The Skinny on weight loss

For those who want a taste from what moon-cakes (last Tuesday festival) are all about but don’t have a Chinese shop nearby… My below recipe is for 15 Lotus Paste Moon-Cakes

Ingredients moon-cake lotus paste

• 21 ounce (600gr) lotus seed
• 1 teaspoon alkaline water
• 21 ounce (600gr) sugar
• 1 tablespoon maltose
• 14 ounce (400g) groundnut oil

 Method moon-cake lotus paste

1. Cover lotus seeds with boiling water and add alkaline water. Cover container for 20 minutes. Rub the skin off the lotus seeds, then drain and wash them in clean water.
2. Cover the seeds again with water and boil until soft. Blend seeds into a paste.
3. In a non-stick wok or saucepan, heat up half of the oil with half of the sugar and cook
   until mixture turns into the colour of golden caramel.
4. Pour in lotus paste and continue stirring. Add the remaining oil and sugar. Cook until the paste thickens and doesn’t stick to the sides of the wok or pan. Add maltose and stir for a while.
5. To test if the paste is ready, scoop a little into your hand and flatten it. If it doesn’t feel sticky, the paste is ready. Dish out the paste and leave to cool.

 Ingredients moon-cake syrup

• 21 ounce (600gr) sugar
• 13.6 fluid ounce (400ml) water
• 3 slices lemon

Method moon-cake syrup

1.  Put sugar, water and lemon slices into a saucepan. Boil over a slow fire until golden brown. Discard the lemon slices.
2. Cool sufficiently before use.
    

Ingredients moon-cake skin

•  21 ounce (600gr) flour
• 21 ounce (600gr) syrup
• 4 + 3/4 fluid ounce (140ml) groundnut oil
• 1 teaspoon alkaline water

Method (moon-cake skin)

1. Mix flour, syrup, oil and alkaline water and knead until elastic.
2. Set aside for three hours.
3. Divide the dough into 15 equal portions.

 Making the Moon-Cakes

1. Take a portion of the dough and roll into a thin circular piece. Take a 5+1/4 ounce (150gr) ball of lotus paste and wrap with the moon-cake skin.
2. Dust a moon-cake mould with flour. Press the dough with filling into the mould. Tap lightly to de-mould.
3. Grease baking tray and bake moon-cakes in oven at 425°F (220°C) for about 20 to 30 minutes.
4. For a glossy sheen, bake the moon-cakes for about 10 minutes, then brush them with egg wash and continue to bake until golden brown.

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