Buzz
Inherently sweet and fond of tea ceremonies, our household has been eagerly gearing up for the Mid-Autumn Festival with storytelling, revisiting old tales, and the melodious tunes of music. Children are eagerly awaiting the moon from now on, while adults are stirred with memories of childhood. With joy in the air, the whole family comes together to make mooncakes. Initially hesitant, but after 1-2 attempts, we get the hang of it. And oh, the many joys of making them together!
1. Unlock the Magic of the 'Green Lotus' Cake Recipe for the Moon Festival
Inherently sweet and fond of tea ceremonies, our household has been eagerly gearing up for the Mid-Autumn Festival with storytelling, revisiting old tales, and the melodious tunes of music. Children are eagerly awaiting the moon from now on, while adults are stirred with memories of childhood. With joy in the air, the whole family comes together to make mooncakes. Initially hesitant, but after 1-2 attempts, we get the hang of it. And oh, the many joys of making them together!
Around this time last year, there was still a bit of an atmosphere, but this year, social distancing measures make it impossible to buy Moon Festival baking ingredients, even ordering online won't get them delivered. Without baked or sticky rice cakes, we opt for a different type of cake. This is the recipe I found on TikTok, and I adjusted the ingredients to what's available at home. After finishing the batch, I finally decided that this will be the cake substitute for this year's Moon Festival.
1. Ingredients:
* Outer Shell
- 100g all-purpose flour (10-11% protein)
- 30g powdered sugar
- 30g vegetable oil
- 50ml pandan leaf water
* Inner Shell
- 70g all-purpose flour
- 35g vegetable oil
* Filling
- 70g peeled mung beans
- 30g ground sugar
- 30g coconut milk
2. Procedure
1 - Outer Dough
- Use 10-15 pandan leaves (select mature leaves, with deep green color, both fragrant and rich in color), add 50ml filtered water, blend thoroughly, strain through a sieve 2-3 times.
- Mix all-purpose flour, powdered sugar, vegetable oil, gradually add pandan leaf water and knead.
- Let the dough rest for 10-15 minutes, then divide the dough (10 portions, each 20g) and wrap tightly to prevent drying.
2 - Inner Dough
- Mix all-purpose flour and vegetable oil evenly
- Knead, divide the dough (10 portions, each 10g)
- Place in plastic bags and seal tightly to prevent drying of the dough.
3 - Rolling the Dough
- Knead the outer shell until smooth, then roll thinly, place the inner dough in the center and wrap.
- Gently roll thinly (avoid breaking or exposing the inner layer), then roll up again. Repeat this process 2-3 times to create layers.
- Wrap the dough tightly and let it rest, then proceed to make the filling.
4 - Filling
- Soak mung beans for 4-5 hours
- Steam mung beans until cooked
- Blend until smooth with powdered sugar and coconut milk
- Cook in a pan over low heat until the filling becomes pliable and non-sticky.
- Divide the filling into 10 portions, each weighing 20 grams.
- Roll out the dough thinly from above.
- Gently wrap the filling, ensuring no cracks or openings in the dough.
- Use a sharp knife to score the top of the cake into 8 portions.
6 - Frying the Cake
- Use a small pot, pour in enough oil to submerge the cakes (about 0.5 liters).
- Heat up oil, reduce heat, and fry the cakes (only fry one at a time when freshly fried).
- Fry the cakes for about 3-4 minutes until cooked; overly frying will result in dry and unappealing color.
- Remove the cakes onto paper towels to absorb excess oil and enjoy.
Wishing everyone successful cake making and a safe, warm, and happy Mid-Autumn Festival together!
