Vegetarian Moon Cakes

Vegetarian Moon Cakes

* Makes 15 moon cakes*

 

Ingredient for skin:

A

140g plain flour

10g icing sugar

55g shortening

65ml water

 

Ingredient for oil skin

B

130g plain flour

70g shortening

 

For filling

C

15 vegetarian egg yolks

D

450g pandan lotus paste

 

For glazing

1 egg yolk (lightly beaten)

 

For coating

Dash of green colouring

 

 

Method:

1. Divide ingredient (D) into 30 grams portions. Wrap in a place of vegetarian egg yolk. Repeat process.

2. Combine flour, icing sugar and shortening of ingredients (A). Add in water and knead into a soft dough. Roll into a long strip, cut into 15 parts.

3. Combine ingredient (B) together. Knead into a soft dough and roll into a long strip Cut into 15 parts.

4. Flatten no (2) and wrap in no (3). Roll up like a Swiss roll. Repeat the step once more. Shape round, flatten and wrap in no (1). Seal edges downwards, lay on a baking tray lined with greaseproof paper. Glaze the moon cake surface.

5. Bake no (4) in a preheated oven at 180’C for 20-25 minutes till golden. Cool and dot a little green on moon cakes.

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