MOONCAKE FILLING RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Moon Cake Recipe: How to Make It - Taste of Home image

I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield about 15 servings.

Number Of Ingredients 13

CRUST:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold whole milk
1 package (8 ounces) cream cheese, softened
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate sauce
Chopped nuts

Steps:

  • In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.

Nutrition Facts : Calories 253 calories, FatContent 17g fat (11g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

MOONCAKE AUTHENTIC RECIPE | TASTEATLAS



Mooncake Authentic Recipe | TasteAtlas image

This recipe was adapted from the YouTube channel Amanda Tastes, and gives directions how to make Cantonese-style mooncakes filled with lotus seed paste and salted egg yolks. The paste is made from scratch, and in the dough preparation, honey is used instead of golden syrup, i.e., inverted sugar syrup. Since lotus seeds need to be soaked overnight, make sure you start your preparation one day in advance. Also, keep in mind that the crust should soften before serving, so rest the mooncakes for 1-2 days once they have been baked.

Provided by TasteAtlas

Prep Time 40 minutes

Cook Time 2 hours 35 minutes

Yield 20 servings

Number Of Ingredients 15

FOR LOTUS SEED PASTE
150g (5.3 oz) dried lotus seeds
120g (4.2 oz) caster sugar
80g (2.8 oz) vegetable oil
1/2 tsp salt
FOR DOUGH
180g (6.3 oz) plain flour
125g (4.4 oz) honey
1/8 tsp (0,5g) dietary alkali
55g (2 oz) groundnut oil
FOR FILLING
20 salted eggs
FOR EGG WASH
1 egg yolk
1 tbsp egg white

Steps:

  • First, prepare the lotus seeds by soaking them in water for 6-8 hours. When they become soft, break each seed in half with your fingers. If you find sprouts between halves, remove them.
  • Place soaked lotus seeds in a cooking pot and cover with water. Bring to a boil; then reduce the heat to low. Cover and simmer for 2 hours, until the water becomes milky and the lotus seeds start falling apart.
  • Transfer cooked lotus seeds and their liquid to a blender, and pulse until smooth and velvety. Then, transfer this mixture into a non-stick skillet and warm up over medium heat.
  • Add the vegetable oil gradually one-third at a time, and stir constantly until absorbed. Then, add salt and caster sugar and stir until the sugar dissolves completely. If you prefer a saltier filling, increase the amount of salt. Keep stirring until the paste thickens and the liquid evaporates. The paste is ready when it reaches a dough-like texture. Transfer it to a plate and leave to cool.
  • Meanwhile, prepare the mooncake dough. Put the dietary alkali in a large bowl and mix with 1/2 tsp water until dissolved. Add honey and groundnut oil and whisk until blended. Then, fold in the flour using a spatula until soft and sticky dough is formed.
  • Transfer the dough to a large piece of plastic wrap, wrap it up and leave to rest at room temperature for 1-2 hours.
  • Crack the salted eggs one by one into a small bowl. Gently fish out the egg yolk with a slotted spoon or a mesh spoon and transfer to a big bowl filled water to remove the remains of egg whites. Strain the yolks, gently dry with a paper towel, and arrange on a plate.
  • Now, assemble the mooncakes. For a 50g (1.75 oz) mooncake, the total weight of filling (egg yolk + lotus seed paste) should be 35g (1.2 oz). For instance, for a 15g (0.5 oz) egg yolk, you will need 20g (0.7 oz) of lotus seed paste. First, measure the weight of each yolk on a kitchen scale. Then, add enough lotus seed paste, so the total weight is 35g (1.2 oz).
  • Roll each portion of lotus seed paste into a ball, then press it in the palm of your hand to form a flat disc. Place a salted egg yolk in the middle, and gently gather the edges of the lotus seed paste using your thumb and index finger, so the paste envelopes the egg yolk. Roll into a ball and repeat with the remaining egg yolks and lotus seed paste portions.
  • Now, divide the dough into 15g (0.5 oz) portions. The amount of dough from this recipe is enough for 20 mooncakes, so be precise. Arrange the portions of dough on a clean plate, take one, and cover the rest with plastic wrap.
  • Lightly flour your hands. Roll one portion of dough into a ball, then press with the palm of your hand to get a flat disc. Place the filling ball in the middle and gently stretch the edges of the dough using your thumb and index finger, so the dough wraps the filling completely. Seal the edges on the top, so the seam is invisible and roll into a ball. Repeat with the remaining portions of dough and filling balls and lightly flour each mooncake-to-be.
  • Preheat the oven to 180°C/350°F. Line a baking tray with parchment or a silicone baking sheet.
  • While the oven is heating up, shape the mooncakes using a mooncake press. Roll each mooncake into an elongated ball which fits the opening of your mooncake press. Gently place the mooncake into the press, and press down on a baking tray. Leave enough room between mooncakes. Place the baking tray in the oven and bake for 5 minutes.
  • In the meantime, make the egg wash by whisking 1 egg yolk with 1 tbsp of egg white. After 5 minutes of baking, lightly brush each mooncake with some egg wash. Return the mooncakes to the oven and bake for another 15 minutes.
  • Cool the mooncakes on a wire rack to a room temperature. Then, transfer the mooncakes into a food container and seal well. Let them stand for 1-2 days to become soft and moist, and then serve.

