Let it cool to lukewarm then wrap up with plastic wrap and refrigerate for about 4 hours (or longer) – the dough will feel much firmer, test the dough before using, it should not feel sticky. Use a spatula and stir and knead the dough for about 2 minutes. Once the water begins to boil, reduce the heat to low and. Next, combine the beans with 3 more cups of water in a pot and bring it to a boil over high heat. Carefully remove the pan and remove the foil and paper towel. Soak the red beans in plenty of water for at least 2 to 3 hours and ideally overnight, making sure beans are submerged fully by at least 1 to 2 inches of water. Seal the lid, choose High Pressure for 20 Minutes, once the timer is up, immediately switch the knob to venting, when the pin drops open the lid. Pour 1½ Cups of Water into the pressure cooker, use a silicone sling or trivet and place the cake pan on top. PRESSURE COOKER METHOD: Pour the batter into a 7 inch Cake Pan, place a paper towel on top of the pan, use 2 large pieces of foil that can wrap the pan completely (should wrap down to the bottom of the pan). Let it cool to lukewarm then wrap with plastic wrap and refrigerate for about 4 hours (or longer) – the dough will feel much firmer, test the dough before using, it should not feel sticky. 6) Add the oil and sugar in 3 equal parts every 20min of the cooking. 5) Blend about 10sec / speed 8 Blend mode. 3) After the paste is done cooking, discard the orange peel and use blend 30sec / speed 8 Blend Mode. Use a spatula and stir and knead the dough for about 2 minutes. 2) Add the water, red beans and orange peel into the mixing bowl and cook 60min / 100c / sp1. STOVETOP METHOD: Cover bowl with plastic wrap, Steam for 20 using medium high heat, the dough should look solid. Scratching the surface of the filling will allow it to stick onto the pastry.Make the wrapper dough: Use a mixing bowl, add ½ Cup Sweet Rice Flour, ½ Cup Rice Flour, ½ Cup All Purpose Flour, ½ Cup Granulated Sugar, 1½ Cup Milk, 3 Tablespoons Oil, you can also add a few drops of food coloring and stir until smooth. Invert the mould and gently press the agar-agar out of the mould. Loosen the sides of the agar-agar mooncake. Leave it to set and chill in the fridge.ġ4. Weight one salted egg yolk and red bean paste on the scale until you have a total weight of 40 gr. Place a filling in the centre of the mould and fill up the mould with the plain pastry mixture. While the dough is resting, start preparing the filling. Pour the red pastry mixture into the jelly mooncake mould to about ¼ full. Pour ¼ of the mixture into a small bowl and stir in the red colouring. ![]() Return to fire and bring to a quick boil.ġ1. Remove from heat and stir in the coconut milk. Boil water, pandan leaves, sugar and agar-agar powder together until sugar and agar-agar powder are dissolved.ġ0. Then, mix thoroughly the remaining ingredients - milk, sugar, flour, green tea - with the paste. Dissolve the green tea powder in warm water. ![]() Mash the beans until it becomes a consistent paste using a fork or masher. Remove from mould and use a fork to scratch on the surface of the filling.ĩ. Steam for 30 minutes before setting aside. Leave it to set and chill in the fridge.Ĩ. Pour the mixture into a small mould and place a mock egg yolk in the centre of the mould. Remove from heat and stir in the coconut milk and red bean paste until well combined. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder are dissolved.Ħ. Leave it to set and chill in the fridge.ĥ. Remove from heat and stir in the milk and colouring.ģ. Add a tablespoon of oil at a time, stirring it in the mixture to emulsify the paste. Cook the paste over medium-heat, stirring with a firm spatula or wooden spoon to slowly dry out the paste. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder are dissolved.Ģ. Transfer the pured beans to a large non-stick pan. Thanks to Happy Flour for sharing the recipe and detailed instructions. Patience is the key when it comes to making jelly mooncakes, something which I think I need to work on. The steps and ingredients for jelly mooncakes are quite simple. Divide the lotus paste into 12 equal pieces (each about 2 1/2 tablespoons) and roll into golf ball-size balls. ![]() The second lot were much better, probably because I made sure that I scratched the surfaces well before I added in the next layer of agar-agar mixture and chilled for a longer time before unmolding. Line a baking sheet with parchment paper. For the first batch of jelly mooncakes, I did not do a very good job when it comes to unmolding, causing some of them to fall apart. Aren't the jelly mooncakes pretty? I made two batches of this.
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