Photo: Debbie Teoh
This is a baked mooncake with a buttery, flaky pastry. It’s easier and quicker to make than the traditional mooncake with dark brown skin. This is because the brown skin requires a minimum resting time of two-three hours before it can be shaped or moulded.
Recipe makes 14-16 mooncakes
Preparation time: 30 minutes
Cooking time: 45 minutes
For the pastry:
200g icing sugar, sifted
¼ teaspoon salt
300g butter, at room temperature but not too soft
1 large egg
½ teaspoon vanilla essence
½ teaspoon baking powder
½ teaspoon bicarbonate soda
480g plain flour, sifted
1 tablespoon milk powder
For the filling:
1.2kg reduced sugar lotus paste (store bought)
100g Chinese red dates, chopped
For the egg wash:
1 egg yolk
1 tablespoon milk
50g melon seeds
1. Make the pastry first: using an electric beater fitted with a paddle attachment, beat icing sugar, salt and butter lightly.
2. Then beat in egg and vanilla essence.
3. Fold in the sifted flour and milk powder.
4. Divide into 70g portions.
5. To assemble, mix lotus paste with red dates in a separate bowl and divide the mixture into 70g portions.
6. Wrap the red date lotus paste in the dough and mould it into a dome shape with your hands before placing it onto a greased tray.
7. Press a few melon seeds onto the mooncake, apply a layer of egg wash over the surface and bake in pre-heated oven at 180°C for 15 to 20 minutes, or until golden brown.
8. When done baking, leave the mooncakes to cool to room temperature.
With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.