Bird’s Nest Mooncakes

Sides/Snacks

Easy Level:

Servings:

12

Cherish traditions by making mooncakes from scratch this Mid-Autumn season!

We made our own rendition of mooncakes inspired by Eu Yan Sang’s latest launched Mid-Autumn Premium Bird’s Nest Mooncakes! Eu Yan Sang’s Premium Bird’s Nest Mooncakes come in two reduced sugar flavours — Red Dates White Lotus Paste and Orange Peel (Chen Pi) White Lotus Paste. Both flavours have a generous filling of premium bird’s nest in the centre.

This recipe takes time and patience to work through but it’s worth the effort! No time to get hands on? Get their limited-edition Premium Bird’s Nest Mooncakes at their retail stores or bit.ly/TMMCmooncakes for the ultimate Mid-Autumn experience fuss-free!

Tasting notes: The natural mellow sweetness from red dates and refreshing tanginess from dried mandarin peel meld perfectly with the iconic white lotus paste. The bird’s nest core nestled in each mooncake makes them extra indulgent and luxurious to bite into.

Eu Yan Sang’s Mid-Autumn Gift Sets comes in a variety of gifting options starting from $88! Choose your favourite mooncake flavour or enjoy both flavours when you purchase their Perfect in Pairs gift sets (2 mooncakes in each flavour), they also have giftsets that come paired with Majestic Cave Premium Bird’s Nest or Superior Bird’s Nest Goji Berry Snow Fungus!

Early Bird Specials are available from now till 10 Aug 2022, plus there will be FREE gift-with-purchase* (Bird’s Nest Collagen Beverages 6s worth $49.90) when you purchase their Mid-Autumn gift sets!

Exclusively available at all Eu Yan Sang stores island-wide or online bit.ly/TMMCmooncakes. Limited sets available. *Conditions apply. You can also visit Eu Yan Sang’s Mid-Autumn booth at JEM (1 – 7 Aug 2022) and Compass One (8 – 14 Aug 2022). Early Bird Specials available till 10 Aug 2022.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Groundnut oil
0.00
g
g
Groundnut oil
0.00
g
g
Dark golden syrup
0.00
g
g
Dark golden syrup
0.00
g
g
Alkaline water
0.00
g
g
Alkaline water
0.00
g
g
Bread flour
0.00
g
g
Bread flour
0.00
g
g
Full cream milk powder
0.00
g
g
Full cream milk powder
0.00
bottles Eu Yan Sang Royal Crystal Bird's Nest
0.00
bottles Eu Yan Sang Royal Crystal Bird's Nest

Chen Pi Filling:

0.00
g
g
Lotus seed (soaked overnight)
0.00
g
g
Lotus seed (soaked overnight)
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
g
g
Powdered sugar
0.00
g
g
Powdered sugar
0.00
g
g
Groundnut oil
0.00
g
g
Groundnut oil
0.00
g
g
Eu Yan Sang Chen Pi (Mandarin peels)
0.00
g
g
Eu Yan Sang Chen Pi (Mandarin peels)

Red date filling:

0.00
g
g
Eu Yan Sang Seedless Red dates. (sliced)
0.00
g
g
Eu Yan Sang Seedless Red dates. (sliced)
0.00
g
g
Lotus seed (soaked overnight)
0.00
g
g
Lotus seed (soaked overnight)
0.00
g
g
Powdered sugar
0.00
g
g
Powdered sugar
0.00
g
g
Groundnut oil
0.00
g
g
Groundnut oil
0.00
ml
ml
Water
0.00
ml
ml
Water

Steps

1

Wash lotus seeds, remove green stalks and soak them overnight
Wash lotus seeds, remove green stalks and soak them overnight
Mark as completed

2

After lotus seeds are soaked, strain and add them into a pot of wate r. Bring to boil and simmer for about 45 minutes until lotus seeds are soft
After lotus seeds are soaked, strain and add them into a pot of wate r. Bring to boil and simmer for about 45 minutes until lotus seeds are soft
Mark as completed

