How to make Singaporean cold moon cakes

Unlike traditional plastic cakes of Vietnam, Singapore's cold moon cake has a soft, slightly tough outer shell, inside it is a fragrant and fragrant plastic part with a very good and new flavor. Moreover, the process of making cold and soft cakes is very simple and quick so you can make this cake to change your family's taste in the upcoming Mid-Autumn Festival.

Raw materials for making Mid-autumn moon cakes

Bread

1. 200 grams of green beans
2. 100 grams of sugar
3. 50ml of cooking oil or coconut oil
4. You can add green tea powder if you want

Wrapper

1. 200 grams of flexible baking powder
2. 150 grams of powdered sugar (or ground sugar)
3. 50 gram shortening
4. 100 ml of fresh milk or filtered water
5. 15ml grapefruit flower oil

Shortening is a fat made from plants, you can find it at stores that sell baking ingredients.

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How to make cold moon cakes

Step 1:

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Dissolve the powdered sugar with water (or fresh milk), boil the mixture to cool it, then put it into the grapefruit flower oil.

In the meantime, you mix well with shortening with soft dough, then slowly pour the mixture of sugar water into the dough, knead thoroughly until you see the dough into a smooth, smooth plastic, then wrap the food wrapped with flour and leave rest powder for 30 minutes.

Note, unlike the way of making other types of flexible cakes, during the rest of the meal you should store the flour in the refrigerator compartment.

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Note: when making cold plastic cake in Singapore, you have to use shortening oil instead of cooking oil to prepare.

Mix Singapore cold-dried cake flour, you also do not need to cook sugar water as a flexible cake according to the traditional recipe, but just boil the water and add sugar.

Step 2:

Soak green beans in warm water for 2-3 hours so that the beans are soft and put in a pot, pour in the water, simmer with low heat until the water is shallow and the beans are tender.

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Then you add beans and sugar powder to the blender to puree. A little water can be added to make the beans easier to grind.
Filter the milled beans to a very smooth mixture and pour in the cooking oil. This stage is very important, it determines whether your core is flexible or not.

Put the bean paste on the stove, slap it together with low fire to let the steam run out, oil seeps into the filling, forming a smooth, flexible, soft and soaked mixture.

Step 3:

Remove the dough from the refrigerator, divide the dough and green beans into equal round balls. The weight of the green bean kernel will be ½ of the weight of the crust. Applying this ratio will make your cake more delicious and easier to shape.

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Rolled up the bark of the dough and put the filling in the middle, wrapping it round so that the core would not open. Note when the dough should not be rolled too thin, when wrapping the cake, it will cause cracking.

Step 4:

Sprinkle some soft dough into the mold and put in the cake, gently press the corners so that the cake clearly prints the patterns on the mold and carefully remove the cake, always into the refrigerator compartment. After about 1 - 2 hours, you can use it.

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Things to keep in mind when making cold plastic cakes in Singapore

1. Singapore's cold plastic cake must be stored in a refrigerator, keep it longer, and it will be cooler and more delicious when eaten.
2. If you leave the cake for 4 - 7 days, the cake will be bad and no longer delicious, so use the cake soon.

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1. If you want to leave the cake for longer, you should put the cake in the freezer, when you want to use it, let it thaw in the cool compartment.
2. You can replace green beans with other kinds of kernels, but you should choose the ones with the same softness and plasticity that will be more suitable for the crust and easier to shape.
3. For the crust, you can replace the fresh milk (or water) with vegetable and fruit juices so that the cake has more attractive colors and flavors such as: strawberry, passion fruit, coconut, pineapple, mango . Just be aware that the juice you need to boil, cool, then use it to make cakes, otherwise your cake will not be hygienic and will not last long.

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1. You can add to the filling by creating a green bean paste wrapped in chocolate or fruit jelly inside, and it will be interesting to eat the cake.
2. You should not make the Singapore cold cake too big, just make small cakes weighing about 50 grams which is the most beautiful, not making bread from 200 grams - 400 grams like a traditional traditional moon cake.

Good luck!