Recipe Ingredient
- Pastry skin:
- 300g kao fun (commercialised cooked glutinous rice flour)
- 450g icing sugar
- 50g shortening
- 300ml cold water
- A little pandan flavoured essence or any desired flavoured essence
- 1.5 kg lotus paste
Instructions
- Divide lotus paste into 14-15 equal portions and set aside.
- Combine icing sugar, essence, water and shortening. Stir well to mix.
- Stir in kao fun and blend together until a smooth dough is formed. Set aside for 5-10 minutes. Divide the pastry dough into the same number of portions as the lotus paste.
- Take a piece of dough and wrap up a ball of lotus paste with it.
- Press the wrapped-up dough into a mooncake mould.
- Knock out the moulded dough lightly to dislodge the ping pei mooncake. Chill well in the refrigerator before serving.
