Mid Autumn Of Fortune Mooncake Recipe
Make Mid Autumn Of Fortune Mooncake Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lotus Seed Paste Filling
Snow Skin (for unbaked/soft mooncakes)
Assembly & Finish
Method
Lotus Seed Paste Filling
- 1
Soak and cook lotus seeds
Rinse 400 g dried lotus seeds. Soak them in cold water overnight (8–12 hours) to rehydrate. Drain, place in a pot, cover with fresh water and bring to a boil. Simmer 30–40 minutes until very tender and breaking apart. Drain, reserving a little cooking liquid.
- 2
Blend to paste
While still warm, transfer cooked lotus seeds to a food processor or blender. Add 1–2 tablespoons of reserved cooking liquid if needed and process until you obtain a smooth paste. You may pass through a fine sieve for extra-silky texture.
- 3
Cook down with sugar and oil
Transfer the blended paste to a nonstick saucepan over medium-low heat. Add 220 g granulated sugar and 1 tsp salt. Stir constantly until sugar dissolves and mixture becomes thicker and starts to pull away from the pan (about 10–15 minutes). Lower heat and gradually add 80 g vegetable oil in 2–3 additions, stirring until fully incorporated. Continue cooking and stirring until the paste reaches a pliable, fudgy consistency (another 10–15 minutes).
- 4
Cool and rest
Remove from heat. If using, stir in 20 g shortening or lard for extra sheen and mouthfeel. Spread on a plate, cover, and refrigerate until firm but pliable (2–4 hours). Divide into 8 equal portions (about 85–95 g each). Roll each portion into a smooth ball.
Snow Skin
- 5
Combine dry ingredients
In a mixing bowl, sift together 200 g glutinous rice flour, 50 g wheat starch, 100 g icing sugar and 1 tsp salt. Whisk to combine.
- 6
- 7
Form dough
Gradually pour the wet mixture into the dry ingredients while stirring with a whisk or spatula to avoid lumps. Once combined, knead briefly in the bowl until you form a smooth, slightly sticky dough. If the dough is too dry, add up to 1–2 tbsp milk; if too sticky, dust with a little extra glutinous rice flour.
- 8
Steam the dough
Transfer the dough to a heatproof bowl, cover tightly with plastic wrap. Steam over simmering water for 15 minutes (use a steamer or a pot with a fitted lid). The dough will turn translucent and set.
- 9
Knead until smooth
Remove from steamer and immediately knead the hot dough with a silicone spatula or lightly oiled hands for 2–3 minutes until glossy and smooth. Wrap and let cool to room temperature (about 30 minutes).
- 10
Portion the skin
Divide the snow skin into 8 equal portions (about 60–70 g each). Roll each portion into a ball and gently flatten into a disc large enough to wrap the lotus paste ball.
Assembly & Finish
- 11
Dust and flatten
Lightly dust your work surface and mooncake mold with cornstarch. Take one snow skin disc, dust lightly and use your fingers to press and stretch the disc into a round wrapper about 3–4 mm thick and roughly 10–12 cm in diameter.
- 12
Wrap lotus paste
Place one lotus paste ball (about 85–95 g) in the center of the wrapper. Gather the edges up and seal, pinching to close so the filling is completely enclosed. Roll the sealed ball gently between your palms to smooth seams.
- 13
Mold and shape
Lightly dust the inside of a mooncake mold with cornstarch. Place the wrapped ball into the mold, press firmly and evenly to imprint the pattern, then unmold onto a tray. Repeat for all portions.
- 14
Chill and set
Cover the molded mooncakes with plastic wrap and refrigerate at least 1 hour to let the skin set and make them easier to handle. For best texture, chill 4–12 hours before serving to allow flavors to meld.
- 15
Serve
Allow mooncakes to sit at room temperature for 10–15 minutes before serving. Snow skin mooncakes are eaten chilled or at cool-room temperature. Store in an airtight container in the refrigerator for up to 5 days.