Shanghai Mooncake

Contributed by: Valerie Quek

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The recipe came about when my mother was looking for a “kueh tart” recipe with a nice texture. Many people would never really want to share their guarded family recipe for pineapple tart.

Mum was a genius cook and so we experimented with different combinations of ingredients together. This recipe brings back fond memories of working in the kitchen with my mum.

The trial-and-error baking experience resulted in several pastry types being created, not just for pineapple tarts. And this is the version of Shanghai Mooncake from my family that we love.

Portion: 40 - 45 pcs
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 65 mins

Ingredients

Crust:

• 250g lightly salted butter

• 300g self-raising flour

• 80g icing sugar

• 80g custard powder

• A pinch of salt

• 1 egg, lightly beaten

• Black and/or white sesame seeds

• 250g walnuts, broken into small bits


Fillings:

• 400g low-sugar lotus paste

• 60g melon seeds


Egg Wash:

• 1 egg, beaten

• ½ tsp of sugar

• 2 tsp of oil (or melted butter)


Method

Making of crust:

1. Add butter to self-raising flour in mixing bowl.

2. Mix the 2 ingredients using the rubbing-in method, till the mixture resembles breadcrumbs.

3. Add icing sugar, custard powder and salt. Mix well.

4. Form a well in the centre and add in the beaten egg.

5. Mix all ingredients till it forms a dough.

6. Cover with cling film and rest the dough in the fridge for 30 mins.

7. After that, divide the dough into balls of about 9g each.


Making the fillings:

1. Mix melon seeds to lotus paste well.

2. Form balls of 8g each.

3. Pre-heat oven at 185°C.

4. Line baking trays with baking paper.

5. Flatten the dough into a small disc and wrap a ball of lotus paste in the dough.

6. Roll the ball into a nice round shape.

7. Add bits of walnut on the ball.

8. Brush the ball with egg wash and sprinkle the sesame seeds on the top of the ball.

9. Repeat the same for all till the tray is filled.

10. Bake for 15 to 20 mins till golden brown. Timing may vary for different types of ovens.

11. Once it is baked, let it cool before packing them in airtight containers.


Helpful Tips

Use quality butter if possible and not margarine.

You can transfer prepared dough into plastic bag to rest in the fridge, instead of the mixing bowl.

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