Monday, August 11, 2014

Kluang Mooncake 居鑾月餅

Do you know this famous mooncake from Kluang 居銮 ( a small town located at the state of Johor in Malaysia) ? I also recently know this mooncake. According to Johorkaki, Yuen Fatt 源發餅家was the first bakery shop to introduce the Shanghai style of mooncakes in Malaysia. And they shaped the Shanghai mooncake in an unique way that look like rugby ball for me, but some said it look like a mouse, a fox or fish. When my mom first look at this mooncake, she said it look like tortoise ^_^ (For Chinese, tortoise is a good symbol of long life). Anyway, i didn't get a chance to try the real Kluang mooncake. So i have to do it myself according to the taste that i read on few website. The outer pastry as described is melt-in-mouth type, immediately i think of my pineapple tart's pastry.



 
First i did a small batch and gave to my sisters and mother to try, and i received good feedback from them, buttery and almost melt in mouth pastry, sweet lotus paste (actually i use low sugar lotus paste that sweetness just perfect ) and salty egg yolk, they seem combine well and taste wonderful. Look like i have to continue to work with a big batch ^_^


This is the less sugar white lotus paste that I bought from a local bakery ingredients shop.


And this mooncake is easy to make, don't need a mooncake mould, simply use hand shaping.

If you have tried this Kluang mooncake before, can you let me know how close is my mooncake compare to the original one if you try my recipe. Thanks in advance.



Kluang Mooncake 居鑾月餅
*makes 4 

175g butter, room temp
50g condensed milk or sweetened creamer
255g plain flour ( I use Hong Kong flour )
1 egg yolk

400g white lotus paste or your choice of paste
8 salted egg yolks (brush with rice wine, steam for 5-10mins)

Egg wash- 1 egg yolk +1tsp milk or water 

Method

1. Cream butter and condensed milk till light
2. Add in egg yolk, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Fill two egg yolks with lotus paste (100g each) and shape like a rugby ball.
5. Then wrap the lotus paste with pastry (110g each) and also shape like a rugby ball. Place on a lined baking tray.
6. Use a fork to draw few lines on the top of mooncake. Egg wash the mooncake.
7. Bake at a pre-heated oven at 170C( fan forced) for 25-30mins.

Recipe by Sonia a.k.a Nasi Lemak Lover



I am submitting this post to Best Recipes For Everyone August Event : Mooncakes hosted by XuanHom's Mom Kitchen Diary.


57 comments:

Fion@轩宏妈 said...

Oh My!I keep asking my FB friends who stay Kluang,did they have this recipe lately...haha
Then your mooncake show up.Thanks ...million thanks
And thanks for your linking with my blog event Best Recipes^^

向日葵葵 said...

Honestly, I didn't try Kluang mooncake before. Looks unique :)

My Little Space said...

Sonia, thanks so much for the introduction but have never heard of it before. Hubby's older sis staying at Kluang. She bought back some really nice mooncakes yesterday from 'Nan Yi' Bakery House, Kluang.
Hope you're having a lovely week ahead.
Blessings, Kristy

Phong Hong said...

Sonia, if I just look at the right hand side photo, I would think that those are nuts!

rachel said...

Sonia,我觉得很不好意思,本身住在居銮却没去买来品尝,是不是该打呢?
我要快快提前去买,要不然接近中秋节可是要排长龙的,呵呵。。。
最后要说的是,你做的好美噢 :)

sv said...

hihi thanks for the recipe.. may i ask you "brush with rice wine, steam for 5mins" sorry due to my poor english and i m a beginner.. i m not understand,Can u please explain.. thanks in advance

Tracy Low said...

Sonia ,
你真的很厉害哦!
连这个你也做到出来了,
不叫你师傅真的不可以了!

0620 said...

我没有吃过这样的月饼,paiseh!!
那个莲蓉很细滑哦,喜欢 ^^

Mel said...

I never heard of kluang mooncake before.....guess I have to travel there to get a few pieces to try out too. I love your pic where you you slice it and seeing the innards of your mooncake.

Angie Schneider said...

I want to eat the lotus filling...so very smooth!

娇娇 said...

好厉害,我每年都是等住在居銮的朋友帮我买
现在你居然可以自己做,劲啊

Sonia ~ Nasi Lemak Lover said...

sv, sorry I have put "brush rice wine and steam " at the wrong place. I meant brush some rice wine on salted egg yolks then steam it for 5-10mins. I have revised the recipe, please check.

Min said...

I tried few years back during university time, but I haven't forgotten the actual taste. Yours look very similar, I love Shanghai mooncake the among all the mooncakes.

Esther Lau said...

Wow...special mooncake! Thanks Sonia sifu as you always sharing something new with us :)

Luv Sweet and Savory said...

Hi Sonia, this Kluang mooncake has very unique shape. The 1st glance of the pic looks like peanuts.

MiMi Bakery House said...

Tis is interesting...Tks for sharing it Sonia... Its rather similar to the Shanghai Mooncake...
Looks delicious^_^_

LittleYummyCorner said...

First time seeing this! Wish I can try it! :)

Sokehah Cheah said...

I've never heard of this Kluang mooncake and also seeing it for the first time. Looks good though and double egg yolk ... Yum!

Hamaree Rasoi said...

