Moon Cake Recipe

For serving on the Mid-Autumn Moon Festival
From Chinese Seasons by Nina Simond

Filling
1/2 cup chopped dates
1 cup chopped dried apricots (softened in hot water for 1 hr before chopping)
1 cup sweetened flaked coconut
1 cup raisins
1 1/2 cups coarsely chopped walnuts

Combine the ingredients and mix well.

Crust
4 cups all-purpose flour
1 T baking powder
1 t salt
3 large eggs
3/4 cup sugar
3/4 cup unsalted butter, melted and cooled slightly
1 t vanilla extract
2 T water

Sift together the flour, baking powder and salt. Using a large whisk or an electric mixer, beat the eggs with the sugar for about 10 minutes, until a ribbon is formed. Add the melted butter, the vanilla extract, the water and the dry ingredients and stir until a rough dough is formed. Use your hands to press the dough into a ball. Form the dough into a long snakelike roll about 1-1/4 inches thick. Cut into 24 pieces.

Preheat the oven to 375 degrees. Using your hands, press each dough section into a 3-inch circle, with the edges pinched thinner than the center. Place a portion of the filling in the center, gather up the edges of the dough to meet in the center and pinch to seal. Roll the cake into a ball and flatten it to a 3-inch round. Carve a decorative design on top or press the cake, joined edges up, in a lightly floured moon-cake mold. Invert the molded cake onto a cookie sheet. Continue until done. Arrange the cakes 1 inch apart on an ungreased cookie sheet.

Prepare a glaze (by beating one egg) and brush the surface of each cake lightly with it. Bake the cakes for about 30 minutes until golden brown. Remove, cool and serve.

From my Harvest Holiday guide, available from my store.

Photo taken by Junelee. I found it on Wikipedia.

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