This recipe is best with
- Filling (pineapple lotus paste)
- 400g grated pineapple
- 160g castor sugar
- 1/4 tsp lemon juice
- 500g lotus paste (store bought)
- Pastry dough
- (A) - Sifted together
- 220g Hong Kong flour/pau flour
- 1/2 tsp baking powder
- 70g icing sugar
- 25g butter
- 3 tbsp evaporated milk
- 40g egg, lightly beaten
- Some black and white sesame seeds
- 1 egg, lightly beaten
- Cook grated pineapple and sugar in a heavy-based saucepan over medium heat until it starts to boil. Reduce the heat and add lemon juice. Simmer until mixture is dry, thick and paste-like. Leave to cool completely.
- Divide pineapple paste into 35g each and roll into small balls. Divide lotus paste into 50g each. Wrap lotus paste around the pineapple paste balls.
- Combine ingredients (A) in a bowl. Beat butter, icing sugar, egg and evaporated milk for about 1-2 minutes with an electric mixer. Add combined ingredients (A) and mix by hand to a soft dough. Cover the dough and leave aside for 10 minutes. Divide dough into balls of 40g each.
- Lightly dust your hands with flour and roll out pastry with a rolling pin, making sure that the centre portion is slightly thicker and the edges are thinner.
- Place rolled pastry dough over the prepared filling. Wrap up neatly. Shape into a dome and let them sit evenly on a lightly-greased baking tray, spacing them out neatly.
- Brush the mooncakes with egg glaze and sprinkle them with a little of the combined sesame seeds.
- Bake in preheated oven at 170°C for 20 minutes.