Mooncake: Durian Paste Mooncake 榴莲月饼
The result of my effort
Recipe Source : Flavours Magazine
I have been very busy of late, trying out all the mooncake recipes which I had collected over the years. Now is a good time to try out my recipes collection on mooncake making as the Mid-Autumn Festival is drawing near. This year's Mid-Autumn Festival falls on the 30th of September 2012 and it is on a Sunday, which means many people working or studying outstation can go back home to celebrate the Mid-Autumn Festival for the year 2012.
Wishing everyone a Very Happy Mid-Autumn Festival !
Ingredients For The Crust
( makes 10 pieces )
500g Hong Kong flour
80 ml cooking oil
1/2 tbsp lye water ( Kan sui )
50g lotus seed paste or lin yoong in Cantonese
300g durian flesh
Note : You can refer to my post on how to make lotus seed paste, read here
1 egg yolk beaten with 1/2 egg white
1. Pour oil and syrup into a mixing bowl followed by lye water. Stir thoroughly to mix with a spatula, blending well until the oil is well distributed
2. Sift the Hong Kong flour and add to the mixing bowl in stages, stirring as you go along until you get a soft, pliable dough
3. Knead the dough on a surface already dusted with Hong Kong flour. Use only light movements and do not overwork the dough. Stop when the dough is smooth.
4. Cover with a piece of cling film and leave to rest for half an hour
5. Mash the durian flesh and cook in a non-stick pan for 10 minutes over a medium fire. Allow to cool completely. Then mix well with the lotus seed paste. Divide the mixture into 10 equal portions.
6. Back to the dough, divide the dough into 10 balls of equal portions
7. Press each ball down using the palm of one hand on a floured surface to get a palm-sized disk
8. Place a portion of the durian filling on each disk of dough and pressing gently stretch and spread it evenly to cover the entire paste filling
9. Dust mooncake mould with Hong Kong flour. Shape the dough into the mooncake mould and press down evenly, then knock out the moon cake. The mooncake should fall out easily
10. Place the mooncakes on a greased baking tray and bake the mooncakes in a preheated oven at 180 degree Celsius for 10 minutes.
11. Take them out from the oven and brush with egg wash
12. Bake again for 10 to 15 minutes or until golden brown
13. The mooncakes should be kept for 2 days for the flavour to develop and the oil in the lotus seed paste to enrich the pastry before they are eaten
The durian paste filling is very fragrant and combines well with the pastry