These mooncakes use sago pearls instead of flour for the outer layer, giving them a translucent, slightly chewy texture. The dough is made by soaking and kneading sago until smooth, then wrapping it around sweet red bean paste. After shaping in a mooncake mold, they are steamed until glossy and soft. The result is a light, tender mooncake with a chewy, almost mochi-like bite, balanced by the earthy sweetness of red bean filling. Best enjoyed fresh, they showcase the delicate side of traditional steamed desserts.
Yield: 10 pieces (each 30 g dough + 15 g filling)
Ingredients
Outer layer (dough):
- 160 g sago pearls
- 10 g sugar
- 150 g warm water
Filling:
- 150 g red bean paste
Instructions
1. Prepare the dough and Filling:
- In a bowl, combine the sago pearls, sugar, and warm water.
- Mix well and let the mixture rest for 20 minutes to soften.
- Knead until the sago forms a smooth and pliable dough.
- Portion the dough and filling
- Divide the dough into 10 equal pieces (about 30 g each).
- Divide the red bean paste into 10 balls (about 15 g each).
2. Assemble the mooncakes
- Flatten one piece of dough into a disc.
- Place a red bean ball in the center.
- Wrap the dough around the filling, sealing it completely.
- Roll gently into a smooth ball.
- Press into a mooncake mold to form the traditional shape.
3. Steam the mooncakes
- Arrange the shaped mooncakes in a steamer lined with parchment or banana leaf to prevent sticking.
- Steam over medium heat for 30 minutes.
4. Serve
- Allow the mooncakes to cool slightly before removing from the mold.
- Enjoy warm or at room temperature.
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