Choice festive bites
The Mid-Autumn Festival is one of the four most important Chinese festivals. This is the time for lunar worship and moon-watching and mooncakes are regarded an indispensable delicacy.
Mooncakes are exchanged between friends or offered during family gatherings while celebrating this festival.
every year, eastin hotel has not missed celebrating this festival since the ee Chinese Cuisine opened its doors to guests.
This year, the restaurant prepared an assortment of delectable baked and snow-skin mini mooncakes from its kitchen.
These mini treats come in a variety of traditional pandan or lotus paste fillings, as well as with exotic ones such as durian, corn with custard and blueberry to suit the modern and Western palates.
Mini mooncakes have been gaining acceptance in recent years because of its exquisite appearance, which makes consuming it easy and delightful.
For the health-conscious, ee Chinese Cuisine’s low-sugar white lotus paste with single yolk is the right choice.
The hotel restaurant’s mooncakes are beautifully presented in a custom-designed gift box and top-carrier bags.
They have more than 15 flavours for customers to choose from, and this includes this year’s special, the Mini Crystal Blueberry Paste mooncakes.
Delight loved ones, friends and business associates with the restaurant’s popular range of mooncakes.
Savour these delicate delights at only RM11 per piece available from now until Sept 8, for takeaway or to dine in as well.
The restaurant also offers delivery services for a minimum order of 20 boxes within Petaling Jaya and Kuala Lumpur.
Delivery charges are RM80 for Petaling Jaya and RM140 for Kuala Lumpur.
Those who require customised services can enjoy this privilege on a complimentary basis with purchase of 15 boxes.
For more information, call ee Chinese Cuisine at 03-7628 7338 or visit www.eastin.com For the filling Mix walnuts with white lotus paste. Divide into six portions of 45g each. Divide red dragon fruit lotus paste and black sesame lotus paste into 45g portions. Layer the filling: White lotus paste on the bottom, black sesame paste in the centre, dragon fruit lotus paste on top. Round up these three layers carefully into a ball of filling. For the mooncake skin 1) Put golden syrup into a mixing bowl. Stir in alkaline water and bicarbonate of soda to mix. Add corn oil then leave aside for one hour. Sift in flour and mix into a dough.
2) Cover with cling film and set aside for two to three hours to rest. If dough is still sticky and too soft, mix in the extra flour.
3) Scale the dough into 45-50g portions. Roll out the dough and wrap each portion around a ball of filling. Dust a mooncake mould with some flour and knock out the excess flour.
4) Press the prepared portion of dough into the mooncake mould. Knock the sides of the mould gently to dislodge the mooncake.
5) Arrange the mooncakes on a greased baking tray.
6) Bake the mooncakes in preheated oven at 180°C for 10 minutes. Remove the mooncakes from the oven and brush with egg wash.
Return the mooncakes to the oven and continue baking for 10 minutes.