More about "mooncake filling recipes"

MOONCAKE AUTHENTIC RECIPE | TASTEATLAS

This recipe was adapted from the YouTube channel Amanda Tastes, and gives directions how to make Cantonese-style mooncakes filled with lotus seed paste and salted egg yolks. The paste is made from scratch, and in the dough preparation, honey is used instead of golden syrup, i.e., inverted sugar syrup. Since lotus seeds need to be soaked overnight, make sure you start your preparation one day in advance. Also, keep in mind that the crust should soften before serving, so rest the mooncakes for 1-2 days once they have been baked.


From tasteatlas.com
Reviews 3.1
Cuisine Chinese
  • Cool the mooncakes on a wire rack to a room temperature. Then, transfer the mooncakes into a food container and seal well. Let them stand for 1-2 days to become soft and moist, and then serve.
See details


MOONCAKES WITH NUTS | CHINA SICHUAN FOOD
Another popular Chinese mooncakes with nuts
From chinasichuanfood.com
Reviews 5
Category Dessert
Cuisine Chinese
Calories 230 kcal per serving
  • Baking
See details


MOONCAKE RECIPE WITH 5 POPULAR FILLINGS (LOTUS SEED, RED ...
Aug 09, 2021 · Green Tea and Mung Bean Ingredients. 100 g split mung beans. 100 g sugar. 300 ml water. 1 tablespoon matcha powder. 125 ml plant-based milk. 30 g all-purpose flour or glutinous rice flour. 3 tablespoon warm water.
From honestfoodtalks.com
See details


WHAT IS MOONCAKE AND 15 EASY MOONCAKE RECIPES - IZZYCOOKING
Sep 03, 2021 · Dust a cutting board with cake flour and place a ball on top. Place a piece of parchment paper and roll it out using a rolling pin. Place the mooncake filling in the center of each flattened dough. Pinch the four corners of the dough, and pinch the remaining corners together, shaping it into a ball.
From izzycooking.com
See details


5 STANDARD MOONCAKE FILLINGS | M-CAKE | MOONCAKECOSPLAY.COM
Apr 06, 2017 · Mooncake Homemade Filling Recipe . March 24, 2018 July 23, 2016. Travel 3Sixty . March 23, 2018 July 23, 2016. How The Chinese Moon Festival Is Celebrated In China . January 31, 2018 July 23, 2016. Post navigation. Previous Article Taro Red Beans Jelly Mooncakes. Next ...
From mooncakecosplay.com
See details


MOONCAKE RECIPE - HOW TO MAKE CHINESE MOONCAKE (QUICK AND ...
Jul 21, 2019 · Making mooncakes does require some skill, and tedious if you start from scratch. Therefore, this mooncake recipe is about how to make the traditional Cantonese style mooncakes by using the ready-made filling, with simplified steps to save time. It can be completed within an hour. So let’s get started. Note: This post may contain affiliate links.
From tasteasianfood.com
See details


MOONCAKES WITH COCONUT FILLING (BANH TRUNG THU / BANH ...
Sep 26, 2015 · Toast the sunflower seeds in a skillet over Low heat until golden, approximately 7-8 minutes. In a large skillet over Medium Low heat, add the coconut mixture and cook for 6-7 minutes stirring frequently. Add the sunflower seeds, sesame seeds, cooked glutinous rice flour and water. Mix together combining well.
From runawayrice.com
See details


MOONCAKES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Divide the lotus paste into 12 equal pieces (each about 2 1/2 tablespoons) and roll into golf ball-size balls. Place on ...
From foodnetwork.com
See details


