Mooncake

Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival.Learn More about Mooncakes and the Mooncake Festival
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients:
Filling:
1 pound red azuki beans
water
3/4 cup lard or oil
1-3/4 cups sugar

Water-Shortening Dough:
2 cups flour
5 tablespoons lard
10 tablespoons water
1/4 teaspoon salt

Flaky Dough:
1 cup flour
5 tablespoons lard
red food coloring for design

Preparation:

Filling Instructions:

Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open.

Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.Place in a saucepan with the lard or oil and the sugar.

Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions:

You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.

Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

Char Siu Bao(Chinese Steamed Pork Buns)

Ingredients:

2 tablespoons oil

1 scallion, chopped fine

1 clove garlic, chopped fine

1/2 pound barbecued pork cut into small cubes

2 tablespoons light soy sauce

2 tablespoons oyster sauce

1 tablespoon sugar

1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock

Preparation:

Follow Basic Bun recipe through step 3 (preparing the dough and letting it rest).

Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.

Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.

On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.

Slice the roll crosswise into 1 inch pieces.

Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.

Place 2 tablespoons of filling in center of each round.

Gather dough up around the filling by pleating along the edges.

Bring the pleats up and twist securely and firmly.

Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.

Steam over briskly boiling water 10 minutes.

May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.