Tuesday, September 1, 2009
Mid-Autumn Festival is approaching and it is time to savour mooncakes again. There are many selections in the market, the traditional mooncakes(baked skin) and the modern mooncakes(snow skin, jelly or ice-cream). Do you notice that we could have dumplings(bak chang) all over the years, but not mooncakes? Mooncakes are only available for 1-2months in a year.
For the recent long weekend(Mederka Day), I spent most of my time making 4 flavours of jelly mooncakes. This time my mum suggested to make it. After my first attempt 6 years ago, there will be request to make it every year. One of the year, I even made more than 100 boxes. Even tough I was a bit relunctant and was complaining all the way(I was not feeling well), but I was very happy with the outcome.
My recipe made 20-24 boxes. For this recipe, you will need egg yolk mould, small mooncake jelly mould and big mooncake jelly mould. I had 2, 3 and 6 of these moulds. We split out the works to 3 days. On Saturday, we made the egg yolk(2 rounds to get enough egg yolks). Then on Sunday, we prepared the 4 fillings, red bean, mango, sweet corn and caramel lotus. So on Monday, we were more relaxing(not quite also). We made the mooncake jelly(4 different colors) and packed them in boxes.
I would suggest to split the works to at least two days. One day for egg yolk and fillings. Another day to finish the mooncakes. I will share my 6-years experience recipe in the next post. Meanwhile, here is some of the photos taken during the making. Enjoy!