This post was originally posted on From Cass with Love on 25 August 2011
The Mid Autumn Festival is coming up soon on the 12 Sept. How quick, the hungry ghost festival is almost over! I had two scares this month, nothing to do with our unseen friends, but thanks to a cranky pipe going ‘ooooh, oooh’ while i was showering, and a silly insect ticking away bouncing off my walls :p
Last year’s mid autumn festival was fun, had a gathering with the group – made mooncakes, played with sparkles and burnt some lanterns (Oops). This year we have nothing planned yet… But I’m trying my best to arrange some mooncake making sessions with different people 😉 Manage to find a recipe that doesn’t go hard after you put it in the fridge. The secret – steaming the dough.
- 20g all-purpose flour
- 40g sweet rice flour
- 40g rice flour
- 40g sugar
- 180ml Milk
- 80ml condensed milk
- 30g vegetable oil
- Drops of colouring or flavouring (optional)
- Mooncake fillings e.g red bean, white lotus, etc
1. Start boiling water for your steamer while you prepare the dough.
2. Sift the all purpose, sweet rice and rice flour into a bowl that can be placed in the steamer. Add the oil, condensed milk, milk, sugar, and flavouring / colouring if using. Mix until well combined. If there are still bits of flour, put your mixture through a sieve.
3. Once your water is boiling and steamer is ready for use, place the bowl into the steamer.
4. Steam for about 10 minutes. Give it a stir, if it's lumpy that's okay. Steam it for another 10 minutes until the mixture is cooked. Leave to cool.
5. Once cool enough to touch, knead it with your hands till smooth. Cling wrap and place in the fridge to rest for about 1 hour.
6. To make the mooncakes, take a portion of the skin and roll it out in between clingwrap. Roll your fillings into balls, wrap the skin around it, and round it out into a ball again. Sprinkle some toasted sweet rice flour (fry your sweet rice flour in a pan until lightly golden) on the wrapped ball, and put it into your mooncake mould or stamp.
Update: I now use another recipe where the skin seems to stay softer longer – Ice cream soda snow skin mooncakes. Check it out!