Lotus Seed Paste and Black Sesame Shanghai Mooncake

Shanghai pastry skin

300g superfine flour

40g custard powder

1 tsp baking powder

100g icing sugar

1 egg, lightly beaten

60g shortening

60g butter

Filling

100g black sesame paste

50g peanut butter

½ tsp salt

1 tbsp butter

500g white lotus seed paste

Egg glaze (lightly beaten and strained)

1 egg yolk

Pinch of salt

1 tsp water

Some black and white sesame seeds

Sift flour, custard powder and baking powder into a large mixing bowl. Sift in icing sugar to mix. Add egg. Combine shortening and butter into the mixture and lightly mix in to combine (do not knead) until a soft dough is formed. Leave to rest for 30 minutes.

Divide dough into portions of 60g each, and flatten into disks. Wrap a piece of filling in the centre and shape into a dome. Arrange on greased baking trays.

Bake in a preheated oven at 180°C for 10-15 minutes. Remove the tray and leave aside to rest for 5 minutes. Brush the mooncakes with egg glaze and continue to bake for another 15 minutes.

For the filling: Combine black sesame paste, peanut butter, salt and butter together. Make into very small balls of 25g each. Divide lotus seed paste into 75g each. Wrap a piece of black sesame paste mixture in the centre of the lotus seed paste ball.

Glutinous Rice Balls with Black Sesame Seed Filling

Original recipe by Amy Beh

Syrup

5g white fungus, soaked, trimmed and cut into small florets

6 Chinese red dates, pitted

2 slices mature ginger

150g rock sugar

1.5 litres water

4 screwpine leaves, knotted

Dough

200g glutinous rice flour

1 tbsp wheat starch (tang mein fun)

100ml freshly boiled water

About 100ml cold water

Black sesame seed filling

100g black sesame seeds

45g butter

55g soft brown sugar

TO make the syrup, combine water, ginger, rock sugar, screwpine leaves and white fungus in a deep pot. Bring to the boil then turn down the heat and simmer for 40 to 45 minutes. Halfway through, add the red dates.

To prepare the filling, rinse black sesame seeds in clean water. Drain and toast in a clean, dry wok over medium-low heat until the seeds start to pop. Turn off the heat and dish out to cool. Grind the black sesame seeds in a food processor until fine. Remove and combine with sugar and butter.

To prepare the dough, mix glutinous rice flour, wheat starch and boiling water. Mix well with a small rolling pin. Add enough cold water to mix to a soft dough.

Pinch off a small portion of dough, roll into a thin disk and wrap around ½ teaspoon of filling. Repeat with the rest of the dough.

Drop the balls of dough into a pot of boiling water. When they start to float, remove with a slotted spoon and immerse them in ice-cold water.

To serve, dish out a bowl of white fungus ginger syrup and add three or four glutinous rice balls. Serve immediately.

Black sesame broth

Ingredients
150g black sesame seeds, washed. (Make sure there are no stones in them)
600 ml water
50g sugar (or to taste)
1 Tbsp cornflour mixed with 2 Tbsps water

Method
1. Blend black sesame and water for three minutes.

2. Pour into a saucepan and boil over the fire.

3. Lift off the flame, and strain for a smooth texture.

4. Put back into saucepan, add sugar and stir under low heat.

5. Drizzle in the cornflour mixture and stir till it reaches the right consistency.

Note: You can serve it with a little evaporated milk and roasted walnuts.