What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6971745 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Easy Tasty Moon Cake I

Holiday and Celebration Foods

Easy Tasty Moon Cake I
1/2 cup flour
2 Tablespoons margarine, melted
1 can bean or lotus seed paste
1 package Crescent Rolls
1 egg, beaten
1. Mix flour and margarine to make an oil dough. Knead until smooth and divide into eight portions.
2. For filling, take one teaspoon of bean paste and roll it into a ball; then make the other seven of them.
3. Divide Crescent Roll dough into 8 pieces, roll each up into a ball and flatten into a three inch circle. Put oil dough in center and gather dough around it to make a ball.
4. With your hands, shape this into a strip about two inches wide and four inches long. Roll this strip into a ball and flatten to make it pancake shaped. Use your thumb to make a depression in the middle of each piece of dough and place bean paste there. Enclose the dough around this and flatten to make moon cake about two inches in diameter.
5. Arrange on a greased baking sheet and brush top with beaten egg.
6. Bake in a preheated 375 degree oven for twenty-five minutes or until golden brown.
Note: To be even easier, omit the oil dough and only use the Crescent Roll dough, however, the resulting moon cake will not be as flaky.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720