Recipe: Mooncake recipes for KL.

This are not tested by me but come from a reliable source.

Mooncakes
Source: GourMAsia.
Makes 20

Filling:
1 pound red azuki beans
water
3/4 cup lard or oil
1 3/4 cups sugar

Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.
You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.

Water-Shortening Dough:
2 cups flour
5 tablespoons lard
10 tablespoons water
1/4 teaspoon salt

Flaky Dough:
1 cup flour
5 tablespoons lard

red food coloring for design

Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions. Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers. Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold. Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake. Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

*The author notes that making mooncakes is fairly complicated, and this recipe uses two doughs that are folded and rolled together in a manner similar to French puff pastry. Also, the mooncakes are formed in a special decorative aluminum mold and stamped with a Chinese cookie-design stamp, which might be available in better-stocked Chinese kitchenware stores. If necessary, you could substitute a miniature Bundt pan or fluted brioche pan and a Western cookie-design stamp. Finally, while this recipe has a sweet filling of red beans, you could mix in other ingredients, such as Chinese chopped dried fruits and chopped nuts.

Mid-Autumn Moon Cake Recipes
Source: Yan Can Cook

Makes 2 dozen
1 can (17-1/2 ounces) lotus seed paste
1/4 cup finely chopped walnuts

Dough
4 cups all-purpose flour
1/2-cup non-fat dried milk powder
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

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 moon cake press with 2-1/2 inch diameter cups. 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 in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool.

Coconut Mooncake
(Yeh yoong mooncake)

600g freshly grated coconut (white part only)
100g cooked glutinous rice flour (ko fun)

(A)
150g crystallised candied melon (tung kwa)- chopped
50g melon seeds (kwa chee)- toasted
75g olive kernels (lum yan)- toasted
100g sesame seeds - toasted
50g milk powder

(B)
4 tbsp corn oil
4 tbsp water
150g sugar
1/2 tsp salt

Method:
STEAM grated coconut for 30 mins until soft then leave to cool. Mix (B) together in a mixing bowl. Stir in coconut and mix well. Add in (A) and stir well to mix. Lastly add in ko fun to combine the ingredients. Divide mixture into equal portions of 110g each. Add a salted egg yolk in the centre of each portion. Wrap up with pastry dough. Seal up the edges. Place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock out the mooncake. Bake mooncake in a preheated oven at 180 degrees C for 10 mins. Remove mooncake from the oven and leave aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.