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Cantonese Moon Cakes II

Holiday and Celebration Foods

Cantonese Moon Cakes II
1 eighteen-ounce can of bean paste
1/4 cup walnuts (or pine nuts)
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 cup sugar
4 Tablespoons peanut oil
6 Tablespoons corn syrup
1 egg
1. Mix eight heaping tablespoons of bean paste with eight teaspoons of nuts for the filling. Divide into eight portions.
2. Combine flour, baking soda, and sugar; sift it twice.
3. Add peanut oil and corn syrup to the flour mixture; mix it well then knead it until it becomes a soft dough. Divide into eight parts.
4. Roll each piece into an eight inch circle leaving it slightly thicker in the center and thinner at the edges.
5. Place one portion of filling in center of the dough, gather the edges and form a ball.
6. Dust a moon cake mold with a little flour then press the ball into it and pat firmly. Turn the mold over, tap it until you have dislodged the moon cake. Repeat until all cakes are made. If you can not get a wooden mold, muffin or popover tins work well.
7. Arrange the eight moon cakes on a lightly greased baking sheet and brush lightly with egg yolk. Bake in a preheated 350 degree oven for 25 to 30 minutes until golden brown.
Note: The bean paste usually comes in an 18-ounce can and can be used for two or three recipes. Wrap any unused bean paste with plastic freezer wrap and store in the freezer. It can keeps for about half a year.
Approximate nutrient analysis for one moon cake:
Calories 227 Kc
Carbohydrate 44 g
Protein 7.7 g
Sodium 87 mg
Total Fat 2.6 g
Saturated fat 0.7 g
Cholesterol 54 mg

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