Compared to the baked mooncakes, making the ping pei mooncakes are much easier and simpler, though it still takes up quite a bit of time mixing the dough, kneading it, wrapping the filling and moulding it. I always preferred the non-bake mooncakes compared to the baked ones, probably because can eat it cold!
So, here’s my Ping Pei mooncake recipe:
450g cooked glutinous rice flour
300 ml cold water
350g icing sugar
4 tbsp shortening
2 tbsp pandan essence
2 tbsp strawberry essence
2 tbsp chocolate essence
1kg – 2kg lotus-paste filling or cheese filling or filling of your choice. (You can get prepared, ready-made fillings here)
1. Combine icing sugar, shortening and water.
2. Add in the flour and blend till it became a smooth dough.Then set aside for about 15 minutes.
3. Divide the dough into three equal portions in separate bowls.
4. Add strawberry essence to one portion, pandan to the second and chocolate to the third.
5. Dust your work surface with ample of the glutionous rice flour and dust your hands with the flour too.
6. Divide the dough into small balls, about the size of a ping pong ball or smaller, depending on the size of your mould.
7. Divide the filling into equal portions too.
8. Flatten the ball of dough and wrap it with the filling.Form a ball.
9. Lightly dust the mould with the flour and place the dough ball with the fillings into the mould and push.
10. Lightly knock the moulded mooncake out and place it in an airtight container. Refrigerate it for several hours and it is ready to be served cold!
This recipe makes about 15 medium sized mooncakes if you use less dough and more filling (you have to use 2kg of filling). You can also add salted egg yolks and melon seeds if you want.