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”.

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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

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