The Chinese Autumn Moon Festival this year falls on September 25. I wanted to share this western version of a moon cake recipe with you now so you would have time to get the ingredients together before the big day. I have not used this recipe before, so I cannot guarantee how it will taste. This recipe replaces the traditional lotus paste filling with raspberry jam. You can buy moon cake molds at The Wok Shop or use a muffin tin: before placing the moon cakes to bake, use a toothpick to poke in a dotted floral design on the top of each individual cake. Traditional moon cakes are imprinted with the Chinese symbol for longevity or harmony. Remember to grab a flashlight and head outdoors to enjoy your cakes under the moonlit sky.
1 1/4 cup packed light brown sugar
3/4 cup peanut butter
1 stick of butter
1 tablespoon of vanilla extract
1 3/4 cup of flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Preheat oven to 375 degrees. Cream together brown sugar, peanut butter, vanilla extract and butter. Beat in egg. In a separate bowl, stir together flour, baking soda and salt. Add to creamed mixture. Knead dough into a log and place in freezer for 20 minutes.
To form a moon cake, roll a piece of dough out on a lightly floured board, creating a 4 inch circle, about 1/2 inch thick. Place 1 teaspoon raspberry jam in the center of the dough circle. Fold in the sides of the dough to completely enclose the filling; press edges to seal.
Lightly flour the inside of the moon cake mold. Press the dough circle on the mold and flatten dough into the shape of the mold. Bang the downside end of the mold lightly to dislodge the moon cake.
Place moon cakes on an ungreased baking sheet and bake for 15 minutes, or until lightly browned. Cool on wire rack. Enjoy.