AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Tuesday, July 11, 2006

Mooncake Golden Syrup

I normally make my mooncake syrup and keep it for at least 10 months to 1 year before I use it for making mooncakes. When it mellows, the skin is more fragrant, colour is nicer and most importantly, easier to handle.

Ingredients:

1000 gm. sugar
600 gm. Hot water
2 slices Lemon

200 gm. coarse sugar
50 gm. water

Method:

(1) Into wok, add water and coarse sugar and cook over medium heat.
*2) Into saucepan, boil 600 gm. water.
(3) When sugar in wok turns caramel in colour, swirl the wok but do not stir.
(4) Pour in the hot water and then pour in the 1000 gm. of sugar and 2 slices of lemon. When boiling, reduce to low heat and boil mixture for 45 mins. until thick.
(5) When cooled, store in bottles and you can keep for a very long time.

52 comments:

Anonymous said...

Yochana
I made the golden syrup yesterday. Must I keep them in the fridge? Florence

Anonymous said...

Dear Yochana
Do I need to put the syrup in the freezer? Florence

yochana said...

No need to put the golden syrup in the fridge. Just keep inside your cabinet well do. The longer you keep, the better it is for your mooncake paste. I normally make the syrup and keep it for a year before I use it. Fresh mooncake syrup is more sticky when you use it.

Hope this helps.

Anonymous said...

yochana,
the paste wont spoilt if put for a yr? how come? thanks!

yochana said...

I can guarantee you that the moon cake syrup will not turn bad even after 2 yrs. Sugar is a preservative and it helps to preserve the syrup.

rgds

Anonymous said...

hi yochana,

i wish to clarify with u,is this golden syrup only meant for mooncake? can i use it for other use beside for mooncake? if i want to make golden syrup not mooncake purpose,may i knw what ingredients do i need to make? i need your help.

yochana said...

hi anonymous,

Mine is for mooncake and some asian dessert and chinese pastry like kai chye paeng and others. I guess you could use this for cake too if you want to but of course it doesn't have the nice fragrance as the tin form golden syrup which I don't know what their recipe was. Guess that's all I know about golden syrup.

rgds

Jam said...

Hi Aunty, I know you said before that the Lyle's golden syrup will make mooncake skin hard. Do you know if the mooncake syrup sold at Kwong Cheong Thye is OK? I'm abit late to make golden syrup for this year already. =(

yochana said...

Hi Jam,

Yes the mooncake syrup at Kwong Cheong Thye is good. When I run out of mooncake syrup, I will also buy from them.

rgds

Jaclyn said...

Dear Yochana,

You mention that you used the syrup for making the kai chye paeng. May I know whether is it the thin ones or the thick ones? If it's the thick ones, would it be ok for you to share the recipe? Ca you please email it to my email : pbljac@yahoo.com?I have been looking for the recipe for a long time.

Thanks a lot.

yochana said...

Hi Jaclyn,

Some recipes for kai chye peng doesn't use mooncake syrup but the Lyle's golden syrup will do. Anyway, after mooncake fest, remind me about the kai chye peng and I will bake and post it.

rgds

Jaclyn said...

Thanks so much. I will remind you in October. Hee hee.

Sandra said...

Hello Aunty Yochana,

May I know what is the consistency of the syrup? Is it the same as the Lyle's?

I have made the syrup but it's actually quite dark & has a very slight bitter taste. Do you think it will affect the mooncakes?

Thank you and looking forward to hearing from you soon.

yochana said...

Hi Sandra,

You probably could have overcooked the syrup. It should be the same colour as the Lyle's golden syrup.

rgds

yoolee said...

hi aunty, what is coarse sugar? is it rock sugar? I'm going to make the syrup 1st...thanks!
hugs...yoolee

yochana said...

Hi yoolee,

coarse sugar are sugar that are not so fine.

rgds

Sandra said...

Thanks for your quick reply. May I know whether I can still use it? Will it affect the mooncakes?

yochana said...

Sandra,

You can cook some new golden syrup with a lighter shade then mix in your 1st golden syrup. It should be no problem then.

rgds

Sandra said...

Thanks so much, Aunty Yochana.

yoolee said...

Thanks aunty! I'm going to try make it, it's my 1st time trying to make my own mooncake, hope it'll be good...^ ^
hugs-yoolee

Anonymous said...

Dear Aunty,

Do you have the recipe for thick kai chai paeng? If so, could you share it please? Thank you very much for your time.

ningxutan said...

Dear Aunty Yochana,

May I know is there recipe for diebatic? ie. Can replace the sugar with Equal or fruit sugar?

Thanks

yochana said...

Dear Ningxutan,

Wow...to use those sugars to make the golden syrup will cost you a bomb. I suggest totally abstain from mooncakes for those who has diabetic. Just a word of caution.

rgds

Sophia said...

Dear Lucy,
Other than mooncake, chinese pastry or Asian dessert, may I use this syrup to make Honeycomb cake?

Thanks & regards.

yochana said...

