How to make Pandan Ondeh-Ondeh Mooncake?
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The Mid-Autumn Festival is also called the Moon Festival or the Mooncake Festival. It traditionally falls on the 15th day of the eighth month in the Chinese lunar calendar and this year on 1st October 2020.
A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival. The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as an indispensable delicacy. Mooncakes are enjoyed amongst friends and family during gatherings while celebrating the festival.
Ondeh-Ondeh or Klepon/kelepon in Indonesian is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia. The sweet glutinous rice ball is one of the popular Indonesian kueh, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore.
Mooncake and Ondeh-Ondeh Fusion
And when you marry the Mooncake and Ondeh-Ondeh you get this beautiful "Pandan Ondeh Ondeh Mooncake"! Go on, go ahead you might like to try making some mooncakes at home with this recipe.
Photos and recipes are courtesy of Sally Choo. Thank you Sally for all the beautiful bakes you have been making and for tagging us. Much appreciated. Looking forward to more of your adventurous bakes.
The Mooncake Ondeh-Ondeh Recipe
Here you go :
* 1 cup plain flour
* 1 tablespoon @my.blue.tea Pandan Powder
* 3/4 cup golden syrup
* 1 tbsp lye water
* 2 tbsp oil
* 1 cup coconut sugar
* 1 cup shredded coconut
* Pinch of salt
For the dough, mix the golden syrup, Pandan Powder, oil and lye water together. Then, add in sifted flour and mix well to form a dough.
Cover with cling wrap and leave in the fridge overnight. The dough is easier to manage when left overnight.
For the fillings, mix the coconut sugar, pinch of salt with the shredded coconut.
Take the dough out of the fridge and leave at room temperature for about 1/2 hour.
Divide the dough into balls, and flatten. Put the fillings in, close the dough, place into mooncakes mould.
Press out onto baking tray. Bake at preheated oven 180 deg C. Brush with egg wash for the golden finish
You may substitute golden syrup with corn syrup or honey
If you don’t have lye water for making the mooncake dough, you can use baking powder which has been baked for several hours.
Do you know that the Blue Goddess Oolong Tea 蓝铁观音 is perfect with Mooncakes?
About our Chef, Sally Choo
So fortunate to have been introduced to Sally.
"My hometown is in Ipoh, Malaysia and I studied at the Main Convent. During my younger days, I did not do much cooking as we had a maid. I migrated to Australia in 1983. My husband is a Malaysian, from Ipoh too. We have 2 lovely daughters in their early 30s. My hobbies are Arts, crafts and I have got more interested in cooking during the later years of my life. I am now in my 60s I do enjoy the learning process in my cooking experiences and journey. And, I appreciate the encouraging comments on my posts especially from members of the food groups which I have joined. The administrator of a group introduced me to My Blue Tea products. I have tried the Pandan Powder which is absolutely fragrant. The aroma of the cakes which I have baked is divine."
Last year, we shared the Blue Snowskin Mooncake Recipe. Check it out here.