The ingredients usually consist of: jam, dried sausage, mung bean paste, salt, sugar, cooking oil, sugared lard, lotus seed, watermelon seed, etc. Compared to other variants, Vietnamese mooncakes' flavor is more on the sweet side.
"Mooncakes are typically considered as unhealthy because of the high calorie, sugar and fat content," she said. One way to assess how healthy a mooncake is is to look at its glycemic index (GI). The GI measures how a carbohydrate-containing food raises blood glucose level.
The outer shell of the mooncake is traditionally made of dough consisting of golden syrup (or invert syrup), lye (alkaline) water, vegetable oil, and plain flour. Extra flour and egg wash is used for dusting and brushing. Other, more modern mooncake recipes use cornstarch and baking soda.
The most common filling for these is lotus paste, a sweet paste made from lotus seeds, and salted duck egg yolks. This combination is sweet, fragrant, slightly salty and delicious. Another popular kind of mooncake are snow-skin mooncakes.
A typical lotus seed paste mooncake with one salted egg yolk contains roughly 790 calories per cake. If it has two salted egg yolks, the calorie count increases to roughly 860.
Most mooncakes consist of a thick, tender pastry skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center that symbolizes the full moon.
Lotus seed paste is a Chinese dessert ingredient made from dried lotus seeds. It is traditionally considered a luxurious ingredient.
Mooncakes Symbolize Family Reunion
In Chinese culture, roundness symbolizes completeness and togetherness. A full moon symbolizes prosperity and reunion for the whole family. Round mooncakes complement the harvest moon in the night sky at the Mid-Autumn Festival.
To put an end to his malevolent reign, Hou Yi's wife, Chang'e, drank the elixir herself, flying to the moon to escape the shots fired by her irate husband and eventually becoming the spirit of the moon. From then on, people offered tributes to Chang'e on the 15th day of the eighth lunar month to commemorate her.
According to Chef Yip Wing Wah, inventor of Egg Custard Mooncake, all mooncakes are good to eat at room temperature. Eaters can try to reheat Egg Custard Mooncake and Lava Mooncakes to bring out more aroma. Preheat oven at 150 degrees Celsius (300 degrees Fahrenheit) and reheat the mooncakes for 5 minutes.
月饼 : mooncake (esp. ... : yuè bǐng | Definition | Mandarin Chinese Pinyin English Dictionary | Yabla Chinese.
Upon harvesting, the lotus seed has a reddish outer layer which when turned into paste, gives the reddish hue you find in your lotus paste. White lotus paste however, goes through an additional process that removes this outer layer, resulting in a lighter colour.
Classic sweet Cantonese mooncakes come with reddish-brown crust, lotus seed filling and salted egg yolks, which are said to represent the moon. Their dough is made of golden syrup and peanut or vegetable oil, with kansui, (lye water) making the mooncake skin tender.
What is lotus seed paste. Lotus seed paste is commonly used in Chinese pastries, desserts, and mooncakes, along with red bean paste and black sesame paste. It is made from dried lotus seeds. The seeds are soaked, boiled until soft, then blended to make the paste with added sugar.
A mooncake is not what we normally associate with the word “cake.” It is a puck-sized dessert of an intensely rich and earthy lotus seed paste baked inside a thin, soft crust. A salted duck egg yolk in the centre of the mooncake represents the full moon on Mid-Autumn.
If you're lucky, you'll find mooncakes with an egg yolk or two, which means there's more of the best part to share with your family. I also love the sweet-and-salty contrast of a mooncake filled with rich and nutty red bean paste. Editor's note: If you'd prefer to buy the salted egg yolks, they're available here.
For Cantonese mooncakes, the filling may contain sesame seeds, nuts, lotus seeds, melon pulp, red bean paste, or even ham.
It's an acquired taste, quite savory and salty. Fragrant Ham with Five Kernels — An interesting combination of flavors, including candied ham and a combination of five coarsely chopped nuts and seeds (anything from almonds, watermelon seeds, peanuts, walnuts, sesame seeds, pumpkin seeds, etc.)
Traditional mixed nuts mooncake is made with five different kind of nuts and seeds such as walnuts, almond, Chinese almond, sesame seeds, and pumpkin seeds, and hence the name “Wu Ren Yue Bing”. Throughout the years, more seeds and even dried fruits have been added to the mix.
Instructions: 1 Mix Golden syrup, oil and alkaline water (lye water), sift in low protein flour to form mooncake dough. 2 Wrap dough with cling wrap and rest the dough for 2 hours. 3 Pan-fry glutinous rice flour with a dry pan over medium-low heat for about 5 minutes.
No, traditional Mooncakes aren't generally suitable for vegans as the pasty often contains lard or even egg yolk. It's possible to make the pastry using vegetable oil, so it's always worth checking! Share your thoughts with us in the comments section below.
According to historical records, in Shang and Zhou Dynasties (17th century BC - 256 BC) in China, there were Taishi cakes in Jiangsu and Zhejiang provinces. At that time, Taishi cakes were made to commemorate Wenzhong, who invented the cake, which was thin in edge and thick in the middle.