Homemade organic mooncakes

Homemade organic mooncakes 五仁月饼 五仁月餅

It was the hope of creating fond memories of the Mid-Autumn Festival for her son that spurred Loh Yee Hui to learn to make mooncakes.

“Back then, I didn’t know anything about mooncake-making!

“I just want my son to have good memories of this festival and remember the quality time spent with family,” she said.

That was five years ago, when her son was three. Since then, mooncake-making has become an annual family affair.

From taking 45 minutes to cover the filling in dough to mere seconds now, Loh has graduated from mooncake rookie to becoming an expert who now teaches students how to make the traditional treat.

“I do not have mooncake-making classes annually, only when there’s demand,” she said.

She added that mooncakes sold in the market were too sweet for her liking and she only learned to bake it for her son.

However, after learning to make the healthier version, she began to enjoy eating them.

As a vegetarian and an advocate on healthy living and Sattvic diet, Loh uses organic and natural ingredients for her homemade mooncakes. The 39-year-old has published several cookbooks on organic recipes.

“It can be difficult to get organic ingredients. If you are unable to do so, you can opt for natural and fresh ingredients,” she said.

Aside from a lower sugar content, she adds kaffir lime leaves for fragrance.



Instead of store-bought syrups, she makes her own a year ahead, which is the time needed for it to be ready.

For those reading this now, do not fret if you do not have your own year-old homemade syrup as you can get it from organic shops.

In the mooncake-making class, one student brought her young son along. Loh said having children in the kitchen is a great learning experience for them.

“Measuring the ingredients and following the recipe helps in their logical thinking and arithmetic skills,” she said.

Loh also kindly shared her recipe:

伍仁月饼

(a) 饼皮（29个）

材料：

有机中筋面粉(Org. Plain flour) 800g

自制糖浆600g

米糠油 200g

柠檬汁2汤匙

做法：

将饼皮全部材料用手揉匀，静置1.5小时以上。称饼皮重量55g。

注：剩余饼皮可制作公仔饼。




公仔饼制作：

用同样饼皮材料，静置2小时以上，加上50g杏仁粉(烤过)

和50g燕麦粉揉成团，即可使用，制作公仔饼。





(b) 伍仁馅（25~26粒）

(I) 材料： (II) 调味料：

核桃（烤香）150g 糖蜜粉 110g

杏仁（烤香）250g 糕粉 400g

瓜子仁（烤香）150g 米糠油 180g

白芝麻（烤香）150g 白胡椒粉 1茶匙

南瓜籽（烤香）100g 竹盐 1 ½ 茶匙

龙眼干 80g 五香粉 1茶匙

桔饼（切粒）100g 亚麻籽粉4汤匙

麻疯柑叶（切幼）20g 水 250g

麻油1汤匙

做法：(I)和(II)混合，用手搅匀至可搓成团，水份份量可酌量增减，称馅75g。



(c) 糖浆制作

材料：糖4.6kg 水3600ml 柠檬（切片）2粒

做法：煮3个半小时，静置1年。用前将柠檬片捞起。



总做法：

1. 用(a)包裹(b)。

2. 烘175~180˚C，20分钟。

3. 烤好月饼静置室温两天饼皮会出油，是最好吃的时刻。之后需冷藏。