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Cantonese Moon Cakes

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My children wouldn€™t mind if I serve the Cantonese Moon Cakes everyday!! This tasty dessert is one of my favorites too. Try this delicious Cantonese Moon Cakes for yourself.
  Uncooked salty egg yolks 10
  Red bean paste 2 Cup (32 tbs)
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1⁄2 Tablespoon
  Milk powder 1⁄4 Cup (4 tbs)
  Eggs 3
  Sugar 2⁄3 Cup (10.67 tbs)
  Melted butter 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Egg yolk 1 , beaten

Preheat oven to 325°F (165°C).
Bake Salty Egg yokes on a baking sheet 10 to 12 minutes.
Divide bean paste into 10 portions.
Roll each portion between your palms into a ball.
Make a hole in each ball with your thumb and place a baked egg yolk in each ball.
Press bean paste around yolk to cover.
Roll again to reshape into balls.
Sift together flour, baking powder and dry milk powder into a large bowl.
Repeat sifting 2 more times.
Beat eggs and sugar in another large bowl until sugar has dissolved, about 2 minutes with an electric mixer.
Add melted butter and salt.
Add flour mixture; mix to a soft dough.
Divide dough into 10 pieces and roll each piece into a ball.
Flatten each ball into a 4-inch circle between your palms.
Place a bean paste ball in the center of a circle and gather edges together to enclose filling.
Lightly flatten the top to make a round cake 2 inches wide and 1/2 inch high.
Repeat with remaining dough balls and bean paste balls.
If using a mold, press cake into mold, then tap inverted mold to remove cake.
Place cakes on a baking sheet.
Brush each cake with beaten egg yolk.
Preheat oven to 375°F (190°C).
Place a small pan of water in the oven to provide moisture and prevent the cakes from cracking.
Bake cakes 20 to 25 minutes until browned.
Remove from baking sheet with a spatula.
Cool on a rack.

Recipe Summary

Lacto Ovo Vegetarian

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jzstacks's picture
Cantonese Moon Cakes Recipe