According to blogger, this recipe came from a The Straits Times article featuring mooncakes. The article was dated September 2006.
She blogs:
The dough that this recipe gives is rather elastic and ends up with a soft chewy mouthfeel, which I prefer.
Ingredients
115 Hong Kong Flour (steam for 15 mintues, leave to cool)
115 fried glutinous rice flour
210g icing sugar
1 tablespoon shortening
5 tablespoons cold water*
1 teaspoon banana essence
2 tablespoons Hong Kong Flour (mix with 2 tablespoons hot water to form hot dough)
Fillings1.5 kg lotus paste
100g melon seeds (baked)
salted egg yolks (steamed)
MethodSieve fried glutinous flour and Hong Kong flour, add in icing sugar. Make a well in the centre, add shortening, banana essence, water and hot dought, and knead until smooth. Roll the dough and wrap lotus paste & egg yolk, press into moon cake mould.
Knock mooncake out from mould and serve.
*Note: Though the recipe states 5 tablespoons water, we needed to add alot more to get the right consistency so play by ear and make sure it's not too wet or dry. Also, feel free to use any filling you want. We went ahead with red bean and green tea lotus paste and it still tasted great. Be innovative!
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