Today Malaysia gets a new public holiday - Malaysia Day :D A bonus to those in the work force although some companies do not close but opt to pay compensation to their employees. With the extra free time, I indulge in my favourite past time which of course is baking! Most bloggers would probably be bored with all the mooncakes posts currently circulating in the internet but I need to put this on record for future reference. Actually I have the intention of making baked mooncakes today but bought the wrong type of flour, so have to change my plan accordingly. Since this is also the first time I am making this type of mooncake, I don't really mind at all. Turned out very delicious though there is still plenty room for improvement where moulding is concerned. This time, I used store bought plain lotus paste as the filling and added cream cheese to the skin for flavor.
Not very tidy at the bottom as you can still see some dough jutting out:P
And the sides are not compact enough!
Anyway, for this mooncake, I adapted the recipe from Kuali. I thought it wise to obmit the egg yolk in the filling as it is going to be tricky moulding without the yolk as it is!
Ingredients for the dough:
•180ml UHT milk (I used evaporated milk)
•125g icing sugar
•60g cream cheese
•125g kou fun (commercial cooked glutinous rice flour)
•35g whipping cream
•1/4 tsp salt
•1 tsp lemon essence (I obmitted this)
Lotus paste filling:
About 1kg lotus paste, divide into 10 and roll into balls - I only managed to get 9 mooncakes; I used too much dough to patch up the bottom of the mooncake while moulding!
Some extra kou fun for dusting
1. Cook milk, cream cheese and icing sugar together in a double boiler saucepan over a medium heat. Keep stirring until mixture is smooth. Strain and leave aside to cool completely.
2. Add in whipping cream, salt and essence if using.
3. Add in kou fun and mix until a smooth dough is formed. Set aside to rest for 8–10 minutes.
4. Divide dough into 60g portions.
5. Roll out each portion into a round and wrap in lotus paste filling. Bring in the edges to enclose the filling. Press lightly into wooden mooncake mould. I used the kind of plastic mould where you just need to press down to get the design imprinted on the mooncake and then withdraw to dislodge the mooncake from the mould. Chill in the refrigerator for a couple of hours before cutting and serve.
Here you go, my Cheese Flavoured Pingpei Lotus Paste Mooncakes...yummy!:D
Below are the photos of the food that we had for today:
Homemade burger with cheese slice, pork patty and fried egg served with cherry tomatoes and a cup of coffee....big breakfast!
Baked mussels with light cheese, herbs and a sprinkle of chilli flakes as toppings...light lunch!:D