Eleen is a Scorpio baby born on 10 Nov 1987.
She has a liking for 5566, Yellow, Rabbit, Reading, Music, Gu Zheng, Browsing the Net & Blogging.
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Ingredients 250g raw macadamia nuts 150 icing sugar 150g cooked glutinous flour 50g shortening 160ml cold water 1/2 tsp pandan-flavoured green food colouring 500g lotus paste Extra cooked glutinous rice flour for dusting
Method
1. Halve the macadamia nuts and toast them in the oven for 20mins at 130 deg C. Flip them over half-way through toasting to ensure even browning. Set aside to cool when done.
2. Place the icing sugar and cooked glutinous rice flour in a mixing bowl and rub the shortening into it with the fingertips for two minutes until a crumbly mixture forms.
3. Add cold water and pandan-flavoured green food colouring to the mixture and knead for 5 mins until a soft dough forms without uneven spots of colouring.
4. Cover mixing bowl with cling wrap and leave dough to rest for 30mins in fridge.
5. Shape 15g pieces of dough into a ball before rolling it out into a 3mm-thick circle.
6. Shape 21g lumps of white lotus paste into the balls and press three toasted macadmia nut halves into the ball.
7. Wrap the dough skin around the filling and shape it into a ball.
8. Dust mooncake moulds measuring 5cm by 4cm by 2cm with cooked glutinous rice flour. Press the filled dough ball into it gently, making sure the surface o the dough in contact with the patterned-face of the mould is smooth. Stop when te dough skin is level with the top of the mould.
9. Knock the mooncake out of the mould gently.
10. Repeat steps 5 to 9 for the other mooncakes, adjusting the amount of the dough skin and lotus, if necesary, when using a mould with different dimensions.
11. Refrigerate the mooncakes for 2 hours.
12. Allow them to sit at room temperature for 3 mins before serving.
Makes 25 mini mooncakes.
Adapted from: The Sunday Times 31 August 2008
P.S. I didn't use the nuts, because my family doesn't like it.. haha
Angeline
August 2006
