Ping Pei Moon cake Recipe
Moon Festival Recipes

An 8th Moon Specialty, Cantonese Style

Ingredients

Pastry:
455 g/1 lb
1 1/2 tbsp
6 tbsp
2
115 g/4 oz
90 g/3 oz
1/4 tsp

Filling:
360 g/12 oz
1.2 L/40 fl oz
115 g/4 oz
225 g/8 oz
1 tsp
10

Other:

1

plain flour
baking powder
milk powder
eggs
sugar
melted butter
salt


red beans
water
margarine
sugar
vanilla essence
salted egg yolks

moon cake mould
a little flour for sprinkling mould
egg yolk

Method

For Pastry:

1. Mix thoroughly plain flour, baking powder and milk powder.

2. Beat eggs with sugar. When sugar has dissolved, add melted butter and salt.

3. Fold in the flour mixture, little by little until dough is ready. Divide into 10 equal portions.

For Filling:

1. Make red bean paste as follows:
   (a) Soak beans overnight.
   (b) Cook bean in 1.2 L/40 fl oz water in pressure cooker for 25 minutes over medium fire
   (c) Discard loose skins which float on top, leaving the bean paste. Use blender to blend into smooth paste. Place in muslin or voile and squeeze out excess water until paste is very dry.
   (d) Mix in margarine and sugar and cook over medium fire stirring all the time until paste become thick and smooth.
   (e) Remove from fire and add vanilla essence. Stir well and divide into 10 equal portions and put aside to cool.

2. Bake salted egg yolks in oven at 350F or 175 C for 15 minutes. Put aside to cool.

For final:

1. Take 1 portion of red bean paste and bury 1 salted egg yolk in centre.

2. Take 1 portion of dough and bury the red bean paste in centre. Roll into a ball. make sure dough is thin.

3. Sprinkle a little flour in moon cake mould and press ball of dough and filling into mould and knock it out again. Repeat until all the dough and filling are used up.

4. Beat egg yolk and brush on dough to brown it during baking.

5. Preheat oven at 400F or 205C for 15 minutes and bake for 1/2 hour until golden brown.

6. Cut each moon cake into 4 and serve.