In a separate mixing bowl, combine
Milk (1 1/3 cups)
Granulated Sugar (1/2 cup)
Salt (1/2 tsp)
Sweet Glutinous Rice Flour (3 Tbsp)
. Stir to mix well and keep for later use.
Split Mung Beans (1 cup)
, drain and pour in just enough water to cover the mung bean and steam in a wok over medium-high heat for 30 minutes or until mung bean turns very soft.
Remove the mung bean from the steamer and transfer it into a large mixing bowl. Add in the
Durian Pulp (1 cup)
and blend the mung bean mixture into a smooth paste.
Pour in the glutinous rice flour mixture into the mung bean paste and stir till combined. Sieve the mixture into a non-stick pan or a stainless steel pan. When done, add in
Cooking Oil (2 oz)
. Stir to mix well.
Place the pan on a stove and start cooking. Using medium heat, stir-fry the paste mixture until boiling. Stir constantly to avoid the paste from being burnt at the bottom. Stir till liquid starts to evaporate and paste starts to firm up.
Then turn heat to low and continue to stir until the paste turns thick. Keep stirring until the paste does not stick to the pan and comes together. Let the mung bean paste cool completely and set aside.
In a mixing bowl, add in
Golden Syrup (6.5 oz)
Peanut Oil (2 oz)
Alkaline Water (1 tsp)
. Whisk to combine.
Then sift in
All-Purpose Flour (2 cups)
and mix into a dough. Leave aside or wrap with cling wrap and set aside at room temperature for 30 minutes.
Divide and weigh the dough skin into 15 g each. Roll into round balls and cover with cling wrap to prevent drying and set aside.
Divide and weigh the filling paste into 35 g each. Roll into balls. Optionally, if you are adding salted egg yolk, weigh the durian mung bean paste together with the egg yolk, to a total of 35 g each.
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
To make the mooncakes, flatten one portion of the skin dough and place one filling ball in the middle. Flip over and wrap the edge evenly around the filling ball. Flip over again and gently but firmly push the skin dough around the filling using the palm of your hands. Then, gather the edges over and pinch to secure the filling ball on the top.
Roll it again into a ball and a mooncake ball is done. Put the mooncake ball onto the floured plate. Continue to wrap the rest of the filling balls with the mooncake skin dough.
Next, prepare to mold the mooncakes. Lightly brush a mooncake mold with flour. Lightly roll the mooncake into a round ball. Then roll the mooncake into a long ball with the palm of your hands. This will make it easier to place into the mooncake mold.
Carefully place the mooncake into the mold and place the mold on the baking tray. Press the handle down to impart the design. Press until you can't move it any further. Then pull the handle up and release the mooncake and we're done.
Repeat to do the same for the rest of the round mooncake balls. Place the molded mooncakes on a baking tray and you are ready to bake them.
Prepare egg yolk wash by combining
Egg Yolk (1)
Water (1 Tbsp)
and then sieve the egg mixture into a small bowl. Set aside for later use.
Bake the mooncakes for about 10 minutes, until the mooncake skin toughens and the edges of the mooncakes start to turn golden.
Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.
Place the mooncakes back in the oven and bake for another 10 minutes until the mooncakes turn golden brown.
Remove from oven and let mooncakes cool on the tray for about 5 minutes. Then, transfer the baked mooncakes to cool completely on a wire rack. Cut into small slices and enjoy with hot brewed tea.