Hidden Gold Mooncakes
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 359.8
- Total Fat: 15.8 g
- Cholesterol: 27.8 mg
- Sodium: 60.9 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 1.1 g
- Protein: 2.6 g
View full nutritional breakdown of Hidden Gold Mooncakes calories by ingredient
Introduction
A slight twist on the traditional Chinese Moon Festival treat: mooncakes! These have a chocolate skin encasing a golden yellow custard filling. Edited for Imperial measurements. A slight twist on the traditional Chinese Moon Festival treat: mooncakes! These have a chocolate skin encasing a golden yellow custard filling. Edited for Imperial measurements.Number of Servings: 30
Ingredients
-
4c cooked glutinous rice flour (kao fun)
2c cold water
1 1/3c shortening
6c icing sugar
3 tbsp cocoa powder
4c desiccated coconut
12 tbsp sugar
2c water
½c custard powder
½ milk powder
2 eggs
½c butter
Directions
Skin:
Mix icing sugar, water, cocoa powder and shortening well.
Fold in rice flour and mix to a dough.
Divide the dough into 30 portions. Set aside.
Filling:
Heat water and melt the sugar.
Add desiccated coconut and stir to coat.
Stir in the remaining ingredients. Mix well and simmer on low heat for 45 minutes.
Mould the filling into small, equal balls.
Assembly:
Wrap a ball of filling with a portion of pastry.
Roll into a ball and press into a mooncake mould (or a small container).
Knock it out gently and keep in the refrigerator 2 hours or until ready to be served.
They keep well for up to two weeks.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Mix icing sugar, water, cocoa powder and shortening well.
Fold in rice flour and mix to a dough.
Divide the dough into 30 portions. Set aside.
Filling:
Heat water and melt the sugar.
Add desiccated coconut and stir to coat.
Stir in the remaining ingredients. Mix well and simmer on low heat for 45 minutes.
Mould the filling into small, equal balls.
Assembly:
Wrap a ball of filling with a portion of pastry.
Roll into a ball and press into a mooncake mould (or a small container).
Knock it out gently and keep in the refrigerator 2 hours or until ready to be served.
They keep well for up to two weeks.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.