Mooncakes for two

Mooncakes are traditionally baked for Mid-Autumn Festival. You can find out about the folklore associated with them in my Moon(cake) Magick blog. They can be a great offering or celebratory snack for any moon related magic.  I improvised a recipe based on what I had in my kitchen at the time of baking. The proportions are perfect for 2 cakes.

dscf1502The filling:

  • tin of red kidney beans (200g)
  • 50g sugar
  • splash of coffee or water or anything
  • 2 eggs
  • 1tbs coconut butter (any butter will do)

The pastry:

  • 1/2 cup wholemeal flour (or plain flour)
  • 2tbs honey (or golden syrup)
  • 1tbs coconut butter (any butter will do)

Begin by making the pastry. Combine ingredients and knead until you get small ball of dough. Put this in the fridge and meanwhile prepare the filling.

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Strain the beans and pop them in the blender with the sugar and coffee/water. Once mashed transfer them onto a pan and heat stirring until mixture is thick enough to make a spoon stand. Take of the hob, add 1tbs coconut butter and mix in. Set aside to cool.

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Separate the yolks from the egg whites. Keep both. Hard boil the egg yolks. I used pouching pockets to do mine. I also sprinkled them with salt and a tiny bit of vinegar to add flavour. Once boiled the yolks really look like a moon!

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After around 45 minuted take your dough out of the fridge and divide in half. Heat oven up to 175C (350F) Roll each half thin and flat put a generous serving of bean paste in the middle, add egg yolk in the centre and fold the pastry over the top.

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Once sealed you would normally pop it in a special mould. I squeezed mine inside a cookie cutter and used few different cutters  to make a pattern at the top. Glaze it with egg whites. This will give your cakes a lovely glossy look. Bake them in the oven for around 20 minutes or until cakes are golden brown. Take out and leave to cool down.

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