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Wednesday, September 4, 2013

Pineapple Paste Mooncake [2013]

Time has come again for mooncake making.  For years, I have been making Snow Skin Mooncakes and Figurine Mooncakes.  This year, I made some baked mooncakes but only half the size of the usual mooncakes and using the normal mooncake molds.

The mooncake skin pastry I use here is soft and easy to handle.  When baked, it has a nice colour which does not require glazing with egg.     Recipe is from Kuali.com.


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.
Pineapple Lotus Paste Filling
500 gm lotus paste [store bought]
400 gm grated pineapple
150 gm castor sugar
1/2 tsp lemon juice
  1. Cook grated pineapple and sugar in a heavy based saucepan over medium heat until it starts to boil.
  2. Reduce heat, add lemon juice, simmer the mixture until dry, thick and paste-like.
  3. Dish out to cool completely.
  4. Divide pineapple paste into small portions [20 gm], roll into balls.  Divide lotus paste into 30 gm each.
  5. Wrap lotus paste around pineapple paste.  Roll into a ball.  Set aside.

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

10 comments:

Chef and Sommelier said...

That's a good idea, Kimmy! Half the size means half the sugar, half the fats, half the cholesterol, half the guilt! LOL!

Phong Hong said...

Kimmy, that is a very nice flavor for mooncake filling. Notice that your mooncake is flatter that the usual ones and it looks very nice.

Kimmy said...

Hi Alvin, you're description is exactly my intention when making it half the size, hehehe!

Kimmy said...

Hi Phong Hong, it's good flavour. I purposely made them half the size and my intention is exactly mentioned by Alvin.

Lite Home Bake said...

Kimmy, i like the filling and how you reduce the size, it becomes like biscuit with filling :)

Kimmy said...

Hi Lite Home Bake, yes looks a traditional baked cake. I like this idea very much. Packing them for giveaways is easy.

kitchen flavours said...

Hi Kimmy,
wonderful mooncakes! I have never tried with pineapple fillings before.
Thanks for linking with CYB!

Kimmy said...

Hi Joyce, you're welcome. Thanks for the space at CYB, hehehe!

Grace Phua said...

Kimmy, I've never seen such an interesting filling for mooncake before. I think your mooncake looks a lot better than the dark brown ones I see outside and I'm sure a whole lot less sweet which is great!! Lesser calories ;)

Kimmy said...

Hi Grace, honestly these mooncakes keep well for months which is very different from store bought which sometimes become moldy very fast. Definitely less fat and sugar.

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