Thus for this mooncake festival, I wanted a change from the usual truffle mooncakes, snowskin mooncakes and baked lotus mooncakes that I had done in the past.
This time, I chose Chestnut Manju Mooncake. I like chestnut and I never had manju before. Since I have some white bean paste in the freezer and I just bought a packet of ready cooked chestnut, so it is easy for me to get started.
What you need:
150g HongKong Flour
¾ tsp baking powder
45g castor sugar
white sesame seeds for garnish
1 egg for glazing
240g white bean paste – divide into 12 pcs of 20g each (roll into balls)
12 pcs chestnut
Hong Kong flour and baking powder together.
Whip the egg and sugar together until sugar dissolved.
Lightly fold in the sifted flour to form a dough.
Cover the dough with clingwrap and let it rest for 15 mins.
Divide dough into 12 pcs of 20g each.
Wrap chestnut with bean paste to form a ball.
Flatten dough into a disk and wrap the bean ball. Shape into a chestnut shape.
Indent a cicle with a small spoon. Brush with egg wash and sprinkle sesame seeds onto it.
Glaze manju all around.
Bake in preheated oven at 180°C for 20 mins or until golden brown.
I'm joining Best Recipes for Everyone : (August 2014 Event: Mooncake) hosted by XuanHom's Mon Kitchen Diary
This post is linked to the event Little Thumbs Up , organized by Bake For Happy Kids and My Little Favourite DIY , hosted by Domestic Goddess Wannabe