Mooncake 🌚

Updated at: Thu, 17 Aug 2023 09:46:22 GMT

Step 1

Preparation of homemade Lye water from Baking Soda: Bake a Table spoon of Baking soda in oven for 1 h (120°C). In a jar/bottle, mix your baked baking soda with water in 1:4 ratio until completely dissolved. Simply, 1 tb spoon baked baking soda + 4 tb spoon water. This is your lye water, that will maintain the PH of dough alkaline and helps with browning of its color later.

Step 2

Filling: Wash a canned black bean (540ml) to get rid of salt and extra liquid. Put your black beans in food blender, add 2 tb spoon of water and blend till beans fully crushed(extra water can be added if too dry to be mixed). In a clean non-stick pan, add 1/3 of your coconut oil until medium heat. Add in the blended black beans and keep mixing for approx 5min, add in the brown sugar and 1/3 of the cocont oil, keep mixing until water is evaporated (mixture starts to be easily made shape of). Add the last 1/3 of coconut oil, mix for 30 sec and add in your roasted crushed walnuts. Mix it well and turn of the heat. Add in shredded coconut and cranberry(cut into smaller pieces), mix everything well to homogenize. Chill in a fridge until next step.

Step 3

Crust: In a large bowel, add honey, oil, lye water, salt and cake flour(or all purpose flour). Mix everything well and knead your dough for at least 5min. Cover the dough with plastic wrap and chill for at least 15min until next step.

Step 4

Mooncake making: Total weight of filling in this recipe will be around 500g, and crust is 270g. Weight 30g of filling and make ball with palm, do the same with crust but with 15g each. This will make 16~17 moon cake in total. Take your ball shaped crust, put it between the parchment paper(this helps with sticking) and flatten the crust to 2-3cm thin wrap. Wrap the prepared ball shaped filling, same technique as making dumplings.

Step 5

Take your mooncake mold (mine was 50g mold) , press in nice and firm to make the final shape of the Mooncake !

Step 6

In a small bowel, mix one egg yolk with 1 tb spoon of water, set aside for brushing the moon cake.

Step 7

Bake the Mooncake in 200°C for 5min, take it out and brush with mixed egg yolk very gently (too much egg yolk will destroy the pattern on Mooncake ). Put in the oven, set the heat for 165°C and bake for another 5min. Take out and brush with mixed egg yolk once more. Lastly, put back in the oven and bake for another 5~10min until crust turns into golden color. That’s it, take it out and chill in lunch boxes/ container with cover at RT. Enjoy it with tea or coffee!

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