On Line Cookbook

North Chinese Moon Cakes

Recipe Information
Martha Purdy

Serves/Makes:24 cakes

  • Filling:
  • 1/2 cup (125 ml) chopped dates
  • 1 cup (225 ml) chopped dried apricots (softened in hot water for 1 hr before chopping)
  • 1 cup (225 ml) sweetened flaked coconut
  • 1 cup (225 ml) raisins
  • 1-1/2 cups (350 ml) coarsely chopped walnuts
  • Crust:
  • 4 cups (950 ml) all-purpose flour
  • 1 T baking powder
  • 1 t salt 3 large eggs
  • 3/4 cup (175 ml) sugar
  • 3/4 cup (175 ml) unsalted butter, melted and cooled slightly
  • 1 t vanilla extract
  • 2 T water
  • Glaze:
  • 1 egg, lightly beaten
  • 2 T water
  • To make the filling:
  • Combine the ingredients, mix well and divide into 24 equal portions.
  • To make the crust:
  • Sift together the flour, baking powder and salt.
  • Using a large whisk or an electric mixer, beat the eggs with the sugar for about 10 minutes, until a ribbon is formed.
  • Add the melted butter, the vanilla extract, the water and the dry ingredients and stir until a rough dough is formed. Use your hands to press the dough into a ball.
  • Form the dough into a long snakelike roll about 1-1/4 inches thick.
  • Cut into 24 pieces.
  • Preheat the oven to 375 degrees (200 C.).
  • Using your hands, press each dough section into a 3-inch circle, with the edges pinched thinner than the center.
  • Place a portion of the filling in the center, gather up the edges of the dough to meet in the center and pinch to seal.
  • Roll the cake into a ball and flatten it to a 3-inch round.
  • Carve a decorative design on top or press the cake, joined edges up, in a lightly floured moon-cake mold.
  • Invert the molded cake onto a cookie sheet.
  • Continue until done.
  • Arrange the cakes 1 inch apart on an ungreased cookie sheet.
  • Prepare the glaze and brush the surface of each cake lightly with it.
  • Bake the cakes for about 30 minutes until golden brown.
  • Remove, cool and serve.