Making Mooncakes

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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)

Prep Time1 hr 11 mins
Cook Time20 mins

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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