My Mooncake Obsession

Sometimes, you just want to make something so badly that you have to keep trying until you get it exactly the way you want it. The last couple of weeks, I've had this obsession with creating my own sugarless, perfect mooncake. The mid-Autumn festival was last Sunday, September 14. I made snow skin mooncake but I couldn't get my lotus paste mooncake to look like the traditional one. As soon as I got the chance, I'm back experimenting again. This time with different flour. I went to 99 Ranch market and the ladies there do not know what a "hong kong flour" is. All they could tell me was that their flour "come from China so is the same." Oooookay.

Back to my research on the internet. Not having seen "hong kong flour", I have no idea what the heck the difference is. Finally, I found a Malaysian website that explained the protein and gluten content of hong kong flour compared to other flour. Voila! Finally, something I can use. Apparently, hong kong flour is a very highly bleached flour with low protein content (around 8 - 9%). The closest flour I could get with that percentage is CAKE FLOUR. And by golly, the recipe finally worked!!!!

Using my leftover filling of sugarfree lotus paste and sugarfree red bean paste, I made another batch using cake flour and sugar free syrup. Look what I got...

The newly-moulded mooncakes, with lotus paste filling. Waiting to be pre-baked. And here they are, fresh out of the oven. Yummy!



And I made more!!! I had lotus paste, red bean paste and even chocolate lotus paste. I better freeze all of these or they'll be gone before they can even mature. Look, I can even see the design. Woohoo!



Now all I need to do is let it sit for 2-3 days to mature. And then I get to enjoy it!!! I'll post the recipe later.