Weird, isn't it? That's why I seldom eat mooncakes unless there's no fillings! Thumbs up!

Kimmy said...

Hi Lite Home Bake, thanks for your feedback. There are lots of varieties of homemade pastes to try.

Kimmy said...

Hi Ivy, some say cooks seldom enjoy what they cook. Maybe this is the reason.

Phong Hong said...

Kimmy, this is something different for me. A nice change without the filling.

~董夫人~ said...

Hi! Kimmy,
I LOVE to read your blog !
I hv bookmarked many of your recipe and tried.
Thanks for your kind sharing!

Kam Siah Lu !
I am from Penang as Well!

Kimmy said...

Hi 蕫夫人 thanks for your feedback and glad to know you're from Pg. Most of the dishes are suitable for busy working people as they can be prepared ahead of meal time.

Kimmy said...

Hi Phong Hong, the original of 'Koong Chye Paeng' is without fillings. It has it's original flavour.

Sokehah Cheah said...

No wonder they look so original, Kimmy. So kind of you to share!

Kimmy said...

Hi Cheah, got the idea when I saw it at the stalls selling home-made mooncakes.

Nuffnang Ads

Blog Archive