Steamed
Moon cakes are specially prepared in Southeast Asian countries for the
mid-autumn festival. They can be baked or steamed.
They seldom remind me of our Goan patolyo made
in pandan leaves on several festive occasions.
Here is the steamed version Moon Cakes with our
festive panchakhadya or Chunn ( Coconut filling) stuffed into it giving it an
Indo western touch.
Here is the recipe.
Ingredients
60gm
glutinous rice flour
40gm rice flour made with Bluefort basmati rice
25gm cornflour
40gm powdered sugar
185 gm milk
18gm vegetable oil
1 cup freshly grated coconut
1/2 cup jaggery
1/4th tsp cardamom powder
pinch of salt
Extra rice flour for rolling the mooncakes
Wooden mooncake mold
Procedure
To make the filling
Take a flat bottom pan, add pure ghee to it.
Pour in the grated coconut.
Add jaggery and let it cook for 5min.
Once incorporated we'll let the liquids dry up.
Add cardamom powder as salt. Set it aside to
cool down.
Roll then into balls once cooled.
To Make the wrapper
Combine milk, sugar, and oil well and then mix
with corn starch, Bluefort basmati rice flour, and glutinous rice flour.
Strain once and set aside for 10 minutes. Cover
with a plate and steam for around 20minutes until it becomes slightly
transparent. Transfer out and stir with chopsticks forcefully for several
minutes until fine and smooth. Transfer to a plate and cover with plastic
wrapper. Knead with both hands for several minutes until the surface becomes
oily. This is really important to have a soft taste wrapper, so please do not
skip this. Refrigerate for at least 4 hours before assembling the mooncake.
Once ready to be shaped divide the wrapper dough
into 2 parts. Add pandan paste to one half and kneed well. Make dough balls and
set aside.
Now take one ball of dough and flatten it on
your palms using your fingertips. Once it's a flattened circle keep the filling
ball into it and make it into a round dumpling.
Dust the shaping mould with rice flour a and
roll this dumpling into it.
Unmould
the beautiful Mooncakes.
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