Saturday, September 3, 2011
Soft and Creamy Durian Mooncake....
Mooncake season is here again. So it is time to make some mooncakes. Mooncakes are no longer confined to the traditional bake ones with lotus pastes and salted egg yolks. There are so many creations and flavors that have been churn up in the market of mooncake business.
I for one could not be left out experimenting in new flavors with our own Malaysian king of fruits, the ever popular love it or hate it durians. With durian season just ending, I still have some frozen ones in my freezer. So the idea of a durian mooncake pops up when I saw a recipe by Debbie Teoh from Flavors magazine.
It turns out really creamy and soft, melting in your mouth. If you really like durians you would love this mooncake with its soft skin made with fresh pulp too. Here is the recipe to share.
Durian Fillings: Makes about 12 to 15 mini mooncakes
2 1/2 tbsp green pea flour
2 tbsp custard powder
a pinch of salt
3 tbsp sugar
250ml thick coconut milk
2 egg yolks
200g fresh durian pulp
To prepare fillings:
Place all ingredients in a saucepan and mix. Bring mixture to boil, stirring continuously til mixture binds together. Remove from heat and cool before shaping into 40g balls. Keep refrigerated.
Making the durian fillings.................
Snow skin ingredients:
150g cooked glutinous rice flour (koh fun)
50g icing sugar
pinch of salt
120g fresh durian pulp
50ml iced water
To prepare snow skin:
Sieve koh fun, icing sugar and salt into a mixing bowl. Work the shortening in with your fingers til mixtures resembles breadcrumbs. Add durian pulp and enough cold water to form a soft and pliable dough.
Slightly flatten 20g of the dough and press a ball of filling into the centre and wrap the skin around the filling.
Press into mooncake mould. I bought a plastic one that could mould so easily unlike the traditional wooden ones where I have to knock the sides against a chopping board or table to dislodge it. This plastic ones need only to press and open up to get a nice pattern.
Pressing the balls into moulds......
Repeat with rest of the skin and fillings, then refrigerate the mooncakes until ready to serve.
Note: For those who would like to make mooncake jelly I have some recipes here and here.