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.