Sunday, September 24, 2006

Japanese Moon cake

This recipe is adapted from Phoon Huat's demo class.



Ingredients for Dough:

175 gm. Plain flour
1/4 tsp. Bicarbonate of Soda
1/4 tsp. Salt
50 gm. egg
40 ml. fresh milk
25 gm. gm. Butter
45 gm. Shortening
40 gm. castor sugar
Some Japanese Bread Crumbs (For coating)

Filling:

600 gm. Green tea lotus paste
10 gm. seaweed
100 gm. Almond flakes

Mix all the ingredients for fillings together.
Divide and weigh into round balls.

Method:

(1) Mix all the ingredients for dough together except bread crumbs.
(2) Rest dough for about 20 mins.
(3) Divide the dough into small portions.
(4) Flatten the dough and wrap with fillings.
(5) Egg wash and coat with breadcrumbs.
(6) Bake at 175C for about 20 - 25 mins.

6 comments:

Anonymous said...

Hi Aunty Yochana,

May I know if the seaweed you refer to are those japanese kind of ready-to-eat type?

Regards
Mrs Tan

yochana said...

Hi Mrs. Tan,

Yes I used the Japanese Nori.

rgds

Anonymous said...

Hi Aunty Yochana,

How many pcs can this recipe yields? Can I just half the recipe if just wana make a few nos.?

Regards
Mrs Tan

yochana said...

Hi Mrs. Tan,

I can't remember how many it yields but you can always half the recipe.

rgds

Anonymous said...

Hi Aunty Yochana,

Sorry to trouble you again. The almond flakes that you mention is referring to those which we can get from phoon huat? or those corn flakes type of cereals?

Rgds
Mrs Tan

Anonymous said...

Hi Aunty Yochana,

I've tried out this recipe. The mooncake taste great on the very day. But the becomes soft the next day...and the fillings become hard. Do I need to put it in the fridge?

Regards
Mrs Tan