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Mooncakes are traditional cakes of the Vietnamese people whenever the 8th lunar month arrives. Therefore, in the feast of every family, there must be baked cakes, sticky cakes with assorted fillings, green beans. Assorted mooncakes are often favored by many people because they are not too sweet, have a chewy and creamy taste. Typically, assorted mooncakes are round in shape, symbolizing family reunion and happiness.
The fillings of assorted mooncakes are very diverse, from seeds like lotus seeds, pumpkin seeds, melon seeds to meats such as pork, chicken, Chinese sausage, or other accompanying ingredients such as candied squash, salted eggs, lime leaves. Each type of ingredient when combined will bring a unique flavor, creating richness and diversity for the cake.
The process of baking assorted mooncakes requires technique and patience, from preparing ingredients, making the crust, stuffing the fillings to baking the cakes until golden brown. A perfect cake must be shiny, have a distinctive fragrance, the crust must not separate, and the filling must be firm. After completion, assorted mooncakes are usually stored in separate boxes or bags to avoid spoilage.
To make this autumn more meaningful, you can make cakes according to the recipe for making delicious assorted mooncakes we share below.
Ingredients Needed to Make Assorted Mooncakes
Below is the list of ingredients needed to make assorted mooncakes.
1. Filling Ingredients
- 50g candied winter melon
- 50g lotus seeds
- 50g pumpkin seeds
- 50g cashews
- 40g Chinese sausage
- 50g toasted white sesame seeds
- 8 – 10 lime leaves
- 100g sticky rice flour
- 100ml sugar syrup
- ½ teaspoon grapefruit blossom
- ½ teaspoon sesame oil
- 50g lard mixed with sugar
2. Ingredients for Making the Crust of Assorted Baked Mooncakes
- 250g wheat flour
- 50ml vegetable oil
- 200ml sugar syrup
- ½ teaspoon alum water
- 1 egg yolk
- 1 teaspoon ground cinnamon
Method for Making Assorted Fillings for Baked Mooncakes
1. Boil Sugar Syrup for Baked Mooncake Crust
To obtain the sugar syrup mixture for the baked mooncake crust, you need to prepare the following ingredients:
- 500g brown sugar
- About 300ml boiled water to cool
- ½ lemon
- 50g cornstarch
First, boil the mixture of water, sugar, and lemon juice, then reduce the heat and simmer for about 30 minutes. Next, add cornstarch and continue to simmer for another 30 minutes before turning off the heat.
To check if the sugar syrup meets the standard, you can pour the boiled sugar syrup into a bowl of water. If the sugar drops to the bottom and spreads throughout the bowl, it means the sugar syrup has reached the standard. You should boil the sugar syrup at least 1-2 months in advance for a better color.
2. Making Fillings for Assorted Baked Mooncakes
Roast or dry the mixture of melon seeds, pumpkin seeds, and cashews. After drying, add to a bowl of lotus seeds, white sesame seeds, candied squash, lard, lime leaves, and sliced Chinese sausage resembling pomegranate seeds. Next, add in the mixture of ground cinnamon, sesame oil, grapefruit essence, sticky rice flour, and a small spoonful of salt.
Continue to stir until the entire mixture blends and combines. Let the filling mixture rest for a few hours.
3. Making Crust for Assorted Baked Mooncakes
To make the crust of delicious assorted baked mooncakes, first take half of the prepared wheat flour and place it in a large bowl. Next, add in sugar syrup, vegetable oil, and alum water. Once all the components are in the bowl, stir them until the flour becomes a sticky dough. At this point, you can slowly add the remaining flour and continue to stir.
Once all the flour components have combined, knead the dough until it becomes a smooth, elastic mass.
After kneading the dough, use food wrap to tightly cover the dough bowl and let it rest for about 1 hour. The dough resting process not only helps the dough expand, creating a soft texture for the crust but also enhances the structure and flavor of the cake, making it even more delicious.
4. Shaping the Assorted Baked Mooncakes
Firstly, you need to divide the filling and crust into small pieces with a ratio of 2 parts filling to 1 part crust. Once evenly divided, mold the dough and filling into round balls.
The next step is to roll out the crust thinly, then place the filling in the middle and wrap it tightly, however, do not flatten but keep it in a round shape.
To prevent the cake from sticking to the mold, you should dust a layer of dry flour on the inner surface of the cake mold before putting the cake in. Then gently press the cake into the mold using the palm of your hand. Use your fingers to press the edges of the cake tightly to ensure that the cake is tightly wrapped and does not tear.
If you are using a wooden mold, gently tap the mold on the table to help the cake slide out easily. In the case of using a spring mold, press firmly to ensure the cake has a beautiful shape and adheres firmly to the mold.
Finally, place the intricately shaped mooncakes onto the tray. It's advisable to line the tray with parchment paper to prevent sticking. This process demands precision and artistry to yield visually appealing and delicious mooncakes.
5. Baking the Mooncakes
Preheat the oven for 10 minutes and place the shaped mooncakes inside. During the baking process, use a spritzer to lightly mist water onto the surface of the mooncakes.
After baking for about 10 minutes, remove the mooncakes and let them cool. Proceed to brush the egg yolk mixture onto the surface of the mooncakes. At this point, the mooncakes are still soft, so handle them delicately to preserve the intricate patterns on their surface.
Next, return the mooncakes to the oven and bake for an additional 10 minutes. Repeat this process 3 times until the mooncakes achieve a uniform golden color.
When freshly out of the oven, the mooncakes will have a certain level of firmness. However, to make them softer and more visually appealing, allow the mooncakes to rest for 1-2 days.
6. Storing Mixed-Filling Baked Mooncakes
Once the mixed-filling mooncakes have completely cooled, place them in an airtight container or plastic bag, ensuring to use a desiccant packet. The purpose is to prevent air and moisture from causing harm to the mooncakes. If storing the mooncakes outside, place them in dry areas, away from direct sunlight, high temperatures, and humid weather conditions.
With the authentic recipe for mixed-filling baked mooncakes outlined in just a few steps above, you now have your own freshly baked mooncakes. Give it a try and share your results with us!
