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
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.
Find out more about
Mooncake Introduction , Variety
and Mooncake Molds