Chinese the world over celebrate this festival known as the Mooncake or Mid-Autumn festival. I have outgrown the lantern walks around the neighbourhood, but Mooncakes still remain a hot favourite of mine, albeit the oil and sugar, as they come round only once a year and this time it falls on Saturday, 3rd October.
Recipe for Shanghai Mooncake
- 300 gm Plain Flour
- 40 gm Custard Powder
- 1 Teasp. Baking Powder
- 80 gm Icing Sugar
- 1 Egg, lightly beaten
- 75 gm Shortening
- 75 gm Butter/Margarine
- 1/4 Teasp. Salt
- 1/2 Teasp. Vanilla
- Some Pumpkin Seeds/Almond Flakes - For Decoration
- 1/4 Teasp. Sesame oil
- 1 kg Pandan lotus seed paste
- 2 Salted Egg Yolks - Optional
- 1 Egg yolk
- 1 Teasp. Water
- A Pinch of Salt
1. Sift the flour with the baking powder, custard powder, and salt into a mixing bowl.
2. Sift in the icing sugar and mix well into the flour mixture.
3. Cut in the shortening and butter/margarine, rub in till resembles bread crumbs.
4. Make a well in the centre and add in the lightly beaten egg, combine into a soft dough, but Do Not Knead. Let it rest for 30 minutes.
5. Meanwhile, wash the salted egg yolks, add in 1/4 teasp. sesame oil, roll into the egg yolks, steam for about 2 minutes. Leave aside to cool.
6. Divide the pandan lotus paste into portions of 90 gm each, roll into balls. If egg yolk is to be added, reduce to 80 gm, ( as 1 egg yolk is 10 gm.), wrap it in the centre of the pandan lotus seed paste ball.
7. Divide the dough into portions of 60 gm each, roll into balls.
8. Place the dough into a plastic bag, roll into a flat disk, cut open the plastic bag, unfurl, wrap a piece of filling in the centre, and shape into a dome. Arrange them on a lightly greased baking tray.
9. Decorate with some pumpkin seeds, and bake in a preheated oven @ 350 deg.F/180 deg.C for about 10 minutes. Take them out of the oven and let rest for 5 minutes.
10. Brush them with egg glaze and return to the oven to bake for another 25 to 30 minutes, till golden brown.
The above recipe fetches 11 Shanghai Mooncakes.