Healthy Gourmet Burgers
(July-August 2008)
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| 25/10/2005 |
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Ping Pei Cheese Mooncake with Lotus Filling Recipe by AMY BEH
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Ingredients
Ping pei skin
180ml UHT milk
125g icing sugar
60g cream cheese
125g kou fun (commercial cooked glutinous rice flour)
35g whipping cream
1/4 tsp salt
1 tsp lemon essence
Lotus paste filling
400g lotus paste
7–8 salted egg yolks
Method
Ping pei skin
Combine milk, cream cheese and icing sugar in a double boiler saucepan. Double-boil over a medium heat. Keep stirring until mixture is smooth. Leave aside to cool completely. Add in whipping cream, salt and essence. Add in kou fun and mix until a smooth dough is formed. Put aside to rest for 8–10 minutes. Divide dough into 60g portions.
Roll out each portion into a round and wrap in lotus paste filling. Bring in the edges to enclose the filling. Press lightly into wooden mooncake mould; to dislodge mooncake, knock or tap the mould against a hard surface of a table. Chill in the refrigerator.
Lotus paste filling
Steam salted egg yolks for 3–4 minutes. Wrap each yolk with 90g lotus paste.
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