Mini Shanghai Mooncake
Mini Shanghai Mooncake (From Thestar newspaper)
•40g icing sugar
•30g golden syrup
•1 small egg (26g)
•325g plain flour
•1/2 tsp baking powder
•1/4 tsp salt
•Red bean paste filling, make into small portions of 40g each
•200g split green peas (lok tau pean), soaked overnight
•150g castor sugar
•1/2 tsp salt
•2 – 3 tbsp thick coconut milk
•5 salted egg yolks, each quartered
Filling: Steam green peas for 30 minutes or until soft. Put hot steamed peas and sugar into a blender. Blend into a fine paste. Put mashed peas, salt and coconut milk in a non-stickpan. Stir with a wooden spoon until mixture is dry and comes away from the side of the pan. Leave aside to cool. Weigh each into 30g portions. Wrap each portion around a quarter piece of salted egg yolk. Wrap each piece of red bean filling (A) around the green pea filling (B). Then wrap dough around the balls of filling.
Pastry skin: Beat (A) with an electric beater for 1 minute. Add in egg and beat for 30 seconds. Sift in flour and baking powder to mix. Remove dough from the mixing bowl and mix by hand into a smooth dough. Divide dough into 50g portions and roll into balls. Roll each between sheets of plastic wrap. Wrap pastry skin with the filling. Shape into a mini dome. Place on a lightly greased baking tray.
Lightly brush with egg glaze and sprinkle surface with some black and white sesame seeds. Bake in preheated oven at 180°C for 20–25 minutes.