This is a repost from this site.
Pastry

300g Hong Kong flour (plain flour will also do)
240g golden syrup
40g peanut oil
2 tsp alkaline water (you can do without this but it means that you have to leave the baked mooncakes for a few days to let it mature)


1.Mix all the ingredients together and leave for about 1/2 an hour.

2.If you have a mooncake mould, stuff the pastry into the mould until full. Turn out the pastry and weigh it. Next, you divide the weight of the pastry by half. If let's say the total weight of the pastry is 60 g, then portion your pastry into 30g each. Roll into balls and put aside.

3. Next, weigh your bean paste into also 30 g portion. Also roll into balls.

4. Take a ball of pastry. Flatten with your palm. Put a ball of bean paste in the centre and pinch the pastry to cover the paste. Then put the pastry into the mould to shape. Knock it out.

5. Bake for about 5 min at 200C. Then take it out to glaze with egg wash and bake for another 10 min or until golden brown.


Seasoning Mooncake mould

You have to do this b4 you use it. A wooden mould is the best.
Soak the mould in oil for a few days. Then pour away the oil and wash clean. Dry it well. Dust with flour b4 use.

Bean paste

If the shops sell ready made bean paste, it'll save you a whole lot of trouble.
I don't make my own coz it's easier to buy. I'm not sure if the recipe I'm giving you is enough to fill the pastry. So pl adjust accordingly.

Bean Paste recipe

1 kg skinned mung beans, washed and soaked overnight
3/4 cup water
4 pandan leaves (or pandan essence. Can do without if you can't get)
750g sugar

1. Drain beans and steam over rapidly boiling water for 45 min. Mash whilst hot and leave aside.

2. Put water in a pan and bring to a boil. Add pandan leaves and sugar. Stir over low heat till the sugar turns to syrup.

3. Add mashed beans, stirring continously until mixture is almost dry. (the beans will become a sweet yellow paste).

4. Discard pandan leaves and leave to cool. Use accordingly.

Category:  Desserts, Assorted
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