Make Mine Healthy

Simply Her (Singapore) - - Home & Food Taste Test -

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.

Makes 12

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.bakek­

with Black Dates, Lo­tus Paste Moon­cake Dried Lon­gans

and Wolf­ber­ries

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.