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Mooncakes are a quintessential delicacy enjoyed during the Mid-Autumn Festival, a celebration that marks the arrival of autumn. Traditionally, mooncakes come in various flavors, fillings, and shapes, but one particular type that has withstood the test of time is the flexible mooncake. These soft and pliable delights not only hold a special place in the hearts of many mooncake enthusiasts but also offer a delightful culinary adventure for those looking to explore the art of mooncake-making. In this article, we will delve into four simple and easy ways to make traditional flexible mooncakes, allowing you to indulge in this beloved treat during the festive season.
Mid-Autumn Festival besides the familiar baked cake, it is impossible not to mention the flexible cake with a variety of fillings and different ways of making it such as: Traditional sticky rice cake, cold flexible cake – the famous soft-shell mooncake. Singaporean with slug beans inside. Go to the kitchen with Cfis.edu.vn to make delicious sticky rice cakes for the whole family to enjoy and welcome the upcoming Mid-Autumn Festival.
See more: How to make delicious traditional baked moon cakes at home
How to make sticky green bean moon cake
30 Minutes Processing
45 minutes For
Ingredients for making cake sugar water
- 300g white sugar (refined sugar)
- 5ml lemon juice
- 300ml water
Ingredients for pie crust
- 392ml cake sugar water
- 12ml cooking oil
- 6ml grapefruit perfume
- 200g Northern sticky rice flour (roasted glutinous rice flour)
Ingredients for green bean slugs
- 180g green beans with shell
- 80g sugar
- 70-80ml coconut oil or cooking oil
- 9g all-purpose flour
- 270 ml water
How to make traditional sticky rice cake
Step 1Cook cake sugar water
Boil 300ml of water, then add 300gr of sugar and then lower the heat , add 5ml of lemon juice and cook for another 15 minutes, turn off the heat and filter through a sieve. Let it cool and then you can bake it.
Step 2Green bean slug
Green beans you wash, soak to bloom, then take out to dry. Then boil with 80g sugar and 200ml water.
Bring the cooked green beans to a puree with water , filter through a sieve until smooth, and then add to the slug pan. Add ½ amount of cooking oil (80ml) and stir continuously over low heat. Continue stirring and add the rest of the oil.
When the bean mixture becomes thicker, dissolve the 9g flour mixture with 70 ml of water and then slowly add it to the bean pan and stir well . Slug beans on low heat until the filling is dry, flexible, not melted and does not stick to the pan.
Wait for the filling to reach, then turn off the stove and let it cool slightly, then divide the filling into equal parts, round the filling and cover with food wrap to prevent the filling from drying out when making the cake.
Step 3Prepare the crust
Mix well the sugar water, grapefruit juice, then slowly add the sticky rice flour and stir quickly. Next, rub a thin layer of flour on the dough and knead it by hand until the dough is flexible and smooth. Then, cover with cling film and incubate for 30 minutes.
Finally, you take the dough out and knead again and then divide the dough into equal parts.
Step 4Shaping and making cakes
You take a part of the dough, use a rolling pin to roll the dough into a circle so that the edge is thinner than the inside. Put the filling in the middle while covering the shell and squeezing it so that the shell kills the person. Then, stick the edges of the dough together and roll the dough 2-3 times.
Add a little oil or flour to the mold, then put the dough in and gently press the dough to spread evenly in the mold. Place the cake on a flat surface and press the handle firmly with your hand to remove it from the mold.
Step 5Finished product
Traditional sticky rice cake with a sweet, flexible filling mixed with green bean paste, served with a cup of hot tea, there’s nothing like it.
How to make mixed mooncakes
45 minutes Prepare
15 Minutes For
Ingredients for making flexible mooncakes
- 150g cooked glutinous rice flour (plastic cake flour)
- 150g granulated sugar
- 100ml cooking oil
- few salt
- 50g diced sausage
- 50g cotton scrub
- 80g chopped cashews
- 70g squash jam
- 30g white sesame
- Chopped lemon leaves
- 30g sugar fat
- 40g cake sugar water
- 10g cinnamon apricot wine
- 20g cake dough
How to make mixed mooncakes
Step 1Making flexible mooncake shells
Boil 150ml of water with 150g of sugar, cook until the sugar dissolves, then turn off the heat. Put the sugar water in a bowl, then slowly add the cake flour to the sugar water and then use a whisk to mix the flour to combine.
When the dough is smooth and elastic, cover with cling film and let it rest for 30 minutes.
Coat some leftover cake batter on the cutting board and put the dough on top. Knead thoroughly with your hands until the dough is smooth and does not stick to your hands.
Step 2Making the filling for the mixed mooncakes
Put 50g diced sausage, 50g cotton scrub, 80g chopped cashews, 70g squash jam, 30g white sesame, chopped lemon leaves, 30g sugar fat in a clean bowl and mix well.
Next , add 40g of cake sugar to sweeten the filling and 10gr of cinnamon apricot wine and mix well. Then, slowly add 20g of dough to make the dough sticky.
Step 3Create a mix of flexible mooncakes
Divide the cake dough and fill it into several small cubes, then use a rolling pin to roll out the crust. Put the mixed filling in the middle, let the crust cover the inside and then round it.
