Vietnamese Mooncake

Vietnamese Mooncake Recipe

0 Rating

About Vietnamese Mooncake Recipe:

This delicious mooncake is prepared from all-purpose flour, lye water, orange peel, lime peel, corn syrup, sesame seeds, and sesame oil.

... Read More
  • 16 Ingredients
Adjust Servings :

Ingredients for Vietnamese Mooncake Recipe

  • 1 cup brown/caster sugar
  • 1/2 cup Water
  • 1.25 teaspoon lye water
  • 1/2 tablespoon lime juice
  • 320 gram all purpose flour
  • 200 gram sugar syrup
  • 50 milliliter vegetable oil
  • 150 gram mixed nuts, roughly chopped
  • 100 gram candied lime peel, roughly chopped
  • 100 gram candied orange peel, roughly chopped
  • 50 gram ginger jam
  • 150 gram Chinese sausages, fat rendered and diced
  • 4 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 3 tablespoon cooked glutinous rice flour
  • 3 tablespoon simple/corn syrup
  • 172g Fat(30.60%)
  • 33g Protein(5.95%)
  • 330g Carbs(58.75%)
  • 24g Fiber(4.29%)
  • Other(0.42%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Vietnamese Mooncake Recipe


To make sugar syrup during a little cooking pan, mix sugar and water. Awaken a boil, then lower the warmth to simmer.


Don't stir, simply often swirl the pan to assist the sugar dissolve. Then add juice and caustic water.


You will be able to skim off the froth. Simmer for 10-15 minutes till slightly thickened. To check for thickness, drop the sweetener during a bowl of cold water. If it forms little circles, shut down the warmth. Let cool and store during a jar. For best results, the sirup ought to be created a minimum of three weeks before the baking day, ideally one year before.


To create the crust place the general-purpose flour in a bowl. Create a hole within the center and pour within the oil, lye water, and sirup. Stir with a spatula till combined. The flour mixture currently seems like wet sand.


Knead well together with your hand or employing a stand mixer into a sleek dough. Kind into a log and wrap in a plastic wrap to avoid desiccation. Let the dough rest for a half-hour. To create the filling, place the haywire, candied peel, ginger jam during a pan, and "dry-fry" on medium-low heat, commixture perpetually.


Add the stewed viscous rice flour and sirup step by step. Add roast herb seeds and oil. Keep commixture till it gets sticky and may hold along. Embark the warmth and kind into balls. Ensure every ball weighs 2/3 of the overall weight of the cake. (eg. For a 200g mooncake, the filling ought to weigh 130g).


To form the cake, divide the dough into equal portions; every portion weighs 1/3 of the overall weight of the cake. (eg. For a 200g mooncake, the filling ought to weigh concerning 70g). Roll every portion flat, place a filling ball within the center, and wrap it up. Kind into a pleasant ball, ensuring the fillings are utterly lined.


Flour the cake/the mildew to avoid projecting. Place the formed ball into the mildew and press to implement the pattern. Repeat till the end of the dough and fillings.


Preheat the kitchen appliance to 175°c/350°f. Place the formed mooncake on a bright color baking receptacle. Bake for ten minutes. Then cast off, spray water to cool down, and let dry for ten minutes.


Prepare the egg wash combine the ingredient with water and food coloring. Gently tap/brush the egg wash onto the surface of the cakes. Bake for an additional 5-10 minutes, often rotates the receptacle. You


Freshly baked cakes are onerous to eat because the crust continues to be too firm. You would like to let the cake sit for three additional days till the crust softens. Enjoy it.