MILKY MOONCAKE

For this mooncake paste,I use chickpea to make the mooncake filling The result came out taste good
and is more cheap than the lotus seed. The chickpea paste and the pastry skin is my first attempt to make it.I love it.The chickepeas paste look alike lotus paste.In taste not much different.

MILKY MOONCAKE

Ingredients; for pastry skin (25g)
60 g icing sugar
70g margarine /butter
1/2 tbsp golden syrup ( I used 1 tbsp)
30g-40g water
1 tsp vinegar
1/2 tsp soda bicarbonate
140g flour
35g custard powder

Method;
1.sieve flour and custard powder
2.whisk icing sugar,margarine and syrup evenly.Add in water and whisk evenly.then mix in vinegar,soda bicarbonate.slowly mix in the flour mixture to become soft  pastry.Dvide pastry 25g
3.Flatten pastry,place a filling on top.lightly push the pastry up,so that the filling is fully wrapped.
4.put the dough into mould and press it hardly.knock the four sides of the mould,unmould and place
it on baking tray.keep a distance in between of them.so that all the cakes are fully baked.
5.brush with egg,Place in a preheat oven at 190-200 degreec till lightyellowhish about 10 minutes.
remove and brushwith the second layer of beaten egg,set aside  for 5-10minutesthen bake again till golden brown,

CHICKPEA PASTE FOR MOONCAKE

Ingredients for filling (24g)
375 g chickpea
370g coarse sugar ( I use 300g)
250g oil
1 pcs ginger
40g flour
30g oil
25g almond slice (optional)
25g melon seed   (optional)

Caramel
1 tbsp sugar
1 tbsp oil

Method;
1.rinse and flatten ginger.Deep fry ginger in 250g oil till ginger floats up.discard ginger and leave to cool.Make this a day before cooking chickpeas.
2.rinse and soak chickpeas in water overnite.drain the chickpeas.In a big pot,add  more water and chickpeas,bring to a boil,switch to a low heat and cook until the chickpeas is soft .drain and use hand to rub off the chickpeas skin. Mix the flour and 30g oil into paste.set aside.
3.blend chickpeas with sugar in blender while it is still hot into a smooth paste ,put aside.

To cook chickpeas;
1.Add 1 tbsp oil and 1 tbsp sugar in pot/wok,fry till the bubbles appear and caramelize.Add in chickpeas paste and stir fry over medium high heat,add in oil for few times,continueto stir frying till non sticky,Add in the flour paste and fry till non sticky paste.drag a pit with a spoon handle to make sure it will not split from sides.set aside for overnite before use.