KOMPAS.com – As Chinese New Year approaches, make sure you have prepared dishes that are always available for family gatherings.
One of them is mooncake or mooncake which symbolizes good luck, prosperity and togetherness.
Mooncakes can be made at home using lotus seeds or adzuki beans, salted butter, baking soda, all-purpose flour and powdered egg yolk.
Check out how to make mooncakes below, quoted from the full Delish page.
Also read:
Moon cake recipe
Filling ingredients:
- 113 grams of adzuki beans or lotus seeds
- 170 grams of granulated sugar
- 4 tbsp salted butter
Cake dough:
- 1 tbsp water
- 1/2 tsp baking soda
- 150 grams of all-purpose flour
- 40 grams of cornstarch
- 3 tbsp peanut oil
- 78 ml honey
- 1/2 tsp salt
Other ingredients:
- 10 salt-cured duck egg yolks, halved
- Cornstarch for sprinkling
- Beaten egg, for brushing
Also read:
How to make moon cakes:
1. Stuffing: Soak seeds or nuts in water to a depth of 10 centimeters. Let soak overnight or up to 12 hours.
2. Drain the beans or seeds and transfer to a pressure cooker or instant pot. Add two glasses of water and cover and lock.
Set to Pressure Cook on High for 30 minutes. After that, remove the lid from the pan, drain and discard the water.
3. Transfer the cooked nuts or seeds to a large saucepan and add the granulated sugar and butter. Blend all ingredients until smooth.
Cook over medium-low heat, stirring frequently, until the mixture thickens into a paste, about 15 minutes.
Transfer to a large heatproof bowl and cover tightly with plastic wrap.
Let cool to room temperature, then transfer to the refrigerator to chill until completely cold, at least six hours and preferably overnight.
4. Skin: in a small saucepan over low heat, bring water and baking soda to a boil, cook 10 seconds. Remove from heat and let cool.
5. In a large bowl, combine the flour and cornstarch. Stir the oil until evenly mixed, then stir in the honey, salt and baking soda solution.
Knead with your hands until a dough forms. Cover and refrigerate for at least one hour or up to overnight.
6. Roll the filling mixture into 19 balls (20 grams each). Place half a duck egg yolk in it.
Cover with filling, roll between palms to smooth into a ball. Repeat with remaining filling and egg yolks.
7. Roll the skin mixture into 19 balls (18 grams each). Sprinkle balls with cornstarch.
Working one at a time, roll the balls between the parchment to 10 centimeters. Place the filling in the center of the round and cover with the dough, rolling between the palms of your hands to smooth into a ball.
Repeat with the remaining dough and filling, then sprinkle with a little cornstarch.
8. Preheat the oven to 350 degrees Celsius and line a baking sheet with baking paper.
Place one ball in the mooncake mold and press gently onto the mold, holding it in place 10 to 15 seconds to mold the design.
Carefully remove the mooncakes from the mold and arrange them on the prepared sheets, at least 2.5 centimeters apart.
9. Bake the mooncakes for 8 minutes, then remove from the oven and brush lightly all over with beaten egg.
Continue baking for another 8 minutes, then remove from the oven and brush lightly with beaten egg again. Continue baking until the mooncakes are golden brown, about 8 minutes more.
10. Let cool slightly, then transfer the mooncakes to an airtight container, arrange them in a single layer with no sides touching. Leave it at room temperature for two days before consuming.
