Use of Halal Ingredients

Basic Halal Ingredients: Wheat flour, sugar, oil, and eggs must be obtained from halal certified sources. 

Halal filling: Moon cakes are usually filled with red bean paste, lotus paste, or green beans. For halal mooncakes, this paste must be from a halal source. Additional ingredients such as salted eggs also need to be from a halal certified supplier.

Halal Fat: The use of fat in traditional mooncakes may come from animals. In halal mooncakes, fat from non-Islamic slaughtered animals or pigs should be replaced with halal vegetable oil or animal fat.

Halal Variations: Halal mooncakes are available in a variety of flavors that meet the needs of the Muslim community. Besides lotus paste and red beans, other popular flavors include durian, pandan, and chocolate. The dyes and flavors used must also be certified halal

Avoid Alcohol: Alcohol is sometimes used in traditional mooncakes to add aroma. To ensure halal mooncakes, the use of alcohol should be avoided. Alternatively, other halal ingredients can be used to add aroma and taste.

Creative and Halal Recipes: Halal mooncake entrepreneurs often experiment with new recipes that comply with halal standards. For example, innovation uses modern ingredients such as chocolate, nuts, coffee, and local fruits to produce new flavor variations without sacrificing the halal aspect.

Health Variants: In addition to halal, operators can also offer healthier variants such as low-sugar mooncakes or using organic ingredients that also comply with halal standards.

Preparation of Mooncake Skin:

In a large bowl, mix the wheat flour, sugar syrup, vegetable oil, and alkaline water.

Knead the mixture until it becomes a soft and smooth dough. Add a little water if necessary, but make sure the mixture is not too wet.

Rest the mixture for about 30 minutes.

2. Preparation of Moon Cake Filling:

Prepare red bean paste, lotus seeds, or other desired paste. This paste can be made yourself or bought from the store.

Divide the paste into small balls weighing about 50g each.

If using salted egg yolk, place one egg yolk in the middle of the paste and wrap it with the paste until completely covered.

3. Formation of Mooncakes:

Take a small amount of the skin mixture (about 30g) and flatten the mixture into a thin circle.

Place the filling ball in the middle of the flattened skin, then wrap the filling with the dough skin, making sure all parts are covered perfectly.

Put the wrapped dough into the moon cake mold. Press firmly so that the moon cake is formed with a beautiful pattern.

4. Baking the Moon Cake:

Preheat the oven to 180°C.

Place the shaped mooncakes on a baking tray lined with parchment paper.

Apply a little water on the surface of the moon cake to prevent the skin from drying out when baked.

Bake the moon cake for about 10 minutes, then take it out and brush the surface with egg yolk.

Put it back in the oven and bake for another 10-15 minutes until the mooncakes are golden brown.

5. Storage of Mooncakes:

After the moon cake has cooled, store it in an airtight container for 1-2 days before eating. This allows the skin of the moon cake to become soft and absorb the flavor from the filling inside.