Foodie

Tuesday, October 13, 2009

Teochew Mooncake











i know mid-autumn festival is over but these cakes can be enjoyed at any time of the year. They are easy to make and worth every ounce of effort put in. I made these intending to have a party during the festival but unfortunately had to cancell the party as my grand children were down with several days of high fever and i did not want to spread what they were having. It was so sad that i had to put aside tradition as the previous year we had so much fun. Posting this recipe now will give ample time to practice for next year's festival. This pastry recipe is from from dear friend - tt.



















Ingredients:
Water Dough:-
200g all purpose flour
1/2 tsp double acting baking powder
40g oil
40g sugar
80g water
Oil Dough:-
100g all purpose flour
cooking oil (a few tbs)*
Filling:
300 gm lotus paste - divide into 50 gm each(recipe from here http://lilyng2000.blogspot.com/2007/08/mooncakes.html
100 gm sweet mui choy
25 gm kat paeng (sugared dried tangerine)
25 gm toasted sesame seeds
60 gm Tong Tung Kwa(dried sugar coated winter melon)
60 gm lotus paste- recipe from here http://lilyng2000.blogspot.com/2007/08/mooncakes.html
















Method:
Water dough:
Sift together flour and baking powder.
Mix together oil, sugar and water.
Combine flour and water mixture and mix to form a soft dough.
Rest overnight.
Oil Dough:

Add oil to flour a tbsp at a time.
Mix until flour is moist and comes together but is not too wet.

To make pastry:
Divide the water and oil dough into 6 portions.
Wrap the oil dough with the water dough. Repeat until all 6 portions are done.
Coming back to the first portion, roll from the center of dough upwards once, then back to the center and roll downwards once. Roll up the disk like you would roll up a carpet. Roll the long carpet flat by starting from the center, upwardsonce, back to the center and downwards once. Roll dough up again then flatten dough into a disk as round as possible. Repeat with the rest of the dough.
To make the filling
Soak the sweet mui choy and wash it really clean by changing the water several times. Squeeze the vegetable to rid of water. Chop it fine.(i put the veg in the food processor and pulse). Fry the veg without oil until it is dried but not crispy.
Cut up the kat paeng, remove the seeds and chop it up in the food processor.
Chop up the tong tung kwa in the food processor.
Mix all the chopped up ingredients with the lotus paste and mix well. Divide into 6 portions.
Wrap this with the 50 gm lotus paste (this is the filling)
To assemble:
Wrap rolled dough around filling, flatten the pastry slightly, stamp with design of your choice.
Bake top down (side with design against the baking sheet, bottom up) @ 400'F for 5 mins. After 5 mins, the pastry should begin to turn white and puff. Flip the pastry so that the bottom is down and the top is up. Bake another 4 mins, egg wash and bake for 1-2 more mins
Note from tt: for Better flavor use lard or peanut oil for the recipe. After a few experiments, I've discovered that the recipe is not as important as the the method used. You can use almost any recipe out there; just let the water dough rest overnight and success will be at your door step.












25 comments:

Ube said...

In the Philippines, we call these goodies Hopia. They are available all year round including the mall areas now. They were one of my afternoon treats after school from a corner convenient stores. When Chinese Holidays roll in, the markets are saturated with these along with different varieties of mooncakes. I have not set my hands in making these but with your success pointers in keeping the water dough overnight before using, I will definitely make these goodies come the long Thanksgiving weekend which is coming up soon. Thank you much for sharing your true and tried recipe.

Ube said...

My apology for sending this message. I am familiar with all your listed ingredients except sweet mui choy. What is this? Can you give me please a detailed description of sweet mui choy? Do they have this in Chinatown? Thanks much.

lilyng said...

ube

mui choy is preserved green and there are 2 types - one has a lot of salt and the leaves are still slightly green whereelse the sweet type is brownish and have no salt visible.

Sweetiepie said...

This is something that i want to try.I don't know i have eat this before.Looks yummy!But why have to keep the water dough overnight?

lilyng said...

sweetiepie

The long resting period allows the flour to fully absorb water and develop and relax the gluten. With the water absorbed into the flour; less water is loss via evaporation during the baking process.

Claire said...

Hi Lily,

Thank you for posting the recipe!! It was delicious! This is a keeper! Too bad about the kids being sick for the mooncake party.

