PECAN MOONCAKES

INGREDIENTS

Butter, softened at room temperature for 1 hour

250g

Billington's Golden Icing Sugar

50g

Silver Spoon Golden Syrup

50g

Beaten egg

1

Vanilla Essence

1/2 tsp

Bake King Hong Kong flour, sifted

350g

Milk Powder, sifted

25g

Custard Powder, sifted

25g

Baking Powder, sifted

1/2 tsp

Lotus Paste

600g

1 Egg yolk, mixed with 1 tsp of water

Pecan Nuts

1 packet

PECAN MOONCAKES

  1. Cream the butter, icing sugar and golden syrup together til fluffy and add in the egg and vanilla essence gradually while mixing.
  2. Fold in all the sifted ingredients and mix well. Chill the dough in the fridge for 20 minutes.
  3. Divide the dough into 30 portions (about 26g each) and divide the lotus paste into 30 portions (about 20g each).
  4. Flatten each piece of dough and wrap around a portion of lotus paste filling, rolling it in your palm to form an even ball. Lay out on a baking tray.
  5. Glaze each ball with the egg yolk mixture and stud with pecan nuts as desired.
  6. Bake in a preheated oven at 180C for 25 minutes until golden brown.

Recipe to be published in BBC Goodfood Asia September 2013 issue.

RETAIL STORE
Blk 10 Haig Rd #01-363/365, Singapore 430010,
Tel: (65) 67428388, Fax: (65) 67427545

OPENING HOURS
Hours: Mon- Sat:9am to 9pm Sun 9am -6pm

Join Us