Sep 21 , 2020
🥮 Traditional Cantonese Mooncakes! 🥮
Mid-Autumn Festival is just around the corner and everyone is either gifting or eating these sweet treats - but hold on! Mooncakes are usually high in sugar and fat, which makes it unhealthy to be consuming on a daily basis. 😲
Try this homemade Traditional Cantonese Mooncake recipe, a healthier option as compared to store-bought ones, without compromising the taste and texture~
Cantonese Mooncake (Lotus Seed)
2-3 slices organic lemon
Put all ingredients in a pot.
Bring to boil.
Turn to low heat and cook for 1 1/2 hours until golden brown.
*Keep the golden syrup for at least 3 months before utilising.
Mooncake pastry (low sugar):
120g golden syrup
80g Radiant Organic Grape seed oil
1 tsp alkaline water
Mooncake Pastry: Mix all ingredients till well combined. Set aside for 30 minutes – 1 hour
Preparing the Salted Egg Yolk: (10-12)
Wash salted egg yolk and roll in sesame oil. Steam for 2 minutes. Cool it down before using.
Lotus Seed Paste Filling (Low Sugar)
600g lotus seed
1Tbsp alkaline water
50g cooking oil
30g wheat starch
- Clean the lotus seeds thoroughly. Pour in alkaline water, soak for 10-15 minutes. Rinse for few times. Put the lotus seed in boiled water. Cover and soak for 15-20 minutes.
- Remove lotus seed from water and rub to remove the skin.
- Cook the lotus seed in a pot of water until soften. Filter and grind the seeds into paste.
- Stir fry with 2 Tbsp of oil and sugar in a pot until sugar turns into light brown.
- Add lotus seeds paste and add remaining sugar, stir-fry over high heat until boiling. Gradually add in remaining cooking oil, in few portions. Stir-fry until thick.
- Add maltose and batter, turn to medium-low heat, stir-fry the paste until it is not stick to the pot.
900g-1kg homemade lotus seed paste
50g toasted melon seeds
- Filling: (*can either use lotus seed paste or red bean paste) mix seed paste with toasted melon seeds. Divide paste into 10-12 portions, wrap up one salted egg yolk to form about 100g each. Shape into balls.
- Divide skin dough into 55g-60g each (depends on the size of your mould), shape into a ball, flatten it and wrap in a portion of filling.
- Put mooncake into a floured mould, press well and then knock 4 sides of the mould and gently remove the mooncake from the mould. Arrange them onto a baking tray and spray with water before putting into the oven.
- Bake in a preheated oven at 180c for 15 minutes. Remove and leave aside to cool for 10 minutes.
- Brush the top with beaten egg yolk. Bake again for 10 minutes until golden brown.
Note: For a better result, leave mooncakes aside for 2-3 days for the pastry skin to “breathe” and will become softer.