Happy Moon Cake festival !
Next Monday in lunar calendar is 15th of the 8th month which marks a big day for the Chinese celebrating the Moon Cake Festival or Mid Autumn Festival 中秋节. For those Chinese who celebrate this big occasion, moon cake is the main bakery product not to be missed. Moon cake is analogous to turkey for the Thanks Giving day or Christmas Day.
Since two months ago, I started to see assorted moon cakes ranging from traditional flavor Lotus paste moon cake to western flavor Cheesy Choc Oreo flooding the local market. Rather than the wide variety of fillings of the moon cakes, I was more attracted to their elegant and stylish moon cake boxes instead. These gift boxes are getting so much more ornamental to the point that they now become the deciding factor for the purchase rather than the delicacy element! These moon cakes were not sold cheap in the market. I reckon a huge portion was attributed to the glossy packaging cost.
2 weeks ago, I started to make my first batch of homemade traditional baked moon cake 广式月饼. I used the same moon cake recipe given by Helen, one of my best cooking pals in New Zealand. She shared that recipe with us when she demonstrated the making of homemade moon cake at my ex-Auckland home last year. Do click here for the recipe I posted last year.
|Traditional baked moon cake 广式月饼|
I was glad that it was much easier to find the necessary moon cake ingredients and mould in Malaysia. I got these moulds cheaply from a bakery supplies shop just minutes away from my house.
|Traditional mold and the press mold|
Last week, I made another batch of moon cakes, this time I tried out snow skin moon cake冰皮月饼 . This type of chilled moon cakes was much easier to make, no baking required. I opted for an easy way out by using a pack of readily mixed snow skin flour and by merely adding water and shortening, the skin dough would be ready.
|Snowy moon cakes with taro/ red beans fillings and melon seeds|
If you wish to make your own snow skin dough, click here for the recipe shared by Helen also. This time, I decided to make own moon cake fillings. The following was the taro/yam paste fillings adapted from moon cake making video by Agnes Chang.
|Snowy moon cakes with Pandan, Coco and original flavaour|
I shared both types of my homemade moon cakes with my colleagues and I was pleased to receive good comments from them. The best voted mooncake was snowy moon cake with taro and melon seeds fillings ! J
I would like to dedicate this post to all my TWOA level 3 computing and cooking members: Alice, Doris, Helen, Jane, Jenny Wu, Jenny Yip, Julie, Lily, Linda, Vera, Penny, Julia and Ellen.
“I really miss those happy moments we had; taking turns to host the cooking and lunch sharing functions every Thursday. With this moon cake I would like to wish you all “
|My TWOA level 3 computing cum cooking members|
A Happy Moon Cake Festival! 祝你们中秋节快乐！
TARO (YAM) PASTE FILLINGS
180ml vegetable cooking oil
1. Discard taro skin, try to get rid of the hard skin else paste will not be fine and smooth.
2. Cut into pieces and steam until soft. Test the steamed taro by using a chopstick or fork if taro breaks easily, taro is cooked.
3. Mash or blend the steamed taro when hot. If Taro gets cool down, mashed taro has more particles texture not so smooth.
4. Blend until taro feels fine and smooth without particles feeling.
7. When the mixture turns into dough form and not so sticky, paste is ready.
8. Cool down and leave aside to serve as moon cake fillings.
Choose bigger Taro, the bigger the better. Test freshness of Taro by scribing the bottom of the taro, if powdery feeling the Taro is good.