Five Kernel Mooncake Filling

Homemade Five Kernel Mooncake Filling 

makes 550g filling

Ingredients: 
50g walnut or pecans, toasted and chopped
50g almonds, toasted and chopped

50g sunflower seeds or watermelon seeds, toasted (or 25g sunflower seeds and 25g melon seeds)

50g white and black sesame seeds, toasted
50g candied winter melon (糖冬瓜), diced small
20g candied tangerine (桔饼), diced small5g rose water or rose cooking liquor (玫瑰露或玫瑰水)
80g icing sugar
25ml Vegetable oil
100g gao fen or cooked glutinous rice flour (糕粉)
20g maltose (麦芽糖)
50g cold water

Method:

1. The nuts and seeds are toasted in the oven at 150C for 5-10 minutes. Keep an eye as nuts can burn easily. Chop nuts after toasting.
2. Put all the nuts, seeds, candied tangerine, candied winter melon, barbecued meat, cooked glutinous rice four (gao fen) and sugar in a large mixing bowl.
3. Add in maltose, water, rose water or rose liquor and oil. Mix until well combined.
4. Divide and round them into balls of required sizes.

Ultimate Moist Carrot Cake

Ultimate Moist Carrot Cake

6” round cake pan

Ingredients:

1½ pc  Egg

55g      Fine Sugar

60g      Vegetable oil

½ tsp   Vanilla extract

87g      All purpose flour

1/3tsp  Baking soda

½ tsp   Baking power

¼ tsp   Salt

113g    Carrot (fine grated)

33g      Walnuts

33g      Raisins  

Method:

1.    Preheat oven to 180 degree.

2.    Mix together all purpose flour, baking soda, baking powder and salt.

3.    In a mixing bow, beat the eggs and sugar on high speed until pale and thick.

4.    Add in vegetable oil and vanilla extract.

5.    Add in the dry ingedients.

6.    Fold in the carrot, walnuts and raisins.

7.    Bake in the middle rack for 40 minutes.

Cream Cheese Frosting

Ingredients:

45g     Fine sugar

75g     Cream cheese

20g     Butter

¼ tsp  Vanilla extract

1tsp    Lemon juice

Method:

1.    Cream the sugar, cream cheese and butter until smooth.

2.    Add in the vanilla extract and lemon juice.