Rabbit Kluang Mooncake 兔子形居鑾月餅

Last year i replicated the famous Kluang mooncake using my best melt-in-mouth pastry . It was well received by my family especially my sister. This year i got this idea made them into rabbit shape, as i feel the original rugby ball shape is quite big to pack them. Furthermore Chinese believed the Jade Rabbit was an animal that lived on the moon and accompanied Chang'e, read more here, so it is a lucky animal ^_^.

I use the leftover pastry to make the baby rabbit  ^_^

How to shape them..

Rabbit Kluang Mooncake 兔子形居鑾月餅

*makes 8 rabbit mooncakes

For the pastry

175g butter, room temp

50g condensed milk or sweetened creamer

255g cake flour

1 egg yolk

400g white lotus paste or your choice of paste

8 salted egg yolks (brush with rice wine, steam for 5-10mins)

Egg wash- 1 egg yolk +1tsp milk

Method

1. Cream butter and condensed milk till light

2. Add in egg yolk, and beat until combine.

3. Mix in flour, mix till become a soft and not sticky dough.

4. To weight lotus paste for 50g each, wrap one salted egg yolk inside.

5. To weight pastry for 50g each, then wrap the lotus paste with pastry, roll into egg shape. Place on a lined baking tray.

6. Pinch two small piece of pastry (~2g each), shape like rabbit’s ear, place on top. Use a toothpick to press a straight line on the ears.

7. Use the tip of a chopstick, to make two small holes for the eyes. And use a toothpick, to press a “V” as for the mouth. Egg wash the mooncakes.

7. Bake at a pre-heated oven at 160C( fan forced) for 30mins (last 10mins using fan forced).

Recipe by Sonia a.k.a Nasi Lemak Lover