60g split green beans (lok tau peen), soaked for 1-2 hours and well drained
2 pandan leaves, knotted
250g lotus paste
25g candied winter melon strips, diced
30g mandarin peel (kaet peang), diced
30g steamed and mashed salted egg yolks
25g castor sugar
Filling: Place split green beans in a steamer and place pandan leaves on top. Steam for 20 minutes or until soft and cooked.
Transfer cooked hot beans to a food processor and add ingredients (B). Process and blend well.
Remove the processed mixture and combine with lotus paste. Divide filling into 7 equal portions and form into balls.
Water dough (A): In a mixing bowl combine icing sugar and shortening with a spatula. Pour in warm water and add vinegar to mix. Sift in both types of flours and mix into a dough. Cover with cling film and leave aside to rest for 25 minutes. Scale the dough into 7 equal portions. Flatten into discs.
Oil dough (B): Place flour in a flat bowl and steam for 5-6 minutes. Leave to cool. Add shortening and salt. Mix into a dough. Scale into 7 equal portions. Form into balls.
Place a ball of oil dough on a disc of water dough and wrap up well so the oil dough is in the centre. Roll out flat, then roll up Swiss roll style. Roll out flat again and into a Swiss roll.
Lightly seal the edge with a wet hand and cut off the two protruding ends (keep these aside for use later).
Cut through the centre into 2 pieces. Place the cut side down on the work surface. Roll out each piece of dough into a round piece.
Wrap up a piece of filling but do not seal the bottom. Using the excess dough from the ends, roll out 1 piece into a thin round.
Lightly wet the edges of this piece of dough and place the prepared mooncake on it so that the open end is covered. Repeat with the remaining dough and filling.
Bake the mooncakes in a preheated oven at 170°C for 20 minutes or till cooked but not golden.