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.