Thursday, September 15, 2011

Taiwanese Mooncake

Made: Wed, 14-Sep-2011

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)

Larger Mooncake
made with Ruth!
(my 1st time making)

1 – 1.5 kg Lotus Seed Paste (Lin Yung)
(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


    1. Mix & knead water dough ingredients together & leave to stand for approx 30 mins.
    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.
    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).

    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.

    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.
    17. Cool & store.


    No comments: