Directions

To Prep Filling

1. Mix ground pork with all the ingredients for filling, mix well and leave in the refrigerator for 2 hours or overnight.

To Prep Water Dough

1. In a large mixing bowl, mix flour, sugar and lard slowly with water till it form into a dough. Wrap it up with cling wrap and let it rest in the refrigerator.

To Prep Oil Dough

1. In a medium mixing bowl, mix flour and lard until it forms into a dough. Wrap it up with cling wrap and let it rest.

To Make

1. Divide both the water dough and oil dough into 24 portions each. Make sure to keep the dough balls covered while you work to avoid the dough from drying out.
2. Take 1 portion of the water dough and roll out into a disc and place 1 portion of the oil dough in the centre. Wrap the oil dough and seal the seam.
3. Flatten the sealed ball with the seam side down, then roll out with a rolling pin into a long strip. Roll the strip up into a cigar.
4. Turn it longways and roll it out again into a long strip. Roll the strip up again and stand it up with the spiral facing up.
5. Flatten the spiral down with your palm and roll out into a 12cm disc.
6. Place a teaspoon full of ground pork mix onto the dough disc and wrap it up pinching the seam to seal. Place seam side down and gently flatten the dough ball.
7. Eggwash all the completed dough balls and sprinkle with sesame seeds.
8. Bake in a preheated oven of 200°C for 25 mins or when mooncakes start turning brown.