Mooncake Recipes

DURIAN MOONCAKE

Durian Mooncake
For mooncake pastry:
300g golden syrup
3/4 tbsp alkaline water
95g corn oil
400g plain flour - sifted
1/4 tsp thick soy sauce (for colour)
To make the pastry:
Combine golden syrup and alkaline water in a mixing bowl. Add corn oil and mix with a wooden spoon. Add thick soy sauce and stir well. Set aside for 4-5 hours.

Fold in sifted flour and mix evenly to form a smooth dough. Set dough aside again for another 4-5 hours.

For durian filling:

300g durian flesh - blend into puree
500g lotus seeds (seong lin) - boil in 1,200ml water until soft and blend into a paste
4 tbsp castor sugar
500g castor sugar* 2 tbsp maltose

To make the filling:
Put 4 tbsp sugar in a heavy-based wok, and cook till you get golden brown caramel. Add lotus seed paste gradually and cook till smooth. Add 500g sugar and stir till mixture thickens.

Add oil gradually and mix well. Add durian and maltose. Stir until mixture is smooth and does not stick to the centre of the wok. Remove and cool, preferably overnight, before dividing the filling into 110g balls.

Footnote: If you like a filling with a nutty bite, add 50g toasted olive nuts after the filling has cooled completely.

To make egg glaze, mix well and strain:

1 egg yolk
1 whole egg
1 tbsp water
Pinch of salt

To make the mooncake:
Divide pastry dough into 45g balls. Flatten dough and wrap durian filling. Dust wooden mould lightly with flour, tapping out any excess. Put dough-wrapped filling into mould. Knock out and place mooncakes on slightly greased tray. Bake in preheated oven at 180°C for 13 minutes. Remove and leave to cool for 1 minute. Brush with egg glaze and bake for another 5 minutes or till done.

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