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Preparation
1 hour
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Processing
15 minutes
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Difficulty
Medium
You want to make mooncakes for the family to enjoy on the upcoming Tet holiday reunion but don’t have an oven? No worries, because just having a rice cooker is enough for you to succeed. Hurry up and get into the kitchen with Tastetutorial.com to learn how to make mooncake with mixed fillings using a rice cooker!
Ingredients for making mixed mooncake with rice cooker For 4 cakes of 200gr
All-purpose flour 250 gr Soft cake flour 30 gr Baking soda 1 teaspoon (leavening agent) Sugar syrup for baking 190 gr Peanut butter 2 teaspoons Melon seeds 70 gr Pumpkin seeds 20 gr Lotus seed jam 70 gr Kumquat jam 30 gr Gourd jam 60 gr Cashew nuts 60 gr Roasted sesame 70 gr Mai Que Lo wine 30 ml Sausage 60 gr Kaffir lime leaves 1 leaf Egg yolks 3 pieces Five spice powder 1 teaspoon Soy sauce 20 ml Sesame oil 10 ml Cooking oil 35 ml
Where to buy ingredients for mixed cake filling?
- You can buy ingredients for mixed cake filling at baking supply stores, supermarkets, or online at e-commerce websites.
- You can purchase a ready-made mix that includes various fillings such as nuts, jams, or buy each type separately according to your preference.
- When purchasing, be mindful of the product packaging, origin of production, and expiration date to ensure safety!
Where to buy syrup for baked cakes?
- Syrup for baked cakes can be easily bought at baking supply stores or online at e-commerce websites.
- Additionally, you can also make syrup for baked cakes at home using the recipe shared by Tastetutorial.com.
Tools needed
Rice cooker, non-stick pan, bowl, strainer, 200g mooncake mold, aluminum foil…
How to make Mixed Mooncake using a rice cooker
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Mixing the dough for the baked mooncake crust
Add 2 egg yolks, 1 teaspoon of five-spice powder, 1 teaspoon of baking soda, 2 teaspoons of peanut butter, 190gr of mooncake syrup, and 35ml of cooking oil into a bowl. Use a spoon to mix well so that all the syrup blends together.
Next, sift 250gr of all-purpose flour into a new bowl, then create a well in the center and pour the syrup mixture into it.
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Kneading and proofing the dough
Use your hands to knead the mixture until the dough forms a smooth and pliable mass that doesn’t stick to your hands. Next, wrap it tightly with plastic wrap and let it proof for 45 minutes.
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Making the mixed cake filling
Place a pan on the stove and heat it, then add 20g of pumpkin seeds and roast for 5 minutes.
Next, add 70g of watermelon seeds and roast for about 5 minutes until the watermelon seeds are golden and fragrant. Transfer the mixture to a bowl to cool.
Add 60g of diced sausage to the pan and stir until the sausage is browned.
In a bowl, combine the roasted pumpkin seeds and watermelon seeds, sausage, 60g of chopped cashews, 60g of pumpkin jam, 70g of lotus seed jam, 70g of roasted sesame, 30g of diced kumquat jam, and 1 sliced kaffir lime leaf. Use your hands to mix thoroughly until the mixture is well combined.
Next, gradually add 30g of glutinous rice flour to the bowl, mixing with your hands.
Stir in 30ml of Mai Que Lo wine, 20ml of soy sauce, and 10ml of sesame oil. Then, slowly pour this mixture into the seed mixture, mixing well until the filling is combined and sticky.
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Divide the dough and wrap the filling
Divide the dough for the cake skin and filling into several portions, with a ratio of 65gr skin : 135gr filling, then roll into a ball.
Use a rolling pin to flatten the dough for the cake skin, place the filling in the center, then pinch the edges of the dough closed and roll to form a beautiful round cake.
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Press the mold
First, sift a little flour or apply a bit of cooking oil to the cake mold to prevent sticking.
Place the cake into the mold, use your hand to press the cake flat, then place the bottom of the mold on a flat surface and press down firmly, holding it for about 10 seconds to shape it.
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Bake the cake using a rice cooker
Line a piece of aluminum foil inside the rice cooker, then arrange the cakes inside.
Press the Cook button for 5 minutes. Next, take the cake out and spread a thin layer of water on the surface and let it cool.
Then, brush a thin layer of beaten egg yolk on the cake and press Cook for another 5 minutes, and it’s done.
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Final Product
The Mid-Autumn cake with mixed fillings made with a rice cooker is not only simple but also delicious and just right. The cake crust is golden, soft, and fragrant, blending with the sweet and salty mixed filling, rich and creamy; you are sure to fall in love with just one bite!
So Tastetutorial.com has finished introducing you to the how to make mixed mooncake using a rice cooker that is delicious and simple. Hope that through the above recipe, you can easily make this cake to create delicious mooncakes to invite the family to enjoy! Wish you success!