Ingredients A :-
100g preserved sweet mustard cabbage
1 tablespoon cooking oil
Ingredients B :-
30g dried persimmon (chopped)
100g candied winter melons (chopped)
25g sesame seeds (toasted)
25g melon seeds (toasted)
1 tablespoon cooked glutinous flour /"Gao Fen"
½ teaspoon salt
Ingredients C :-
250g lotus paste
Water dough pastry ingredients :
200g plain flour
60g shortening
2 tablespoons caster sugar
½ teaspoon salt
120ml water
Oil dough pastry ingredients :
160g plain flour
120g shortening
Topping :
1 egg (beaten)
1. Soak preserved mustard cabbage in the water, remove, squeeze it's moisture and finely chop, then stir-fry in the hot wok without oil until aromatic. Dish out, leave to cool.
2. Combine entire ingredients B with preserved mustard cabbage, add in cooking oil, mix well. Next, add in lotus paste and mix until well combined.
3. Divide the mustard cabbage filling into 30g evenly, set aside.
4. Combine the water dough and oil dough ingredients separately to form a smooth and soft dough.
5. Divide water dough to 30g evenly and oil dough into 20g, rest dough for 15 minutes, keep aside.
6. Roll out and flatten the water dough, wrap in oil dough, press lightly, then roll out into rectangular shape, fold into 3 layers (repeat same process twice).
7. Press or flatten dough lightly and roll it out into round shape, wrap in a piece of preserved mustard cabbage filling, seal the edges. Arrange on a baking tray, press lightly and glaze with beaten egg on surface. Rest a moment and stamp it.
8. Bake moon cake in the preheated oven 180°C for 20-25 minutes until golden in colour. Dish out, ready to serve.
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