How to make Singaporean style cold mooncakes

Cold mooncakes are simple to make, however, due to many steps such as making the filling, making the filling wrapper, and the 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.

Pie 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

The filling part

Peeled green beans: 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 and wash them. Squeeze the peach juice. Boil the peach juice with 1 kg of sugar and let it cool.

Soak 4 gelatin leaves in cold water.

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

Using a syringe, inject the peach juice into the chocolate balls. Repeat until all the peach juice is used up.

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 give the filling a nicer color when cooked.

Clean the mung beans with water. Add the mung beans to the pot with double the amount of water, simmer the mung beans over medium heat. While simmering the beans, in addition to using chopsticks to fluff the mung beans, you should also skim off the foam and add more water so the mung beans don't stick to the bottom of the pot and burn.

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

Put mung beans in a blender and blend until smooth.

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 and sugar. Continue simmering until the mung beans are reduced (about 30 minutes), then add the remaining 1/2 cooking oil. Stir-fry until the mixture is dry, turn off the heat. Let cool.

Use your hands to knead the cooked mung bean flour until smooth and sticky. (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 thinly.

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

Place the chocolate mung bean filling in the refrigerator.

Step 4

You can make other fillings with the above recipe. Pictured are chocolate and purple leaf filling.

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

Slowly pour milk into flour, mix well with hands until dough is uniform and thick.

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

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

Using a rolling pin, roll out the dough, then place the chocolate mung bean filling in the middle. Press the dough so that the filling is neatly covered.

Sprinkle a little cooking oil into the cake mold, place the cake in, press firmly to create a pattern on the cake.

Remove the cake from the mold. Place it 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 have many colors and flavors.

Notes when making cold moon cakes

Peach flavored chilled mooncakes do not contain preservatives. Always keep the cake in the refrigerator and consume within 7 days.

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

According to Zing.vn