Ingredients
- 2 cups cake flour (低筋面粉)
- ¼ cups vegetable oil (植物油)
- ⅔ cup golden syrup (转化糖浆)
- 1 T custard powder (吉士粉)
- ½ tsp alkaline water (食用枧水)
- 1 egg, beaten (for glaze)
- fillings of your choice (lotus seed paste, red bean paste, etc; make sure that the fillings are rather oily because that helps soften the cake after baking)
To Prepare the Dough
- Whisk the alkaline water into the golden syrup
- Stir in the vegetable oil, then custard powder and cake flour
- Knead dough until smooth (dough should hold its shape, but not be stiff; add flour if needed), wrap in plastic, and place in the refrigerator for 3 hours
To Prepare the Cakes
- Separate the dough into 20 pieces, roll each piece into a ball, and use a rolling pin to create a thin disc of dough
- Place a ball of filling in the center of each disc and wrap
- Place each prepared cake in a moon cake mold and press; tap lightly to remove
- Bake cakes on a cookie sheet at 400 degrees Fahrenheit for 5 minutes
- Remove from oven, glaze tops with egg, place back in the oven for 12 minutes (or until golden brown)
- Let stand, at room temperature, for two days (yes, two days - this allows the cakes to soften)