Gosh! Time flies. Mid-autumn fest has long gone and this post is late by almost 2 months.

Anyway, even though the mooncake season is long gone, you still can try to make some, if you still have a craving for mooncakes.

And this year I baked some homemade mooncakes with some homemade durian filling.

Mooncake Skin Preparation Time: About 4 hours plus

Ingredients:

350g rose flour/superfine/cake flour, sifted, another 50g for dusting and stand by.
300g golden syrup
50ml peanut oil, extra for oiling
7ml alkaline water

How-to:

1. Mix and stir briefly the golden syrup, alkaline water and peanut oil together and let mixture sit for 30 minutes as it will take a bit of time to mix well. Normally I leave them overnight, but it’s not a must.

2. Then gradually add in the flour, and stir them in one direction till they are well-mixed into a soft dough-like mixture. Again, cover with damp towel and let it rest in the mixing bowl for about 4 hours.

3. By the end of that, your mooncake dough should soft but not sticky to the touch. If it’s still sticky, add a bit more flour gradually. Remember that we had extra 50g of flour. This is the reason for it.

4. Divide them into small portions, about 50g each.

Mooncakes Preparation Time: 30 minutes
Baking Time: 20 minutes
Make: 20 mini mooncake

Ingredients:

Homemade Durian Filling
Some almond flakes for decoration
1 beaten egg yolk for egg wash

How-to:

1. Preheat your oven at 175C degree. Line your baking tray with non-stick parchment paper.

2. Flatten the small dough on your palm and put the durian filling in the center and wrap the skin around it into a ball. When the filling is too soft, it’s difficult to shape.

3. In this case, the durian filling was too soft. If I use the mould, the mooncake will collapse. Hence I didn’t use the mould. I just left my mini mooncake as mini balls or shaped them into little piglet shapes (just like the traditional piglet shaped mooncake biscuit*).

4. Decorate it with almond flakes.

5. Oil the surface slightly before putting them into the oven.

6. After the first 10-12 minutes, take the mooncake out from the oven and brush with egg yolk. Then put them back into the oven for another 15 minutes, till golden brown.

7. Remove and leave to cool on the wire rack.

One good thing about mooncakes is that you are supposed to leave them out so that they will turn soft. Otherwise they will be too hard to chew. So you don’t have to store them in air-tight containers:)

For the fish-shaped mooncake biscuit, you should be able to find the mould in any baking supply outlets. It’s rather common.

Recipe by: SC

Related Posts:

- Durian Custard Filling