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Ingredients: ==================== Water Dough -------------- 250g Plain flour 65g Shortening 50g Warm water + 30g sugar = stir well 50g Corn oil * Put corn oil and water in mixing bowl together with flour and shortening. Mix well and let it rest for 15 mins. Divide water dough into 10 portions. Oil Dough -------------- 150g Plain flour 75g Shortening 1/2 tsp Yam flavor + a little violet colouring * Combine oil dough ingredients together. Divide oil dough into 10 portions. * **Dough mixture should a little sticky, add a little corn oil if you find the dough is a little dries. 500g Yam paste filling = divide into 20 portions. (or use any type of filling you prefer) Method: =============== * Wrap water dough with oil dough inside. * Roll out into long shape about 6" long and roll up Swiss roll style. * Flatten length wise, roll out dough a little longer and roll up Swiss roll style again. * Cut each dough into half. (total 20 dough) * Lightly flatt...

------------------ Fillings :: ------------------ * 500 gm. yam, cooked and mashed * 250g castor sugar * 90ml oil * 25g melon seeds (kuaci瓜子), toasted --------------------- Water dough :: --------------------- * 200 gm. plain flour * 50 gm. margarine * 30 gm. sugar * 100 gm. water -------------------- Oil dough :: -------------------- * 180 gm. plain flour * 100 gm. Margarine ---------------------------- ---------------------------- * Cook mashed yam with sugar and oil till dry. The paste should leave the sides of the wok clean when stirred. * Leave to cool, add in melon seeds and mix well. * Divide into 16 equal portions of small balls each and leave aside as filling. ------------------------- ------------------------- * For water dough, Mix flour, sugar, margarine and water. Knead into smooth dough. Rest for 30 minutes. Divide into 4 portions. * For oil dough, mix margarine and flour and make it into smooth dough. Divide into 4 portions. Rest 30 min...

Makes 12 mooncakes [Ingredients] Chinese Flaky Pastry: Water Dough: 125g plain flour 20g caster sugar 50g lard 60ml water, adjust as necessary Lard Dough: 120g cake flour 60g lard 1/2 teaspoon pandan paste Filling: 300g Pandan Lotus Paste [Preparation] Chinese Flaky Pastry: 1. For the Water Dough: Put flour, sugar and lard in a mixing bowl, mix briefly to incorporate the lard. Slowly add just enough water to form a soft but non-sticky dough. Knead until smooth, form into a ball, wrap in cling film and set aside (or put in the refrigerator in hot weather) for about 20 minutes before using. 2. For the Lard Dough: Rub lard into the flour until a soft dough formed. Add pandan paste and knead in well. If it is too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more until you get soft dough about the same pliability as the water dough. It is important that the malleability of the lard dough should be about the same as the water dough ...

For Snow Skin Dough: --------------------- 250g RED MAN Snow Skin Premix 100g Ice water 50g shortening 1 tsp Green Tea Powder

----------------- Ingredients: ----------------- Lotus paste, yam paste, durian paste, red bean paste. Divide into small balls about 120 g each. ---------- Syrup: ---------- Sugar 250 g Water 300 g Lemon 1 slice Boil the ingredients for syrup together and leave to cool. ---------------- Cooked flour: ---------------- Flour 250 g Place flour in the oven and bake for 10 mins at 180 ºC. ------------- Pastry: ------------- Cooked glutinous rice flour 150g Cooked flour 110g Syrup 400g Shortening A little colouring essence(optional)40 g =========== Method: =========== 1. Sift the cooked glutinous rice flour and cooked flour together. Add in the syrup and shortening and mix well. Divide the dough into 4 portions. Add a different colour and essence to each before dividing into small pieces. 2. Enclose each piece with the appropriate filling. 3. Press firmly into moon cake moulds. Unmould and serve. (If desired, store in refrigerator)

Method: ------------- Use the remaining dough from the mooncake dough pastry and add a little more flour to the dough, if necessary. Divide dough into small equal portions. Use dough to wrap small amount of durian filling, then press dough into figurine moulds dusted lightly with flour. Knock out the figurine mooncakes, arrange on greased trays and bake in preheated oven at 180°C for 10 minutes. Remove from the oven. After a minute, brush biscuits with egg glaze and continue to bake for another 4 minutes or till they turn golden brown.

Ingredients: ========================== For mooncake pastry: ------------------------ 300g golden syrup 3/4 tbsp alkaline water 95g corn oil 400g plain flour - sifted 1/4 tsp thick soy sauce (for colour) To make the pastry: ------------------------ Combine golden syrup and alkaline water in a mixing bowl. Add corn oil and mix with a wooden spoon. Add thick soy sauce and stir well. Set aside for 4-5 hours. Method: =============== Fold in sifted flour and mix evenly to form a smooth dough. Set dough aside again for another 4-5 hours. For durian filling: ------------------------ 300g durian flesh - blend into puree 500g lotus seeds (seong lin) - boil in 1,200ml water until soft and blend into a paste 4 tbsp castor sugar 500g castor sugar* 2 tbsp maltose To make the filling: ------------------------- Put 4 tbsp sugar in a heavy-based wok, and cook till you get golden brown caramel. Add lotus seed paste gradually and cook till smooth. Add 500g sugar and stir till ...

