Recipe Archives->Asian Sea->Moon Cakes 01

RED BEAN MOON CAKES

4 cups unbleached white flour 
2 tsp. baking powder 
1/2 cup sugar 
1/3 to 1/2 cup vegetable oil 
2 eggs, lightly beaten 
6 to 7 Tbs. cold water 
1 cup unsweetened red bean paste 
1 egg, beaten

Preheat oven to 375 degrees. In a large bowl, sift together flour
and baking powder. Stir in sugar. Gradually mix in oil, then 2
eggs. Add cold water a little at a time, using just enough to hold
dough together.

Tear off 2 to 3 tablespoons of dough and press it into a large
muffin cup, covering bottom and sides. Put 2 to 3 tablespoons red
bean paste inside the cup.  Then take 2 more tablespoons of dough,
flatten it with your palms to make a round, and place it on top of
the filled muffin cup, pressing together the edges with wet fingers
so that no crack remains. (This is to prevent any filling from
seeping out during baking.) Brush the top with some of the remaining
beaten egg.  Repeat filling procedure with the rest of the dough
and filling.

Bake for 22 to 25 minutes, or until toothpick inserted in the middle
comes out clean. Makes 8 cakes.

These filled cakes are a specialty at Singapore's autumn festival
of the moon, usually held in October. The cakes come in many
varieties and can be stuffed with lotus seeds or fruits and nuts
instead of red bean paste.

Printable version: moon-cakes01.txt.