Moon Cake

a soft tart made of rice dough with a delicious filling

China

Dessert
8 persons
480
Mild

Around the Mid-Autumn Festival, moon cakes are on sale in Asian stores. These cakes belong to this holiday, just as gingerbread cookies belong to Saint Nicholas. Mooncakes are often gifted by employers to employees, by family to each other or even by friends to each other. With this recipe, we make the modern version, the snow moon cake.

Ingredients

- 80 g Corn Starch

- 90 g Glutinous Rice Flour

- 35 g Rice Flour

- 185 g Coconut Milk Tetra Pak (18% Fat)

- 18 g Soy Oil

2 tbsp Cake flour

100 ml milk

30 g unsalted butter

100 g sugar

1 egg and 1 egg yolk

Moon cake shape

Preparation method for Moon Cake

Creamy pudding / custard filling:

Dissolve the sugar and milk in a small pan over low heat.
Sift the flour and custard powder and stir well. Beat 1 egg, 1 egg yolk. Add this to the flour and custard powder together with the butter. Keep stirring well so that no lumps arise. Then heat the mix until it becomes very thick and forms a paste texture. Then remove it from the heat and keep stirring for a few minutes until it becomes fine and smooth.
Then pour it into a bowl, let it cool and cover with plastic wrap. Then put it in the fridge for a few hours until it has hardened so that you can easily shape the filling.

The outside:

First mix the milk, sugar and oil well and then mix with rice flour, glutinous rice flour and corn starch.
Sieve the mixture once and set aside for 30 minutes. Cover with plastic wrap and steam for about 30 minutes on high heat until the light becomes transparent. Transfer and stir vigorously chopsticks for a few minutes until the dough is fine and smooth. Place it on a plate and cover with plastic wrap. Knead with both hands for a few minutes until the surface becomes greasy. Put in the fridge for at least 4 hours before using this for the outside of the moon cake.Coating flowerIn a frying pan, stir-fry 45 g of sticky rice flour over medium heat until the flour turns light yellow. Then take it off the heat and let it cool.

Moon cake:

The outside should weigh around 20 grams and the filling 30 grams. Make the outside and filling into balls.
Prepare the coating flour, filling, the outside. Sprinkle the crescent mold with the coating flour, shake off the excess flour and prepare it. Shake extra flour and prepare it.
Then make the moon cakes, grab the outside balls and flatten them and lug the filling here. Make sure that the filling is wrapped around the outside and close it nicely. First form a ball and then an oval. Place the oval in the stamp / shape and make sure the bottom is flat. Carefully remove it from the mold and your moon cake is ready.