Make Mine Healthy
Avoiding mooncakes because they’re calorie-laden? Executive chef Chung Yiu Ming from Li Bai shares his recipe for a healthier version. Now, you can have your (moon)cake – and eat it without guilt.
INGREDIENTS 80ml golden syrup* 2ml lye water* 40ml peanut oil 150g Premium HK Narcissus Brand flour* 120g dried black dates ( haizao),
diced 120g dried longans 60g wolfberries 1.4kg lotus paste*
3 egg yolks, beaten DIRECTIONS 1 Mix the golden syrup, lye water and peanut oil together. Slowly add the mixture to the flour and mix to make a dough. 2 Divide the dough into 12 portions, each weighing 25g. 3 With a rolling pin, flatten each piece into a round disc, 7.5cm in diameter. 4 Mix the black dates, longans, wolfberries and lotus paste to make the filling. Divide into 12 portions. 5 Wrap one portion of filling in one disc of dough and mould it into a ball. Press it into a mooncake mould*. Hit the sides of the mould to ease the mooncake out and set aside. Repeat with the rest of the filling and dough. 6 Place the mooncakes on a baking tray and cover it with aluminium foil. Bake in an oven preheated to 180 deg C for 8 mins. 7 Remove the tray and brush a layer of egg yolk onto the surface of the mooncakes, then bake for another 12min. *Golden syrup, lye water, our and lotus paste are available at Kwong Cheong Thye, 61-63 Lorong 27 Geylang, tel: 6748-0128. Mooncake moulds are available at Bake King, #01-363/365, 10 Haig Rd, tel: 6742-8388, or online at www.bakeking.com.sg
with Black Dates, Lotus Paste Mooncake Dried Longans