Of all the Chinese festivals, mid-autumn festival (中秋节) is the one which is seldom celebrated in my family because none of my family members are a fan of mooncakes... except me! I love this snack which is traditionally served during the festival. The combination of sweet silky lotus paste and savory salted egg yolk baked to a wonderful fragrance is just so irresistible. It makes me forget about my expanding waistline, reaching out for piece after piece. I always tell myself, hey it's only a once in a year indulgence. I can always mitigate the damage with a pot of chinese tea!
Mooncakes are now readily available as early as a month before the actual day of the festival, which falls on 30th September this year. Other than the traditional baked flavor, there are now numerous contemporary take on it.
But nothing beats traditional, and to make it better, homemade traditional.
So, when my friend, Alena, invited me over to her place to learn how to make mooncakes from her mother, I jumped at the chance!
Anyone remembers the piglet shaped pastry packaged in small brightly colored plastic baskets which is usually sold in bakeries? It's actually made from the same dough as mooncakes, but
I'm gonna learn how to make this piglet which will be filled with lotus paste and melon seeds ~ Piglet Mooncakes!
So, my piglets can fly? Read on.....
PIGLET MOONCAKE (makes around 30 pieces)
Ingredient A (pastry)
- 300 gm Top Flour or Hong Kong Flour
- 300 gm Plain Flour
- 1 Teaspoon Alkali Water
- 210 gm Golden Syrup
- 75 gm Peanut Oil
- 1/2 Teaspoon Vanilla Essence
- 1/2 Teaspoon Brown Coloring
Ingredient B (filing)
- 1kg Lotus Seed Paste
- 100gm Melon Seed
Ingredient C (glazing)
- 1 Egg Yolk
- Sift the flour together, add in the rest of ingredient A.
- Using a mixer, mix in slow speed into a soft dough.
- Let the dough rest for 20-30 minute. Divide into portions of 20gm.
- Mix ingredient B together. Divide into portions of 26gm.
- Flatten the dough with your palm. Place a portion of filing in the centre. Gather and seal the edges into a oval shaped packet.
- Dust the piglet mould with a bit of flour. Place the packet into the mould and press gently to fit.
- Knock out the piglet from the mould . Place onto baking tray.
- Bake in a pre-heated oven at 180°C for 10 minutes.
- Remove from oven, glaze the center of piglets with egg yolk.
- Return to oven and bake for further 5 minutes.
- Remove from oven.
- Let it rest for 2-3 days before consuming.
The steps are really easy! Even for a noob baker like myself.
We're using the piglet mould, but you can use any other mooncake mould you fancy.
All the effort and knocking is worth it when the aroma of freshly baked mooncakes starts filing up the kitchen.
So, here I am, survived my maiden attempt, proudly presenting to you my piglet mooncake!
Why not try baking your own mooncake this mid-autumn? It would make a wonderful gift with a personal touch!
Happy Mid-Autumn Festival, everyone!