This homemade Golden Syrup for Mooncakes is amazingly easy to make. All you need are sugar, water, and some lemon slices. This syrup has a beautiful golden amber color with an amazingly thick honey-like texture and sweet lemony fragrance. This is the key ingredient for popular Asian pastry and desserts, such as traditional baked mooncakes.
Total Time
1hr 35min
0.0
0 Ratings
Author: Huang Kitchen
Servings:
16
Ingredients
•
5
cups
Granulated Sugar
•
3
cups
Water
•
1
Lemon
or Lime
Cooking Instructions
1.
Cut 4 slices of Lemon (1), about ½-cm thick each.
2.
Place a medium-size pot on the stove. Add in the Granulated Sugar (5 cups), Water (3 cups), and lemon slices. Stir a bit.
3.
Turn heat to high. Stir to mix well. Cook till the syrup comes to a boil, stirring occasionally till all the sugar has dissolved.
4.
Then lower the flame to low. Continue to simmer gently (small bubbles) till the syrup turns a rich amber color, about 1 hour later.
5.
Test if the sugar syrup has reached the desired consistency. Drop some syrup into a bowl of water and it should spread out. When touched, it should feel syrupy at the bottom.
6.
When done, turn off the flame and remove the lemon slices from the syrup. Remove the pot from the stove. Pour the hot syrup into a clean glass jar and let it cool completely before closing the jar with a secure lid.
Author's Notes
Yields about 45 mooncakes.
Lemon is used to prevent sugar crystallization. If you find that the golden syrup has crystallized at the bottom of the container, you can transfer it back into a pot, add more lemon slices and boil again. If enough acid (lemon) is added, sugar should not crystalize. Slice the lemon about ½-cm thick. Leave the lemon seeds intact as this works as a natural preservative for the golden syrup. Caramelized lemon slices can be used for lemon tea.
It is recommended to boil syrup using a pot with a smaller top opening. This will prevent too much evaporation during the boiling process. Over-evaporation will cause the syrup to be too thick when it turns golden brown.
It is important to keep the syrup for at least 2 weeks before using it for mooncakes. If you do not keep it long enough, the mooncake skin will turn out hard. The longer the syrup is kept, the better the texture of the baked mooncakes.
Nutrition Per Serving
CALORIES
243
FAT
0.0 g
PROTEIN
0.0 g
CARBS
62.9 g
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