Cool tip: Divide the crust and filling of mooncakes in the ratio 2:3
Put the dough ball into the mold and then press it firmly to create a flexible moon cake shape. Do the same for the rest of the ingredients.
Step 4Finished product
See more: Summary of all popular moon cakes today
How to make cold flexible moon cake
45 minutes Prepare
15 Minutes For
Ingredient for making cold chewy cake
- 50g roasted glutinous rice flour (plastic cake flour)
- 15g flour
- 150g peeled dried green beans
- 13g shortening or unsalted butter
- 50ml pandan juice or your favorite food coloring
- 1110ml of filtered water
- Seasoning: 75g granulated sugar, 18g powdered sugar, ¼ teaspoon salt, 50g cooking oil (or coconut oil)
How to choose delicious green beans
– You choose beans with green color, no abnormal color on the surface. Beans are uniform in size, lightly pressed to feel firm. In addition, you should carefully observe to see if you are eaten by insects or smell moldy or not.
– For peeled green beans, you buy beans with uniform, moderate size, intact beans, bright yellow stretch, light pressure, firmness, not perforated by insects.
How to make cold soft cake
Step 1Preliminary processing and filling of green beans
First, you wash the green beans and put them in a pot, add about 1 liter of filtered water and turn on the stove to boil until it boils, then you use a grinder to grind the green beans .
Next, put the pan on the stove and filter the mung bean mixture through a sieve into the pan , add 75g of sugar, ¼ teaspoon of salt and stir until the mixture is dissolved, then add 50g of cooking oil . Continue stirring for 5 minutes on medium heat .
At this point, the green beans are a bit thick, so I add 15g of flour dissolved with water and filter through a sieve to make the bean paste more viscous and thicker. You stir and brush until the bean paste is thick, soft and does not stick to the pan, then the green bean filling is complete.
Step 2Mix the dough to make a soft cake shell
Next, you mix 50g of roasted glutinous rice flour with 18g of powdered sugar, then add 13g of unsalted butter or fat. Use your hands to squeeze the butter so it blends in with the flour.
Step 3Knead the dough to make a soft cake shell
Add 50ml of pandan leaf juice and knead the dough until it becomes a smooth ball, then cover the dough with plastic wrap and let it rest for 30 minutes .
Step 4Shape and finish
After 30 minutes, you cut the dough into equal blocks of 18g/tablet, then roll it up , use a stick to flatten the dough into pieces . You also roll the mung bean into 15g pellets .
Next, you put the filling in the middle of the dough, fold it, roll it over a layer of flour or glutinous flour and put it into the mold as you like, compress it, then slowly take out the cake , put it on a plate.
Continue to make the pandan leaf powder and filling, you can do the same by mixing the roasted glutinous rice flour with your favorite food colors and mold shapes.
Step 5Finished product
Cold flexible cake with cute shape, fresh and attractive color, taste a taste to feel the toughness of the crust. A faint smell of coconut leaves and the fatty taste of mung bean paste make the cake. More delicious, what’s better with hot tea?
See more : How to make soft and delicious traditional soft baked mooncakes
How to make other moon cakes
How to make green tea cake
In addition to the traditional way, you can also combine it with green tea and salted egg filling to make a soft, flexible green tea cake with a light scent of green tea and pandan leaves . When enjoying the sweet taste of red beans, the salty and greasy taste of salted eggs blend together to create an extremely delicious and strange cake.
Detailed reference: How to make delicious, simple and easy to make green tea cake with salted egg
How to make taro cake
Taro sticky rice cake has the fleshy, sweet taste of sugar with the aroma of taro and the crispy taste of coconut rice outside creating an extremely attractive snack. With a simple way, you just need to steam the potatoes and season with ingredients including sugar, cornstarch and tapioca starch, then shape and boil in a few minutes, you have a delicious soft potato cake right away.
Detailed reference: Learn how to make delicious, soft and delicious taro buns, easy to make at home
To be able to enjoy mooncakes, you can find genuine online mooncakes at good prices at Cfis.edu.vn, with many different brands such as Kinh Do mooncakes, Richy mooncakes, and mooncakes. collect Bibica.
Above is a simple way to make cold sticky rice cakes at home, which is not only delicious, but it can also replace traditional mooncakes. Cfis.edu.vn wishes you success in making this delicious dish.
In conclusion, making traditional flexible mooncakes can be a fun and enjoyable activity that anyone can undertake. By following the four simple and easy methods discussed in this article, one can create delectable mooncakes that are both traditional and flexible in texture. Whether it’s using a jelly mold, incorporating glutinous rice flour, adding oil into the dough, or baking the mooncakes instead of steaming them, these techniques offer convenience and simplicity for those looking to make these delicacies at home. By experimenting with these methods and adding personal touches such as different fillings or decorations, individuals can create mooncakes that not only reflect their own creativity but also preserve the long-standing traditions associated with the Mid-Autumn Festival. So, gather your ingredients, gather your loved ones, and embark on a mooncake-making journey that will surely delight your taste buds and create lasting memories.
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