Cook's Nook

Published: Sunday August 17, 2014 MYT 12:00:00 AM
Updated: Tuesday August 19, 2014 MYT 11:59:27 AM

Mid-autumn love bites

Tong Kwai & Kei Chi Lotus Paste Mooncake. - Photos C. JASON

Tong Kwai & Kei Chi Lotus Paste Mooncake. - Photos C. JASON

Make mooncakes at home.

Store-bought mooncakes are chic and come in fanciful flavours but the taste of love in a handmade, homemade mooncake is unmistakable. Give family and friends the ultimate seasonal gift of love.



10g butter
60g sugar
150g freshly-grated coconut
30ml water
40g cooked glutinous rice flour (koh fun)
25g dried cranberries,
finely chopped
400g lotus paste (store-bought)


150g cooked glutinous rice flour (koh fun)
180g icing sugar
40g shortening
100ml cold water
50ml freshly-squeezed orange juice, strained
orange colouring


To prepare filling: Place the butter, sugar and grated coconut in a non-stick saucepan. Stir-fry until heated up. Add water, followed by koh fun. Stir-fry until well combined and dried. Add the cranberries, and mix well.

Divide coconut filling into 40g portions and roll into small balls.

Divide the lotus paste into 80g portions and wrap each around a coconut filling.

To prepare snowskin: Mix the koh fun with icing sugar and add shortening. Combine the water and orange juice, and mix in the colouring. Pour onto the koh fun mixture and mix to a soft dough.

To shape: Divide the dough into 55g portions and wrap each around a ball of filling to cover it completely. Press the dough into a mooncake mould and tap out lightly to unmould.

Keep snowskin mooncakes refrigerated.


40g sago, soaked until plumped up
300ml water
100g caster sugar
2 tbsp agar-agar powder
10g cornflour
1/4 tsp salt
70g evaporated milk


500ml water
3 pandan leaves, shredded and knotted
120g caster sugar
2½ tbsp agar-agar powder
1/4 tsp salt
100ml thick coconut milk
2 tbsp whipping cream
1-2 drops violet colouring
2 tbsp soaked chia seeds


To prepare filling: Bring water to boil and add soaked sago. Keep boiling until sago turns transparent. Strain and rinse sago under running tap water to remove the starch. Drain well.

Combine water, sugar, agar-agar powder, cornflour, and salt, in a pot. Stir and cook over medium low heat till it comes to a boil. Add in sago and evaporated milk, and continue to cook for 20 to 30 seconds.

Pour mixture into plastic moulds and leave to set. Place in the refrigerator to chill and set firmly. Remove filling from the mould.

To prepare skin: Place water, pandan leaves, sugar, agar-agar powder and salt in a clean pot. Cook over medium low heat until it comes to a boil.

Add coconut milk, whipping cream, and colouring. Stir well, and continue to cook for 1 minute or until mixture is fairly thick. Discard the pandan leaves and remove pot from heat. Mix in the soaked chia seeds.

Spoon a tablespoon of agar-agar mixture into a wet plastic jelly mooncake mould. Set aside for 1 to 2 minutes.

Place a filling in the centre of the mould and add more agar-agar mixture to fill up the mould. Set aside to cool and then place in the refrigerator to chill and set completely.



600g lotus paste (store bought)
40g candied melon, diced
30g dried longan flesh, diced
20g goji berries (kei chi
12g tong kwai (angelica root), finely diced


80g oil
2 slices ginger
350g superfine flour
1/8 tsp bicarbonate of soda
260g syrup
2½ tsp alkaline water

egg glaze (A)

1 egg with 1 tbsp water, beaten and strained

egg glaze (B)

2 eggs and 1 egg yolk, beaten and strained


To prepare filling: Place the lotus paste in a mixing bowl with the rest of the ingredients. Mix until well combined. Divide the filling into 135g portions and roll into balls.

To prepare dough: In a small saucepan, place the oil and ginger slices and allow oil to heat up gently until ginger floats up. Remove ginger and allow oil to cool completely.

Sift the flour and bicarbonate of soda into a mixing bowl. Add syrup, alkaline water, and prepared oil. Mix into a soft dough, cover the dough with cling film or kitchen towel, and set aside for 3 to 4 hours.

Scale the dough into portions according to the size of your mooncake mould.

Roll the dough into a ball, flatten it with a small rolling pin, and place a ball of filling in the centre. Wrap the dough around the filling to cover it completely.

Dust the mooncake mould with flour; turn the mould over and knock it against the table once to remove excess flour.

Put the dough with the filling into the mould. Using your palm, press on the dough to get a good imprint of the mould. Knock all sides of the mould against the table to gently dislodge the mooncake without denting it.

Place mooncake on a baking tray. Lightly brush the mooncake with egg glaze (A).

To bake: Preheat the oven to 190°C. Bake the mooncake for 5 to 10 minutes until it just starts to colour. Remove from the oven and brush the mooncake with egg glaze (B). Set aside for 5 minutes, then bake for 6 to 8 minutes, or until golden brown. Remove and set aside to cool completely.

Tags / Keywords: mooncakes, amy beh

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