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Moon Cake! Moon Cake!

Ingredients: (for 50 Cakes)
      Dough       Filling
    Outer pastry (Water-oil dough)
  • Best for blending flour (Robin Hood) 600g.
  • Unsalted butter 230g.
  • Sugar 100g.
  • Warm water 270g.
    Inner pastry (Oil dough)
  • Best for cake & pastry flour (Robin Hood) 500g.
  • Unsalted butter 330g.
  • Mashed red beans (paste) 1,000g
  • Pine seeds 100g
  • Sesames a few (for topping), either back or while, unbaked sesame.
  • Egg yolk (about 4 eggs)

  Measurement Convert  

  1. Put Ingredients of "Outer pastry" into a big bowl and use hands to blend butter, flour and water together. (Pour 2/3 of warm water first, blend for a while then add the other 1/3.) Made them well blend.
  2. Knead the well-blended dough and use the rolling pin to roll the dough into a big round pie shape. Put this flattened dough aside for 15 minutes. (This 15-minute is crucial. It will decide if your pastry is crispy or not. You must set the dough for enough time.)
  1. Put Ingredients of "Inner pastry" into a big bowl and use hands to blend and knead the dough well. Then shape the dough in a long stick-like roll and divide into 50 shares. It's One Inner Pastry. (When you finished the inner dough and you still feel the oil dough is too "dry", please add more butter, otherwise, it'll be very hard to roll the pastries later, and the cakes will be prone to get cracked after baked.)
  2. Roll up that dough of Step 1 in a same stick-like roll and cut into 50 shares. It's one Outer Pastry.
  1. Flatten the outer pastry and put one inner pastry into its centre then wrap it up. Finish all the pastries accordingly.
  1. Blend mashed red beans (paste) with pine seeds and divide into 50 shares. (You can keep the mashed red beans - paste in the fridge for couple hours, that will make the paste harder and will be easier for the work later.)
  2. Take a Crispy pastry of Step 5. Roll it out into a thinner tongue-shape. Then roll it up from top. Re-roll this roll out into a tongue-shape again, and roll it up from the top.
  1. Stand the pastry up and you can see there are multi-layers inside (Spiral). Flatten the standing pastry by palm then roll it out to round shape.
  • It's ready for wrapping the filling.
  1. Put the filling (about 20g) in the centre of the rolled-out pastry and wrap it up then lay it on the non-stick-bake-tray. (You can refer to the pictures showed in "Lo-Bok Pastry" to wrap the cakes.)
  2. Brush the stirred egg-yolk on the top twice. Sprinkle some sesames onto it as topping.
  3. Set oven to 395°F, put the bake-tray on middle rack of the oven and bake about 20 to 23 minutes.

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