I actually had not really planned to make mooncakes this year but since I promised my dance class to treat them to mooncake – I decided to try out this Shanghai mooncake recipe as it has been something I had been thinking to do. I went to Kwong Cheong Thye to purchase the lotus paste as I heard that they carried more varieties and purchased a low sugar HK lotus paste which was not only not sweet but tasty as well. I also got the ready salted egg yolks.
Ingredients ( Makes 11 Pieces)
- 300 gm plain flour
- 40 gm custard powder
- 1 tsp baking powder
- 80 gm icing sugar
- 1 egg, lightly beaten
- 150 gm unsalted butter
- 1/4 tsp salt
- 1/2 tsp vanilla extract / essence
- Black and White Sesame seeds
- 605 gm of lotus seed paste
- 11 salted egg yolks
- 1/4 tsp sesame oil
- 1 egg yolk
- 1 tsp milk
- Sift flour with baking powder, custard powder and salt into big mixing bowl
- Sift in icing sugar and mix well into flour
- Cut in unsalted butter and rub into flour – better to use pastry cutter as there is a lot of flour and butter.
- Make a well and add in the lightly beaten egg and vanilla, combine into a soft dough without kneading and rest for 30 mins.
- Meanwhile, add sesame oil to egg yolks and steam for 5 minutes. Set aside to cool.
- Divide lotus paste into 55 gm each and roll into balls. Flatten and wrap one salted egg yolk inside.
- Divide dough into 60 gm each and roll into balls. Flatten with rolling pin and wrap filling and shape.
- Decorate with sesame seeds and bake in preheated oven at 180 degrees for 10 mins.
- Take out from oven to rest 5 mins and apply egg glaze evenly and return to oven to bake for another 25-30 mins until golden brown