Mary said...

Lily, these are so pretty! I'm sorry to hear the children were sick for the party.

Tuty said...

Lily,
I've been eyeing TT's recipe but haven't muster the courage to try it.

Can the mui choy be substituted with something else?

Peng said...

Thanks again for sharing this treat and the recipe as well. It is one of those classic recipes that few are willing to share. God bless your generosity Lily!

lilyng said...

tuty

i am sure you can omit the 'mui choy' but it gives the filling a crunch.

Little Corner of Mine said...

Yummy! Looks a lot like lo por peng.

Anonymous said...

looks yummy. Do u have recipe for Indonesian layer cake. I tried so many recipes but failed. The cake is hard but those recipes I found them on the website from www.cherrykitchen.org It seems that it looks good. If u could find the indonesian layer cake recipes would appreciate if u could share with me. Thanks.

lilyng said...

anonymous

is this what you are looking for http://lilyng2000.blogspot.com/2006/04/kuih-lapis-batavia.html. the video in cherrykitchen is worth watching.

lilyng said...

anonymous

it is not the recipe that made your kuih lapis hard, it is the technique applied.

This cake has very little flour and it depends on the protein that is eggs to give it the lightness.

it has a large amount of butter too, so make sure that the butter and sugar is creamed to light and fluffy before adding in the egg-yolk sugar mixture.

The whisking of egg-whites is very important here - first beat the room-temp egg whites until foamy, than add in the cream of tartar, then continue to whisk until soft peak before adding in the sugar by batches - whisking must be at medium speed.

Folding in the egg whites into the butter mixture has to be done gently so as not to deflate the egg whites. To begin folding, use 1/3 of the beatened egg whites and mix in thoroughly, this you don't have to be gently, then add in another 1/3 but this time, folding is crucial, continue folding in the rest of the eggwhites.

i do not brush with butter for every layer cos i find it to be too rich.

Anonymous said...

Thanks for the tips. Can you please repost the recipe for the kuih lapis. I will try to bake this cake using your recipe and will let u know the outcome. I live in MN and would like to know what brand of butter did u use for this kuih lapis (Indonesian Layer cake).

lilyng said...

anonymous

the recipe can be found here http://lilyng2000.blogspot.com/2006/04/kuih-lapis-batavia.html.

if you are trying out the recipe, use any butter available and when you get the recipe right, then invest on european butter like Pulgra etc

Anonymous said...

Thanks Lily for the recipe and the tips. will try it out again.

Baker's Girl said...

Hi Lily,

I stumbled upon your blog and was planning to give your Pandan Kaya Fudge cake (http://lilyng2000.blogspot.com/2008/11/pandan-kaya-fudge-cake.html) a go for my best friend's birthday.

I am unable to find green pea powder in Melbourne and you did mention that we can substitute with combination of rice flour and corn flour. May you kindly provide the measurement of how much of each flour to use? Thanks so much!

lilyng said...

baker's girl

i had the same question posted in pandan kaya fudge cake and the answer is there.

i have not heard from my friends in melbourne that green pea powder/mung bean starter/hung kwee powder is not available.

Ivy said...

hello Lily

I just want to thank you for yr blog. Being a Msian in France, u inspire me with yr cookg ability to whip up all the asian n msian delights in usa. I yearn for msian food which is not easily available here, but yr recipes motivate me to try making them myself to provide my family with msian n asian food here. thank you again....
Ivy

lilyng said...

ivy

your comments will not appear immediately as it has to be moderated.

pityenlacocina said...

verynice and yummy, i love the clours, well dne! cheers from london

Dodol & Mochi said...

Dear Aunty Lily,

I've just passed an award on to you. Feel free to come and pick it up over on my blog if you'd like to:

http://dodol-mochi.blogspot.com/

Btw, I've been following your blog for almost three years! Keep it up! You're indeed a savior to us all Malaysian students abroad ... especially when I was still in the States.

Cheers from Malaysia!

Pei-Lin

TC Lai said...

Hi Lily,

Thanks for a wonderful blog! For this Teochew mooncake, I much prefer those that come with black tau sar instead of lin yong. Do you have a recipe for it? A friend used to buy them from Kluang!

lilyng said...

tclai

i am afraid i do not have a tau sar recipe for teochew mooncake but if i get my hands in one, will try and then post it.

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