Coconut Paste Baked Mooncake [2013]

This mooncake skin pastry is the same as the one which I used to bake with Pineapple Lotus paste filling [see this post for the preparation].  The dough is good, soft and easy to handle. As I mentioned earlier, when baked, it gives a nice colour and does not require egg glaze.

Similarly as my previous mooncake,  I baked a 'flatter' mooncake [1/2 portion] using the normal mooncake mold.  

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.
   
   
   
   

Coconut Paste Filling - yields 500 gm paste

Ingredients

20 gm toasted melon seed [kwa chee]

40 gm toasted sesame seeds

20 gm milk powder

60 gm candied melon [tung kwa] - chopped coarsely

35 gm kao fun [cooked glutinous rice flour]

1/4 tsp salt

250 gm grated white coconut [white portion only]

• Steam grated coconut for 25-30 minutes until soft.  Remove and leave to cool completely.

Mix together

1 1/4 tbsp corn oil

1 1/4 tsp water

60 gm castor sugar

• Combine oil, water and sugar in a mixing bowl.  Stir until sugar dissloves.
• Add cooled grated coconut and the rest of the ingredients.  Mix well.
• Lastly add in kao fun and salt to mix.
• Divide mixture into small portions.

I'm linking this post to Cook Your Books #4 hosted by Joyce

 of Kitchen Flavours

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