Prep 35 mins
Cook 30 mins
By Yan Can Cook, Inc. Here's another moon cake recipe. This one has lotus seed paste and walnuts. You'll need a moon cake mold to make these.
- 1 (17 1/2 ounce) can lotus seeds, paste
- 1⁄4 cup finely chopped walnuts
- 4 cups all-purpose flour
- 1⁄2 cup non-fat powdered milk
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1⁄2 cup solid shortening, melted and cooled
- 1 egg yolk, lightly beaten
- Preheated 375ºF.
- Mix lotus seed paste and walnuts together in a bowl; set aside.
- Sift flour, milk powder, baking powder, and salt together into a bowl.
- In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored.
- Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon.
- Add melted shortening; mix lightly. With a spatula, fold in flour mixture.
- Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny.
- Divide dough in half; roll each half into a log.
- Cut each log into 12 equal pieces.
- To shape each moon cake, roll a piece of dough into a ball.
- Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick.
- Place 1 tablespoon of lotus seed paste mixture in center of dough circle.
- Fold in sides of dough to completely enclose filling; press edges to seal.
- Lightly flour inside of 2-1/2 inch moon cake press.
- Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold.
- Bang one end of mold lightly on work surface to dislodge moon cake.
- Place cake on ungreased baking sheet.
- Repeat to shape remaining cakes.
- Brush tops with egg yolk.
- Bake for 30 minutes or until golden brown.
- Transfer to a rack and let cool.