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.
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54 comments:
Yochana
I made the golden syrup yesterday. Must I keep them in the fridge? Florence
Dear Yochana
Do I need to put the syrup in the freezer? Florence
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.
yochana,
the paste wont spoilt if put for a yr? how come? thanks!
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
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.
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
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. =(
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
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.
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
Thanks so much. I will remind you in October. Hee hee.
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.
Hi Sandra,
You probably could have overcooked the syrup. It should be the same colour as the Lyle's golden syrup.
rgds
hi aunty, what is coarse sugar? is it rock sugar? I'm going to make the syrup 1st...thanks!
hugs...yoolee
Hi yoolee,
coarse sugar are sugar that are not so fine.
rgds
Thanks for your quick reply. May I know whether I can still use it? Will it affect the mooncakes?
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
Thanks so much, Aunty Yochana.
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
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.
Dear Aunty Yochana,
May I know is there recipe for diebatic? ie. Can replace the sugar with Equal or fruit sugar?
Thanks
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
Dear Lucy,
Other than mooncake, chinese pastry or Asian dessert, may I use this syrup to make Honeycomb cake?
Thanks & regards.
Hi sophia,
yes you can. In fact a lot of chinese biscuits uses mooncake syrup too like chicken biscuits.
rgds
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
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
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
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
Hi jenny,
it's golden brown.
rgds
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 :)
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
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!!
Hi Jas,
Yeah you can store with the slice lemon..no problem.
The description of your golden syrup is correct. Thumbs up!!
rgds
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!
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
Hi anonymous,
don't worry about stirring...stirring at random is no problem at all.
rgds
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
Hi anonymous,
It's the Yellow colour Lemon.
rgds
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.
hi raquel,
You probably have overcooked the syrup causing it to solidify.
rgds
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
oh, good! i'm going to try that and re-cook my syrup. thanks, aunty!
Hi, you stated that you will be baking the thick kai chye peng. Do you mind sharing the recipe, thank!
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
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
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
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?
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??
Hi
Using honey to replace golden syrup, I've not tried but I think it should be ok to so.
rgds
ok. Thank you Chef
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?
hi Yochan,
Just realized the golden syrup I made a year ago is too diluted. Can I re-cook it & do I need to add slices of lemon this time?
Dear Yochana,
May I know if I can still use the golden syrup I made 6 years ago?
Aside from some crytalised sugar at the bottom, the taste, colour and consistency of the syrup are the same as before.
I feel that it is wasteful to throw it away.
Appreciate your input on this. Thank you.
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