Cook over low heat until the dates are soft. Brush the top of each mooncake with egg yolk. Some of the common fillings include red bean, lotus paste, and jujube paste. ... • The traditional mooncake is prepared according to a 60-year-old recipe … Cantonese-style fillings-500 grams of traditional five-nut filling, 500 grams of jujube … NOTE: The cakes will remain soft if glutinous rice flour is used. This year, the hotel’s La Pâtisserie brings you the Origami Mooncake box, inspired by the traditional Japanese art form of paper folding. 53 pieces of raw materials can be made)A. Cantonese-style pie crust-450 grams of inverted syrup, 6 grams of soap, 160 grams of vegetable oil, 480 grams of low-gluten flour (cake flour), 120 grams of medium-gluten flour (dumpling flour).B. In Texas we have Jujubes that were brought over from Europe in 1875. Drain, and then remove the skins and stones. Your email address will not be published. Soak the red dates in warm water for 30 minutes and rinse with water. Fill a large saucepan with 3⅓ cups (780 milliliters) of cold water. The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as an indispensable delicacy. Please check your email for further instructions. Comment. … Take a spatula and fold in the To make refreshing jujube tea or daechucha (consumed hot or cold) place 100g of roughly-chopped dried jujube in a saucepan for each 1L of water. Jujube Tea. Recipes Jujube Ant Admire Dried GA 866 Indian Lang Li Long Sherwood Sihong So Zuzunbi. Save my name, email, and website in this browser for the next time I comment. Zhu, who grew up eating mooncakes as a child, only made her first mooncake a few years ago, after months of recipe experimentation. Just keep following us and just find your favorite Chinese receipes in our website. Slowly add in the dry ingredients, alternately with the milk, and mix until just combined. Sprinkle with a bit of the black sesame seeds. Soak the red dates in warm water for 30 minutes and rinse with watereval(ez_write_tag([[468,60],'misschinesefood_com-box-2','ezslot_6',109,'0','0'])); Peel the pumpkin, remove the flesh and slice it, sprinkle with sugar and steam iteval(ez_write_tag([[300,250],'misschinesefood_com-box-3','ezslot_5',110,'0','0'])); Remove the nucleus of the red dates and break them with the cooking machine, eval(ez_write_tag([[250,250],'misschinesefood_com-medrectangle-3','ezslot_1',114,'0','0']));eval(ez_write_tag([[250,250],'misschinesefood_com-medrectangle-3','ezslot_2',114,'0','1']));Steamed pumpkin is pressed into pumpkin puree with a spoon, (adsbygoogle = window.adsbygoogle || []).push({});Pour the pumpkin puree into high flour while it is hot and knead it into a smooth dough. The white lotus seed paste with osmanthus is accentuated with the dainty flowers and crunchy melon seeds, when the white lotus seed paste with black sesame gives a nice balance of sweet and savoury. If using dates, remove the stones and heat the dates slightly to soften the fruit. Recipe Rating Recipe Rating. A mooncake (simplified Chinese: 月饼; traditional Chinese: 月餅) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). So, for Cantonese style mooncakes, which are the majority you can find today, it’s reasonable to assume $3 to $6 each depending on filling type and size. Drain, and then remove the skins and stones. Follow Clarissa’s journey through China as she uncovers authentic dishes and cultural insight. 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