Moon cakes! I love them. They're so beautiful and delicious that I named my blog after them. But what are they, you ask? Moon cakes are a Chinese pastry I used to buy when I was a little girl. They're traditionally eaten during the Festival of the Moon, and each baker has their own unique symbol imprinted on their moon cake molds. There are as many varieties as there are bakers.
The legend behind the moon cakes begins thousands of years ago. Back then the earth had nine or ten suns circling it (depending on whom you talked to), taking turns shining down on the planet. One day all of the suns shown together and began to bake the earth, so a young archer stepped forward and shot down all of the suns but one. This archer Hou Yi. was, accordingly, made King. For a time he ruled justly and honorably, but that doesn’t make a very good legend, so he grew arrogant and unpleasant and old.
As it turns out, Hou Yi was an immortal who had become mortal, making him deathly afraid of dying. He began searching for the elixir of life, driving his doctors and scientists to do the same. When at last the elixir was discovered, his wife Chang E snatched it and drank it down to prevent him from continuing his evil rule for all eternity. The outraged King ordered her execution, but suddenly she rose up into the sky, floating up to the moon, where she now lives with her pet Jade Rabbit. Her former subjects were so moved by her sacrifice that today, eating Moon Cakes is a way of commemorating Chang E’s sacrifice.
Easy Moon Cakes Recipe
- 4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
2 tablespoons dark corn syrup
1/2 cup vegetable oil
2 eggs
6-7 tablespoons cold water
1/2 cup chopped dates
1/2 cup orange marmalade
1/2 cup coarsely chopped walnuts
1/4 cup sweetened flaked coconut
1/4 cup coarsely chopped raisins
1 egg
1 tablespoon milk
1. Preheat oven to 180°c.
2. Combine dates, marmalade, walnuts, coconut and raisins in a medium bowl; set aside.
3. Sift together flour, baking powder, and sugar.
4. Slowly beat in corn syrup and oil. Then add eggs, one at a time. Add a little of the cold water, use just enough to hold dough together.
5. Roll out dough between two pieces of wax paper.
6. Carefully remove the top sheet of wax paper.
7. Cut out rounds. Place about 2 tablespoons of filling in the center of each round. Gather the edges of dough, pinch together to seal in the filling. Form pastry into a ball shape and place on an un-greased cookie sheet, seam side down. Slightly flatten balls to flatten tops.
8. Make the glaze by whisking together the egg and milk. Brush tops and sides of the pastry with the glaze.
9. Bake 25-30 minutes or until golden browned, don't over bake.
10. Let cool on cookie sheet 1 minute then transfer cookies to wire racks to cool completely.