Durian Paste Stuffing Moon Cake

Moon Cake Festival is around the corner. This was my first attemps and it turned out not bad.

The first thing you have to do when making moon cake is to cook the golden syrup.
Golden syrup is the most important ingredient for moon cake skin.
You have to make this in advance at least 2 weeks. It can be kept for years. ( Mine 2 years old already and still good.)
The longer you keep it, the softer moon cake skin you will enjoy.

Golden Syrup

Ingredients :
500 gms sugar
400 gms water
2 slices of around 1/2 cm in thickness lemon, leave the seeds intack

Method :
Cook the sugar and water and slices of lemon. Once it is boiling,lower down the flame. Let it simmers till the color turns into golden brown.( around 1 hour )
Keep stirring to prevent it from burning. Do not cook it until soft ball stage. I should be spread out when drop into cold water, and feel syrupy when it is touched.
If you have cooked it too thick, add a little water and let it boils again.
When the syrup cool down,the consistency must be similar to honey.

Tips :
Try to use a pot with smaller opening on top to prevent too much lost of water.
When the syrup is ready, it weights around 650 gms


The stuffing :

300 gms deskinned mung beans
200 gms peanuts oil
180 gms sugar
500 gms durian Flesh of 3 durians
1 tbsp malt sugar

salt
Method :
Wash the beans, soak overnight in refrigerator, boil in water until soft and thick.
Blend in a blender until smooth.
Caramelized 5 tbsp sugar until golden brown, pour in the beans paste and the rest of the sugar, stir immediately. Lower down the flame and keep stirring to prevent burning. When the paste begins to thicken, pour in the durian flesh and stir. When it is half done, pour in the oil gradually while stirring the let the oil be absorbed perfectly. When it is almost done, add 1 tbsp malt sugar and stir for a few more minutes, then dish up. Let it cool.

Tips :
Don't cook the stuffing paste too dry for better taste, or too wet for easy wrapping.

The Skin Dough :

Ingredients :

150 gr golden syrup
60 ml peanuts oil
1/2 tsp lye water
1 tbsp all purpose flour

Mix together and let it sits overnight for darker and nicer color, then add another 200 gr all purpose flour gradually. Let it sits for 2 hours and the dough is ready to use.

How to wrap the moon cake :

Knead the durian paste until it is soft. Divide into 140 to 150 gms balls ( depends on the size of the mould ). Set aside.
Take 25 to 30 gms ( depends on the skill ). Flatten the dough in your floured palm, and wrap the paste inside. Make into round ball and press it into the floured mould. dislodge the moon cake by knocking the 4 sides of the mould to loosen it.

Arrange in an oiled tray, bake for 15 mins at 175'C, take them out and let them cool down. Egg wash the moon cakes and put into the oven again for another 15 minutes.

Egg Wash :
1 egg yolk
1/2 egg white
dash of salt
1 tbsp water

Beat the egg and let it sit for 15 mins

Tips : Do not over baked moon cakes. You don't like your moon cakes fall apart when cut, or they have earthquake skin.