Leftover Mooncake Paste: Let's Make Lotus Pancake Pie Using Airfryer

Like some of you readers, I've been on a mooncake baking craze the last month. Inevitably, no many how many mooncakes we made, there was still some mooncake paste leftover. Haha I shall not confess that I had some miscalculation in ingredients in my earlier mooncake baking stints, but shall tell you that I purposely kept some paste to experiment with using the airfryer (Haha!). So yup, I came up with a pancake pie with lotus fillings.

The pancake pie skin was crunchy and buttery. Together with the lotus fillings, it was indeed quite a nice combination. The family mentioned that it was a nice twist to the usual mooncakes actually! Too bad I didn't have red bean paste, but I believe this would turn out perfect with red bean too.

How do you usually use up your leftover mooncake paste? I would love to hear from you. But if you haven't come up with something yourself, have fun with my recipe! :) 

Pancake Pie Using Mooncake Paste

12 pieces

Ingredients

Pancake/ pie skin

60g plain flour  

60g cake flour (if no cake flour, just ignore this and use 120g plain flour in total)
60g cold unsalted butter

20g icing sugar

1 egg yolk

Filling

100g of mooncake paste

Directions

1. Sieve the flour and sugar together.

2. Place all the ingredients, except the egg yolk, in a cold mixing bowl. Keep the ingredients in the fridge for 15 minutes. 

3. Using the rubbing-in method, use the tips of your fingers to combine all the ingredients, except the egg yolk, into bread crumb form.

Tip: The key point here is to keep the batter cold. I liked using plastic gloves so as to keep my fingers clean and reduce the amount of heat transferred to the batter.

Didn't really get the breadcrumb texture today as it was warm and the butter melted very quickly.
But if you manage to keep this cold, you will get it.

4. Add in the egg yolk to gently knead the bread-crumb like mixture together into a big lump.  

5. Divide the dough into 2 equal portions of about 100g each. Place the dough in a bowl, cover with cling wrap and rest in the fridge for about 30 min.  

6. Meanwhile, preheat the airfryer at 160 degrees for 3 min.

7. After 30 min, roll out one of the dough balls using a rolling pin between two non-stick baking sheets.

The pastry sheet will be around 20cm X 10cm large.

8. Using 50g of mooncake paste, spread it across 1 side of the pastry skin. Leave some margin space all around. 

9. Fold the top and bottom together; and then the left and right sides. This seals in the mooncake paste.

10. Flip over to reveal a nice rectangle.

11. Slice into 6 pieces.

This is how the side looks.

12. Lightly coat a plate with butter to prevent sticking while baking, and place the pancake pies on the plate. Bake in airfryer at 160 degrees for 10 min. The top will become golden brown.

13. Flip the pancake/ pie to the other side. Continue to bake in airfryer at 160 degrees for 4 to 6 min till also golden brown. 

14. Repeat the steps for the other set of dough skin and remaining 50g of mooncake paste. Enjoy!

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