For you who have been being in Saigon these days, there are Moon-cake shops appear from no where all around. From pavements to supermarkets, from the finest restaurants to any random lounges. There are lots of brand, like Nhu Lan, Givral, Dong Khanh, Kinh Do, Brodard, blah blah blah. I can’t name them all, too many. But how do you think about a moon cake which is branded “Made by me”.
It’s pretty cool, actually, if you’re thinking about a big mess in the kitchen. No, there won’t be any and showing your Vietnamese friends your home made cakes are definitely going to surprise them. I can vouch for that. 😉
Before we start, just so you know, I was going to write another post, introducing moon cake like I’ve been doing with Pho, Com Tam, Banh My. But the idea was just pop up. “How about showing you how to make it!?” Nice is it. 🙂
Ok let’s do this thing, oh yeah I’m ready!
This is what you’re gonna need, you can find them in Coopmart, Maximart, any kind of mart of you can just ask some of your Vietnamese friends to look for these in the local markets. I’m sure they’re gonna excited to help.
- 2 mixing bowls
- Flour sifter
- Floured wooden board or similar surface
- 2 baking sheets
- Parchment paper (baking paper)
- 2 pastry brushes
- Moon cake press
- Wire cooling rack
- Packaging boxes (optional)
- 4 cups all-purpose flour (plain flour)
- 3/4 cup dried milk powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cups sugar
- 3/4 cup unsalted butter, melted and cooled to room temperature
- 1 1/2 teaspoons vanilla extract (essence)
- 1 cup apricot preserves (jam) (equivalent of one 12 ounce jar)
- 1 cup chopped pitted dates
- 1 cup sweetened, flaked coconut (desiccated coconut)
- 3/4 cup raisins (or sultanas)
- 1 lightly beaten egg
- 2 tablespoons water
Ok, lets go!
1. Make the moon cake dough. In one bowl, mix the flour, milk powder, and salt together.
2. Break the eggs into another bowl. Add the sugar, and beat together for up to 5 minutes. Pour in the melted butter, vanilla extract. Fold through all ingredients.
3. Add the sifted, dry ingredients to the liquid mixture. Fold in to create a dough.
4. Knead the dough. Tip the dough onto a floured surface and knead lightly. Once smooth, the dough is ready.
Roll a log shape from the dough. If possible, at this point it is helpful to let the dough sit in the refrigerator overnight, as this makes it easier to work with.
Cut into evenly sized rounds. There will be approximately 15 to 20 pieces.
5. Make the filling. Mix the apricot preserves, chopped dates, coconut and raisins together in a small bowl. Use a fork to mash down any large, chunky pieces of apricot.
6. Preheat the oven to 375ºF/190ºC. Prepare two baking sheets by covering in parchment paper.