Moon Cake – Ping Pei ( chilled )
· 300g kao fun (commercialised cooked glutinous rice flour)
· 450g icing sugar
· 50g shortening
· 300ml cold water
· A little pandan flavoured essence or any desired flavoured essence
· 1.5 kg lotus paste
Traditional wooded and new Plastic design
moon cake mold.
Divide lotus paste into 14-15 equal portions and set aside.
Combine icing sugar, essence, water and shortening. Stir well to
Stir in kao fun and blend together until a smooth dough is formed.
Set aside for 5-10 minutes. Divide the pastry dough into the same
number of portions as the lotus paste.
Take a piece of dough and wrap up a ball of lotus paste with it.
Press the wrapped-up dough into a moon cake mould.
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