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Sous Vide Mango Sticky Rice Mooncake

Ingredients:

• Mooncake Skin:
  • 200g golden syrup
  • 50g vegetable oil
  • 1 tsp alkaline water (lye water)
  • 200g low protein flour (cake flour)
  • Pandan extract
• Mango Sticky Rice Filling:
  • 1 ripe mango
  • 100g glutinous rice
  • 200ml coconut milk
  • 50g sugar
  • 1/2 tsp salt
  • Sous vide bags
• Edible Gold Leaf (optional) 
• Coconut Cream Syringe Insert (optional):
  • 50ml coconut cream
  • 1 tbsp sugar
  • 1 tbsp cornstarch

Instructions:

Mooncake Skin Preparation:

1. Mix the Wet Ingredients:
   • Combine golden syrup, vegetable oil, and alkaline water.
   • Mix well.
2. Combine with Flour:
   • Slowly sift in the cake flour.
   • Mix until just combined.
   • Add pandan extract for flavor and color, mix until dough forms.
   • Wrap in cling film and rest for 2-3 hours.

Mango Sticky Rice Filling:

1. Prepare Rice:
   • Wash the glutinous rice until the water is clear.
   • Soak it in water for at least 1 hour.
2. Cook Rice:
   • Drain the rice and place it in a sous vide bag.
   • Mix coconut milk, sugar, and salt, then pour over the rice.
   • Seal the bag and cook sous vide at 65°C (149°F) for 1 hour.
3. Mango Preparation:
   • Peel and dice the ripe mango.
   • Purée half and dice the rest into small pieces.

Mooncake Assembly:

1. Prepare Filling:
   • Mix the cooked sticky rice with the mango purée and diced mango.
   • Form into small balls.
2. Form Mooncakes:
   • Divide the rested mooncake skin dough into equal portions.
   • Flatten each portion and place a ball of the mango sticky rice filling in the center.
   • Wrap the dough around the filling and seal tightly.
   • If desired, insert a small syringe filled with coconut cream into the center of each mooncake before sealing.
3. Mold and Bake:
   • Preheat the oven to 180°C (356°F).
   • Place each mooncake into a mooncake mold to form its shape.
   • Bake for 10-12 minutes or until golden brown.
   • Optional: Apply edible gold leaf on the mooncakes after baking for a luxurious touch.

Serving:

• Serve the innovative mooncake with a side of Thai tea or Jasmine tea.
• The diners can push the syringe to inject the coconut cream into the mooncake before eating, adding a delightful, creamy surprise.