Tuesday, September 8, 2015

Taiwanese Style Milky Baked Mooncake 2015



Two years ago, I made these Taiwanese Style Milky Baked Mooncake following 鲸鱼蓝蓝小窝居's recipe. What I like about this recipe is that it is crunchy (like a cookie), and Lye water is not required. It is also pretty straightforward to make. You don't even need a mixer, just use a whisk to mix the ingredients until fluffy. This time, I used Korean Rice Syrup (bought from Korean store) instead of Golden Syrup. I did not use egg wash this time.

Remember the lotus seeds paste I made? After feedback from my family, I added more oil and rice syrup and re-fry the paste. I finally achieve the consistency I want! The paste is smoother and the color turns darker after re-frying. The paste also looked more moist. I think the key is not to over-fry it too, once it pulls away from the frying pan, add maltose (as many recipes suggested, or in my case, I substituted with rice syrup), and fry a bit more. So, it's taste over health :p I added perhaps 2 to 3 tbsp of oil, and about 1 tbsp of rice syrup. You can find this rice syrup in Korean mart, it's called Ssalyeot 쌀엿. I am not sure if it's the same as maltose or 麦芽糖 (in Chinese), but from the English translation, they seem to be the same. 

My mom calls this 月饼干 as it is like a cookie :D

Finally, lotus seeds paste which is smooth and moist, and best of all, homemade.

4 comments:

  1. WOW! you even made your own lotus paste :D Homemade is always the best!
    Next time I'll follow you not to egg wash the mooncake.

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    1. Yes, I tried again as the last failure was lingering in my head :p

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  2. Your 100% homemade mooncakes look really great! After seeing Ann's and your Taiwanese mooncakes, I have bookmarked this recipe :D

    Zoe

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    1. Thanks Zoe! This recipe is delicious, please try it out :)

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