AUNTIE KHAR MOI’S PANDAN-SKIN MOONCAKES
Makes 60 small mooncakes
For the filling
3-pound bag of lotus-seed paste
Melon seeds
Salted egg yolks
For the skin
8 ½ ounces all-purpose flour that has been steamed for 10 minutes, then dried
6 ounces Prima Flour Top Flour (a super-fine flour; cake flour can be substituted)
3 ½ ounces mochi flour
7 ounces confectioners’ sugar
4 ounces shortening
14 ounces pandan water
A few drops of green food coloring
To make the filling, mix the lotus-seed paste with the melon seeds for crunch. Then form into little balls, a little less than 1 ounce each. Hollow out each ball and fill it with about a quarter of a yolk. Then roll it back up.
Measure out 60 (approximately 1 ounce) balls of the lotus-seed paste filling and set aside. Using a stand mixer, mix together the three kinds of flour and confectioners’ sugar. Then add the shortening and gradually mix in the pandan water. Mix until the dough is stiff but also soft. Add a few drops of green food coloring and mix well.
Divide the dough into 60 balls weighing 9 ounces each. Roll each ball into a flat circle, place a ball of lotus-seed paste in the center, turn it over, stretch out the skin, and seal so the paste is entirely covered.
Place the ball sealed side up in a mooncake mold and use your palm to smooth it out. Tap the mold on the counter to loosen and remove the mooncake.
Mooncakes should be stored in the refrigerator. If you’re planning on eating them after 1 week, store them in the freezer.