3

Strain and add into a blender. Add water, Eu Yan Sang Chen Pi and blend until smooth
Strain and add into a blender. Add water, Eu Yan Sang Chen Pi and blend until smooth
Mark as completed

4

Add blended lotus seeds into a pan, and cook for about 15 minutes, mixing constantly until it's slightly dry
Add blended lotus seeds into a pan, and cook for about 15 minutes, mixing constantly until it's slightly dry
Mark as completed

5

Add powdered sugar and oil in 3 batches every 15 minutes mixing constantly and cooking until mixture is thick and malleable. This whole process should take about an hour
Add powdered sugar and oil in 3 batches every 15 minutes mixing constantly and cooking until mixture is thick and malleable. This whole process should take about an hour
Mark as completed

6

For the red dates filling, follow the same steps from step 2-4
For the red dates filling, follow the same steps from step 2-4
Mark as completed

7

Once done transfer to a wide plate and leave to cool completely.
Once done transfer to a wide plate and leave to cool completely.
Mark as completed

8

For the Mooncake skin. Add Groundnut oil, dark golden syrup, alkaline water into a bowl and mix well
For the Mooncake skin. Add Groundnut oil, dark golden syrup, alkaline water into a bowl and mix well
Mark as completed

9

In a large mixing bowl, add flour and full cream milk powder, mix well.
In a large mixing bowl, add flour and full cream milk powder, mix well.
Mark as completed

10

Add wet mixture into dry mixture and mix well until a dough forms.
Add wet mixture into dry mixture and mix well until a dough forms.
Mark as completed

11

Knead dough until smooth, cling wrap and refrigerate for at least 30 minutes.
Knead dough until smooth, cling wrap and refrigerate for at least 30 minutes.
Mark as completed

12

Strain birds' nests filling and leave in the refrigerator to dry out.
Strain birds' nests filling and leave in the refrigerator to dry out.
Mark as completed

13

Roll fillings into 60g balls, and dough into 50g balls.
Roll fillings into 60g balls, and dough into 50g balls.
Mark as completed

14

Once done, flatten and roll dough balls in between 2 cling wraps. Remove the top layer.
Once done, flatten and roll dough balls in between 2 cling wraps. Remove the top layer.
Mark as completed

15

Make an indentation in the center of filling balls and add 1 tsp full of bird's nest, wrap bird's nest in filling and roll back into a ball.
Make an indentation in the center of filling balls and add 1 tsp full of bird's nest, wrap bird's nest in filling and roll back into a ball.
Mark as completed

16

Lay filling on top of flattened dough and wrap filling with dough using the cling wrap. Twist the end of cling wrap to tighten and unwrap. Shape dough back into a ball.
Lay filling on top of flattened dough and wrap filling with dough using the cling wrap. Twist the end of cling wrap to tighten and unwrap. Shape dough back into a ball.
Mark as completed

17

Lay mooncake into a mooncake mold, press it in and release straight into a lined baking tray.
Lay mooncake into a mooncake mold, press it in and release straight into a lined baking tray.
Mark as completed

18

Spray water over dough and bake in a 200°C oven for 5 minutes.
Spray water over dough and bake in a 200°C oven for 5 minutes.
Mark as completed

19

Remove from the oven and lightly brush over egg yolk. Bake for another 5 minutes, turning the oven down to 160°C.
Remove from the oven and lightly brush over egg yolk. Bake for another 5 minutes, turning the oven down to 160°C.
Mark as completed

20

Remove from the oven and brush with egg yolk once more. Bake for another 10 minutes.
Remove from the oven and brush with egg yolk once more. Bake for another 10 minutes.
Mark as completed

21

Once done, remove from the oven and leave to cool completely.
Once done, remove from the oven and leave to cool completely.
Mark as completed

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