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After teaching online in China for 3 years, my students wanted me to prepare and serve my children mooncakes for their traditional Mid-autumn festival.
Here is a great video on the legend of the Mid-Autumn Festival and what it is about in the Chinese culture.
We went on a mission to first purchase mooncakes which I could not find here in northern Arizona. There is not a huge demand. Instead, we tried to find them online. – That too proved to be difficult because it was so close to the festival and places were either sold out or it was over $50 for 4 to have them shipped.
Instead, Rowan and I found some of the not-so-common ingredients online to have shipped to us. We even found a mooncake press that we could use later with cookies and other goodies and we spent less than $50. 🙂
Mooncakes (nut, cranberry and lotus seed paste)
Ingredients
Filling
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 50 g whole almonds
- 50 g walnuts
- 50 g cashews
- 50 g peanuts
- 20 g black sesame seeds
- 80 g sliced dried cranberries / sultanas
- 250 g Lotus Bean Paste
- 6 tbsp vegetable oil and water
Crust
- 1/2 c golden syrup
- 1 tsp alkaline water
- 2 tbsp sesame oil
- 1.5 tsp salt optional
egg wash
- 1 egg
- 2 tbsp water
Instructions
- Add all the dough materials into a large bowl. Mix together with a wooden spoon or spatula until you have a shaggy dough. Begin kneading with your hands. Knead for a 2-3 minutes, until you have a smooth and cohesive dough. Wrap in plastic wrap and allow to rest for 45 minutes.
- While the dough is resting, make your filling.
- Mix together all of the filling ingredients (Easier uf you do this with oiled hands
- Divide filling into 12 (or so) equal pieces and roll into balls.
- Divide wrapper into 12 (or so) equal pieces and roll into balls. And then roll flat.
- Preheat oven to 350.
- wrap a filling ball with the wrapper and cover 100%
- Oil the press and place each "mooncake" ball into the base of the press. Gently release.
- Place cakes on a baking sheet – Bake for 8 minutes. Remove from oven and let cool for 10 minutes.
- Mix together egg and water to make an egg wash.
- brush each cake with the egg wash and then bake for an additional 10 minutes.
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Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry and Summer Crafts with Kids -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
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