Each year during the Mid-Autumn Festival, I enjoy making a variety of mooncakes to share with friends and family.
From traditional wuren mooncakes and lotus paste egg yolk mooncakes to green pandan coconut mooncakes, air fryer mooncakes, low-calorie jelly mooncakes, pumpkin mooncakes, and purple sweet potato mooncakes—there’s always something new to try.
When it comes to mooncake-making, the choice of filling is crucial. Mooncake fillings are diverse, ranging from red bean paste and lotus seed paste to purple sweet potato paste and taro paste. One unique filling to consider is winter melon paste.
Why Choose Winter Melon Paste?
Winter melon paste stands out with its golden, translucent appearance and fibrous texture. Its subtly sweet, non-greasy flavor makes it a fantastic option for both winter melon mooncakes and savory pastries like egg yolk pastries.
Today, let’s dive into a special recipe for making winter melon paste that will give your mooncakes a unique twist.
This recipe yields approximately 400 grams of winter melon paste from 4 pounds of winter melon. The process requires some patience, especially during the stirring phase.
How to make Winter Melon Paste?
Ingredients
- 4 pounds winter melon: Choose fresh winter melon with thick, firm flesh and ample moisture.
- 180 grams rock sugar: Rock sugar adds a unique sweetness and rich flavor to the filling.
- 180 grams malt syrup: Malt syrup not only enhances sweetness but also helps the filling achieve a soft, moldable texture.
- 100 grams corn oil: Corn oil makes the filling smoother and prevents sticking during cooking.
Instructions
Prepare the Winter Melon:
- Peel the winter melon carefully with a peeler to remove all skin, ensuring there’s no bitterness.
- Remove the inner pulp, which is too soft for this recipe.
- Grate the winter melon into fine strips. Aim for even strips for easier handling later.
- Place the grated melon in cheesecloth and squeeze out as much moisture as possible. This will leave you with drier winter melon paste.
Cook the Filling:
- Transfer the prepared winter melon paste to a heavy-bottomed pot or non-stick pan. Spread it out evenly to avoid clumping.
- Add 180 grams of rock sugar and 180 grams of malt syrup. Stir continuously to mix them thoroughly with the winter melon paste. Make sure the rock candy dissolves completely to avoid lumps.
- Add 100 grams of corn oil. The oil will make the filling smoother and prevent it from sticking to the pan. Continue to cook over low heat, stirring constantly.
- As the filling cooks, it will gradually thicken and change color. Keep stirring until it becomes thicker and starts to clump together. The filling is done when it has a cohesive texture.
Shape and Use:
- Once the filling is cooked, remove it from the heat and let it cool slightly. While still warm, shape it into small balls for easier use in mooncakes.
Features
- Simple Ingredients:You only need winter melon, rock candy, malt syrup, and corn oil—common ingredients that provide a straightforward, delicious filling. It’s also a great way to use up excess winter melon.
- Clear Instructions:The recipe is easy to follow, even for those with limited cooking experience. The steps are clear and manageable.
- Unique Flavor:Winter melon paste offers a refreshing, non-greasy taste. The natural fragrance of the winter melon blends harmoniously with the sweetness of rock candy and malt syrup, enhanced by the richness of corn oil.
FAQs：
Can I use white sugar, honey, or mooncake syrup instead of malt syrup? Malt syrup is essential for its sticky consistency, which helps bind the filling. If you don’t have malt syrup, you can use corn syrup as an alternative, but other substitutes may not provide the same binding effect.
If the winter melon is salted, should I rinse it and do I need to blanch it? Rinsing is sufficient as the winter melon isn’t overly salty. There’s no need to blanch it.
Can I use a cast iron pan? It’s best to use a non-stick pan to prevent the paste from sticking. Cast iron may not be ideal for this purpose.
Give this unique winter melon paste a try and add a special touch to your mooncakes. Whether enjoyed at home or shared with loved ones, it’s a delightful choice for celebrating the Mid-Autumn Festival.
Homemade Winter Melon Paste: A Delicious New Choice for Mooncakes
Ingredients
- 4 pounds winter melon: Choose fresh winter melon with thick firm flesh and ample moisture.
- 180 grams rock sugar: Rock sugar adds a unique sweetness and rich flavor to the filling.
- 180 grams malt syrup: Malt syrup not only enhances sweetness but also helps the filling achieve a soft moldable texture.
- 100 grams corn oil: Corn oil makes the filling smoother and prevents sticking during cooking.
Instructions
Prepare the Winter Melon:
- Peel the winter melon carefully with a peeler to remove all skin, ensuring there’s no bitterness.
- Remove the inner pulp, which is too soft for this recipe.
- Grate the winter melon into fine strips. Aim for even strips for easier handling later.
- Place the grated melon in cheesecloth and squeeze out as much moisture as possible. This will leave you with drier winter melon paste.
Cook the Filling:
- Transfer the prepared winter melon paste to a heavy-bottomed pot or non-stick pan. Spread it out evenly to avoid clumping.
- Add 180 grams of rock sugar and 180 grams of malt syrup. Stir continuously to mix them thoroughly with the winter melon paste. Make sure the rock candy dissolves completely to avoid lumps.
- Add 100 grams of corn oil. The oil will make the filling smoother and prevent it from sticking to the pan. Continue to cook over low heat, stirring constantly.
- As the filling cooks, it will gradually thicken and change color. Keep stirring until it becomes thicker and starts to clump together. The filling is done when it has a cohesive texture.
Shape and Use:
- Once the filling is cooked, remove it from the heat and let it cool slightly. While still warm, shape it into small balls for easier use in mooncakes.
Video
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