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“Got this recipe while searching for a craving.....can't wait to try them. Listed as being from Yan Can Cook.”
READY IN:
1hr
YIELD:
24 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix can of lotus seed paste and walnuts together, set aside for later.
  2. Sift together flour, milk powder, baking powder and salt into a bowl.
  3. In a separate bowl, beat eggs until light and lemon coloured.
  4. Add sugar to eggs and beat for 10 minutes or until mixture falls in a thick ribbon.
  5. Add shortening to egg mixture and mix lightly.
  6. Fold in flour mixture with spatula.
  7. Turn dough out on lightly floured board and knead for 1 minute or until smooth and satiny.
  8. Divide dough in half; roll each half into a log and cut into 12 equal pieces.
  9. To shape each moon cake, roll a piece of dough into a ball. Roll out to make a 4" circle about 1/8" thick.
  10. Place 1 tbsp of lotus seed paste mixture in centre of circle. Fold in sides of dough to completely enclose filling; press edges to seal.
  11. Lightly flour inside of moon cake mold and place cake in, seam side up; flatten dough into mold.
  12. Bang one end of mold to release cake.
  13. Place cakes on ungreased baking sheet; brush tops with egg yolk.
  14. Bake in preheated 375 F oven for 30 minutes until golden. Transfer to rack and let cool.

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