1 can (17-1/2 oz.) lotus seed paste
1/4 C. finely chopped walnuts
4 C. all-purpose flour
1/2 C. non-fat powdered milk
3 tsp. baking powder
1/2 tsp. salt
1 C. sugar
1/2 cup shortening, melted and cooled
1 egg yolk, lightly beaten
1) Mix lotus seed paste and walnuts together in a bowl; set aside.
2) Sift flour, powdered milk, baking powder and salt into a bowl. In a large bowl, beat eggs with an electric mixer on medium speed until eggs are light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.
3) To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick. Place 1 tablespoon of lotus seed paste mixture incenter of dough circle. Fold in sides of dough to completely enclose filling; press edges to seal. Lightly flour inside of moon cake mold with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of the mold lightly on work surface to dislodge moon cake. Place cake on ungreased baking sheet. Repeat to shape remaining cakes. Brush tops with egg yolk.
4) Bake in a preheated 375°F oven for 30 minutes or until golden brown. Transfer to a rack and let cool.
Yield: 2 dozen moon cakes