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Wednesday, September 26, 2012

Five Happiness Nutty Mooncakes 五仁月饼

I have bookmarked this recipe from Helena's kitchen since last year, finally i have a chance to try out this year..No one in the family fancy this mooncake except me, so i bake into the smaller size and small quantity..At the same time, i also able to clear all the leftover nuts (example pistachio from CNY) and "gam gam" (just nice) i have only 5 types of nut left, so perfectly to match this 五仁 (five types of nut).

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Nuts and Dried fruits


I use the smaller pattern from this mooncake mould. I have started "Xian" (loose interest) on the bigger size of dragon pattern because i just bought another new mooncake mould, hehehe..


Five Happiness Nutty Mooncakes 五仁月饼
(recipe source: fillign recipe from Helena’s kitchen, with minor changes)

130g Hong Kong Flour
90g Golden syrup
30g cooking oil or peanut oil
1/4tsp alkaline water

1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and alkaline water, slowly pour into flour.
3. Use a spatula or hands to mix till form a soft dough. Cover and rest it for 1 hour.
4. Weight 25g each and roll and shape into ball

40g almond, toasted and grind coarsely
IMG_8214 copy 40g pistachio, toasted and grind coarsely
40g walnut, toasted and grind coarsely
25g pine nuts, toasted
25g pumpkin seeds, toasted
20g raisin, chopped into small pieces25g dried cranberry, chopped into small pieces
25g dried winter melon, chopped into small pieces
20g chicken floss

60g Kor fun (cooked glutinuous rice flour) or adjust accordingly
50g water or adjust accordingly
30g cooking oil or adjust accordingly
20g sugar or adjust accordingly
1/2tsp Nam Yue (red fermented soy paste)
A pinch of Chinese five-spices powder

1. Mix all ingredients together.
2. Weight 20g each and wrap with a piece of cling film and shape into ball.

Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)

To assemblemake mooncake
1. Flatten the pastry ball and place a nutty filling in the centre, wrap and seal the dough by slowly push the dough until totally cover the whole filling. Slightly shape into a ball again.
2..Lightly flour the mould, knock out excess flour.
3. Place a mooncake ball into the mould and flatten the base o the biscuit with your palm.
4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed.
5. Bake at a pre-heated oven at 180c for 7mins.
6. Remove mooncakes from oven and set aside to cool for at least 15mins.
7. Apply egg wash on the whole mooncake and bake at preheated oven at 170c for 15-20mins or until golden brown.
8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to soften the mooncake skin.

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