Recipe Description
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Recipe Ingredient
- For mooncake pastry:
- 300g golden syrup
- 3/4 tbsp alkaline water
- 95g corn oil
- 400g plain flour - sifted
- 1/4 tsp thick soy sauce (for colour)
- For durian filling:
- 300g durian flesh - blend into puree
- 500g lotus seeds (seong lin) - boil in 1,200ml water until soft and blend into a paste
- 4 tbsp castor sugar
- 500g castor sugar
- 2 tbsp maltose
- To make egg glaze, mix well and strain:
- 1 egg yolk
- 1 whole egg
- 1 tbsp water
- Pinch of salt
Instructions
- Combine golden syrup and alkaline water in a mixing bowl.
- Add corn oil and mix with a wooden spoon.
- Add thick soy sauce and stir well.
- Set aside for 4-5 hours.
- Fold in sifted flour and mix evenly to form a smooth dough.
- Set dough aside again for another 4-5 hours.
- Put 4 tbsp sugar in a heavy-based wok, and cook till you get golden brown caramel.
- Add lotus seed paste gradually and cook till smooth.
- Add 500g sugar and stir till mixture thickens.
- Add oil gradually and mix well.
- Add durian and maltose.
- Stir until mixture is smooth and does not stick to the centre of the wok.
- Remove and cool, preferably overnight, before dividing the filling into 110g balls.
- Divide pastry dough into 45g balls.
- Flatten dough and wrap durian filling.
- Dust wooden mould lightly with flour, tapping out any excess.
- Put dough-wrapped filling into mould.
- Knock out and place mooncakes on slightly greased tray.
- Bake in preheated oven at 180°C for 13 minutes.
- Remove and leave to cool for 1 minute.
- Brush with egg glaze and bake for another 5 minutes or till done.
- Use the remaining dough from the mooncake dough pastry and add a little more flour to the dough, if necessary.
- Divide dough into small equal portions.
- Use dough to wrap small amount of durian filling, then press dough into figurine moulds dusted lightly with flour.
- Knock out the figurine mooncakes, arrange on greased trays and bake in preheated oven at 180°C for 10 minutes.
- Remove from the oven.
- After a minute, brush biscuits with egg glaze and continue to bake for another 4 minutes or till they turn golden brown.
To make the pastry:
To make the filling:
To make the mooncake:
To make Figurine Mooncake Biscuits:
