How to make Singaporean style cold mooncakes

Cold moon cakes are simple to make, however, due to many steps such as making the filling, making the filling and cake crust, it is quite time consuming.

Ingredients for making Singaporean cold mooncakes

After cooking the filling, you should knead the mung bean filling for about 5 minutes to make the dough soft and smooth.

Crust

Moon cake flour: 150 grams

Powdered sugar: 140 grams

50 grams of shortening (solid fat made from vegetable oil, available in supermarkets)

180 ml fresh milk

Cake filling

Round, hollow chocolate: 50 pieces

Fresh peaches: 1 kg

Sugar: 1 kg

Gelatin leaves: 4 leaves

Filling part

Green beans with shell removed: 200 grams

Sugar: 200 grams

Vanilla: 2 tubes

Cooking oil: 100 ml

Cake mold: 1 piece

Cake tray

How to make peach flavored cold mooncakes

You should press hard so that the cake prints the shape of the mold.

Step 1:

Peel the peaches, wash them. Squeeze the peaches to get the juice. Boil the peach juice with one kilogram of sugar, let it cool.

Soak 4 gelatin leaves in cold water.

Add 4 soaked gelatin leaves to the peach juice mixture. Under the influence of these leaves, the peach juice will slightly solidify.

Using a syringe, inject peach juice into the chocolate. Repeat until all are used.

Place the chocolate filling in the tray and place in the refrigerator or freezer.

Step 2:

Soak mung beans overnight. When soaking, add about 1/4 teaspoon of salt to prevent the mung beans from turning sour and to make the filling more beautiful when cooked.

Clean the mung beans with water. Put the mung beans in a pot with double the amount of water, simmer the mung beans over medium heat. While simmering the beans, in addition to using chopsticks to stir the mung beans until they are loose, you should also skim off the foam and add water so the mung beans do not stick to the bottom of the pot and burn.

When the mung beans are soft, turn off the heat and drain the water.

Put green beans in blender, puree.

Pour the ground mung beans into the pan and simmer over low heat. When the mung beans are slightly reduced (about 15-25 minutes), add 1/2 oil + sugar. Continue simmering until the mung beans are reduced (about 30 minutes), then add the remaining 1/2 cooking oil. Stir until the mixture is dry, turn off the heat. Let cool.

Use your hands to knead the cooked mung bean flour until the dough is smooth and sticks together. (about 5 minutes).

Step 3

Cake mold: 1 piece

Cake tray

How to make peach flavored cold mooncakes

Apply a little cooking oil to the mold to make it easier to remove the cake.

Divide the kneaded mung beans into small portions.

Using a rolling pin, roll out the mung beans until thin.

Spread the mung bean pieces evenly, put the chocolate ball in the middle, shape so that the mung bean surrounds the chocolate ball.

Place the chocolate mung bean filling in the refrigerator.

Step 4

You can make other fillings with the above recipe. In the picture is chocolate filling and purple leaf filling.

Put glutinous rice flour + sugar + shortening in a bowl, use your hands to mix the mixture together.

Slowly pour the milk into the flour, mixing with your hands until the dough is uniform and thick.

Cover the dough with a plastic bag and place in the refrigerator.

30 minutes later, take the dough out of the refrigerator and divide it into equal portions.

Using a tool, roll out the dough thinly, then place the chocolate mung bean filling in the middle. Knead evenly so that the dumpling skin fits neatly around the filling.

Sprinkle a little cooking oil into the cake mold, place the cake you just made in, press firmly to create a pattern for the cake.

Remove the cake from the mold. Place the cake in the refrigerator for about an hour and it is ready to eat.

If you make many different types of fillings, your box of cookies will be colorful and flavorful.

Notes when making cold moon cakes

Peach flavored cold mooncakes do not contain preservatives. Remember to always keep the cake in the refrigerator and use it within 7 days.

In addition to peach-flavored cold mooncakes, you can make fillings such as lychee, purple leaves, chocolate, pandan leaves... according to the above recipe.

According to Zing.vn