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Silver Moon Cake I

Holiday and Celebration Foods

Silver Moon Cake I
2 cups canned lotus seed or bean paste
Water dough:
2 cups all purpose flour
4 Tablespoons butter or margarine, melted
1/2 cup water
2 teaspoons sugar
dash of salt
Oil dough:
1 cup all purpose flour
6 Tablespoons butter or margarine, melted
1. Divide paste into twenty portions and shape each into a ball.
2. Make the water dough by mixing all its ingredients. Knead until smooth and elastic. Shape into long roll and divide into twenty portions. Roll each into a round ball.
3. Make oil dough by mixing flour and butter until smooth and elastic. Shape it into a long roll and cut into twenty pieces. Shape them into round balls.
4. Flatten a water dough ball into a three inch circle then place the oil dough ball on it. Gather water dough skin to completely enclose the oil dough making a larger round ball. With rolling pin, flatten the ball to about a two by four inch strip, turn it and roll up the narrow way. Repeat this flattening and rolling a few times. The final time make it into a three inch pancake about one-quarter inch thick.
5. Put one portion of filling on this dough and gather the edges around to form a ball. Flatten this slightly to form a two inch round cake. Repeat until all doughs and fillings have been used.
6. Arrange on an ungreased baking sheet and to be authentic, mark top with a bit of red food coloring using a chop stick or other implement. Bake in a preheated oven set at 375 degrees F.
This recipe freezes well when the twenty moon cakes are individually wrapped in plastic freezer wrap.
Note: This moon cake has two different doughs wrapped around its filling. And, it does remain white even after baking, hence its name.

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