Lovely and mouthwatering to look at Kulang Mooncake. Thanks to you I could learn many different recipes.
Deepa

Victoria Bakes said...

what a beautiful beautiful piece of work!!!! i absolutely love the cross section especially

Small Kucing said...

did you made own paste? If store bought, can you recommend which one is the least sweet? Bought one packet from a bakery supp shop say less sugar but still super sweet.

thanks

Vivian Pang said...

Sweet filling with melt-in-mouth pastry sounds very good combo. You make me want to bake this mooncake! Thanks for sharing!

Somewhere in Singapore said...

See it makes me crave for it...

Somewhere in Singapore said...

Oh, Mama Kucing making mooncake, i must whatsapp her liao...

Pink Lady said...

It looks exactly the same!!
When i look at the first pic, I tot u bought it in Kluang, where I live, hehe.
Well, I m interested to test your recipe, and will get back to u for comments. Thanks.

Jozelyn Ng said...

I have never try this before...it really looks like a rugby to me ^_^

Small Kucing said...

Thanks for this pic. will try find this brand :)

Kimmy said...

Hi Sonia, first time seeing this kind of mooncakes. Looks good and cute. It's like Shanghai Mooncake in a different shape. Thanks for sharing. Would love to try.

ICook4Fun said...

This is the first time I came across this type of mooncake. Look real interesting. I wish I can try one.

Sally said...

居銮的月饼我没有吃过,不过你太厉害了,
居然可以做得一模一样,太棒了。。。

Little blue said...

I haven't eat this before but you made one is really nice~

sv said...

thanks you so much.. i tried your recipe..it turn out good 1.. thanks ya

daphne said...

buttery and flakly! If I'm only eating one moon cake this year, this is got to be my to try list.

Cass @ 揾到食 said...

我家婆每年都会买,你的切面图有100%像Kluang的月饼。

婉婉下午茶 Wan Wan said...

Sonia,你好棒!做得一模一样!我也没吃过,真想尝一口~

Sidney Kan said...

Sonia, I am organising a cooking competition this 30th August, will you be interested to participate, get in touch with me on 0123021269

Jeannie Tay said...

Looks very good, I like the shape and the pastry sounds delicious!

Vivi said...

Hii~ I wanted to ask if you know any baking supplies shops near bukit bintang that sells cupcake liners?

Ng Choi Yen said...

Totally out of my imagination that mooncakes can be in such shape too!

Anne Regalado said...

I have to check when's the Mid-autumn Festival :D It looks great , love the golden brown cracked top .

Anonymous said...

Hi Sonia,
I tried your recipe but did in mini versions ie single egg yolk 'rugbies'. Very successful, credit to you. Many thanks for sharing.
Just a question, how do you store them? In air tight container, refrigerate or room temperature?

Ymkoay

Sonia ~ Nasi Lemak Lover said...

Ymkoay, store in air tight container and keep in room temperature , advise to consume within 3 days .

Melinda said...

Sonia, may i know where did u buy the less sugar white lotus paste?

Sonia ~ Nasi Lemak Lover said...

Melinda, I got it at Klang, if you want to know the address, please drop me an email.

特蕾莎(仙子) said...

Sonia,really appreciate you shared such a good recipe to all of us, it is really amazing!

i will try it out soon and later yah~~ XD

YF Cheng said...

Hi..I've tried your recipe..i love the melt-in-the-mouth texture! Eating mooncake as if eating pineapple tart..haha..million thanks for sharing such a great recipe!

Loke Su Yee said...

Nice recipe it is same like kluang mooncake

Aunty Young(安迪漾) said...

我吃过一回,印象不深。
谢谢你的分享,感恩哦!

Anonymous said...

Hi, I'm Naomi from Johor Bahru. From the look of it (photo), I think you got it right! I've been eating this more than 15 years cos my aunt stays in Kluang and she bought directly from the shop. You're are right the skin(pastry) should be buttery and melt in your mouth almost like pineapple tart skin. Thanks for sharing the recipe! Will try to do when UPSR is over. BTW, I like your blog very much.

iory said...

Hi thanks for your recipe. That help me to homemade some kluang mooncake for my parents . haha my parent luv it . They said the texture of the skin is same like Kluang . Really thanks for your sharing . Luv your blog very much =)

素人。芳踪 said...

每年都会托人到居銮买月饼 今年第一次自己尝试做这月饼
谢谢你的食谱 出来的成品 非常棒 ^^
谢谢

Anonymous said...

Hi Sonia
I think my earlier question didnt get through. Want to ask the reason for brushing the yolk with rice wine before steaming. If dont have rice wine is it ok to do without or any replacement?
Thanks lots!
Cecilia

Sonia ~ Nasi Lemak Lover said...

Cecilia, brushing yolk with rice wine is to get rid of fishy smell of yolk, you may try to use other type of wine or just omit it.

Chris Chua said...

Is it the same as normal mooncake that i have to wait for the 3rd day then can eat?

Sonia ~ Nasi Lemak Lover said...

Chris, no, this mooncake dont need to wait, can enjoy once it cooled down.

Chris Chua said...

Thank you so much for sharing this receipe, this is awesome!!

Geraldine Loh said...

This look almost the same already. Do you have the recipe for the coconut mooncake (椰丝月饼)?

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