Mooncakes are an ancient Chinese delicacy, eaten in celebration of the Chinese Harvest Moon Festival.
- 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
- 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
- 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.
Makes 2 dozen.
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