Syrup:
-1.5kg sugar
-1kg water

*Boil together until sugar dissolves, cool completely before using.

Dough:
-600-700g koh fun
-6 cups syrup (always measure syrup by volume never by weight)
-2 tsp cafe mali flavor or whatever flavor you want
-1 tbs lime juice
-2 tsp oil or shortening
-100g koh fun for dusting (approx.)

*In a bowl, stir together syrup, lime juice, extract, and oil. Add koh fun and mix well (will be very "syrupy" at this stage, the flour will "expand" as it soaks up the syrup). Let mixture rest for 1/2 hour or until thicken. Grease hands with oil and knead dough until smooth. Divide dough into the appropriate size (depends on mould). Take a portion of dough, flatten it and wrap filling in the center. Dust with koh fun and mould.

Filling:
Refer to filling for Bánh Bía.

Note:
Dough is should be 2/3 the weight of the total pastry and filling should be 1/3 of the total weight. For example if the mould size you have is 150g (weight of pastry the mould will produce), then the dough should be 100g and filling is 50g.


Comments (23)

On 3:24 PM , Anonymous said...

Hi tt. Thanks for posting this recipe. I thought it will be harder to make, but you made it seem easy. It seem a little odd because I don't need to cook the flour.:) If I want to make a smaller batch, can I just cut the recipe in half? Thanks a lot.

 
On 7:12 PM , hoangtam/tt said...

yes you can cut the recipe in half if you want. Koh fun is flour that is already cooked so you don't need to do much "cooking".

 
On 8:58 AM , Dragon City said...

the mooncake really look very nice ler.. ^_^

 
On 5:54 PM , Anonymous said...

how much is 1kg of water and how much is 1.5kg of sugar?

 
On 11:39 PM , hoangtam/tt said...

anonymous,
I don't understand your question. 1kg is 1 kilo, 1.5kg is 1 1/2 kilo. ???

 
On 12:46 PM , Anonymous said...

Hi tt. I never use kg before therefore don't know how water and sugar to make the syrup. Maybe it would be better if you could put it in liter or mL. Thanks.

 
On 1:35 PM , hoangtam/tt said...

All you need is a metric scale. Just weight the sugar or water until the scale reads 1kg or 1.5kg. I always measure by weight not volume (liters, ml) so I can’t convert it to liters or ml.

 
On 1:50 AM , fooDcrazEE said...

these i never had b4

 
On 5:13 PM , Anonymous said...

tt,
What flavor are the white ones with the black dots?

lpf

 
On 11:34 PM , hoangtam/tt said...

black sesame and tangerine

 
On 4:46 PM , Anonymous said...

Interesting little cakes, what are there flavors?

 
On 10:13 PM , diddy said...

hi tt! I've been searching for recipes for Ping Pei mooncakes and this one seems different in that it uses a syrup base and very little shortening, where as most of the other recipes I've seen uses a lot more shortening and water and sugar. Do you know what the different is in taste or texture? How long can you store these?

 
On 11:56 PM , hoangtam/tt said...

diddy,
most recipes for ping pei on the web are for the chinese version. As I understand the chinese version is served/stored cold and the pastry should be thin and soft like the pastry of baked moon cakes (the main "attraction" is the filling).

On the other hand, the vietnamese version is served/stored at room temp. and the main attraction of the cake is the pastry skin not the filling (that's why the ratio of skin to filling is 2:1). The pastry skin should be soft and chewy.

With that being said...the reason why chinese recipes call for a lot of shortening is because the shortening helps create a tender pastry to resemble the pastry of baked moon cakes. For that same reason, vietnamese ping pei uses very little oil (just enough to keep the cake from drying out). The syrup helps capture the chewy texture from the flour, this is also why chinese recipes don't use syrup.

 
On 12:50 PM , diddy said...

thanks tt! I plan on making yours rather than the chinese version because I want to mail them to friends and family, and since you said that these do not need to be refrigerated, I'm hoping they will ship well. How do you store them and how long will they keep? I hope they won't spoil in the mail :)

 
On 12:44 AM , hoangtam/tt said...

they can keep for about 2 weeks at room temp. What do you mean "how to store them"?.....at room temp.....and wrapped or covered with something to keep them clean...am i answering your question correctly?

 
On 8:05 AM , diddy said...

thanks tt! That did answer my question. I wasn't sure if they had to be kepted in the refrigerator and brought to room temp before serving or not. Thanks so much! Will share my results when I try it

 
On 2:13 PM , Anonymous said...

Hi, thanks for this recipe. Could you give the recipe of " Banh Nuong Trung Thu"? Thank you.

 
On 12:10 PM , Anonymous said...

Do you know of any place where I can order the koh fun flour from? Do you have a recipe on how to make koh fun?

 
On 12:41 PM , Anonymous said...

hello Hoang Tam
I love your blog,do you know where to buy mooncake mould, i live in orange county california i look every where can find mooncake mould can you let me know where to buy a mooncake mould.you can email for me dnghao@sbcglobal.net
Thank you
Connie

 
On 3:47 PM , hoangtam/tt said...

connie,

I have no idea where to buy mooncake molds from in south cali. You can try looking for them online...i guess...

 
On 7:37 PM , Anonymous said...

Hi tt, could I use wheat starch" amidon de froment" for this recipe ?? the place I live doesn't have koh fun flour ! Thxxx

 
On 9:01 PM , hoangtam/tt said...

i don't know what wheat starch "amidon de froment" is so my answer would be to just try it and find out.

 
On 8:37 PM , Anonymous said...

hi tt,
It's me again. I meant to say, could I use "bot ta`n mi`" for this recipe? Thx