Mooncakes are a very elegant pastry traditionally served during the mid-Autumn festival in the Far East. They traditionally are made with egg yolks symbolising the moon and can have a variety of fillings and a variety of crusts.
However, as thought I would try a completely vegetarian mooncake with a partially rehydrated dried apricot instead of yolk, and chestnut puree for the filling instead of lotus paste - which honestly I couldn't find anyway.
Actually, this is only the filling for the mooncalkes, but there were a couple of issues with the skins recipe and then I realised it is OK to have the filling on its own as a dessert :)
Makes 15-16 mooncakes
15-16 partially rehydrated yellow-orange dried apricots
(To rehydrate the apricots - cover with warm water and soak for 1 hour, then dry the water)
454 gr - 1 can chestnut puree
4 tbsp groundnut oil
100 gr almond powder
70 gr golden caster sugar
Heat the oil in a pan, add the puree and the sugar and fry at low heat for some 30 minutes. Remove from heat and add the almond powder. Knead well. Shape it like a cylinder with width about 4 cm and height around 2 cm. Cut to 16 equal parts.
Take each part and shape it as a ball, the make a pit in the middle and place the apricot, push down and cover it with the chestnut and almond paste.
Place in mooncake moulds and voilà , it's ready.