MOONCAKES WITH COCONUT FILLING (BANH TRUNG THU / BANH ...
Sep 26, 2015 · The entire process from making the filling and dough, rolling and stamping the cakes is such a wonderfully creative process. Once done, each cake is unique and truly a work of art! This post shares the recipe for mooncakes with a sweet filling made of shredded coconut, sunflower and sesame seeds–a classic and popular combination.
From runawayrice.com
See details


THE ULTIMATE GUIDE TO TRADITIONAL MOONCAKE (?????? ...
Oct 05, 2020 · This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, and thorough step-by-step pictures of the whole process.
From omnivorescookbook.com
See details


TRADITIONAL BAKED MOONCAKES RECIPE ????? | HUANG KITCHEN
Sep 21, 2015 · Traditional Baked Mooncake Fillings: Lotus Paste and Egg Yolk. There are indeed many varieties of mooncakes available today. However, my favourite mooncake would still be the simple traditional baked mooncakes filled with lotus seed paste and 1 egg yolk. Or better still, 2 egg yolks with the skin baked and glazed to a shiny golden brown.
From huangkitchen.com
See details


HOW TO MAKE TRADITIONAL BAKED MOONCAKES (RECIPE) - RICE 'N ...
Sep 11, 2016 · How to Make Baked Mooncake Skin. All mooncakes have two components: the crust and the filling, and the difference between baked mooncakes and snow-skin mooncakes is, you guess it, baked mooncakes are baked to cook the crust and give it a golden brown exterior, while the skin of snow-skin mooncakes are made from sticky rice dough.
From ricenflour.com
See details


LOTUS MOONCAKES WITH SALTED EGG YOLKS - THE WOKS OF LIFE
Sep 17, 2021 · It’s mooncake time again: the Mid-Autumn Festival! Lotus Mooncakes with Salted Egg Yolks are so popular that many readers requested a recipe after seeing my Savory Mooncake post.To my understanding, this filling combination is the top choice for most Cantonese folks––Bill included––when it comes to mooncakes.
From thewoksoflife.com
See details


THE FILLING OF MOON CAKE | MISS CHINESE FOOD
Apr 19, 2020 · After a long period of evolution and development, moon cakes have formed hundreds of different styles and flavors, such as Beijing style, Soviet style, Chaozhou style, desktop style, Cantonese style, Yunnan style and Sichuan style. One of the most popular is Cantonese moon cakes. Moon cake filling accounts for 40% – 80% of moon cake quality.
From misschinesefood.com
See details


10 MOST POPULAR MOONCAKE FLAVORS: WHITE LOTUS, RED BEAN, YAM
Apr 14, 2021 · Mooncake, a kind of pastry, is a popular festival food in China for Mid-Autumn Festival.Because of the different materials, especially the fillings, mooncakes come in many flavors, basically sweet or salty. Here are 10 of the most popular mooncake flavors.
From travelchinaguide.com
See details


BAKED CHOCOLATE MOONCAKES ??????? - ANNCOO JOURNAL
Aug 21, 2019 · Press firmly into mould, unmould and place on a lined baking tray. Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes. Leave mooncakes to cool down completely before storing into an airtight container.
From anncoojournal.com
See details


MOONCAKES AND MILK BREAD: SWEET AND SAVORY RECIPES ...
The biggest challenge of making a mooncake filling is ensuring that it’s firm enough to keep the mooncakes from deflating in the oven. This filling can be pressed into a ball and withstand the weight of the mooncake pastry. Pistachio, or any nut really, is perfect for that very reason.
From amazon.com
See details


MOONCAKE MIXED NUTS FILINGS — THE RICE PAPER LADY
Assemble the mooncakes: Use a kitchen scale to measure ~ 2.6 ounces of filling at a time. Form mixed nuts filing into a ball with your palms and transfer to a plate. Repeat with the rest of the filling. Use the scale to measure ~ 1.8 ounces of dough at a time. Form it into a ball with your palms.
From ricepaperlady.com
See details


SUZHOU SAVORY PORK MOONCAKES RECIPE - SERIOUS EATS
Aug 29, 2018 · These mooncakes, with their richly savory pork filling and crisp, flaky pastry, are easy to make. This style of mooncake originates from Suzhou, near Shanghai, and are typically found in both savory and sweet (black or white sesame) varieties. In this recipe, butter has been substituted for the more traditional lard.
From seriouseats.com
See details