 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 30 |
|
A slight twist on the traditional Chinese Moon Festival treat: mooncakes! These have a chocolate skin encasing a golden yellow custard filling. Edited for Imperial measurements. Ingredients:
4c cooked glutinous rice flour (kao fun) |
2c cold water |
1 1/3c shortening |
6c icing sugar |
3 tbsp cocoa powder |
4c desiccated coconut |
12 tbsp sugar |
2c water |
1/2c custard powder |
1/2 milk powder |
2 eggs |
1/2c butter |
Directions:
1. Skin:
2. Mix icing sugar, water, cocoa powder and shortening well.
3. Fold in rice flour and mix to a dough.
4. Divide the dough into 30 portions. Set aside.
5. Filling:
6. Heat water and melt the sugar.
7. Add desiccated coconut and stir to coat.
8. Stir in the remaining ingredients. Mix well and simmer on low heat for 45 minutes.
9. Mould the filling into small, equal balls.
10. Assembly:
11. Wrap a ball of filling with a portion of pastry.
12. Roll into a ball and press into a mooncake mould (or a small container).
13. Knock it out gently and keep in the refrigerator 2 hours or until ready to be served.
14. They keep well for up to two weeks.
|
|