Here is a tried and tested recipe for Moon Cake which works very well.  I am actually posting this recipe up so that I can remember how to make it every year! For those of you who are used to using measurements in cups, I am afraid that this recipe calls for a bit more accuracy so metric needs to be used in this case.

In a large bowl, combine the following:

200g flour, sifted

120g golden syrup

1 tsp alkaline water*

56g vegetable oil

*Note to make alkaline water.  Mix 20g Sodium Bicarbonate in 80g of water (ratio 1:4).

Combine with spatula but do not overstir.  Roll into a ball and place in a plastic bag and store at room temperature for about 1 to 2 hours.

This recipe makes 8 large (100 to 125g) Moon Cakes.  Before the dough is ready, weigh out:

720g lotus paste, cut and roll (into balls) in 90g portions

Remove the dough from the plastic and knead until elastic and smooth.  You may need to add a little bit of water (up to 5ml) to get a smooth consistency.  Divide the dough into 40g portions.  With each one, flatten it out with your palms and make a disc shape.  Place the lotus paste ball in the centre of the circular dough and slowly push the edges of dough to encircle the entire ball of paste.  Note the last ball in the picture which is half done; at this point, push the edges together to form a complete wrap.

Prepare the Moon Cake moulds by spraying with some vegetable oil.  Push the stuffed Moon Cake in to the mould:

Manipulate the edges of the Moon Cake so that they are not so closely stuck to the edge of the mould:

To get the cake out of the mould, bang it (on the side) against a hard surface and turn turn it out:

Transfer to a greased baking tray and bake for 180oC.  At 7 minutes, remove the Moon Cakes from the oven and brush carefully with:

eggwash (one egg yolk and 2tsp egg white).

Place back in the oven and bake for a further 15 minutes until golden brown.

Transfer to a wire rack for cooling.  Once cooled, wrap in plastic and store away for 1 to 2 days before eating.  This is to allow the shell to harden to to a firmer consistency.  This waiting part is the hardest part of it all!!