Ingredients
Paste (Made a day ahead)
- 200 g dried white lotus seeds, soaked for at least 1 hour, then spit the seeds and remove the green embryo
- 300 g water
- 125 g Demerara sugar
- 155 g peanut oil
- 20 g maltose or golden syrup
- Melon seeds or pumpkin seeds, (optional)
- 1 tsp matcha powder (green tea powder), (optional)
Skin
- 120 g fried glutinous rice flour, (Hong Kong koh fun), extra for dusting
- 120 g icing sugar
- 50 g Vegetable shortening
- 140 g lukewarm water
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Add the pre-soaked and cleaned white lotus seeds and water into the TM bowl and cook for 15 mins / 95°C / Speed 1
- Add sugar and blend for 1 min / Speed 1-5-10.
- Add 100g of peanut oil and cook for 15 mins / 100°C / Speed 3.
- Add the remaining 55g of peanut oil and cook for a further 15 mins / 100°C / Speed 3. Add in the maltose or golden syrup at the last 5 minutes of cooking.
- Allow the paste to cool. Divide the filling into 30g pieces and shape each into a ball. Set aside.
- Add the fried glutinous rice flour, sugar and shortening into the TM bowl and mix 1 min / Speed 1.
- Add green tea powder into the water. Slowly add the water through the lid until it's finish.
- Knead the mixture for 3 mins /
"Dough mode" - Remove the dough onto a Thermomat.
- Divide the dough into 20g pieces and shape into a ball. Set aside.
- Dust dough and the rolling pin with some fried glutinous rice flour to prevent from sticking. Flatten and roll each piece of dough. Wrap the skin around the filling and shape it into a ball.
- Dust the mould with some fried glutinous rice flour. Insert the dough into the mould and press the dough firmly on the Thermomat. Release the mooncake slowly from the mould. Repeat until all the dough is used up.
- Store mooncakes in an airtight container to avoid them from drying up. Chill them in the fridge for 30 mins before serving. Best served with a pot of Chinese tea. Mooncakes can be kept for up to a week.
Mooncake Filling
Snowskin Dough
To assemble the mooncakes
Tip
Dark brown sugar can be used instead of demerara sugar for a richer brown colour.
If using a smaller mooncake mould:
30g paste and 20g of skin dough
If using a bigger mooncake mould:
80g paste and 45g of skin dough
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments