Inspired by Jasma Fusion Cuisine
Decades ago, when I first tried a mooncake, I...Back then, I was just a kid. It was a gift that was given to everyone...When I think of mooncakes, I think of a large one wrapped in traditional dough that is thick, sweet, and bread-like in texture and look, filled with red bean paste and a salted duck egg. It is unusual, unless you happen to be Chinese, to receive a mooncake as a present. Since then, I've been curious as to how I can one day sample this Chinese specialty. I looked it up online and found a recipe for it! I was overjoyed because now I don't have to wait for delivery and can make it whenever I want, fresh and at a lower cost.
What exactly, are mooncakes? In Chinese tradition, during the Mid-Autumn Festival, also known as the Mooncake Festival and beginning in the middle of September, baked sweets called mooncakes are customarily shared with loved ones while gazing at the moon. When the moon is at its brightest and fullest, it is thought to guide individuals to success and wealth. It is also the time of year when the harvest is in full swing. Similar to the Thanksgiving holiday! To be honest, I've never made a mooncake before. Seeing how-to videos on this was entertaining, but holy cow! It's a time-consuming process—I spent five hours on mine—but the end result is well worth the effort. In the future, I hope to make more and experiment with new flavors.
It's termed "snowy" because, in contrast to the regular kind, it's translucent and incredibly tender when eaten, much like snow. It calls for three distinct flours sold in Asian markets, while the red bean filling may be made with components found in any supermarket. Wrapping the dough and filling in plastic wrap will keep them from drying out and sticking together or to the work surface. The ingredients are nicely blended by hand kneading, although I have seen videos where a stand mixer is used to make the snowy dough. Given my stockpile of matcha powder, I opted to use it. I find that its natural, earthy flavor complements the sweetness of the filling well, making it a favorite. So many different tastes may be worked into the dough, but I started with Matcha because I always have it on hand. The most time-consuming step of preparing a mooncake is rolling the dough and paste into a ball, followed by the weighing and molding them into the molder, which is also the most fun. Mine is one of numerous patterns and sizes (depending on the weight of your mooncake) available on Amazon, where I made my purchase.
Prepare yourselves for moon-guided good fortune by baking and sharing mooncakes. Enjoy!
Equipment:
Steamer
Blender
Kitchen Weighing scale
Mold (I used the 50g mold)
Ingredients:
Snowy Dough:
50 gm powdered sugar
30 gm wheat starch
50 gm glutinous rice flour
50 gm rice flour
230 gm milk
30 gm Sweetened condensed milk
30 gm oil (canola)
5 gm Matcha powder
Red Bean Filling
200 gm Red beans
600 ml water
90 gm white sugar
15 gm wheat flour
2 tsp oil
pinch of salt
Cooked Glutinous Flour: (for coating)
50 gm glutinous flour
Now let's start!
Dough:
In large bowl, mix sugar, and all the 3 types of flour until combined. Pour in milk, then whisk until smooth
Add in oil, sweetened condensed milk, continue mixing.
Pour into a steam proof bowl. Place the lid on a slanted position by placing a paper towel in between the pot and lid to prevent the liquid from dripping into the bowl during condensation. Steam in high heat for 25 mins or until the knife or chopstick comes out clean and no liquid is coming out.
Take the bowl out, cut the dough with a spatula to release the heat. You will notice that a layer of oil with be seen, but that is normal.
While its still hot, remove from the bowl, loosen up the dough by cutting and poking it. Cover and set aside.
Once cooled down. Mix matcha powder, you can knead the dough with a stand mixer or use the palm of your hand until it is smooth.
Wrap with plastic wrap. Place in refrigerator (1.5 hour to 2 hours)
Filling:
Soak red beans in water at least 6 hours or overnight. Strain the beans, put in a pot, pour in 600ml of water, let it boil in high heat, and simmer for 30 mins.
Add in sugar and pinch of salt. Stir and let it boil for 5 mins more.
Place the cooked beans into a blender. Blend until smooth.
Place blended beans into a pan, add oil and cook in high heat until it thickens up.
Once you see that the paste is loosened and not sticking to the pan, add in wheat starch, continue mixing until it forms into a dough.
Transfer into a bowl, cover with plastic wrap, set aside to cool down.
Coating:
Slightly toast the glutinous flour in pan, continue mixing until its tuns into a very light yellow in color. Set aside.
Lets Assemble!
Place plastic wraps on weight scale and plates to prevent from sticking.
Take note: Ratio of dough to filling is 1:1. I am using a 50g mold. So the dough should be 25gm and filling. should be 25 gm as well.
Filling: Weight 25 gm, then form into a ball. Continue with the rest of the paste.
Dough: Cut and weigh 25 gm. Form into a ball. Lightly dip almost half of the ball and roll into a ball again, this will prevent the balls from sticking to each other and from your mold. Continue with the rest of the dough.
Once the dough and filling are all balled up. Get one dough, flatten with your palm, rub a little cooked flour on one side of the flattened dough. Stretch the sides of the dough until its double the size of your balled filling.
Place a ball of the filling at the center of the dough. Cover the filling with the dough, seal the edges, and roll it again between your palms to smoothen the ball.
Now the exciting part. Let's mold!
Shape the ball to a cylinder, slimmer than the mold so that it won't get scraped away by the sides of the mold.
Put the mold on top of the dough. Hold the base or body of the mold to keep it steady.
Press the mold repeatedly, around 6-8 times to make sure it stamps the dough.
Press the mold the last time, unmolding it on your hand.
Place on a plate, and your all done. Enjoy!
Storage:
You can eat it right away, but best eaten after 1-2 hours.
Keep in air tight container for 2-3 days. If its stored for more than 3 days, the dough will become rubbery in texture.
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