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Matcha/ Cocoa Spiral Mooncakes with Red bean/ Sesame Mochi Filling

Let me first start off with a heartfelt apology to everyone out there who has been following my website and saw that it was made private. I realise that I have been very irresponsible to jump into a two-year hiatus so abruptly and without warning. You could say that I’ve been going through a pretty rough patch but that’s really no excuse for my behaviour. On the same note, I know I haven’t responded to a lot of your comments and it’s not that I have anything against any of you– ideally, I would love to reply to every comment– I’m sorry and this will change, don’t hate me. So what happened? In the midst of a depressive episode, I visited this website and was so embarrassed and ashamed of everything I had put up I tried to shut it down. I cringed at everything I wrote and hated that I was cocky enough to think that anyone would want to read what I wrote and what I had put up. I’m still not proud of them (they were littered with bad grammar and boring vocabulary) but I would like to look back one day and be proud of what my younger self has managed to do, hence this site is back up and will not be shut down. I will be updating all the other pages on the site in the coming days to ensure that the site ‘grows older’ with me and looks more sophisticated (hopefully). Unfortunately, my Adobe Illustrator and Photoshop skills have become rusty over the past two years so please bear with me as I work on honing them. To end this solemn paragraph, I would like to thank all of you for offering me time off your hectic schedules to read what I have put up. I sincerely appreciate your presence, thank you for being here.

Although I have taken a break from blogging, nothing could stop me from baking on my better days. I’ve been making pineapple tarts and peanut cookies every Chinese New Year and baking biscotti (now my favorite cookie) on a regular basis. I’ve attempted (almost successfully I must say) to make a clone of my favorite Famous Amos chocolate chip cookies and also baked a lot of bread because I love bread and so do my parents. And I love baking. So damn much. My desire for that adrenaline rush it gives brings me back to baking every damn time.

So, I was on a mooncake-baking frenzy for the last couple of weeks. This particular kind of mooncake is my mom’s favorite pastry. She favors Chinese pastries over the Western ones and she has been craving these for a couple months now so I decided to get over my fear of baking flaky pastries and jump on the bandwagon. And lo and behold, making these was a hell lot easier than I thought it would be! Not to mention fun!! I thoroughly enjoyed making these.

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Note that I added melon seeds to my red bean paste (and sesame paste). That’s totally optional.

I chose to enclose the mochi within the red bean and sesame paste fillings because I thought it would balance the heaviness/oiliness of the pastry and the pastes and it did. The mochi is sticky, but not so that it adheres to the roof of your mouth and teeth. My dad did not enjoy the addition of mochi in the pastry but everyone else who tried thought it elevated the texture and taste of the mooncake. Turns out my dad just does not like mochi or anything sweet made with glutinous rice. So it seems that whether the addition of mochi is a good or bad thing depends on personal preferences hence you can definitely choose to leave it out. I bought the sesame paste and red bean paste from Kwong Cheong Thye and damn, they’re good! They are less oily and less sweet than what I usually purchase, which is always a good thing in my book, as well as my mom’s. I added melon seeds to the pastes and kneaded till they were evenly distributed in the pastes. You don’t have to.

Recipe is adapted from Carol 自在生活

For the text version of the recipe, click here.

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