Ingredients: -------------------- 300g golden syrup 3/4 tbsp alkaline water 75ml corn oil 1 tsp chocolate essence 1/2 tsp coffee essence Sift twice: 375g plain flour 25g cocoa powder To make egg glaze, mix well and strain: 1 egg yolk 1/2 tbsp water Large pinch of salt Method: ------------- Combine golden syrup, alkaline water and corn oil in a mixing bowl, then set aside for 4-5 hours. Blend in essences and fold in sifted dry ingredients. Mix into a dough and set aside again for another 4-5 hours. Divide pastry dough into small 45g balls. Flatten dough and wrap durian filling. Dust wooden mould lightly with flour and put in dough-wrapped filling. Knock out and place mooncakes on slightly greased trays. Bake in preheated oven at 180°C for 13 minutes. Remove and leave to cool. After a minute, brush with egg glaze and bake for another 5 minutes or till done.

---------------------------- Chendol filling ingredients: ---------------------------- 1 cup water 130g palm sugar or gula melaka 2 teaspoons agar agar powder 1/8 teaspoon salt 2 pandan leaves, knotted 125ml coconut milk 140g chendol, drain before weighing 1/2 tablespoon custard powder + 2 tablespoons water 9 to 10 round tart moulds (( 6cm (diameter) by 2.5cm(height)) 9 to 10 jelly yolks Plastic mooncake jelly moulds ---------------- To make chendol: ---------------- Combine water with palm sugar and boil in a small saucepan until the palm sugar dissolves, sieve. Combine palm sugar syrup, agar agar powder, salt and pandan leaf in a clean saucepan. Bring to a boil, stirring continuously. Once the mixture comes to a boil, mix the coconut milk and the custard solution. When it boils again, stir in chendol and turn off heat immediately. Pour chendol mixture into the round tart moulds and top each cup with a jelly yolk in the centre. Allow to set completely. ----...

Jelly Egg Yolk Ingredients (A) --------------- 125 ml water 50 gm sugar 1 tsp agar agar powder pinch of salt 2 knotted pandan leaves Ingredients (B) ---------------- 80 ml coconut milk 1/2 tbsp custard powder a few drops of orange colouring Method -------- 1. Bring ingredients (A) to a boil, lower heat and add in coconut milk, custard powder and colouring and bring to a quick boil. 2. Pour jelly mixture into the ball ice-cube tray and cover the tray tightly. 3. Leave jelly to set completely before unmoulding. Filling ingredients ------------------- 25 gm sugar 1/8 tsp salt 2 1/2 tsp agar agar powder 2 pandan leaves 150 ml water 150 gm lotus paste 150 ml coconut milk 1/2 tbsp custard powder Method -------- 1. In a small saucepan, mix in sugar, salt, agar agar powder, pandan leaves and water. Cook over low heat, stirring with a whisk. 2. Once mixture comes to a boil, add in lotus paste and mix slowly until lotus paste dissolves thoroughly. 3. In a b...

Ingredient: ----------- 200g plain flour 60g peanut oil 130g golden syrup (Abram Lyles) 1 tsp alkaline water Filling: ---------- 1 kg lotus seed paste salted egg yolks (optional) roasted melon seeds (optional) Egg glace: ----------- 1 yolk + 1 tsp water lightly beaten and strain Method: -------- 1. Mix peanut oil, golden syrup and alkaline water together in a big cup and sit this cup in a bowl of boiling water. Stir till mixture is well combine. Remove and leave aside to cool till warm state but not cold. 2. Sieve plain flour into a mixing bowl. Make a well in the flour and pour in the warm syrup. Mix till a dough is formed. Cover the mixing bowl with a wet towel and rest the dough for 30 - 45 minutes. 3. Divide dough and filling according to the size of your mould. Shape the dough into a round flat sheet with sides thinner than the centre. 4. Wrap in the filling and mould it into a ball shape. Coat it with flour. 5. Dredge wooden mooncake mould with flour an...

------------- Ingredients: ------------- 1/2-cup non-fat dried milk powder 3 teaspoons baking powder 4 cups all-purpose flour 1 cup sugar 1/2 cup solid shortening, melted and cooled 1/2 teaspoon salt 3 eggs 1 can (17-1/2 ounces) lotus seed paste 1/4 cup finely chopped walnuts --------------- Instructions: --------------- Mix lotus seed paste and walnuts together in a bowl; set aside. Sift flour, milk powder, baking powder, and salt together into a bowl. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces. To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-...

Ingredients: ---------------- 75g glutinous fried rice flour (kou fen) 90g powdered sugar 33g shortening 75g cold drinking water 1/2 tsp condensed milk Vanilla essence or other flavours that you fancy Colorings of you choice Lotus paste Salted egg yolks, steamed on an oil plate for about 5-10min Method:- ----------- 1. Sieve flour and powdered sugar 2. Add shortening and mix them till you get crumb like texture 3. Add water, condensed milk, essence and colouring, mix well until it forms a smooth dough 4. Set dough aside for at least 20mins 5. Make the fillings into ball shapes each 30g (inclusive of yolk if you using one) 6. Divide dough into small portion each 20g 7. Flatten dough to wrap up the fillings 8. Seal up dough to enclose filling completely 9. Press into mould and knock the mould to loosen the mooncake