THIS recipe moves away from the conventional mooncakes and opts to give it a flaky skin instead, giving it a different texture from the first bite. This recipe was first published in Flavours magazine.
Combine the salted mung bean paste with the lotus paste, chilli flakes and cooking oil. Add the remaining ingredients and stir until combined, then divide into 8 portions.
To make water dough:
Combine the shortening and sugar in a mixing bowl. Add the flour and water and knead to form a soft, smooth dough. Cover with a tea towel and leave to rest for 30 minutes. Divide into 8 portions.
To make oil dough:
Combine all the ingredients and knead to form a dough. Divide into 8 portions and roll into balls.
To make mooncake:
Take a portion of water dough and roll it out into a long sausage. Cut it into 8 equal pieces, then roll it into a circle and flatten it. Wrap it around a portion of oil dough. Roll it out on a lightly floured surface into a long rectangle.
Fold one edge in and roll it up like a Swiss roll. Flatten it again into a rectangle. Roll it up again like a Swiss roll. Roll out the dough, this time into a circle with a 15cm diameter. Place the ball of filling at the centre of the dough.
Bring the edges of the dough together and twist to seal, pinching away any excess dough. Place them on a greased tray and press them slightly to flatten it. Place into an oven pre-heated at 180°C and bake for 20 to 25 minutes, until skin is light brown. Remove from heat and leave to cool before serving.