Chinese Moon Cake Recipes

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EASY CHINESE MOONCAKE RECIPE



Easy Chinese Mooncake Recipe image

Cake - one word that is sure to leave your mouth watering. Just the name of it and we start salivating and thereby craving for it. For ages now, cakes have been making it to all our happy occasions or festivals. They tend to grace all the happy celebratory events with their unmatched taste and

Provided by Duyti

Categories     Dessert

Yield 6 servings

Number Of Ingredients 4

60g golden syrup
1/4 tsp lye water (kansui)
24g vegetable oil
100g cake flour

Steps:

  • Take a mixing bowl and pour golden syrup, lye water, and vegetable oil, until well combined.
  • Sieve the flour and pour on top of this mixture, all at once.
  • Combine all the ingredients and place the dough on a piece of cling wrap. Let the dough relax for a while as you refrigerate it.
  • Now for the filling, wash salted egg yolks with water. And ensure to remove the white sticking to the yolk.

EASY MOONCAKE RECIPE



Easy Mooncake Recipe image

Traditional Chinese mooncake with lotus paste and salted egg yolk.

Provided by KP Kwan

Categories     Dessert

Time 40m

Number Of Ingredients 7

60g golden syrup
1/4 tsp lye water (kansui)
24g vegetable oil
100g cake flour
10 salted egg yolk
220g store-bought lotus paste (See note)
Egg wash to brush the mooncake

Steps:

  • Mix golden syrup, lye water, and vegetable oil accurately in a mixing bowl.
  • Sieve the flour. Add all at once to the above mixture.
  • Combine all the ingredients.
  • Place the dough on a piece of cling wrap. Refrigerate for thirty minutes to let the dough relax.
  • Wash the salted egg yolk with water to remove the white sticking to the yolk. Pat dry.
  • Wrap the yolk with the lotus paste
  • Then roll it into a ball. Set aside.
  • Roll out the pastry in between two plastic sheets or cling wraps.
  • Remove the cling film on top, fold the pastry toward the filling.
  • Pinch away the excess pastry where the pastry is double folded to ensure consistent thickness.
  • Roll the mooncake with your palms to form a ball.
  • Roll the mooncake on a surface dusted with flour.
  • Plunge the piston of the mold to the flour, and shake off the excess.
  • Place the dough on the baking tray.
  • Put the mooncake mold on the dough and plunge the piston downward. The dough will take the shape of the mold, and the pattern will be imprinted on the surface.
  • Bake it at the middle rack, 175°C/350°F top and bottom temperature for five minutes or until the surface starts to firm up.
  • Remove the mooncake from the oven and brush the surface of the mooncake with egg wash.
  • Bake for another ten minutes or until golden brown.
  • Remove the cake from the oven to cool at room temperature.
  • Transfer the mooncake to an airtight container and keep for three days before serve.

Nutrition Facts : Calories 140 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 mooncake, Sodium 53 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

MOONCAKES



Mooncakes image

Mooncakes are traditionally enjoyed during the Chinese and Vietnamese Mid-Autumn Festival, when families gather to give thanks for the harvest and pray for longevity and good fortune. Making and sharing mooncakes is one of the hallmark of this festival (some even call it the Mooncake Festival!). In Chinese culture, a round shape symbolizes completeness and reunion, and sharing the round pastries with relatives signifies the unity of families. The pastries are made of a tender dough stuffed with a sweet filling -- often lotus seed paste or red bean paste. The top of each mooncake has an intricate design, achieved by pressing the pastry into a mold; traditional molds are shaped like wooden paddles, modern presses are spring-loaded and made of plastic. Bakeries stamp their mooncakes with their own designs; flowers, vines and moons are common. Every family has its favorite version of the pastry, based on passed-down recipes or where they like to buy the cakes. Our take is filled with white lotus paste, made by boiling and pureeing dried lotus seeds that you then cook with caramelized sugar. To set the beautiful stamped design, we bake the mooncakes for 10 minutes before brushing them with egg wash (the key to their glossy finish).

