This recipe was from Ruth Syn - thanks heaps! Love it & so do the children! I've made it just in time for Mid-Autumn Festival... Hopefully it'll last till the weekend, between me giving them away & the children (& hubby) popping them? LOL!
My sis reckons this tastes very similar or exactly like Tau Sar Pneah, which I intend to try out soon... the flaky skin on the outside is similar or same as Tau Sar Pneah, but filling is lin yung like moon cake... :-)
- Makes
approx 32 moon cakes (or 64 – 88 mini moon cakes)
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| Larger Mooncake made with Ruth! (my 1st time making) |
Ingredients:
1 – 1.5 kg Lotus Seed Paste (Lin Yung)
(or Mung Bean Paste to make Tau Sar Piah)
(or Mung Bean Paste to make Tau Sar Piah)
Water Dough (Skin):
2 cups plain flour
½ cup water (room temp)
½ cup oil
Oil Dough (Inner
layer):
1 ½ cups plain flour
½ cup oil
Method:
2. Weigh out Lin Yung & roll into balls approx 30g per ball (or 15g - mini mooncake version: Note: 1.5kg lin yung yielded approx 88 mini balls).
3. Portion
out water dough to approx 32 balls (or however many to match lin yung
balls – approx 12g per ball (or mini mooncake version it is 6g/ball).
4. Portion out oil dough to approx 32 balls (or however many to match lin yung balls - approx 8g per ball (or mini mooncake version it is 4g/ball).
5. Press out to a thin layer the water dough portion. Put oil dough portion inside & wrap with water dough portion to a little ball.
5. Press out to a thin layer the water dough portion. Put oil dough portion inside & wrap with water dough portion to a little ball.
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| My children's play toys came in handy! :-) |
6. Flour
table top & rolling pin (optional, do if sticking, I did when making for first time, but subsequent times, I found that I didn't need too). 7. Roll out in 1 direction the mixed dough ball
to flat.
8. Roll back up into a sausage (like a swiss roll).
8. Roll back up into a sausage (like a swiss roll).
9. Flour
table top & rolling pin again (optional - do if sticking).10. Put sausage roll standing top down & press downwards, then roll back out again in 1 direction.
11. Put
a portion of lin yung into rolled out dough and wrap lin yung ball inside. (Note:Dough can be stretched to fit over lin yung ball.)
12. Shape
into a ball & place on paper-lined baking tray.
13. Do the same for the rest of the ingredients.
13. Do the same for the rest of the ingredients.
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| Mini Taiwanese Mooncake made by yours truly! :-) |
14. Bake
at 170oC for 10 – 15 mins.
15. Brush
with beaten egg. Sprinkle with sesame seeds.
16. Bake another 10 mins – 15 mins
till golden.
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