Yochana's Cake Delight! : Traditional Lotus Paste Mooncakes

Monday, August 18, 2008

Traditional Lotus Paste Mooncakes

24 comments:

Anonymous said...: Hi Aunty.. you conducting class? Hope you can email me ps, hammy_yaya@hotmail.com. Have a wonderful day.

Hammy; August 18, 2008 8:13 pm
bee said...: these are so gorgeous. i just bought the moulds. now i need to make them.; August 19, 2008 12:08 am
Anonymous said...: Hi aunty,

i am really amazed by your creativity and skills. do you happen to bake and sell your pastries? i would love to try them. do you have a shop or something?

Melissa; August 19, 2008 12:14 am
Anonymous said...: Hello Yochana,

All thumbs up for your beautiful mooncakes!! You are just incredible, I really admire your unlimited energy...

Yesterday I took on the challange to make lotus paste, I think your recipe may also include a word of caution: this is NO easy task:)) because I ended up with one VERY sore arm by bedtime!!
Anyway, I had doubts in the beginning when trying to stir the oil and sugar into the thick lotus paste (is yours thick & dry before cooking?)I had to use a hand whisk to break up the paste and there was so much oil I thought maybe I had the wrong weight, but persistance did finally pay off after my arm work-outs and it eventually did come together. I think I might have cooked it a little too long cause I wanted it to be drier but the color turned out a little darker than yours of golden brown. I think I like yours better !! My wok did got a little discolored from the cooking, which leads me to worry if the lotus paste is "safe" to consume? What kind of metal pot/wok do you use?

I'm going to make your mooncake syrup next, but I guess it won't be put to use till next year.. so for now I'll use store bought ones. Should I buy the dark corn syrup or regular/original syrup?? Thanks for all your time & advise - Anita; August 19, 2008 1:35 am
Aunty Yochana said...: Hi Anita,

Don't worry...it's actually not that difficult. I taught my maid how to cook it once and then the rest are all cooked by her. So..it's very easy lah. I used bronze wok which I bought from Trengganu, Malaysia. No discolouration tho.. Gosh, by the time mid-autumn festival is over, you'll be in time for Olympics body building competition.

rgds; August 19, 2008 11:59 am
Aunty Yochana said...: Hi melissa,

I don't own a shop. You need anything, just email me at:

My email : yochana2001@hotmail.com

rgds; August 19, 2008 12:04 pm
corine said...: Dear Yochana,

may i know is this recipe the same as d tradition mooncake in yr index recipe?; August 19, 2008 3:18 pm
Anonymous said...: Hi Yochana,
do u know where can i purchase those nice pattern interchangeable plastic mooncake mould ? thanks

rgds,
jessica; August 19, 2008 4:27 pm
Jeanny said...: Your bake goodies look so good :)

Wish I could love making mooncakes :)

I'll add you in my lisk okay. :); August 19, 2008 4:29 pm
Anonymous said...: hi aunty yo!

i can't help but ask where did you get so many salted egg yolks?? is it convenient to disclose the place and the 'market rate'?

I've been 'trying' to look for them... but the aunty selling eggs say she dun sell them individually... i've got to buy salted eggs and peeled them out myself... did u do just that?!?!? argh... :)

laterz,
jacqueline; August 19, 2008 10:44 pm
Aunty Yochana said...: Hi Jeanny,

Yeap...it's O.K.

rgds; August 19, 2008 10:44 pm
Anonymous said...: Aunty,
My baked mooncakes imprint seems to be 'fading'/not so clear after a few days. Do you know why?; August 20, 2008 7:34 am
Aunty Yochana said...: Hi delia,

Once the mooncakes are baked, the imprint will never go off or fade. Strange...I really don't know why unless your lotus paste has an oil leak.

rgds; August 20, 2008 10:41 am
Aunty Yochana said...: HI Jacqueline,

Oh they don't sell just the egg-yolks. You have to buy the whole egg, wash it , crack it and just take the egg yolks. Rub with some chinese wine or sesame oil then bake or steam for at least 5 mins.I buy all the eggs from SWEE LEONG EGG DISTRIBUTOR at Jalan Kayu, near the Roti Prata shop.

rgds; August 20, 2008 10:54 am
Aunty Yochana said...: Hi Jessica,

Elyn sells the plunger:

http://esjoie.wordpress.com/

rgds; August 20, 2008 11:13 am
Aunty Yochana said...: Hi corine,

yes it's the same recipe.

rgds.; August 20, 2008 11:16 am
fiona said...: Aunty, your mooncakes look so perfect. How long should I leave the mooncakes to cool before keeping them in boxes?

thanks & rdgs,
fiona; August 20, 2008 10:27 pm
Aunty Yochana said...: Hi fiona,

as long as it's cool to your index finger then you can keep in the boxes.

rgds; August 20, 2008 10:52 pm
Anonymous said...: hi Aunty,

I thought of attempting the home made lotus paste, but have not much confidence till now. May I know how long does home made paste last? How should I store them before use? Also, for traditional mooncakes, do you store them in the fridge after the "return oil" stage? If yes, need to reheat before consumption?

Thanks in advance for your advices.

Best regards,
Mui Mui; August 21, 2008 8:17 am
Cake Lover said...: Hi Aunty Yo,

I would like to share with you is that this company called, Trendy Egg Distributor situated at 432 Tagore Industrial Avenue, tel: 6481 7333 also supplies fresh eggs which they get from the farm daily.
Regards,
Sherry; August 21, 2008 11:34 am
Aunty Yochana said...: Thanks Sherry,

i will try one day.

rgds; August 21, 2008 10:51 pm
Aunty Yochana said...: Hi Mui Mui,

If you're scare that it'll turn mouldy, don't cook so early. I think it can last at least a week at room temp. and then you can leave it in the fridge after that.

rgds; August 21, 2008 11:01 pm
Quinn said...: Promise you won't laugh please, can I use CSR golden syrup for mooncakes?

Like this type: http://www.csrsugar.com.au/ViewProduct.aspx?id=9

If cannot, I'll have to make my own.Another stupid question, how thick is the lemon wedge?

Sorry I know that's not even a measurement but engineers need a number!

Thanks!; June 16, 2009 11:00 pm
Aunty Yochana said...: Hi Quinn

Should be able to use this. Sometimes I use their icing sugar to make macarons too.

rgds; June 17, 2009 10:15 am

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