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]
- 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 [about 25-30 gm, depending on the molds used]. Roll into ball and coat with melon seeds.
- Put into mooncake mold. 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.
I'm linking this post to Cook Your Books #4 hosted by Joyce
of Kitchen Flavours