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home > recipes > cakes > chinese moon cakes
from Tipperary, Ireland Yield: 20 cakes 4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3 eggs 3/4 cup sugar 3/4 cup unsalted butter or margarine, melted 2 tablespoons water 1 1/2 cups sweet red bean paste (*) 1 egg or egg white, lightly beaten (*) Sweet red bean paste is sold in cans at most specialty grocery stores, but you can also make your own. Soak 1 cup of dried red beans (preferably the Tiensin variety, but adzuki will also work) in water for at least 3 hours. Drain and place in a saucepan with just enough water to cover the beans. Bring to a boil, drain, and rinse under cold water. Boil and drain again, then add fresh water and bring to a boil. Lower to a simmer and cook for 45 minutes to an hour, or until beans are very soft. Gradually stir in 1 cup sugar and a pinch of salt and remove from heat. Mash mixture in a food processor or with a potato masher until the biggest lumps are gone and leave to cool. Preheat oven to 375 degrees F. Combine flour, baking powder, and salt in a mixing bowl. In a second bowl, beat 3 eggs and sugar until they thicken, about 10 minutes. Add melted butter, water, and the flour mixture to eggs and sugar. Stir until the mixture becomes doughlike. Using your hands, shape dough into a long rope about 1 1/4 inches thick. Cut into about 20 equal pieces. Flatten each piece of dough into a circle about 3 inches across. Place about one teaspoonful of bean paste in the center of the circle and fold the edges of the dough toward the center. Pinch the edges together firmly to seal. It may help to dampen your fingers with a little bit of water. Gently roll each cake into a ball and flatten slightly. Repeat with the remaining dough and filling. Use a cookie cutter to lightly press a design into the top of each cake, or draw a design with a fork tine or toothpick. Place cakes one inch apart on an ungreased cookie sheet. Lightly glaze the top of each cake with beaten egg. Place in the oven and bake for 30 minutes or until golden brown. Remove and allow to cool. Serve at room temperature. Preparation time: 45 to 60 minutes Cooking time: 30 minutes Makes about 20 cakes

Chinese Moon Cakes


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(posted July 13, 2012)

from Tipperary, Ireland

Yield: 20 cakes

4 cups
all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
salt
3
eggs
3/4 cup
sugar
3/4 cup
unsalted
butter or margarine, melted
2 tablespoons water
1 1/2 cups
sweet red bean paste (*)
1
egg or egg white, lightly beaten

(*)
Sweet red bean paste is sold in cans at most specialty grocery stores, but you can also make your own. Soak 1 cup of dried red
beans (preferably the Tiensin variety, but adzuki will also work) in water for at least 3 hours. Drain and place in a saucepan with just enough water to cover the beans. Bring to a boil, drain, and rinse under cold water. Boil and drain again, then add fresh water and bring to a boil. Lower to a simmer and cook for 45 minutes to an hour, or until beans are very soft. Gradually stir in 1 cup sugar and a pinch of salt and remove from heat. Mash mixture in a food processor or with a potato masher until the biggest lumps are gone and leave to cool.

Preheat oven to 375 degrees F.

Combine flour,
baking powder, and salt in a mixing bowl. In a second bowl, beat 3 eggs and sugar until they thicken, about 10 minutes. Add melted butter, water, and the flour mixture to eggs and sugar. Stir until the mixture becomes doughlike.

Using your hands, shape
dough into a long rope about 1 1/4 inches thick. Cut into about 20 equal pieces. Flatten each piece of dough into a circle about 3 inches across. Place about one teaspoonful of bean paste in the center of the circle and fold the edges of the dough toward the center. Pinch the edges together firmly to seal. It may help to dampen your fingers with a little bit of water. Gently roll each cake into a ball and flatten slightly. Repeat with the remaining dough and filling.

Use a
cookie cutter to lightly press a design into the top of each cake, or draw a design with a fork tine or toothpick. Place cakes one inch apart on an ungreased cookie sheet. Lightly glaze the top of each cake with beaten egg. Place in the oven and bake for 30 minutes or until golden brown. Remove and allow to cool. Serve at room temperature.

Preparation time: 45 to 60 minutes
Cooking time: 30 minutes
Makes about 20 cakes



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