Ingredients
Pastry skin:
? 300g kao fun (commercialised cooked glutinous rice flour)
? 450g icing sugar
? 50g shortening
? 300ml cold water
? A little pandan flavoured essence or any desired flavoured essence
Durian filling:
? 300g durian flesh - blend into puree
? 500g lotus seeds - boil in 1,200ml water until soft and blend into a paste
? 4 tbsp castor sugar
? 500g castor sugar
? 2 tbsp maltose
To make the filling: Put 4 tbsp sugar in a heavy-based wok, and cook till you get golden brown caramel. Add lotus seed paste gradually and cook till smooth. Add 500g sugar and stir till mixture thickens.
Add oil gradually and mix well. Add durian and maltose. Stir until mixture is smooth and does not stick to the centre of the wok. Remove and cool, preferably overnight, before dividing the filling into 110g balls.
Directions:
Divide lotus paste into 14-15 equal portions and set aside.
Combine icing sugar, essence, water and shortening. Stir well to mix.
Stir in kao fun and blend together until a smooth dough is formed. Set aside for 5-10 minutes. Divide the pastry dough into the same number of portions as the lotus paste.
Take a piece of dough and wrap up a ball of durian paste with it.
Press the wrapped-up dough into a mooncake mould.
Knock out the moulded dough lightly to dislodge the ping pei mooncake. Chill well in the refrigerator before serving.