I have a durian mooncake recipe, but it is a durian ice cream mooncake with snowskin. If you are interested, you can refer to this post: Durian Ice Cream Snowskin Mooncake (冰皮榴莲月饼). This is a delicious mooncake and a hit in my first year of issuing the recipe.
But that filling have to frozen before it can be used. Though there are many recipes of durian fillings in the internet, but most opt to use gelatine for the binding and it is not suitable for the traditional baked mooncake. A reader asked me if I have such a recipe and therefore I have decided to design a recipe suitable for both baking and snowskin.
I am not a great fan of cooked durian products be it in snack or sweets. Surprisingly, this recipe exceeds my expectation. I liked the texture and the taste. No sugar was added though some maltose was added for binding purposes. The durian paste is firm and definitely not oily. It holds well during baking and can slice well when it is completely cooled.
It is a rather costly exercise, with the current cheap price of durian, it cost me about S$15 to prepare 3 small mooncakes. I mean costly in relations to other fillings such as lotus paste or store bought paste. I am not using the expensive durian but the cheapest available in the market. I am never a firm believer of cooked durian recipes, one should use the most expensive durian such as mao shan wang. After the cooking process, the taste is the same but the cost may be a few times higher. Of course, I will let readers to decide what type of durian that you are using but trust me, cheapest and the most expensive durian will yield the same taste. Put the most expensive durian into your month directly without processing is the best way to savour the expensive durian.
I am only sharing the recipe and for the crust recipe and how to wrap the mooncake, you have to refer to this post: Back To Basics–Baked Traditional Mooncake (传统粤式月饼） and i have been using the crust recipe for many years.
WHAT IS REQUIRED
Servings: Prepared about 250 grams of durian filling
- 200 grams of durian flesh (after de-seeded)
- 2 tablespoons of maltose
- 1 tablespoon of wheat starch
- 1 tablespoon of plain flour
- 2 tablespoons of cooking oil
STEPS OF PREPARATION
- De-seed the durian and use a food processor or blender to blend the durian flesh as fine as possible. In order to make it finer, you can use a sieve to sift the blended durian flesh.
- Heat up a wok with the 2 tablespoons of oil, add the durian puree and maltose, stir fry under low heat until the durian paste thickens. The colour will darken and it will not stick to the side of the wok.
- Sift in the wheat starch and plain flour, stir fry until it forms a pliable smooth dough. The entire process is rather fast and will only take about 15 minutes for this quantity.
- When the filling cools completely, if your durian filling is too soft, you can add some more plain flour and cook over the stove again to make it harder for mooncake filling purposes. The mooncake filling cannot be too soft for baked mooncake. It must be firm enough for moulding. As long as you can mould, it is consider as ok. The filling will continue to harden when completely cooled down.
- The sweetness also depends on the type of durian, feel free to add icing sugar if your filling is not sweet enough.
- Adding wheat starch will give a more springy texture but adding plain flour is to firm the dough. It is very difficult to firm up the filling if it is 100% durian. You will have to continue stirring until all the water is evaporated. By the time you finish cooking, the durian flavour will change dramatically.
I hoped this recipe will benefit those readers who are looking for a baked durian mooncake. If you like dodol, you can give this recipe a try. I am unsure how long it will last but any mooncakes made using homemade filling are advised to keep the baked mooncake in fridge.
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