Provided by Food Network Kitchen

Time 11h55m

Yield 12 mooncakes

Number Of Ingredients 9

1 cup dried lotus seeds
3/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1/3 cup vegetable shortening
1/4 cup golden syrup
1/2 teaspoon alkaline water (also called kansui)
2 tablespoons vegetable oil
2/3 cup cake flour
1/3 cup all-purpose flour, plus more for dusting
1 large egg, lightly beaten

Steps:

  • For the lotus paste: Place the dried lotus seeds in a medium bowl and cover with plenty of room temperature water. Let the seeds soak and rehydrate for at least 6 hours, and preferably overnight.
  • Rinse the lotus seeds under cold water, then split them in half to remove and discard the green sprout in the center (they are very bitter). Transfer the seeds to a large pot and fill with plenty of water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the seeds are tender enough to smash with a fork, about 1 hour. Drain well, then transfer the seeds to a food processor while they are still warm, add 3/4 cup sugar and puree until very smooth. (Add 1 to 2 tablespoons water if necessary to get a very smooth texture). Strain through a fine mesh sieve into a medium bowl.
  • Melt 1 tablespoon vegetable shortening and the remaining 2 tablespoons sugar in a medium nonstick skillet over medium-high heat, then cook until caramelized and deep golden, about 5 minutes. Add the lotus puree and cook, stirring continuously, until most of the moisture has been cooked out and the puree is similar in texture to thick mashed potatoes, 6 to 8 minutes. Add the remaining 1/3 cup vegetable shortening, then continue to cook, stirring continuously, until all of the shortening has fully incorporated and the paste is very thick, glossy and pulls away from the sides of the pan, about 6 minutes more. (The final lotus paste should be amber brown in color and almost stretchy in texture.) Transfer to a medium bowl and let cool completely.
  • For the mooncake dough: Meanwhile, whisk together the golden syrup, alkaline water and vegetable oil in a large bowl until combined. Add the cake and all-purpose flours, then stir with a wooden spoon until a shaggy dough forms. Gently knead the dough until it comes together completely, then wrap in plastic wrap and set aside to rest, about 45 minutes.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Divide the lotus paste into 12 equal pieces (each about 2 1/2 tablespoons) and roll into golf ball-size balls. Place on a plate and chill in the refrigerator, 20 to 30 minutes. The colder the balls, the easier it will be to shape the mooncakes.
  • Roll about 1 tablespoon of the mooncake dough into a ball, then place between 2 pieces of parchment paper that have been lightly dusted with flour. Use a rolling pin to flatten the dough to about 1/8 inch thick and 3 1/2 to 4 inches wide. Place one of the lotus paste balls in the center of the dough, and shape the dough around it, pinching the edges to seal. Roll the ball in your hands to smooth the exterior.
  • Place the assembled ball in a plastic 2-inch wide miniature mooncake press mold, then turn the press upright on your work surface. Press the plunger down until you feel resistance, then lift the mooncake mold off the table and use the plunger to carefully press the mooncake out. Transfer to the prepared baking sheet, then refrigerate while you make the remaining mooncakes in the same manner.
  • Bake the mooncakes until the tops are no longer shiny and the dough has just set, 10 to 12 minutes. Let cool 10 minutes. Whisk the egg together with a splash of water in a small bowl, then brush over the tops and sides of each mooncake. Return to the oven and bake until deep golden brown, 10 to 15 minutes more. Let cool on the baking sheet 10 minutes, then transfer to a rack to cool completely. Enjoy fresh or store in an airtight container for 2 days (they'll get shinier as they sit).

MOON CAKE



Moon Cake image

I got this simple yet delicious recipe from a lady named Elaine, who I work for. I work in a kitchen of a country club and this is one of many desserts that they serve, and by far my favorite! Drizzle with chocolate syrup and use a knife to make a design.

Provided by TARYN003

Categories     Desserts     Cakes

Time 1h30m

Yield 35

Number Of Ingredients 9

1 cup water
½ cup margarine
1 cup all-purpose flour
4 eggs
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
¼ cup chocolate syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.
  • In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .
  • Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely
  • In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 11.9 g, Cholesterol 81.9 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 140 mg, Sugar 6.9 g

MOON CAKE



Moon Cake image

I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 15 servings.

Number Of Ingredients 13

CRUST:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold whole milk
1 package (8 ounces) cream cheese, softened
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate sauce
Chopped nuts

Steps:

  • In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.

Nutrition Facts : Calories 253 calories, Fat 17g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 238mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.

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