Known as ‘Shanghai Mooncakes’ by some, the buttery flavour complements the fragrant lotus paste.
The mixture of flours results in a light pastry with a buttery fragrance. A nice alternative to the traditional mooncake.
Butter, softened 250g
Billington’s Golden 50g
Golden Syrup 50g
Beaten egg 1
Vanilla Essence 1/2 tsp
Hong Kong flour 350g
Milk Powder 25g
Custard Powder 25g
Baking Powder 1/2 tsp
Lotus Paste 600g
1 Egg yolk, mixed with 1 tsp of water
Pecan Nuts 200g
1. Sift all dry ingredients and set aside.
2. Cream the butter, icing sugar and golden syrup together til fluffy and add in the egg and vanilla essence gradually while mixing.
3. Fold in all the sifted ingredients and mix well. Chill the dough in the fridge for 20 minutes.
4. Divide the dough into 30 portions (about 26g each) and divide the lotus paste into 30 portions (about 20g each).
5. 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.
6. Glaze each ball with the egg yolk mixture and stud with pecan nuts as desired.
6. Bake in a preheated oven at 180°C for 25 minutes until golden brown.
*Recipe published in BBC Goodfood Asia September 2013 issue.