Mooncakes

Makes 20

Filling:

1 pound red azuki beans

water

3/4 cup lard or oil

1-3/4 cups sugar

Directions:
Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with
8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or
until skins open. Strain the beans and discard the skins. Place the strained beans
in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously,
until almost all the moisture has evaporated. Let cool.

You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and
shape into balls.

Water-Shortening Dough:
2 cups flour
5 tablespoons lard
10 tablespoons water
1/4 teaspoon salt
Flaky Dough:
1 cup flour
5 tablespoons lard
Red food coloring for design

Directions:
Mix ingredients for the water-shortening dough and the flaky dough separately until
smooth. Divide each dough into 20 equal portions. Wrap one portion of flaky dough
inside each portion of water-shortening dough. Roll out each piece of dough, then
fold in thirds to form three layers. Roll out again, and once more fold in thirds to
form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place
one portion of filling in the center. Gather the edges to enclose the filling and pinch
to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove
the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate.
Take some food coloring onto the cookie-design stamp, then press on top of the
mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet.
Bake 20 minutes at 350 degrees. Let cool before serving.

Making mooncakes is fairly complicated, and this recipe uses two doughs that are folded and rolled together in a manner similar to French puff pastry. Also, the mooncakes are formed in a special decorative aluminum
mold and stamped with a Chinese cookie-design stamp, which might be available in better-stocked Chinese kitchenware stores. If necessary, you could substitute a miniature Bundt pan or fluted brioche pan and a Western cookie-design stamp.

Finally, while this recipe has a sweet filling of red beans, you could mix in other ingredients, such as Chinese chopped dried fruits and chopped nuts.