>>> Try this quick and easy traditional mooncake recipe to make your Vietnamese Mid-Autumn Festival 2018 more special.
The Vietnamese traditional mid-autumn festival is coming near. It is held on every 15th August of Lunar calendar. The festival celebrates family gatherings and praying for good future, which is attached to the image of lanterns, fruit trays, delicious gifts, and wishes for fulfillness and peace. To prepare for such a meaningful holiday, why don’t you try making your own mooncake?
What ingredients are needed to make a simple mooncake with full taste? Check it now and shop at Big C for the best price!
Ingredients for simple traditional mooncake:
Mooncake pastry:
- 200 grams of golden syrup
- 50 ml vegetable oil
- 1/4 teaspoon (~ 0.25 gram) baking soda
- 300 - 320 grams plain flour
Mooncake filling:
- 100 grams of roasted nuts
- 100 grams of white sesame seeds
- 100 grams of ripe melon seeds
- 150 grams of Vietnamese sausage
- 150 grams of pumpkin jam
- 100 grams of lotus jam
- 100 grams of grease sugar
- Chopped lime leaves
- Sauce for mooncake filling mixing:
- 20 grams of powdered sugar
- 40 grams of water
- 50 grams Corn syrup
- 5ml black soy sauce
- 10 ml sesame oil
- 20 ml cinnamon wine
- A few spoons of sticky rice cake flour
Equipment needed:
- Bowl
- Mooncake mould
- Oven
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Instructions:
- Mix all the ingredients of the mooncake pastry (except plain flour) together. Let it rest at least 4 hours in advance.
- Mix all the ingredients of the sauce (except the sticky rice cake flour) until the sugar is dissolved.
- Dice all the mooncake filling ingredients, then mix them well with spices such as oyster sauce, golden syrup, pepper.
- Add the mixing sauce slowly to the mooncake filling, then add the sticky rice cake flour spoon by spoon into and mix them well. After a while, try grasping the ingredients by hand. If it has not sticky yet, add some wine or corn syrup. If the mixture is wet, add some more sticky rice cake flour. Continue to mix until it can be shaped into small ball.
- Mix the golden syrup into the cake pastry until the mixture turns sticky, then let it rest for 30 minutes in windproof area.
- Divide the mooncake pastry and filling into 1: 2, which means 01 portion of pastry corresponding to 2 portions of mooncake filling. Shape each of the divided filling portions into small ball. Roll each of the divided pastry portion thinly.
- Place each filling ball in the middle of each rolled pastry. Gently push, press, squeeze the dough to fully cover the filling ball.
- Sprinkle a little flour into the dough and a little into the mould. Place the stuffed mooncake into the mould and press it tightly for good shape.
- Prepare a mixture of egg wash including: 1 egg yolks, a little water, a little sesame oil or cooking oil and beat evenly.
- Place the cake on the baking tray with a baking paper. Bake it 3 times as followed:
- First time: Preheat the oven for 10 minutes at 200 degrees C. Bake the cake in the oven for 5 minutes until the crust turns slightly golden. Take the tray out and spray the water to cool the cake.
- Second time: When the cake surface is dry, brush lightly and thoroughly the egg wash on the crusts. Do each brush one time only as the rebrushing will crack the cake. Let the cake rest for about 10 - 15 minutes, then continue to bake for about 5 - 7 minutes. Take out the tray and brush the egg wash again.
- Third time: Continue to bake when the cake turns fully golden. The mooncake skin will become soft and shiny in 1 or 2 days time.
Besides the traditional mooncake filling, you can also try with other types of filling such as: roasted pork, roasted chicken, char siu, bacon, beans, etc.
If you were too busy doing homemade mooncakes, Big C has plenty of quality mooncake brands and products available right at stores, as well as fruits, lanterns,... for your family full moon party. Come to the nearest Big C store and enjoy current promotions before it’s gone!
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