Pineapple Paste Mooncake [2013]

Time has come again for mooncake making.  For years, I have been making Snow Skin Mooncakes and Figurine Mooncakes.  This year, I made some baked mooncakes but only half the size of the usual mooncakes and using the normal mooncake molds.

The mooncake skin pastry I use here is soft and easy to handle.  When baked, it has a nice colour which does not require glazing with egg.     Recipe is from Kuali.com.

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.
   
   
   
   
   
   
   
   

Pineapple Lotus Paste Filling

500 gm lotus paste [store bought]

400 gm grated pineapple

150 gm castor sugar

1/2 tsp lemon juice

1. Cook grated pineapple and sugar in a heavy based saucepan over medium heat until it starts to boil.
2. Reduce heat, add lemon juice, simmer the mixture until dry, thick and paste-like.
3. Dish out to cool completely.
4. Divide pineapple paste into small portions [20 gm], roll into balls.  Divide lotus paste into 30 gm each.
5. Wrap lotus paste around pineapple paste.  Roll into a ball.  Set aside.
   
   
   
   
   I'm linking this post to Cook Your Books #4 hosted by Joyce
    of Kitchen Flavours
   

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