Tuesday, September 6, 2011

Corns and Lotus Paste Mooncake 粟米莲蓉月饼

Corns and Lotus Paste Mooncake 粟米莲蓉月饼

I tested a similar corn and lotus paste mooncake in the hotel where i stayed during my recent visit to Xiamen China. Something difference from the usual traditional baked mooncake which normally adding melon seeds.



Corns and Lotus Paste Mooncake 粟米莲蓉月饼


Due to water contain from the corn kernels, I found the lotus paste was slightly wet especially around the area of corn kernels..anyway, this mooncake is quite aroma with adding fresh corn kernels.


Corns and Lotus Paste Mooncake 粟米莲蓉月饼


 
Corns and Lotus Paste Mooncake 粟米莲蓉月饼
Corns and Lotus Paste Mooncake 粟米莲蓉月饼
*makes 4 mooncakes (3” diameter)

 120g Hong Kong flour水仙粉
72g golden syrup 糖浆
32g peanut oil 花生油
1/2tsp Alkaline water碱水

440g lotus paste 莲蓉馅
48g corn kernels 粟米(separate kernels from the cob, steamed for 10mins, pat dry)

Egg wash- Add 1tbsp milk and 1tbsp water into 1 egg yolk, lightly stir well

Method
1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and Alkaline water, slowly pour into flour.
3. Use a spatula to mix till form a soft dough. Cover and rest it for 20mins.
4. Weight lotus paste 110g each and add corn kernels together, roll into a ball.
5. Weight dough 55g each and roll into a ball.
6. Flatten the dough ball and place a lotus paste ball on top, wrap and seal the dough by slowly push the dough until totally cover the whole lotus paste ball. Slightly shape into a ball again.
7. Dush some flour on the mooncake mould, knock out excess flour.
8. Place mooncake inside the mould, flatten dough to conform to shape of mould.
9. Knock the mooncake mould on solid surface and slowly remove the mooncake and place on a baking pan.
10. Bake at a pre-heated oven at 180c for 7mins.
11. Remove mooncake from oven and set aside to cool for at least 15mins.
12. Apply egg wash (either top only or top & sides) and bake at preheated oven at 170c for 15mins.
13. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to let the skin turn soft.





Corns and Lotus Paste Mooncake 粟米莲蓉月饼


I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking

36 comments:

eileenlee said...

I thought u r using corn lotus paste, and actually is the corn kernel, something special to try, thanks for sharing

kitchen flavours said...

You make a lot of mooncakes and all looks wonderful. Have not tried corn in mooncakes before! Must be really fragrant!

Joceline Lor said...

wow... special taste. I never try it. :) :)

Vardhini said...

New one .. looks yummy. Love the pictures.

Vardhini
Event: Herbs and Flowers - Garlic

Joelyn said...

hahaha. new pattern ya?
so so special.i like it !!

Ah Tze said...

I love the fragrant of corn, with corn kernel in the filling it must be yummy!

reanaclaire said...

Must be very nice! something very different from the normal ones..

Anncoo said...

Nice creation! I love it!!

Dzoli said...

I never had moon cake:( And I have seen now several floating around the blog.And you have got creative to make something different.Great:)

Honey Bee Sweets said...

Oh nice, I can imagine the slight crunch of extra sweetness from the corn when biting into these mooncakes. Very special indeed! 

Priti said...

Wow ...I haven't eaten this year mooncakes yet and you are so tempting me ...this looks fab

Elin said...

Sonia...wow your moonskin is so thin...lovely and the filling is so special. Well done!

Mel said...

Good to have different flavour from time to time and nowadays buying from shops is so costly per piece. I am envy that you can make it at home and can make it at our moderate taste of sweetness. I like the flower mould of yours.

鲸鱼蓝蓝蓝 said...

好特别哦
里面加了粟米
真想尝尝看^^

Amelia's De-ssert said...

wow, another beautiful mooncake, nice combination.

neyeeloh said...

Something new, I am sure kids will love it ^_^

Uma said...

I am that I have got a mooncake recipe. I bookmarked it. thanks for this cake.

Cheers,
Uma

yummylittlecooks said...

Wow, very good idea.It must be very delicious and thanks for haring this.

Sherleen.T said...

mooncake shi fu, can i have one? hehe...

Madhura Manoj said...

Interesting!! Looks super yummy.

http://www.easycookingforamateurs.com/

茄子 said...

好特别的食谱哦!

Jane Chew said...

Something different! I like it :)

Cuisine Paradise said...

Wowowow Corn Flavour???? Very Special never try before but i bet it taste great and fragrant :)

daphne said...

How creative! to have the slight sweetness and crunch of corn with the lotus paste!

Angie's Recipes said...

A very different lotus root paste filling. I really love the addition of corns.

ICook4Fun said...

Your mooncakes are so lovely. I wish I can get the tau sar and lotus paste here. I tried making it with the tau sar paste here but didn't turn out well. Way too sweet and the paste is too soft :(

Somewhere in Singapore said...

something different ya... hehe...

Little Corner of Mine said...

How interesting with added corn! I don't even attempt to make mooncake myself even though I live overseas. Bravo to you!

edith said...

Interesting combination.

My Little Space said...

nice job, Sonia! Something different for the coming festival. I still feeling very lazy lol! haha... Gosh, it's Wednesday already. Must get started. Probably tonight after the 8.30pm korean show.
Kristy

Pete said...

Really special flavour moon cake...must be very delicious!

lena said...

not a bad idea..i wouldnt say no to a new flavour. Looks like you're really getting 'hot' on mooncakes!!

Gloria said...

This mooncake look amazing! gloria

Janine said...

i would never have thought of putting corns in moon cakes as well but i can imagine how well they go together. the corn will give that extra crunch factor which I so love!

Cheah said...

Sonia, you're creative! Never associate corn with mooncake.

Nami | Just One Cookbook said...

Corn and lotus? Wow. I start to feel store bought mooncakes are pretty boring. LOL.

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