Shanghai Mooncake

It’s near mooncake festival.  Arkensen loves mooncake just like I do.  However, I do not have a mooncake mould to make mooncake.  So, I look for a recipe which do not need a mooncake mould and I found one in a cook book which my sister gave me when I left Malaysia.  The cookbook is titled “At Home with Amy Beh”.

The Shanghai Monncake recipe is more like a pastry recipe.  I made this with 3 types of fillings, lotus paste, red bean paste and just a couple of lotus paste with salted egg yolk.

Ingredients

• store bought lotus paste or red bean paste
• salted egg yolk, optional

Sift and combine:

• 300g all-purpose flour
• 20g custard powder
• 25g cornflour
• 1 tablespoon milk powder

• 65g golden syrup
• 90g icing sugar
• 1 small egg
• 60g shortening
• 75g margarine
• 1/4 teaspoon alkaline water (lye water)

• 1 egg, beaten, for glaze
• some melon seeds or almond flakes

Instructions

Wash salted egg yolk and roll in sesame oil.  Steam for 2 minutes.  Leave to cool.

Divide the store bought lotus paste into portion of about 45 to 50g and roll them into balls.  For a one pound package of lotus paste, I divided them into 9 portions.Wrap a salted egg yolk with lotus paste.

Combine golden syrup, sugar, egg, shortening, margarine and alkaline water in a mixing bowl.  Mix well together.

Sift the flour, custard powder, cornflour and milk powder into a another bowl.

Combine the dry ingredients and the wet ingredients.

Knead into a smooth dough.

Divide the dough into 60g each.

Flatten the dough with a rolling pin.

Wrap up the lotus paste filling, shaping  the top like a dome.

Place on a parchment lined line baking sheet.  Brush with egg glaze and place melon seeds or almond flakes on the dome.

Bake in a preheated 350F (180C) oven for 30 minutes or until golden brown.  This recipe yields 11 mooncakes.

Categorized Under: Pastry

Tagged Under: Pastry • Recipe