Cookbook

Aunty Yochana's Mooncake Golden Syrup *LINK*

Aunty Yochana's Mooncake Golden Syrup

I normally make my mooncake syrup and keep it for at least 10 months to 1 year before I use it for making mooncakes. When it mellows, the skin is more fragrant, colour is nicer and most importantly, easier to handle.

Method:

(1) Into wok, add water and coarse sugar and cook over medium heat.
*2) Into saucepan, boil 600 gm. water.
(3) When sugar in wok turns caramel in colour, swirl the wok but do not stir.
(4) Pour in the hot water and then pour in the 1000 gm. of sugar and 2 slices of lemon. When boiling, reduce to low heat and boil mixture for 45 mins. until thick.
(5) When cooled, store in bottles and you can keep for a very long time.
Posted by Aunty Yochana at 2:22 PM

Ingredients:

200 gm. coarse sugar
50 gm. water

600 gm. Hot water
1000 gm. sugar
2 slices Lemon

Instructions:

Into wok, add water and coarse sugar and cook over medium heat.
Into saucepan, boil 600 g water.
When sugar in wok turns caramel in colour, swirl the wok but do not stir.
Pour in the hot water and then pour in the 1000 kg of sugar and 2 slices of lemon.
When boiling, reduce to low heat and boil mixture for 45 minutes until thick.
When cooled, store in bottles and you can keep for a very long time.
Posted by Aunty Yochana at 2:22 PM Tuesday, July 11, 2006


Posted by oz.
Recipe by Aunty Yochana
Yochana's NOTES: No need to put the golden syrup in the fridge. Just keep inside your cabinet well do. The longer you keep, the better it is for your mooncake paste. I normally make the syrup and keep it for a year before I use it. Fresh mooncake syrup is more sticky when you use it.
I can guarantee you that the moon cake syrup will not turn bad even after 2 yrs. Sugar is a preservative and it helps to preserve the syrup.

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