Hi sophia,

yes you can. In fact a lot of chinese biscuits uses mooncake syrup too like chicken biscuits.

rgds

L4niee said...

hi aunty,

thanks for answering the question over the traditional mooncake ..

as i was reading the recipe for the golden syrup .. i was curious and wonder what's the different between sugar and coarse sugar ?

L4niee

yochana said...

Hi L4niee

Sugar is a general term for Sugar. Sugar is defined into fine, coarse, granulated, icing, syrup...etc

coarse means not so fine as castor sugar or fine sugar.

rgds

L4niee said...

aunty,
thank you so much .. you are so nice .. willing to answer any my silly question ..i am addicting to your blog now .. again thank you so much aunty

Anonymous said...

hi yochana,

I'm not very sure about coarse sugar, i know it's not very fine but, what colour is for this one?

Is it brown or white?

jenny

yochana said...

Hi jenny,

it's golden brown.

rgds

Jas said...

Hi aunty yochana,

i noticed that u mentioned its better to make and keep longer before using. But since its so near to the festive season. Would you recommend me to still make the golden syrup and use it "fresh" or is it better for me to buy? Thanks! (Before i only discover your blog recently. If only i have "known" you earlier :)

yochana said...

HI Jas,

If you want to make, you have to make it now otherwise buy from Kwong Cheong Thye, Sun Lik or Phoon Huat.

rgds

Jas said...

Yes mdm,

i just made it last night! Haha.. so happy and excited. I "cooked" it slightly longer than the 45min, because i think i was using too low heat initially.

The end result should be amber colour thick liquid right? And is it normal to have bubble on top? Is it ok that I store together with the lemon slice? SOrry so much questions, because first time making :P

Thank you so much! U have a great baking day!!

yochana said...

Hi Jas,

Yeah you can store with the slice lemon..no problem.

The description of your golden syrup is correct. Thumbs up!!

rgds

Jas said...

hi aunty,

the credit goes to you. WIthout your generosity of sharing your recipe, it will never cross my mind of trying. Because making mooncake to be is a "big thing". But mainly also because i trust your taste and recipe :)

Also following your instructions, i will let the syrup "aged" slightly. Will only use them to make my first mooncake next week :)

A big thank you!

Anonymous said...

hello aunty, i want to make the syrup for next year;s festival. may i know are we not allowed to stir the mixture at all or only at the stage where you said 'do not stir'? thanks

Aunty Yochana said...

Hi anonymous,

don't worry about stirring...stirring at random is no problem at all.

rgds

Anonymous said...

hi aunty, i would like to make the syrup for next year festival. just some queries: what type of lemon did you use, the green type, yellow type or those for the mee siam? the coarse sugar refers to the white coarse sugar, right? thanks

Aunty Yochana said...

Hi anonymous,

It's the Yellow colour Lemon.

rgds

raquel said...

hi aunty,
i so enjoy your blog and have tried making the mooncakes. i was not very successful but i will keep trying for next year.

question: i made the golden syrup (preparing for next year). is it normal for it to solidify at the bottom after a few weeks? it's been three weeks in storage and the syrup has turn solid at the bottom and only about 1/4 left of liquid. i followed your recipe exactly. it is stored in my kitchen cabinet (cool and dark place) in a glass jar. thanks.

Aunty Yochana said...

hi raquel,

You probably have overcooked the syrup causing it to solidify.

rgds

Aunty Yochana said...

Oops..I forgot to mention that you can rectify the problem by adding in some water and cook it again to make it thinner.

rgds

raquel said...

oh, good! i'm going to try that and re-cook my syrup. thanks, aunty!

Rikku said...

Hi, you stated that you will be baking the thick kai chye peng. Do you mind sharing the recipe, thank!

Kandy said...

Hi Aunty Yochana,
I had made the mooncake golden syrup today,after cooling it is a little thicker than the lyle golden syrup.
Can i use it or should i add water and recook again? I had baked the traditional mooncake with my freshly make lotus paste yesterday. It taste really good.Can i leave the mooncake at room for one week? Do you know long can it stay well at room temperature? Thanks

Aunty Yochana said...

Hi Kandy

If the syrup is too thick, just stir in some hot water and stir to the consistency that you want.


You can put mooncakes are room temp for at least 5 days the after that it's best kept in the fridge.

rgds

Kandy said...

Hi Aunty Yochana,
Thanks for your reply. I had put up a video on making lotus paste on youtube, and my channel is www.youtube.com/bigheadmagicmad. I hope you can view my video and give me some conment.
Thanks

kandy

Anonymous said...

Hello Yochana,

I am new to mooncakes so this might seem to be a silly question. However, which recipe do you use mooncake golden syrup for?

Anonymous said...

Hello Chef.
I got one question to ask. I heard from my friend that you can use honey as my golden syrup... is this true??

Aunty Yochana said...

Hi

Using honey to replace golden syrup, I've not tried but I think it should be ok to so.

rgds

Anonymous said...

ok. Thank you Chef

Anonymous said...

Hi Aunty,

I have tried making the syrup but once it has cooled, it turns solid hard. Is it because I have over cooked it?