150g Koh fun (cooked glutinous rice flour)
80g Icing sugar
200ml Coconut milk (chill)
600g Sweet corn lotus paste
20g Dried persimmon
20g Pumpkin seeds
1. Sift koh fun and icing sugar into a mixing bowl, add in shortening and mix well.
2. Stir in coconut milk and food colouring until well combined, and form dough. Divide into each equal portion.
3. Combine sweet corn lotus paste, dried persimmon and pumpkin seeds, knead well and divide into each equal portion.
4. Flatten dough with roller and warp in filling, press into moon cake mould, knock it out and chill in refrigerator.
中式點心 Oriental dessert: http://squallcuisine.com/?cat=59
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