Chinese Spiral Moon Cake (Teochew style mooncakes) with Savory Mung Bean Filling; IFC challenge 1

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 I am food enthusiast who dreams to emulate Antony Bourdianor to do similar work sometime in the future. I know it is not possible in the near future but I will definitely try when time permits. So right now I try various cuisines in my small kitchen with my own input to make it suitable to my family’s taste buds. I like to take part in various challenges and when I saw the challenge to make either spiral moon cake, scallion pancake with wonton soup or sweet or sour Cantonese chicken from International Food Challenge created bySaraswathi and  Shobana .I decided to give moon cake a try.

I have already tried Chinese scallion pancake, and wonton soup with mushroom and I am in love with them, and do it once in a while. So decide to try this spiral moon cake. However original recipe for the moon cake was to make sweet potato filling. Nowadays if say I sweet, hubby will run from the kitchen in split of seconds, still when I make sweets he would try it in a small portion. So I decide to make it savory filling with moong/mung bean so that he can also enjoy guilt free.  
On researching a little bit about spiral moon cake, I came to know that this is a regional variety, but not the traditional Chinese moon cake that is eaten during autumn moon festival. This year it is on September 19th 2013. There are two different kinds of moon cakes, one is chewy that is traditional and other one is flaky. Chaoshan(Teochew-style mooncake)s a flaky crust variety, and is larger in size than the Suzhou variety. It is close in diameter to the Cantonese style, but thinner. A variety of fillings are used, but the aroma of lard after roasting is dominant. Suzhoustyle mooncake is the oldest version of moon cakes which has sweet and savory filling, and is also known for its flaky dough and generous allotment of sugar and lard. Within this regional type, there are more than a dozen variations. It is also smaller than most other regional varieties. You are interested in reading about moon cakes read from here and here.
I saw this blog post and was amazed by the layers she got.  I did not want to use lard, and the next choice was to use shortening, so I tried with vegetable shortening, and since it has no taste of its own, I also used a little butter to make the pastry flaky. However it is not as flaky as I wished. For the filling, I used yellow split peas/moong beans, green onion, onion and chili flakes, I added little cumin too. My daughter likes blue color, so I used blue color to make this moon cake. Outer covering is made with two kinds of dough, water dough which consists of flour, water, butter and shortening and oil dough which consists of cake flour, shortening and butter. Later two of them get mixed together and warp in a particular pattern to get flaky layers. Instead of frying as traditional one opted for baking, I was able to get layers  After 35-40 minutes of baking at 350 °F they turned out to be crispy on outer and filling made flavorful. They are at their prime when they come out from the oven. As they sit outside they lose their charm and by next day they become rancid. 
 If you are very curious to know the taste only try it, otherwise you can skip it and look for one any Chinese bakeries for the traditional version.

Chinese Spiral Moon Cake (Teochew style mooncakes) with Savory Moong Bean Filling
Preparation time: 45 minutes
Baking time: 40 minutes
Yield: 6 moon cake

Print Recipe
Water dough
75g /1/2 cup all purpose flour
13g/1 tablespoon shortening
7g/1/2tablespoon butter

10g /3/4 tablespoon  sugar
35g /2 ½ tablespoon of water + 2-3 drops white vinegar

Oil Dough
65g/ ½ cup Cake flour
26g/ 2 tablespoon  shortening

1tablespoon + 1teaspoon canola oil
Few drops of blue coloring.

Savory Filling
1/4cup Split Mung bean/Yellow split peas
1/4 cup chopped onion
1/4 cup chopped green onion
1/2teaspoon Salt
1teaspoon oil
1/4teaspoon cumin seeds
1/2teaspoon crushed red chili
1 teaspoon soya sauce ( I haven’t added)
2-3 cups water for cooking the moong beans
Water dough
  In a medium bowl, mix in flour, sugar, shortening and butter.
 Rub shortening with flour until it looks like breadcrumbs.
 Add in water mix together to form smooth dough. Cover and rest for 30 mins.
 Divide dough into 2 pieces.

Oil Dough
 In another bowl add cake flour, shortening and oil . Rub shortening gradually into the cake flour to form soft dough. Add few drops of gel food coloring while making the dough. Cover to rest for 30 minutes.
Divide dough into 2 pieces.

 Spread the water dough ball into circle and place the oil dough ball inside.  Wrap oil dough into water dough and flatten.

Roll out into a longish flat thin piece. Roll up like a Swiss roll.

Turn 90deg and spread it into flat thin piece and again roll up into a Swiss roll.
Cut each roll into 3 equal pieces with a sharp knife.

With the spiral side( cut side)  facing down, flatten and roll. Wrap with savory moon bean filling.

Savory moong bean filling

Soak the moong/mung beans for 2 hours, wash until water run clear, and cook with 2-3 cups of water in dutch oven for about 45 minutes or until beans cooked very well and soft. Mash them with masher.
Heat oil and cumin seeds in skillet and add onions and green onion and fry for few minutes, then add mashed beans and stir fry till dry
Season with salt continue frying for 5 minutes with low fire. Add in crushed red chili peppers and combine well.
Once it cools enough to touch make 6 small balls.
Tip :
1. When rolling into a round, roll the edges of the dough thinner to make it easier to seal.
2. If your shortening is hard, soften it in the microwave before using.
When you are ready to bake, preheat oven to 350F and bake the spiral moon cakes for about 35-40 minutes or until they puffs well crust gets crispy.
Enjoy on the same day. Left over’s don’t taste good.
You use the color of your choice.
For the Chinese pastry I adapted from hereand here, for filling I adapted from here.

 I am linking this to International Food challenge #1


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