'Jiang Nan' Rose Petal Mooncake
'Jiang Nan' mooncake! Have anyone of you ever came across something like this before??? I was quite curious about it either and won't give up untill I finally gave it a go. The original filling used is pan fried chopped bacon and mashed sweet potatoes. But I'm going to omit both and use the homemade mung bean paste instead, with some chunky azuki. And the usage of dried rose petal totally captured my attention! So far, have never tried anything like this before. So, here we go......
Ingredients for Rose Petal Dough :
450gm all purpose flour
1 tspn baking soda
2 tbsp sugar
5gm dried rose petal, chopped
1/2 tspn salt
2 eggs, lightly beaten
100gm water
40gm butter
100gm oil
60gm honey
- combine all ingredients to form a soft dough and leave to rest for 1/2 hour. Then divide into 60gm dough each. You can roughly get 15 pieces.
*
Method :
- at the same time, divide homemade mung bean paste into 60gm each too.
- I've added in some chunky red beans to the filling, to brighten up the cake a little bit. (or you can add in bacon too)
- wrap the mung bean filling with the pastry dough and arrange to the baking tray.
- no egg glaze needed in this recipe.
- bake at 200'c for 10 mins and then 180'c for another 10 mins.
* The mooncake is best to serve a day after. (keep the rest refrigerated)
I think the crust looks fantastic even without the egg glaze. Though, it looks very much like the Shanghai mooncake but it's completely different. The crust is slightly crispy and packed with rose petal aroma. It's totally unforgetable! As mentioned in this recipe, the mooncake is best to serve one day after. So, I finally sliced it the next morning. It was pretty exciting because this is the first time I'm using my homemade mung bean paste in baked mooncakes. Thank goodness, the cake turns out super lovely. So guys, what do you think about the homemade paste? hehe....
Other related mooncakes :
Jelly Mooncake, click here & here
Chilled Mooncake (non-steamed) & (steamed dough)
Thousands Layer Yam pastry