TRADITIONAL MOON RECIPES
MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
TRADITIONAL CHINESE MOONCAKES RECIPE | SIDECHEF
Mooncake (??) is often consumed during Mid-Autumn Festival (???). Lotus paste, red bean paste are all common fillings in mooncake.
Provided by ZaTaYaYummy
Categories Pescatarian Vegetarian Baked Goods Comfort Food Dairy-Free Shellfish-Free Weekend Project Soy-Free Oven Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 13800S
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, stir Golden Syrup (70 gram), Water (4 milliliter), Vanilla Extract (1/4 teaspoon) together. Add Vegetable Oil (25 milliliter) and continue to mix well.
- In a bigger bowl with the syrup mixture, add in All-Purpose Flour (100 gram) and mix well.
- Gently knead the dough using a spatula till smooth, about 30 seconds. Wrap with cling wrap and leave to rest for at least 3 hours.
- Preheat your oven to 350 degrees F (180 degrees C).
- Dust the dough with some flour. Give the dough a light kneading to smoothen it. Divide dough into 15 gram pieces. Shape each piece of dough into a ball.
- Divide the Lotus Seed Paste (430 gram) into 35 gram pieces. Shape those into balls as well.
- Roll each dough ball over some flour. Dust your hands with flour and flatten each dough into a small disc.
- Wrap it around the filling and shape it into a ball until the filling is completely covered. Dust your hands with some flour to avoid the dough from sticking.
- Lightly dust the wrapped dough with some flour.
- Press it into the mooncake mold and shake the mooncake out.
- Place mooncake on a baking tray lined with parchment paper. Spray some water on the mooncakes to prevent the mooncakes from cracking during baking. Bake them for 10 minutes.
- Remove them from the oven and leave them to cool for 25 minutes. This is to prevent the filling from expanding and cause the crust to crack.
- Mix Egg (1) and Water (1 tablespoon) for the egg wash. Brush the top of the mooncakes. Return to oven and continue to bake for another 12 to 15 minutes until golden brown.
- Leave the mooncake to cool completely and store in air tight containers. Wait for a day for the mooncakes' skin to soften before serving.
Nutrition Facts : Calories 50 calories, ProteinContent 1.2 g, FatContent 0.9 g, CarbohydrateContent 9.5 g, FiberContent 0.7 g, SugarContent 5.5 g, SodiumContent 17.9 mg, SaturatedFatContent 0.6 g, TransFatContent 0.0 g, CholesterolContent 5.1 mg, UnsaturatedFatContent 0.2 g
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