6 minute read
Lapsang Souchong Agar Agar Mooncake with Grass Jelly Centre
by Dilmah
MID AUTUMN FESTIVAL
Makes 6 mooncakes
Ingredients
1L Dilmah Lapsang Souchong tea (brewed medium light using 6g tea) 13.5g agar agar powder 250g sugar 120g firm grass jelly, sliced into 1.5cm thickness
Method
1 Use a medium cookie cutter and cut out shapes on each slice of grass jelly. Set aside. This will be the centre of the mooncake.
2 Combine the tea, sugar and agar agar powder in a saucepan and stir well. Bring it to a boil and turn flame down to let it simmer for 5 minutes.
3 Pour a layer of the tea mixture into the mooncake mould until it reaches one-third up the side of the mould. Leave it to set for about 15 minutes or until it is semi-firm.
4 Meanwhile, keep the remaining tea mixture warm in the saucepan to prevent it from setting.
5 Place the cut out grass jelly in the middle of the semi-firm tea agar agar in the mooncake mould. If you like, arrange a few in the middle if your mould allows. Pour over with the remaining tea mixture to completely cover the grass jelly centre.
6 Leave to set completely, then unmould.
Tea Pairing
t-Series Lapsang Souchong Tea The t-Series Lapsang Souchong tea is a synergistic match. Woody, earthy and with nuances of charcoal, mocha, cigar, pine and black berries, this tea mirrors some of the flavours in the Grass Jelly centre mooncake. t-Series Ceylon Silver Tips White Tea The t-Series Ceylon Silver Tips White tea is pure in taste and a contrast to the smoky and herbal grass jelly overtones of the Jelly Lapsang Souchong Mooncake with Grass Jelly centre moonlike. If the tea stands up to the bitter elements of the mooncake, the mooncake in return, brings out tasty elements in the tea.
MOMENTOUS FAMILY CELEBRATIONS
Dai Sau Birthday Longevity Buns / Shoutao
Makes 9
Shaped like a peach and filled with lotus paste, Shoutau signifies long life, a symbol borrowed from the legend of the goddess Wang Mu, who threw grand heavenly parties in her peach garden.
Ingredients
170g pau (low-protein) flour / waterlily flour / Hong Kong flour 20g wheat flour 1 tsp double action baking powder 60g icing sugar 1 tsp instant yeast 100ml water (may be slightly more if dough is too dry) 20g shortening Pink colouring 225g lotus or red bean paste
Method
1 In a bowl, combine pau- and wheat- flours, baking powder, icing sugar, yeast and water. Mix well. Then add the shortening and knead the dough well, until it is smooth, soft and well integrated.
2 Shape it into a ball and let it proof for 1 hour, until it has risen.
3 Divide the lotus or red bean paste into 9 equal portions (about 25g each) and roll into balls.
4 Divide the skin dough into 9 equal portions (about 30g each), roll into balls and flatten into discs.
5 Place a piece of filling in each disc of dough skin, and wrap up neatly. Shape it into a teardrop, and use the edge of a spoon to make a curved line in the middle to look like a peach. Brush some pink colouring over the buns
6 Place each on a piece of greaseproof paper and leave it aside for 30 minutes. to proof.
7 Steam it over medium heat for 10-15 minutes. After turn off the flame, and allow to sit in the covered steamer for a further 5 minutes.
8 Serve hot.
Tea Pairing
t-Series Tie Guan Yin Fragrant Oolong Tea t-Series Tie Guan Yin Fragrant Oolong Tea, with floral notes combine well and enhance the flavours of the lotus or red bean paste. The tea, served hot has moderate tannins that help to melt away the sharp sweetness of the bun. As such Guan Yin ushers in the flavours of the bun.
t-Series Single Estate Oolong Leaf Tea t-Series Single Estate Oolong Leaf Tea is a mild earthy tea that works like the Tie Guan Yin but its subtle flavours mean that its main role is to soften the texture of the bun and paste in the mouth. t-Series Pu-Erh No.1 Leaf Tea t-Series Pu-Erh No.1, with woody and earthy notes, not only softens the texture and melts the sweetness of the bun, but is a versatile tea that will accompany various dishes served at the birthday meal. Pu-Erh No.1 is a favourite accompanying tea dishes that feature mushrooms, Chinese five spice, and also stir-fried / deep fried dishes.
MOMENTOUS FAMILY CELEBRATIONS
Man Yu / New Born’s First Month & Other Festivals – Tortoise Cake
Makes 15
Tortoise Cake coloured red or Ji Xiang Ang Ku Kueh is served to celebrate a newborn’s 1st month. Red tortoise cake is also enjoyed at various other festivals including the Jade Emperor’s birthday. The Red Tortoise cake makes another appearance during the Qi Fi or Chinese Valentine’s Day. On this day, parents will hand out cakes, signifying their daughter is of age. During the Qing Ming Festival when the Chinese visit the burial grounds of their ancestors to pay respects, tortoise cakes, usually coloured white or green are offered.
Ingredients
Dough 130g glutinous rice flour 100g sweet potato, skinned and diced 1 tbsp caster sugar 200ml oil 80ml water (infused with pandan / screw pine leaf) Red food colouring
Filling 150g mung beans, soaked for 1-2 hours 3 pandan leaves 120g sugar 3 tbsp oil
Method
1 Place mung beans in a saucepan with pandan leaves and just enough water to immerse them completely. Boil until soft; about 20 minutes.
2 Drain the beans, and discard the pandan leaves. Place beans in a food processor with the sugar and oil and blitz until smooth. When cool enough to handle, divide into around 15 equal portions and roll into balls.
3 Meanwhile, make the dough. Steam the sweet potato pieces for 20 minutes until cooked. Add the sugar and mash until smooth. Mix in the glutinous rice flour, red colouring and oil, and add in the water gradually and mix into a smooth dough.
4 Divide the dough into 15 equal portions and roll them into discs.
5 Place a piece of mung bean filling into each disc of dough, wrap it up neatly.
6 Dust an ang koo kueh mould with some glutinous rice flour and place a piece of filled dough into the mould. Press it in to get the patterns, and knock it out against the edge of a chopping board. Repeat with the rest.
7 Place each cake on a greased piece of banana leaf and steam over moderately boiling water for 10-12 minutes. Note: Ensure that the condensation off the inside of the lid is wiped off periodically, to prevent the water from dripping onto the cake.
8 When done, brush some oil over each cake/kueh and set aside to cool.
Tea Pairing
Both teas are also friendly with the various dishes that would usually be served up during the festivals – poultry, roast meats and fresh vegetables that are often combined so that the fresh colors and aroma appeal to all the senses. t-Series The First Ceylon Oolong Tea t-Series The First Ceylon Oolong Tea, with earthy herbal aromas and flavours, form a frame for the Tortoise flavours – savoury, sweet, salty, smoky with chewy texture. t-Series The Original Earl Grey Tea t-Series The Original Earl Grey Tea helps to settle the bold sweet salty flavours of the cake. The tea tannins are ideal to temper the oily consistency of the cake as well.
