MINI MANGO NO-BAKE CHEESECAKE

 Biscuit Base:

100gm Digestive Biscuits - finely crushed

60gm Melted Butter

Combine the above together in a bowl and spoon into the mould firmly. Chill in the fridge for later use.

Filling:

250gm Cream Cheese 

50gm Fine Sugar 

200gm Mango Puree

3tsp Gelatin Powder 

60ml Warm Water

150gm Bulla Thickened Cream 

1. Sprinkle gelatin powder with warm water and set aside. 

2. Whisk cream cheese and sugar together until smooth. 

3. Add in gelatin mixture and thickened cream until fully incorporated.

4. Add mango purée into the mixture and mix well. 

5. Spoon mixture into the prepared biscuits mould/pan. Chill in the fridge for 4 to 6 hours.

Topping:

200ml Bulla Double Cream 

1tbsp Icing Sugar 

Whisk double cream and icing sugar until firm peak. 

Transfer into a piping bag, pipe onto the chilled cheesecake.

TRADITIONAL BAKED MOONCAKE

INGREDIENTS

120gm Top Flour 

70gm Golden Syrup

30gm Peanut Oil

3/4tsp Alkaline Water 

Fillings:

PANDAN MUNG BEAN PASTE 

. 300gm Split Mung Beans (soak for 5hours)

.1lit water

.160gm Fine Sugar 

.100gm Corn Oil/cooking oil 

.30gm Glutinous Rice Flour 

.150ml Pandan Juice/Extract 

30pcs Pandan leaves 

450ml Water

(Blend pandan leaves with water & extract juice)

Method Cooking Mung Bean Paste:

. Wash and rinse mung beans, put aside to soak for 5 hours.

. After 5 hours, drain mung beans. 

. Bring mung beans to boil with 1litre of water on low fire until soften, about 20mins.

. Allow to cool a little, use a hand blender, blend the mung beans until smooth. 

. Transfer into a non-stick pan.  

. Add glutinous rice flour into the 150ml pandan juice to mix well, pour into the mung bean puree and follow by oil, sugar and a little salt.

. Cook the puree on low fire until smooth paste, stir constantly. This may take about 30 to 35mins.

* (Pandan mung bean paste recipe adapted from Kitchen 101) i made some changes. 

Dough Method:

1. Mix golden syrup, oil and alkaline water in a bowl, stir till well to combine.

2. Sieve flour in a large bowl, make a well in the center, pour in mixed syrup,  combine the mixture with a spatula until it forms a soft dough, do not over mix.

3. Wrap with cling wrap to rest the dough for 2 hours or more.

ASSEMBLING:

Mould size : 50g Plunger

Divide dough into 20gm ball each. 

This recipe you will get 11 pieces.

Filling - 35gm per ball 

. Place 1 piece of dough ball in the middle between a plastic bag, lightly use your palm to press down. Remove, wrap the flattened dough around the filling and shape it into a ball. Ensure that there are no exposed filling.

. Lightly Flour the ball and mould. Place the mooncake ball on table, take mould plunger over it and press hard downwards so that the impression can be properly made. 

. Release the plunger and gently place moonies onto baking tray lined with baking paper. 

REMEMBER to spray some water on the mooncakes (Spray water on mooncakes is to prevent from cracking during baking)

. Bake at preheated oven at 165 degree C for 5 mins. 

. Brush the top with egg wash. (1egg yolk + 1tsp water)

. Return to oven and continue to bake for another 5mins

. Remove from oven, 2nd egg wash and back to oven for 10mins or until golden brown. 

 IMPORTANT NOTE:

Please check on the 10mins, subsequently bake to ensure the mooncakes are not over browned. 

Allow mooncakes to completely cool before store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving.