Two years ago, I made these Taiwanese Style Milky Baked Mooncake following 鲸鱼蓝蓝小窝居's recipe. What I like about this recipe is that it is crunchy (like a cookie), and Lye water is not required. It is also pretty straightforward to make. You don't even need a mixer, just use a whisk to mix the ingredients until fluffy. This time, I used Korean Rice Syrup (bought from Korean store) instead of Golden Syrup. I did not use egg wash this time.
Remember the lotus seeds paste I made? After feedback from my family, I added more oil and rice syrup and re-fry the paste. I finally achieve the consistency I want! The paste is smoother and the color turns darker after re-frying. The paste also looked more moist. I think the key is not to over-fry it too, once it pulls away from the frying pan, add maltose (as many recipes suggested, or in my case, I substituted with rice syrup), and fry a bit more. So, it's taste over health :p I added perhaps 2 to 3 tbsp of oil, and about 1 tbsp of rice syrup. You can find this rice syrup in Korean mart, it's called Ssalyeot 쌀엿. I am not sure if it's the same as maltose or 麦芽糖 (in Chinese), but from the English translation, they seem to be the same.
|My mom calls this 月饼干 as it is like a cookie :D|
|Finally, lotus seeds paste which is smooth and moist, and best of all, homemade.|