homemade golden syrup & 5 different mooncake fillings 自制转化糖浆和五款月饼馅儿

rolling sleeves up and getting ready for mid-autumn festival and I want a truly homemade mooncake this
别阻止我。。。要开始筹备制做月饼咯。。别阻止我！今年死活死活都要做出个百分百全自制月饼。。别阻止我！
(ง •̀_•́)ง

homemade golden syrup

ingredients

200g coconut flower sugar
160ml water
25ml freshly squeezed lemon juice

自制转化糖浆

椰子花糖 200克
水 160毫升
鲜榨柠檬汁 25毫升

Directions/做法

– combine both sugar and water in a saucepan. mix well then heat using low-medium heat. DO NOT STIR ANYMORE FROM THIS STAGE
糖和水放入锅中拌匀后以中小火加热。接下来切勿搅拌

when it begins to boil, add in lemon juice. DO NOT STIR
糖浆开始沸腾后加入柠檬汁。不要搅拌

allow mixture to continue boiling under low-medium heat
继续以中小火煮至沸腾

once it boils, turn down to low heat
烧开后立马转小火

use a wet brush to coat the sides of the saucepan to prevent the bubbling syrup from crystallising
continue cooking for AT LEAST 40mins (i cooked mine for 40 mins)
the temperature of the cooked syrup should be 115 degrees C
用一个沾上水的毛刷在锅中边缘划一圈以避免沸腾的糖浆结晶
糖浆继续煮自少40分钟（我家滴煮了 40分钟）
煮好的糖浆最佳温度为 115摄氏度

– allowed syrup to cool, then bottle in airtight container. this is best used after 2 weeks, though (if absolutely necessary) you can use it the next day. store syrup in a cool dry place and it is still good to use the following year
待糖浆冷却后倒入容器密封收藏两周后再用为佳。如急需使用，隔天（勉强）用也行。糖浆收藏在阴凉处，没用完的，明年还能用哈

lotus paste filling/莲蓉馅

ingredients

250g lotus seeds
130ml water
112g coconut oil
84g coconut flower sugar

50g pumpkin seeds, toasted (optional)

食材

莲子 250克
水 130毫升
椰子油 112克
椰子花糖 84克

葵花籽 50克，烤香（可免）

Directions/做法

– soak lotus for 4 hours. drain off water and remove the pod
莲子浸泡 4小时。沥干水份、去心儿

– steam over high heat for 1 hour (or 30 mins with pressure cooker), till lotus seeds can be mashed with fingers
以大火将莲子蒸煮一小时（或以高压锅煮 30分钟）直到莲子变软并可用手指将其捏成泥

– mash lotus seeds lightly then place in food processor. add in water and process till well blended
将蒸熟的莲子稍微压成泥后倒入食物搅拌器。倒入水份、搅拌均匀

– heat up frying pan, then add in 3 tbsp of oil and (all) sugar. mix well then then pour in lotus seed paste
热锅上加入 3大匙油和所有的糖。将糖和油翻炒后加入莲子泥

– stir fry over low-medium heat. add in oil 3 additions, ensuring that paste has absorbed all oil before pouring in the next portion
以中小火不断翻炒～ 油分三次加入。每加入一份油，确保莲子泥充份吸收油份后再加入下一份

– continue stir frying till paste has slightly dried up and holds its shape. cool completely before using
继续翻炒。莲蓉收干并捏起后可定形即代表莲蓉馅以煮好。冷却后既可使用

– knead in the pumpkin seeds after filling has cooled
莲蓉馅冷却后可直接将葵花籽加入、搓揉均匀既可

mung bean mooncake filling/绿豆蓉

ingredients

250g peeled spilt mung bean
125g coconut oil
85g coconut flower sugar
1 tbsp condense milk

食材

绿豆瓣 250克
椰子油 125克
椰子花糖 85克
炼奶 1大匙

Directions/做法

– soak mung bean overnight
绿豆瓣隔夜浸泡

– drain off water from mung bean and steam it over high heat till soft (c. 25mins)
将水份沥干后将绿豆瓣以大火蒸软 （约 25分钟）

