Chamorro Mooncake
Introduction to Chamorro Mooncake
The Chamorro Mooncake is a unique fusion of flavors that reflect the rich cultural tapestry of the Chamorro people, native to the Mariana Islands. With influences from Spanish, Filipino, and other Asian cuisines, this mooncake is a delightful blend of textures and tastes that brings a new twist to the traditional mooncake. Originally stemming from lunar new year celebrations in China, the Chamorro version integrates local ingredients and culinary practices, making it a distinctive delicacy of Guam.
Ingredients
- Flour - 2 cups
- Sugar - 1 cup
- Baking Powder - 1 tsp
- Butter - 1/2 cup
- Eggs - 2, large
- Vanilla Extract - 1 tsp
- Moonbean Paste - 1 cup (available in Asian grocery stores or homemade)
- Sesame Oil - 1 tbsp
- Coconut Milk - 1/4 cup
- Salt - a pinch
- Sesame Seeds - 2 tbsp
Preparation Instructions
Step 1: Prepare the Dough
Start by sifting the flour and baking powder into a large mixing bowl. Add the sugar and a pinch of salt. Cut in the butter until the mixture resembles coarse crumbs. In another bowl, beat the eggs with the vanilla extract and mix in the coconut milk. Gradually incorporate the wet ingredients into the dry ingredients to form a soft dough. Wrap the dough in plastic wrap and let it rest in the fridge for at least 1 hour.
Step 2: Prepare the Filling
While the dough is resting, prepare the moonbean paste. If using homemade paste, ensure it is smooth by passing it through a fine sieve if necessary. Mix in a tablespoon of sesame oil to enhance the flavor and make it pliable.
Step 3: Assemble the Mooncakes
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the dough to about 1/8 inch thick. Cut out circles using a round cutter. Place a spoonful of moonbean paste in the center of each dough circle, then carefully fold the dough around the paste, pinching the edges to seal. Form into a ball and gently press down to flatten slightly. Sprinkle with sesame seeds on top.
Cooking Process
Baking the Mooncakes
Arrange the assembled mooncakes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes or until lightly golden brown. For optimal timing, consult a cooking timer to ensure precision. Allow the mooncakes to cool completely on a wire rack before serving.
How to Enjoy Chamorro Mooncakes
The Chamorro Mooncakes are best enjoyed with tea or coffee. The subtle sweetness of the moonbean paste pairs beautifully with the nutty aroma of the sesame oil. Share them during family gatherings or celebrations as part of traditional offerings, or savor them as a comforting snack. These mooncakes also make wonderful gifts, elegantly wrapped in decorative boxes.
Storage Tips
Store any leftover mooncakes in an airtight container for up to a week. If you wish to keep them for a longer period, they can be frozen for up to 3 months. Simply thaw at room temperature before serving.