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Sarah Leung is the blogger of The Woks of Life.
The most classic is the Cantonese one.
Sarah Leung is the blogger of The Woks of Life.
But this traditional cake stuffed with sweet filling is more than just a holiday staple.
It has become the symbol of community, and its significance is rooted in its shape.
Despite the fact that the mooncake can take lots of different forms, theyre almost always round.
As mentioned, my family and I eat Cantonese-style mooncakes during the Lunar New Year.
(you might also use anonline gram-to-cup converter, but those arent always accurate.)
Alternatively, you could use raw salted duck eggs andcook the yolks yourself.
Gung Hay Fat Choy (happy new year in Chinese)!
To make the lotus seed paste, soak dried lotus seeds in water overnight.
Drain and remove the green center (if any).
Sarah Leung is the blogger of The Woks of Life.
Boil the soaked seeds in fresh water (enough to cover) until soft (about 30-40 minutes).
Drain, then puree in a food processor until smooth (add a little water if necessary).
Transfer the puree into a non-stick pan.
Cook over medium heat.
Add sugar and oil in batches.
Stir and flip constantly.
Once the paste becomes dry and holds in shape, remove to cool.
(Any leftover paste not used can be frozen.)
Next, prepare the dough: Mix syrup, oil, and lye water until well incorporated.
Add flourthe amount of flour needed will vary on the thickness of the syrup, so adjust accordingly.
Knead briefly until combined.
Cover and rest for 30 minutes.
To assemble the cakes, put one egg yolk and some lotus seed paste on the scale.
Adjust the filling to reach 30 grams.
Flatten the paste into a round thin circle.
Place the egg yolk in the middle.
Gently push the paste upwards to seal around the egg yolk completely.
Flatten 20 grams of the dough into a round circle.
(Your mooncakes should be about 50 grams each total.)
Coat the ball with a thin layer of cornstarch.
Put it into a mooncake mold.
Place the mold on a baking tray (lined with parchment paper if necessary).
Gently press to shape.
Repeat for the remaining mooncakes.
To bake, preheat the oven to 375F.
Bake the cakes for five minutes.
Reduce the temperature to 320F.
Put back into the oven and bake further for five minutes.
Once completely cooled, store the mooncakes in an airtight container for at least one to two days.
They are ready to be served when they become soft to touch and appear shiny.
You may keep them in the fridge for up to two weeks.
Bring back to room temperature prior to serving.
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