For the Skin
55 g glutinous rice flour
45 g rice flour
25 g wheat starch flour
60 g castor sugar
30 ml condensed milk
190 ml fresh milk
25 ml vegetable oil
40 ml pandan juice
2-3 drops pandan paste
2-3 tbsp cooked glutinous rice flour (for coating)
1) In a large mixing bowl, combine glutinous rice flour, rice flour, wheat starch flour and sugar well.
2) Mix milk, condensed milk, pandan juice, oil and pandan paste together. Pour into flour mixtures and stir to combine well. Drain through a fine sieve into a large and shallow pan.
3) Steam the batter in a wok over medium high heat, for about 15-20 minutes. Try a bit of the dough, if it does not have any raw flour taste, it’s cooked through. Remove from wok and let it cool down. Scrape the dough out onto a plastic board lined with a plastic film. Lightly knead by hand until smooth. Cut dough into 14 – 15 portions weighing 30 g each.
Ondeh Ondeh Paste fillings
200 g peeled split mung beans
50 g castor sugar
200 g shaved gula melaka
3 tbsp dessicated coconut
100 ml coconut milk
60 ml vegetable oil
1/4 tsp salt
2 tbsp wheat starch flour
1) Rinse mung beans, soak overnight or at least 5 hours.
2) Transfer the mung beans to a large shallow pan and cover with boiling water with 1 cm depth. (the beans will continue to absorb as much water along the way of cooking). Steam in a wok over medium high heat for about 20-25 minutes or until it’s easily smashed with your finger tips.
3) Drain beans out and discard excess water, use a large spoon to press through a fine sieve. You will get a very smooth mung bean puree, transfer the puree into a non stick fry pan, add sugar, gula melaka, coconut milk, vegetable oil, salt and dessicated coconut. Combine well.
4) Cook over medium high heat until moisture is reduced by two-thirds. Sift in wheat flour in batches and stir to combine well between each addition. Reduce heat to low and simmer until thickened, stirring constantly for about 30-35 minutes. Transfer into a large bowl and let it cool down completely.
4) Divide ondeh ondeh fillings into 14-15 portions weighing 20 g each. Roll into round shape , wrap each filling ball with the dough portion, roll with your palm and lightly coat with cooked glutinous rice flour. Shake off excess flour and place into moon cake mould, press to print the pattern. Repeat this step until finish all the dough and fillings.
5) Store the moon cakes into an airtight container, place a kitchen paper on top to prevent any condensed water dropped on the moon cake surface. Refrigerante overnight.