Fruit and Nut Paste & Yam Paste for Mooncakes 五仁月餅餡,芋頭茸

Fruit and Nut Paste & Yam Paste for Mooncakes 五仁月餅餡,芋頭茸

Here we come again! I have two more mooncake paste for you all, that’s fruit & nut paste and Yam paste 五仁月餅餡,芋頭茸.

The fruit & nut paste is my hubby’s favourite one. I thought the old people love it only, but he loves it all the years. It is so easy to prepare and the ingredients I take it from my daily breakfast. Gather all together and form a ball, chill in the fridge to firm up. Then divide it within 35g for 50g cake mould. OR make it 50g for 75g cake mould.

And the other most popular one is yam paste, I bought it from the Oriental supermarket. The frozen one is cheaper and the result is the same as the fresh one.

Here is the link that I followed, thanks! 🙂

Yam Paste 芋頭茸

Ingredient & steps:

  1. 350g Yam, defrosted and cut into thick slices, steam about 20 minutes until soft. Mashup when it is still hot and sieve in a fine mesh.
  2. Put the mashed yam in a wok. Add the 120g sugar and pinch of salt.
  3. Get 1/2 tbsp of Sweet glutinous rice flour, mix with 120g water until well combined. Pour over the yam mixture and add 20g of vegetable oil, like peanut oil.
  4. Put on the medium-low heat, cook and stir all the time until the paste form thick. Off heat and wrap in a piece of cling film. Let it cool completely and chill in the fridge to firm up.

Fruit and Nut Paste 五仁月餅餡   

Ingredient: 

  • 130g Plain flour, fried on a frying pan without oil until it starts to turn yellowish. Off heat. Let cool and set aside.
  • Mixed nuts, like cashew nuts, walnuts, almonds, hazelnuts, or Brazil nuts, pumpkin seeds about 65g.
  • Dried fruits, like raisins, cranberries, candied orange peel slices 糖漬橙片, about 50g.
  • 15g toasted black or white sesame seeds
  • 15g Stem ginger, chopped
  • 100g Light brown sugar or use pitted dates soak in a little bit of water to soften, drained
  • 85g Neutral oil, like peanut oil but not olive oil nor coconut oil
  • 50g Water or orange juice

Steps: 

  1. Toast the mixed nuts and finely chopped with the mixed dried fruits as well, set aside.
  2. Mix all ingredients in a large mixing bowl. Gather all together to form a ball. Add a little bit of water if needed.
  3. Divide into each ball around 35g each for 50g cake mould or 50g for 75g cake mould. Store in an airtight container and chill in the fridge.
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3 Mooncake Fillings ~ Pandan Lotus Paste, Red Bean Paste, White Bean Paste(班蘭蓮蓉,紅豆茸,白豆茸)

3 Mooncake Fillings ~ Pandan Lotus Paste, Red Bean Paste, White Bean Paste(班蘭蓮蓉,紅豆茸,白豆茸)

A week later the 24th of September will be the annual Mid-autumn Festival 中秋節.

Few months ago, people have started to prepare all sorts of mooncakes already. All the famous & popular bakery in Asia, like Hong Kong, Taiwan, China, Malaysia, Singapore, etc. They started to sell all different mooncakes on the market. And people just acting crazy as they usually are, they lined up the long queues for days to buy those mooncakes from the famous bakery.

Then, as impetuous as I was, I nearly made them as well, only nearly but I didn’t, cause I haven’t make time to do it!  :p

Now, it is only just a week away, such mean it and rush for it. Although time is precious to me, I knew I still need to jump in.

The day before, I collect all the ingredients for the three different types of mooncake fillings, all standby to me for the next day to take action. And I blend 100g of pandan leaves (cut into pieces) with 500g of water in a blender. Pour into a soybean bag to drain the juice.

The first one is the pandan lotus paste, the second one is the red bean paste, and the last one is the white kidney bean paste. All beans soak up with water and finish the cooking but without mix up with other ingredients. And all ready for today.

All those pastes are low in sugar. So you can add more sweetness for your own like. I get inspired the recipe from this videos. Watch it if you interested.

The Pandan lotus paste, the red bean paste & the white kidney bean paste are all the same way to make. 

Ingredient & Steps:

  1. 150g Dried lotus seeds, washed
  2. 600g water to cook with lotus seeds until soft, drained and mashed. Then sieve through a fine mesh. Put in a clean wok.
  3. Mix 15g of glutinous rice flour with 3 tbsp of water, stir well. Pull into the wok with 75g of pandan juice, 100g of light brown sugar, a pinch of salt and 100g of neutral oil like rapeseeds oil or peanut oil (people usually use the peanut oil for more flavour).
  4. Turn on medium to low heat, cook the lotus paste. Keep stirring constantly and cook until the mixture all turn thicken. Off heat and wrap into a piece of cling film to let it cool completely. Keep in the fridge for later. And the paste will turn firmer for easy to handle.

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Adzuki bean is the same as the red bean.

Japanese create lots of beautiful mochi もち or daifuku with this tiny, cutey red beans. It can make cakes, dessert, Chinese sweet soup, and bread as well.

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