It’s near mooncake festival. Arkensen loves mooncake just like I do. However, I do not have a mooncake mould to make mooncake. So, I look for a recipe which do not need a mooncake mould and I found one in a cook book which my sister gave me when I left Malaysia. The cookbook is titled “At Home with Amy Beh”.
The Shanghai Monncake recipe is more like a pastry recipe. I made this with 3 types of fillings, lotus paste, red bean paste and just a couple of lotus paste with salted egg yolk.
- store bought lotus paste or red bean paste
- salted egg yolk, optional
Sift and combine:
- 300g all-purpose flour
- 20g custard powder
- 25g cornflour
- 1 tablespoon milk powder
- 65g golden syrup
- 90g icing sugar
- 1 small egg
- 60g shortening
- 75g margarine
- 1/4 teaspoon alkaline water (lye water)
- 1 egg, beaten, for glaze
- some melon seeds or almond flakes
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Suanne, thanks for sharing this mooncake recipe without using a mould. I would like to try it but don’t know where to get the alkaline water. Thanks.
Hi Rachel, you can find alkaline water (or lye water) in many Chinese groceries stores.
I was given a box of mooncakes by a friend, but I don’t know how I’m supposed to eat them. I think they are the 4-yolk kind as that is his favorite.
Do you eat them with tea for a dessert? I know they are for the Harvest Moon but I don’t know what that is, really.
Hi etranger, yes, you eat the mooncake like dessert and it goes well with Chinese tea to cut back the sweetness.
Still would like to find a mooncake mold somewhere in Shanghai?
Hi Suanne, thanks for sharing your recipe. Love to try it out, can I replace the shortening & margarine with butter instead?
Hi Jackie, I think you can substitute the shortening with other fat but it might not turn out as flaky.