How to Make Singapore Standard Cold Moon Cake

Different from traditional Vietnamese soft cakes, Singapore's cold Mooncake has a soft, slightly chewy outer shell, the inside is a cool, chewy texture, with a very delicious and novel taste. Moreover, the process of making chewy cakes is very simple and quick, so you can make this cake yourself to change the taste of your family in the coming year-end holiday season.

The ingredients for making moon cakes are cold

Cake filling

· 200 grams of green beans

· 100 grams of sugar

· 50ml of cooking oil or coconut oil

· You can add green tea powder if you want

Wrapper

· 200 grams of Tai Ky glutinous rice powder

・ 150 grams of powdered sugar (or ground sugar)

50 grams of shortening

· 100 ml of fresh milk or filtered water

· 15ml grapefruit essential oil

Shortening is a plant-based fat that can be purchased at specialty bakeries.
 

How to make a moon cake cold

Step 1:

Dissolve the powdered sugar with water (or fresh milk), boil the mixture to cool, then add the grapefruit essential oil.

In the meantime, you mix the shortening well with the dough and then slowly pour the sugar mixture into the dough, knead thoroughly until you see the dough into a smooth, smooth, wrap the dough with food wrap and let The powder rest for 30 minutes.

Note, unlike how to make other types of cake, during the rest time you should store the dough in the refrigerator cooler.

Note: when making Singapore cold cakes, you must use shortening instead of cooking oil to prepare the cake.

Mixing Singapore cold cake dough, you do not need to cook sugar to make cakes according to the traditional recipes, just boil the water and add the sugar.

Step 2:

Soak green beans in warm water for 2-3 hours to soften beans, then put in a pot, cover with water, simmer over low heat until the water is dry, beans are soft.

Then you put the beans and powdered sugar in a blender to puree it. You can add a little more water to make it easier to grind beans.
Strain the ground beans through the sieve to make a smooth mixture, then pour in oil. This stage is very important, it determines whether your core is pliable or not.

Put the bean paste on the stove, slug evenly with low heat to let the steam dry out, the oil seeps into the cake, forming a thick, soft, soft and oil-infused mixture.

Step 3:

Remove the dough from the refrigerator and divide the flour and green beans into equal balls. The weight of the green bean fillings will be the weight of the crust. Applying this standard ratio, your cake will taste better and easier to shape.

Roll the dough flattened, then put the cake in the middle, wrap round so that the filling does not leak out. Note that when rolling dough should not be rolled too thin, the cake package will make the crust crack.

Step 4:

Sprinkle a little bit of cake powder into the mold, then put the cake in, gently press the corners so that the cake will print out the patterns on the mold, then carefully take the cake out and put it in the refrigerator compartment. After about 1-2 hours you can use it.

Things to keep in mind when making Singapore cold cakes

· Singaporean chilled cakes must be stored in the refrigerator and fridge for a longer time, and when eaten, they will feel cooler and more delicious.

· If you leave the cake for 4-6 days too much, it will become broken and no longer delicious, so use it early.

· If you want to keep the cake longer, you should put it in the freezer, when you want to use it, let it thaw in the cooler.

You can replace the green bean fillings with other fillings, but choose the same soft, supple kernels that are more suitable for the crust and easier to shape.

As for the crust, you can replace the fresh milk (or water) with vegetable and fruit juices to make the cake more attractive in color and flavor, such as strawberry, passion fruit, coconut, pineapple leaves, mango ... Just note that this juice you need to boil, let it cool and then use it for baking, otherwise your cake will not be hygienic and not be for long.

· You can add more variation to the cake by using green bean filling to wrap the chocolate or fruit jelly inside, when eating the cake will find it very interesting.

· You should not make Singapore cold cakes too big, just make small cakes with a weight of about 50 grams is the best, not making cakes from 200 grams - 400 grams like traditional moon cakes.

Good luck!