– mash up cooked mung bean slightly and add in 1 tbsp of oil, 2 tbsp of sugar and (all) condense milk. mash/process till fine
蒸好的绿豆瓣略压成泥，加入 1大匙油、2大匙糖和全部的炼奶。搅拌成细腻状

– pour 2 tbsp of the remaining coconut oil and all of the remaining sugar into a hot frying pan. mix well
热锅中加入 2大匙（剩余的）椰子油和所有的糖。拌匀

– add in mashed mung bean paste and fry till well blended. add in half portion of remaining coconut oil
倒入绿豆泥，翻炒均匀。加入半份剩余的椰子油

– fry till mung bean paste has soaked up all the oil, then add in the final portion of oil. fry till paste comes together
炒至绿豆蓉将油充份吸收后再加入所有剩余的椰子油。翻拌至成团

– allow to cool before using
勺起待凉后既可使用

baileys coffee mooncake filling/百利酒咖啡绿豆陷

recipe source adapted & modified from/原食谱经调整取自于: 怪叔叔

ingredients

A
250g mung bean mooncake filling

B
5g dark cocoa powder, sifted
5g espresso powder
1 tbsp hot water
3 tbsp bailey’s (i used bailey’s chocolate luxe)

食材

A
绿豆蓉 250克

B
黑可可粉 5克，过筛
浓缩咖啡粉 5克
热水 1大匙
百利酒 3大匙（我用了巧克力口味儿百利酒）

Directions/做法

– mix all of B together
将所有 B 食材混合

– add 1 tbsp of coconut oil into hot frying pan, then add in A
热锅中加入 1大匙椰子油，将 A倒入

– pour in B, and fry till filling is well blended. allow to cool before using
倒入 B，将 A翻炒均匀

nutella filling/巧克力榛果酱内陷

ingredients

250g mung bean or lotus paste
60g nutella

食材

绿豆或莲子蓉 250克
巧克力榛果酱 60克

Directions/做法:

– mix both ingredients together and knead till nutella is totally incorporated. divide into portions and use accordingly
食材混合后，将巧克力榛果酱充份拌入绿豆/莲子蓉。分割成等份既可使用

– feel free to add in chopped toasted hazelnuts
也可随意加入烤过并剁碎的榛果

five nuts filling/五仁陷

ingredients

180g macadamia nuts, almonds, cashew nuts, sunflower seeds & black/white sesame seeds
20g raising, chopped
50g gao fen (fried glutinous rice flour)
30g coconut flower sugar
50g peanut oil
30g water

食材

夏威夷果仁、杏仁、腰果、葵花籽、黑/白芝麻 共 180克
葡萄干 20克，切小粒
糕粉 50克
椰子花糖 30克
花生油 50克
水 30克

Directions/做法

• place nuts & seeds onto baking tray and bake in preheated oven of 180 degrees C for 8 mins. cool completely
  坚果和芝麻摆放在烤盘，送入预热至 180摄氏度烤箱烤 8分钟。待完全冷却

• chop up the bigger nuts into small pieces
  将大颗坚果切成小颗粒

• in a bowl, mix the nuts, raisins, flour and sugar together
  容器中将切碎的坚果、葡萄干、糕粉和糖混合均匀

• add in peanut oil and finally water till everything comes together. divide to individual portions and use accordingly
  加入花生粉，拌匀后加入水混合至成团。分割成等份既可使用

Personal notes/温馨小贴士:

• using coconut oil and coconut sugar is a personal health preference. feel free to replace with your desired oil e.g. peanut oil and coconut sugar with white/brown sugar
  食谱中使用了椰子油和椰子花糖纯粹是因各人健康喜好。您可随意以花生油和普通白/黄糖替代

• 5 nuts in China actually refer to walnut, pumpkin seeds, peanuts, almonds, black and white sesame seeds. however, do feel free to use your own desired mix of nuts and seeds
  五仁其实指的是核桃仁、瓜子仁、花生仁、杏仁和黑白芝麻。但您也可随意搭配坚果

• if you do not have gao fen, just measure out glutinous rice flour, and fry accordingly
  如家中无糕粉，自己将糯米粉炒熟既可使用