THIS mooncake utilises healthy grains and nuts, making it a much healthier alternative to the mooncakes sold by stores. This recipe was first published in Flavours magazine.
- Cendol Quinoa Mooncake with Jelly Egg Yolk.
- Millet, Orange and Red Bean Animal Biscuits.
- Crystal Flower Mooncakes.
- Flaky Skin Mixed Grains, Seeds and Nuts Mooncake.
- Sweet skin
- 250 g golden syrup
- 110 ml peanut oil
- 1 tsp lye water
- 430 g all purpose flour (sifted)
- Mixed grains and nut filling
- 80 g freekeh (cooked and toasted)
- 60 g mixed quinoa (cooked tender)
- 50 g amaranth (cooked tender)
- 1/4 tsp salt
- 50 ml peanut oil
- 50 ml golden syrup
- 30 - 50 g roasted glutinous rice flour
- 130 g lotus paste
- 65 g salted mung bean paste
- 60 g walnuts (toasted and chopped roughly)
- 30 g sunflower seeds (toasted)
- 30 g pumpkin seeds (toasted)
- 60 g candied lemon (cut into 1/2cm cubes)
- 55 g crystalised ginger (chopped)
- Egg wash
- 1 egg yolk
- 1 tbsp milk
- 1/2 tsp cooking oil
- all purpose flour for dusting
- Combine the golden syrup, oil and lye water. Cover with cling film and leave to stand for 1 hour. Sift in the flour and mix to form a soft, sticky dough. Cover with cling film and leave to rest for 1 hour. If the dough is still sticky, add a little more flour. Divide the dough into 70g portions.
- In a mixing bowl, combine salt, peanut oil and golden syrup. Slowly mix in the remaining ingredients and stir until combined. Divide the mixture into 90g portions for a thin crust and 70 g portions for thicker crust.
- Take a portion of dough and roll it out. Wrap it around a portion of filling. Pick out a few flowers and discard its stem, if any. Press the flowers onto the skin of the mooncake.
- Dust some flour into the mooncake mould and knock out the access flour. Press the filled dough into the mould. Knock out the mooncake and arrange it onto a greased tray. Place into an oven pre-heated at 180°C and bake for 10 minutes.
- Remove from oven and brush the mooncakes with a thin layer of egg wash. Return it into the oven and bake for another 10 minutes. Remove from heat and leave to cool before storing. Best served after 3 days and eaten within 10 days.
- This recipe also calls for a mooncake mould to give the mooncakes their shape.