Name of EventChinese New Year
|Yield||14-16 moon cakes|
|Preparation time||30-40 minutes|
|Cooking time||45 minutes|
For the pastry:
- 200g icing/confectionrs sugar, sifted
- ¼ teaspoon salt
- 300g butter, at room temperature but not too soft
- 1 large egg
- ½ teaspoon vanilla essence
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate soda
- 480g plain/all purpose flour, sifted
- 40g custard power
- 1 tablespoon milk powder
For the filling:
1.2kg reduced sugar lotus paste #(available most Asian stores)
100g Chinese red dates, chopped
For the egg wash:
1 egg yolk
1 tablespoon milk
50g melon seeds
#Visit our guide to local Asian/Chinese grocery stores for hard to get ingredients
Items in blue above are available from Amazon
1. Make the pastry first: using an electric beater fitted with a paddle attachment, beat icing/confectioner's sugar, salt and butter lightly.
2. Then beat in egg and vanilla essence.
3. Fold in the sifted flour and milk powder.
4. Divide into approx.70g portions.
5. To assemble, mix lotus paste with red dates in a separate bowl and divide the mixture into 70g portions.
6. Wrap the red date lotus paste in the dough and mould it into a dome shape with your hands before placing it onto a greased tray.
7. Press a few melon seeds onto the mooncake, apply a layer of egg wash over the surface and bake in pre-heated oven at 180°C for 15 to 20 minutes, or until golden brown.
8. When done baking, leave the mooncakes to cool to room temperature.