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.

Red Bean Filling

Red Bean Filling

400g Red bean
200g Sugar
160g Oil
37g   Cooked glutinous rice flour
37g   Melon seeds

Method:

1. Rinse the red bean and soak for at least 3 hours, or overnight.
2.  Use a large pot, add red bean and water to cover and cook on medium-high heat. Bring it to boil. Reduce heat and simmer until tender. 
3. Drain out the red bean with a slotted spoon. Transfer into a food processor and grind into a smooth paste. Pass through a fine sieve if you want the finest texture.
4. Use a non-stick frying pan, combine the red bean and sugar. Cook over medium heat, until the sugar dissolves completely. Add in 1/3 of the oil at a time, combine well until the oil is incorporated well between adds. Stir constantly and cook until the red bean is thickened. 
5. Remove from the heat. Let cool completely. It’s ready to use. 
6. The puree can be stored in an air-tight container and keep in fridge up for 2 to 3 weeks, or stored in the freezer for longer time.

Coffee Filling

Coffee Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 
3 tsp Nescafe powder

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Green Tea Filling

Green Tea Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 
3 tsp Green tea powder

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Chocolate Filling

Chocolate Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 
3 tsp Cocoa powder

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Milky Custard Filling

For the Smooth and Milky Custard Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking)