International Recipes
Mooncakes
Mooncakes are an ancient Chinese delicacy, eaten in celebration of the Chinese Harvest Moon Festival.
Yield: 2 dozen
Ingredients
- 1 can lotus bean paste, about 17 ounces (available at Asian markets)
- 4 cups all-purpose flour
- 1/2 cup dried milk
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup liquid shortening
- 1 egg yolk, beaten, for egg wash
Instructions
- Sift the baking powder, flour, dried milk and salt into a large mixing bowl. Place the 3 eggs and sugar into a separate bowl, and blend with an electric mixer until mixture is thick and forms ribbons. Lightly mix in the liquid shortening. Gently fold the egg mixture into the flour mixture.
- Place the dough onto a floured work surface and knead until smooth. Divide dough and roll out into two logs. Slice with a knife into 12 equal pieces. Roll out each piece into a 3-inch circle. Place a spoonful of lotus paste in the center of each circle, bring the edges up and around the center, then pinch the edges closed. If you have a moon press (available online or at some Asian markets), place the dough into the mold and close the mold; to release the cakes, tap the mold onto the table. If you don't have a moon press, gently press the cakes into the shape and size of a hockey puck or a cookie. Place the cakes onto a nonstick or greased cookie sheet(s).
- Heat oven to 375 degrees F.
- Brush the tops of the cakes with egg wash, and place them in the oven.
- Bake until golden brown, about 35 minutes.