Ping Pei Cheese Mooncake with Lotus Filling

Ping Pei Cheese Mooncake with Lotus Filling (Recipe From TheStar nespaper)

Ingredients
Ping pei skin

•180ml UHT milk
•125g icing sugar
•60g cream cheese
•125g kou fun (commercial cooked glutinous rice flour)
•35g whipping cream
•1/4 tsp salt
•1 tsp lemon essence

Lotus paste filling

•400g lotus paste
•7–8 salted egg yolks

Method
Ping pei skin
Combine milk, cream cheese and icing sugar in a double boiler saucepan. Double-boil over a medium heat. Keep stirring until mixture is smooth. Leave aside to cool completely. Add in whipping cream, salt and essence. Add in kou fun and mix until a smooth dough is formed. Put aside to rest for 8–10 minutes. Divide dough into 60g portions.

Roll out each portion into a round and wrap in lotus paste filling. Bring in the edges to enclose the filling. Press lightly into wooden mooncake mould; to dislodge mooncake, knock or tap the mould against a hard surface of a table. Chill in the refrigerator.

Lotus paste filling
Steam salted egg yolks for 3–4 minutes. Wrap each yolk with 90g lotus paste.