Top 3 Mid-Autumn Festival foods: Chinese Snow Skin Mooncake, Korean Songpyeon, Japanese Tsukimi Dango recipes

 
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It is soon the Mid-Autumn Festival! The best part about Mid-Autumn is definitely the food, especially mooncake! Although egg custard and durian mooncake are still the hot choice in Hong Kong, it’s getting more expensive whereas the size is getting smaller and smaller. In the case, we might as well try to make it ourselves! Apart from the Chinese mooncakes, gifting and celebrating with Japan and South Korea famous Mid-Autumn foods, Songpyeon and Tsukimi Dango is also a novelty and creative idea that everyone will love. Let’s have a look at the recipes and have a go yourself!

1. Snow skin mooncake with earl grey custard filling

Ingredients for the earl grey custard filling:

  • 200g Snow skin mooncake powder

  • 100ml Earl grey tea

  • 20g Vegetable oil

Ingredients for the snowskin:

  • 25g Custard Powder

  • 20g Cake Flour

  • 20g Corn Starch

  • 2 Eggs

  • 30g Unsalted Butter

  • 2 Tsp of Earl Grey Tea Leaves

  • 2 Tsp of Condensed Milk

  • 140ml Hot Water

Method:

  • Add hot earl grey tea to the snow skin mooncake powder and stir to combine well. Set aside earl grey tea leaves for later. Add in vegetable oil, combine well and place the dough in the fridge to firm up.

  • Mix together the condensed milk and hot water.

  • Combine the corn starch, cake flour, custard powder together. Add in eggs, condensed mixture, unsalted butter, earl grey tea leaves and mix them well.

  • Press the custard mixture through the sieve to make it smooth. Heat the custard mixture until it becomes a paste texture. Cool down for later.

  • Divide the dough and custard filling into 12 pieces. Each dough and filling should be ratio 1:1.

  • Roll the dough to a flatter circle. Shape the custard filling into ball. Wrap the filling with wrapper, seal completely and shape them into balls.

  • Place it into the mooncake mold and press it in firmly.

2. Korean Songpyeon (Half-moon shaped rice cake)

Ingredients:

  • 150g Glutinous Rice Powder

  • Cool boiled water

  • 2g Purple Potato Powder, 2g Matcha Powder, 2g Pumpkin Powder (Vegetable powder can be mixed and matched according to personal preference)

  • 1 Tsp of Honey

  • ½ Cup of white sesame

  • Q.S. Sesame oil

Method:

  1. Divide glutinous rice powder into 4 portions. Add purple potato powder, matcha powder, pumpkin powder into 3 of them.

  2. Add in cool boiled water and knead it into a dough.

  3. Stir fry the white sesame in a heated pan, then grind them manually. Add honey and mix them well.

  4. Divide the three-color dough into 4 portions and the filling divide into 12 portions. Knead the dough into the shape of small cup. Wrap the filling with the dough, seal completely and shape them into half-moon shaped.

  5. Steam the Songpyeon for 12 minutes.

  6. Cool it down for a while, then coat the Songpyeon evenly with sesame oil.

3. Japanese Tsukimi Rabbit Dango

Ingredients:

  • 150g Joshinko (Japanese Rice Flour)

  • 50g Sugar

  • 100ml Boiled water

  • ½ Cup Red Bean Paste

Method:

  1. Combine the joshinko and sugar together. Add boiled water and knead the powder into a dough.

  2. Divide the dough into 10 portions. Shape dough into ellipse, pinch it at the third of the ellipse to make the rabbit's head, then gently pull out the two triangles on the top of the head and pinch it into a rabbit ear.

  3. Steam for 15 minutes and then cool it down for a while. Dip a toothpick in red bean paste and dab the red eye on both sides of the rabbit head. The remaining red bean paste can be eaten together with the dango.

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