Monday, September 12, 2011
If you remember my post from last year about Mid-Autumn Festival(中秋節), you probably remember I had some traditional Mooncakes (as shown in the image below) to celebrate the occasion. I love that picture because, as you can see, the natural oil from the salty egg yolks dripping down the Mooncakes. For those who are not familiar with Mid-Autumn Festival, you can also refer back to that post for more history on the tradition and culture about this festival.
This year, instead of buying the Mooncakes from retail outlets, I made my own. Not the traditional kind of Mooncakes though, but the more trendy type, Snow Skin Moon Cakes (冰皮月餅). Some people call them Ice Skin Mooncakes which is exactly how it translates to, in Chinese. It’s my very first attempt in making Mooncakes of any kind, period. I really like how they turned out.
I made 3 different flavored dough from 1 batch. The white ones were original, slightly flavored with coconut milk; the green ones were flavored with Matcha (Japanese Green Tea) powder; and the red ones were flavored with Pomegranate juice (from fruit in my In-Law’s garden). I used 2 different kinds of fillings, black sesame and Japanese Azuki Bean Paste (sweetened red bean paste).
Each one is unique in the flavor combination. I really love the pomegranate juice one. The pom added a little tangy flavor and a vibrant red color. Filling wise, I always love black sesame over red bean paste, that’s just my personal preference.
In case if you’re wondering what it said on the Mooncake, the two Chinese characters mean “Mid-Autumn” (中秋). I got the Mooncake mold from my previous trip back to Hong Kong back in May. Since it wasn’t any time close to the Mid-Autumn Festival, I was told this was the only Mooncake mold available from the baking supply store I visited. I was happy that they had this one in stock and I got an extra mold for my dear friend who lives in the States as well.
I wish you all a Happy Mid-Autumn Festival, 中秋節快樂 and 人月兩團圓. As this is the time to gather with the family and loved ones to enjoy the beautiful full moon and each other’s company.
After a simple Mid-Autumn Festival dinner, we hung out at the back yard and enjoyed some tea and Mooncakes. I captured the gorgeous full moon as shown below. Hope you and your family had a great time as well.
3/4 cup plus 1 tablespoon (4.6 ounce) Cooked Glutinous Rice Flour (Gao Fen) Sifted, plus more for rolling out dough)
1 1/4 cup powdered sugar
1 tablespoon vegetable shortening
1/2 cup coconut milk
2 tablespoons Pomegranate juice
2 tablespoons Matcha (Japanese green tea) powder
non-stick cooking spray to grease mold
Black Sesame Filling:
1/2 cup black sesame seed powder
1/2 cup powdered sugar
1/4 cup vegetable shortening (can substitute with creamy peanut butter)
Sweetened Red Bean Paste Filling:
1 cup Japanese Azuki Bean Paste (I used store bought, such as this one)
To prepare the Black Sesame Filling:
In a medium bowl, mixed sesame seed powder, powdered sugar and shortening with a pastry blender (or a fork if you don't have one) until well combined. Divide the mixture into 4 equal portions and roll into balls.
To prepare the Mooncake Skin:
In a large mixing bowl, sieve cooked glutinous rice flour and powdered sugar together. Mix in shortening with a fork.
Divide the flour mixture into 3 equal portion to 3 medium bowls. In the first bowl, add Pomegranate juice and 1 tablespoon coconut milk. In the second bowl, add the Matcha powder and 4 tablespoons of the coconut milk. In the third bowl, add the remaining 3 tablespoons of coconut milk into the flour mixture. Stir each one separately until well incorporated.
Slight spray your hands with cooking spray to prevent dough from sticking. I worked with the original dough first as it’s in the lightest color of the three. Divide dough into 3 equal portions. Roll one portion into a ball in the palms of your hands. With a slightly floured (with cooked glutinous rice flour) rolling pin, flatten the bough into a 3-inch disk. Fill 3 to 4 tablespoons of filling into the center of the dough.
Wrap it up and seal the edges. Spray the mooncake mold with cooking spray and place the filled mooncake into the mold. Slightly press the handle and tap to remove the mooncake from the mold. Repeat with the rest of the dough and fillings.
Note: I tried to flour the mold (as suggested in the original recipe) instead of using cooking spray and the dough stuck onto the mold. Using cooking spray works beautifully and nothing sticks as you can see from my finished products.
This recipe is Shared with:
Makin You Crave Monday
Melt in Your Mouth Monday
On the Menu Monday
Tuesday Night Supper Club
Home Maker Monday
Tuesday at the Table
Tuesday Talent Show
Full Plate Thursday