Five Nuts Mooncake with Sambal Dried Shrimp

by - August 25, 2019





After successfully making five nuts mooncake with XO Sauce last year, I thought I would give it a Malaysian twist and use Dried Shrimp Sambal or Sambal Hebi this year. This time, I also made the skin thinner and I think I have got the ratio of skin to filling right this time.  My family love this and all agree that it is better than the one I made last year.

I referred to Y3K Mooncakes Coobook and Katherine Kwa's Mixed Nuts Mooncake as a guide.

COMMONLY ASKED QUESTIONS:

What type of flour to use?
It is advisable to use low protein flour like pau flour or cake flour.  All purpose flour is acceptable too if you can't get pau flour or cake flour.  The lower the protein content of the flour will yield more softer mooncake biscuit.

What type of oil?
Neutral-flavored oils are suitable for making the skin dough.  Example like corn, peanut, canola, or sunflower oil.  Most recipes will specify peanut oil as it adds a nutty fragrance.

How to determine the weight of the mould?
Put some dough into the mould and press until fill up to the brim.  Remove the dough from the mould and weight it on a kitchen scale.  

How to store and when is the mooncake ready to eat?
Freshly baked mooncake biscuits are rather dry and are best enjoyed 2 or 3 days later. Store the mooncake in an airtight container in a cool place. Let them rest for at least 2 to 3  days before serving in order for the pastry to relax for a better flavour and texture.  After the third  day, it is recommended to store the mooncake biscuits in the refrigerator.  It is best to eat the mooncake within 2 weeks.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Five Nuts Mooncake with Sambal Dried Shrimp Recipe

Yields: 11 (160g ) mooncakes

SKIN DOUGH

Ingredients:

350g low protein flour (pau flour/cake flour/all purpose flour)
230g homemade golden syrup (click here for recipe)
1 tsp Alkaline water
80g Peanut oil
Egg wash : egg yolk + 1 tbsp fresh milk, mix well and strain

Method:
  1. Mix sugar syrup, alkaline water and peanut oil together thoroughly
  2. Sift flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough.
  3. Cover the dough using cling wrap then set it aside in the fridge for at least an hour or overnight before using.
  4. After one hour or the next day, remove the dough from fridge. Measure dough to 50g and roll it into a ball. Make 11 balls and use the balance for mooncake biscuits.  The size of my mould is about 160g.  The percentage skin is around 30%.

FILLING

Ingredients:

Ingredients A
100g walnuts, toasted and chopped
100g almonds, toasted and chopped
100g melon seeds, toasted
100g pumpkin seeds, toasted
100g sesame seeds, toasted
100g kat paeng (candied mandarin orange), diced small
110g tong kua (candied melon), diced small
120g koh fun (cooked glutinous rice flour)

Ingredients B (Seasoning):
1 tsp salt
3/4 tsp five spices powder
5 tbsp vegetable oil (I used extra virgin coconut oil)
2 tbsp rose wine (may replace with shaoxing wine if can't get rose wine)
90 - 120g water (start with 90g, add in the balance if you find too dry after adding all the ingredients)
1 tbsp ligh soy sauce
4 tbsp honey 
2 tbsp sesame paste (blend 5 tbsp of toasted sesame seeds with food processor till creamy)
135g sambal shrimp prawn (I used my homemade sambal hebi)

Method:
  1. Combine all ingredients A (except koh fun) in a mixing bowl. 
  2. Combine all ingredients B in a big mixing bowl and mix well with the spatula or hand whisk.
  3. Add the ingredients A mixture into ingredient B mixture.  Stir all together to combine with spatula.
  4. Then in koh fun. Mix well and roll into 11 balls, approximately 110g each. Set aside.  The size of my mould is about 160g.  The percentage for filling is around 70%.

TO ASSEMBLE AND BAKE THE MOONCAKES

  1. Preheat the oven to 180 C.
  2. Line baking pan with parchment paper and set aside.
  3. Roll a ball of Skin Dough out until approx 4.5 inches in diameter.  
  4. Place a ball of filling in the centre, wrap around the filling and carefully push the folds to seal, shape into a ball. Dust with flour all around. 
  5. Dust the mould with some flour too and tap out the access flour. Press the mooncake firmly into the wooden mould. Knock the mould on surface to release. Place it on the lined baking tray.
  6. Lightly spray some water onto the mooncakes.  This will prevent mooncake from cracking.
  7. Bake in a preheated oven for 10 minutes. Remove from oven, let cool for 5 minutes. Brush with egg wash. Return mooncakes to the oven and bake for another 15 - 17 minutes or until golden brown.
  8. Store mooncake in airtight container at cool area, eg. aircond room. Keep in the fridge after a week.  You may eat on the same day or after few days to let the mooncake mature.
Note:
  1. The temperature and baking time are guidelines.  Please monitor and adjust accordingly to your oven.
Skin Dough

Filling

To Assemble



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4 comments

  1. Hi ! I would like to find out is there any difference that u used honey for the Sambal Dried Shrimp moon cake but for XO sauce moon cake is golden syrup.
    Thanks and awaiting for your reply.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. Both yield the same result. Just honey is more healthy.

      Cheers :)

      Delete
    2. Thanks for your prompt reply!

      Delete

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