Shanghai Mooncake


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”.

Shanghai-Mooncake-023-600x400
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.

Ingredients

  • 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

Shanghai-Mooncake-011-600x400

Instructions

Shanghai-Mooncake-010-300x200Wash salted egg yolk and roll in sesame oil.  Steam for 2 minutes.  Leave to cool.
Shanghai-Mooncake-012-300x200Divide the store bought lotus paste into portion of about 45 to 50g and roll them into balls.  For a one pound package of lotus paste, I divided them into 9 portions.Wrap a salted egg yolk with lotus paste.
Shanghai-Mooncake-013-300x200Combine golden syrup, sugar, egg, shortening, margarine and alkaline water in a mixing bowl.  Mix well together.
Shanghai-Mooncake-014-300x200Sift the flour, custard powder, cornflour and milk powder into a another bowl.
Shanghai-Mooncake-015-300x200Combine the dry ingredients and the wet ingredients.
Shanghai-Mooncake-016-300x200Knead into a smooth dough.
Shanghai-Mooncake-020-200x300Divide the dough into 60g each.
Shanghai-Mooncake-018-300x200Flatten the dough with a rolling pin.

Wrap up the lotus paste filling, shaping  the top like a dome.

Shanghai-Mooncake-021-300x200Place on a parchment lined line baking sheet.  Brush with egg glaze and place melon seeds or almond flakes on the dome.

Bake in a preheated 350F (180C) oven for 30 minutes or until golden brown.  This recipe yields 11 mooncakes.

7 thoughts on “Shanghai Mooncake

  1. 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.

  2. 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s