Homemade Winter Melon Paste: A Delicious New Choice for Mooncakes
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.
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.