Pastry Ingredients :
300g plain flour
1 tablespoon custard powder
1 teaspoon baking powder
¼ teaspoon Ammonia
60g shortening
40g margarine
60g icing sugar
2 nos egg
Filling :
250g grated young coconut
50g melon seeds (roasted)
30g sesame seeds (rosated)
½ teaspoon salt
300 lotus paste
Topping :
1 egg (beaten)
1. To make filling, steam grated coconut over high heat for 10 minutes, remove and leave to cool. Combine the remaining filling ingredients with coconut, mix well. Divide into 30g evenly, keep aside.
2. To make pastry, mix all pastry ingredients, knead and form a soft dough, rest dough for 15 minutes. Next, divide doughinto 30g evenly, form it into ball shapes.
3. Press dough lightly and flatten it, then wrap in a piece of filling and form into oval shape. Arrange the moon cake on the baking tray, glaze it with beaten egg, rest a moment, then stamp it on surface.
4. Bake in the preheated oven at 180°C for 25-30 minutes until cooked. Dish out, ready to serve.
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