Moon Cakes

These special pastries are more than just tasty treats–they also have a heroic history. According to popular legend, secret messages hidden in moon cakes helped Chinese revolutionaries overthrow their Mongolian rulers in the 1300s.

4 c. all-purpose flour
1 tbsp. baking powder
½ tsp. salt
3 eggs
³/₄ c. sugar
³/₄ c. unsalted butter or margarine, melted
2 tbsp. water
1½ c. sweet red bean paste*
1 egg or egg white, lightly beaten

1. Preheat oven to 375ºF.
2. Combine flour, baking powder, and salt in a mixing bowl.
3. In a second bowl, beat 3 eggs and sugar until they thicken, about 10 minutes.
4. Add melted butter, water, and the flour mixture to eggs and sugar. Stir until the mixture becomes doughlike.
5. Using your hands, shape dough into a long rope about 1¼ inches thick. Cut into about 20 equal pieces.
6. Flatten each piece of dough into a circle about 3 inches across. Place about one teaspoonful of bean paste in the center of the circle and fold the edges of the dough toward the center. Pinch the edges together firmly to seal. (It may help to dampen your fingers with a little bit of water.)
7. Gently roll each cake into a ball and flatten slightly. Repeat with the remaining dough and filling.
8. Use a cookie cutter to lightly press a design into the top of each cake, or draw a design with a fork tine or toothpick. Place cakes one inch apart on an ungreased cookie sheet.
9. Lightly glaze the top of each cake with beaten egg. Place in the oven and bake for 30 minutes or until golden brown. Remove and allow to cool. Serve at room temperature.

Preparation time: 45 to 60 minutes
Cooking time: 30 minutes
Makes about 20 cakes

* Sweet red bean paste is sold in cans at most specialty grocery stores, but you can also make your own. Soak 1 c. of dried red beans (preferably the Tiensin variety, but adzuki will also work) in water for at least 3 hours. Drain and place in a saucepan with just enough water to cover the beans. Bring to a boil, drain, and rinse under cold water. Boil and drain again, then add fresh water and bring to a boil. Lower to a simmer and cook for 45 minutes to an hour, or until beans are very soft. Gradually stir in 1 c. sugar and a pinch of salt and remove from heat. Mash mixture in a food processor or with a potato masher until the biggest lumps are gone and leave to cool.