【Cantonese-style Mooncake with Lotus Seed Filling】
Mooncake is a Chinese traditional dessert for celebrating Mid-Autumn Festival, one of the most important holidays in the Chinese calendar. This year it falls on Oct. 04. There are two major styles of mooncakes: Cantonese-style and Suzhou-style. This recipe is Cantonese-style, known for its beautiful shape with clear and exquisite pattern on crust. This time I made it with lotus seed filling, excellent.
Cook time: 3×25 minutes
Stand time: 2 weeks
Serves: 18 of 100g each Mooncakes
Syrup (you may use golden corn syrup):
1) 4 cups sugar (820 g), 1¼ cup water (290g), 2 large lemons cut into cubes, 2 tbsp white vinegar;
2) ¼ tsp baking soda, 2 tsp water, mix well;
Lotus seed filling:
3) 1 package dried lotus seeds (500g), 4-5 cups water ;
4) 1.5 cups sugar (307g), 3/4 cup avocado oil (150g);
5) 1/2 tsp baking soda, 2 tsp water;
6) 1/2 cup+2.5 tbsp syrup (175g), 1/4 cup corn oil or other vegetable oil (52g);
7) 1.5 cup all-purpose flour (240g);
8) 1 egg yolk and 1 tbsp water, mix well.
1: Add all ingredients of Ingredient 1) in a medium sauce pot; bring to a boil on high heat. Reduce heat to low, simmer until temperature reaches 226F/108C then remove from heat. Slowly stir in soda water of Ingredient 2). Set aside to cool then filter out lemon pieces. Store the syrup in a clean glass container for 2 weeks before use.
Lotus seed filling:
2: Soak lotus seeds in boiling water for 5 minutes (Picture 1), drain, rinse with cold water. Place them inside InstantPot pressure cooker and fill with cold water to the 6-cup mark (Picture 2). Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 35 minutes of cooking time. When the program is done, wait for 10 mimutes and release the valve and open the lid.
3: Drian the cooked lotus seeds and mash then transfer to a non-stick pot (Picture 3). Add all ingredients of Ingredient 4) (Picture 4), stir and cook until the lotus seed filling stick together and no much water vapor is produced (Picture 5), remove from heat.
4: Combine all ingredients of Ingredient 5) in a container and mix well. Add the syrup and oil; stir to mix (Picture 6). Add flour of Ingredient 7); combine all ingredients with rubber spatula to form very soft and sticky dough (Picture 7). Cover with plastic wrap and let it stand for 30-60 minutes at room temperature.
5: When the filling is t cool, divide into 18 equal portions (80g each). Form each into a ball (Picture 8) with your palms.
6: In a floured surface, divide dough 18 equal portions (22g each). Press each portion into a circle about 6 cm in diameter; place a lotus seed filling ball on top (Picture 9). With both hands, gently push up the dough to cover the ball until completely cover the lotus seed ball (Picture 10).
6: Lightly dust the mooncake ball with flour, then place it underneath the Mooncake mold. Press down (Picture 10) and release the handler; the mooncake is formed (Picture 11). Repeat for the remaining portions and gently brush off flour on mooncake top.
7: Preheat oven to 395F/200C, bake for 6 minute and gently brush with egg wash. Reduce to 340F/170 and bake for 7 minutes. Brush with egg wash again, then bake for another 5 minutes. Broil low for 2-5 minutes until the surface turns light golden brown (Picture 12). Store cooled mooncake in an airtight container for 1-2 days before serving.