Last year the only mooncake I had was a storebought made-in-Malaysia, bought-in-Illinois one. It was alright. Can't complain. But this year, it's back to homemade mooncakes once again.
My mum's been making mooncakes, well, since I was a kid. And in recent years, I've been helping her assemble these mooncakes, my part being the moulding and shaping of the cakes.
These days mooncakes come filled with ice-cream or cheese. But the best mooncakes are those which are plain, with just lotus paste with seeds. And that's what we did in our mini test-run on Monday night.
250g Bake King premix
120ml cold water
1 tsp flavouring
1/4 tsp essence
(although as these snowskin mooncakes were to be white, we just used 1/2 tsp of banana essence instead, erm don't ask why banana. For the green snowskin, use pandan paste)
35g melon seeds, toasted
750g lotus seed paste
Mix the premix, shortening, cold water and essence/colouring. Mix till a soft dough forms. Let it rest for 30 minutes.
Take 30g of lotus paste (90g for the larger mooncakes), add melon seeds and roll into a ball.
Pinch off the dough into 30g balls (for larger mooncakes, use 90g). Flatten the dough with a rolling pin.
Wrap the skin over the lotus paste ball.
Press the dough into the mould and gently pop it out.
The new plastic mould is much easier (it comes apart instead of having to knock the mooncakes out) but it kinda looks like kueh-tu-tu.