Mooncake

A dense pastry filled with lotus seed paste and salted egg yolk, gifted during the Mid-Autumn Festival.

Ingredients

• 600g whole duck
• 300g glutinous rice
• 2 tbsp sliced scallion whites
• 1 1/2 tsp doubanjiang (chili bean paste)
• 1/4 cup toasted sesame oil
• a generous handful of bamboo shoots
• a handful of fresh scallion greens, chopped
• a drizzle of Shaoxing wine
• 400ml pork stock

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with toasted sesame oil.

2. 2

   In a large bowl, whisk together the glutinous rice and star anise until evenly combined.

3. 3

   In a separate bowl, blend the toasted sesame oil with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 25 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with scallion greens or a dusting of soy sauce.

8. 8

   Slice or portion into servings and serve.

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