Chinese Dessert Recipes
Make this basic Baked Lotus Mooncake (蓮蓉月餅) featured in our Chinese dessert recipes and serve these Chinese traditional food to family and friends during Mid-Autumn Festival 中秋節 or otherwise known as Mooncake or Lantern Festival which falls on the 15th day of the 8th month of the Chinese calendar (usually September). Such traditional sweet Chinese desserts are generally best enjoyed with freshly brewed Chinese tea. 500 ml Water 450 g Rock Sugar 冰糖 2 stalks Pandan (Screwpine) Leaves 1 tbsp Maltose 麥芽糖 Method Boil rock sugar and clean screwpine leaves in water until sugar has completely dissolved. Lower heat and cook until sugar mixture is thick. Turn off heat and add in maltose. Stir gently with a metal spoon until maltose has dissolved. Allow syrup to cool which will be use later for the skin of the baked lotus mooncake. 200 g Homemade Syrup 1 tsp Baking Powder 3/4 tbsp Alkaline Water 鹼水 (Kan Sui) 50 ml Peanut Oil 275 g Plain Flour; sifted 500 g Lotus Paste Filling 蓮蓉 (mixed with toasted melon seeds 瓜子) 2 cups (as desired) Salted Egg Yolks 鹹蛋黃 (pre-soaked in Chinese wine - optional) 1 Egg Yolk; added pinch of salt (for glaze) Method Mix together syrup, baking powder and peanut oil. Add alkaline water and mix well. With a wooden spoon, fold in sifted flour and mix until a dough is formed. Cover with a wet towel and let dough rest for 2 hours. Meanwhile, bake egg yolks in oven at 150°C for about 3 minutes, roll in sesame oil and leave aside for later use. Divide dough and lotus filling into even portions. Roll each dough portion and flatten with your hand. Ensure that the centre of each dough is thicker than the sides. If you like egg yolks in your mooncakes, insert each yolk into each lotus filling. Wrap each filling with the flattened dough. Seal edges well and roll filled dough lightly between your palms until the filling is entirely covered. Dust mould with flour. Press filled dough firmly into dusted moulds. To dislodge mooncakes, knock mould on all directions against hard surface. Do not pry it out. Bake in preheated oven at 180°C for 10 minutes. Remove from oven and allow to cool for 5 minutes. Brush mooncakes with egg yolk mixture. Bake for another 15 minutes or until mooncakes turn golden brown. Be careful not to overbake mooncakes or you will have fillings spilling out from the dough. Not a pretty sight! _________________________ |
IT's TIME TO WOK!CHINESE RECIPE SPECIALS!Home cooked Chinese meals are the BEST! Bring on the woks and what haves you & start afrying.
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