It has been a decade since I last made mooncakes. My family has been almost crying that they have forgotten the taste of home-made mooncakes. All my mooncake moulds had been packed and cold-storaged in the store for donkey years. Thankfully, the moulds have not turned mouldy , haha. Until a few days ago, my friend Catherine let us sampled the mooncake she made. After I tasted the mooncake, I couldn't resist at attempting it myself. I wanted to gain back my skill and practice otherwise I will find myself losing touch.
The pastry is very crispy even after a few days later. It is like pineapple tarts. If you like pineapple tarts, I am sure you will like this non-traditional mooncake.
Recipe: (Makes about 45 )
250g butter (room temperature)
50g icing sugar
1 whole egg
1 egg white
420g plain flour
pinch of salt
1) Cream butter, icing sugar and salt till creamy.
2) Gradually add in egg, one at a time, mix well after each addition.
3) Fold in flour till a dough is formed. Cover with clingwrap and rest for 1 to 2 hours..
4) Divide dough into 17g each. Shape the dough into balls.
5) Flatten the dough, put a ball of filling in the centre and seal. Roll into round, lightly dust with flour , press into mould, dislodge imprinted mooncakes.
6) Bake in the preheated oven at 180 degree C for 10 minutes. Remove from oven and allow to cool for 10 minutes, then glaze the surface with egg yolk. Return to oven, continue baking till golden brown.
500g pandan flavoured lotus paste
50g melon seeds
cooked salted egg yolks (optional)
Method: Combine all the ingredients and shape into balls of roughly 20g each.