ensontré la receta, ta en inglés pero está bien básico
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Moon Cake
As every Chinese holiday is accompanied by some sort of special food, on the Moon Festival, people eat moon cakes, a kind of cookie with fillings of sugar, fat, sesame, walnut, lotus seeds, the yoke of preserved eggs, ham, dried flower petals or other material. The surface of the food is patterned with clouds, the moon, the rabbit. Some cakes will be sent to absent ones or saved at home for them. In Chinese fairy tales, there live on the moon the fairy Chang E, a wood cutter named Wu Gang and a jade rabbit which is Chang E's pet. In the old days, people paid respect to the fairy Chang E and her pet the jade rabbit.
Make Your Own Mooncakes
Syrup for mooncake
Ingredients:
1200g sugar
lkg water
1 lime - cut into 4 pieces, squeeze in the juice and put in the skin as well.
3 tbsp maltose
Method:
1.Put ingredients into a pot and bring to a boil till sugar has dissolved. Lower heat and continue to simmer till thick and syrupy.
2.Switch off the fire and add the maltose. Stir well to dissolve. Leave to cool and keep for use as syrup for the dough (skin).
Mooncake Pastry
Ingredients:
400g golden syrup
1 tsp bicarbonate of soda
1 1/2 tbsp lye water (kan sui)
100ml peanut oil
550g flour
Method:
Pour golden syrup, bicarbonate of soda and oil into a mixing bowl. Add in lye water and mix with a wooden spoon. Fold in flour gradually and stir to form a firm dough. Let dough rest for five hours.
Lotus Paste Filling
Ingredients:
500g lotus seeds (seong lin)
1 1/2 tbsp lye water (kan sui)
340ml peanut oil
450g sugar
1 tbsp maltose
1 tbsp kao fun (cooked glutinous rice flour)
Method:
1.Add lye water into lotus seeds, mix well and leave aside for 20 minutes. Pour in boiling water and cover up for 20-30 minutes. Strain and wash the lotus seeds to remove the skin.
2.Boil lotus seeds till soft. Put them into a blender with some water and blend into a thick paste.
3.Heat wok with a quarter portion of oil and a quarter portion of sugar. When sugar turns light brown, put in blended lotus paste and the remaining sugar. Stir constantly until paste is smooth and thick in consistency. Add in the rest of the oil gradually. Keep stirring the paste until thick. Lastly, stir in maltose and stir well to blend.
4.Sieve in 1 tbsp kao fun for a thicker and firmer consistency in the paste. Leave overnight before use.
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http://china.tyfo.com/int/art/festival/mid...mn/mid-cake.htm
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ojalá te sirva =)
