2 whole lemons, cut into small pieces
1 pineapple (skin on), cut into small pieces
250g dried hawthorn berries
Making the Syrup
1 Bring water to boil, add sugar and mix till dissolved. Add the other ingredients and simmer for 3 to 4 hours.
2 Set aside to cool. Reserve a quarter of mixture for the mooncake skin and filling.
Dough Skin Ingredients
100g sugar syrup
200g plain flour
10g lye water
75g peanut oil
Making the Dough Skin
1 Mix sugar syrup and flour well.
2 Add lye water gradually to intensify the mixture colour, till sufficiently dark.
3 Pour peanut oil into the mixture and mix thoroughly by hand to form a dough. Set aside overnight.
300g red dates, cored
100g unsweetened red bean paste
35g corn oil
100g plain flour
80g sugar syrup
1g lye water
200g pumpkin seeds
Making the Filling
1 Bring red dates to boil for 20 minutes then cool overnight.
2 Blend the red dates into a paste using a blender. Scoop paste out into a saucepan.
3 Simmer paste over low heat and stir continuously with a spatula till it no longer sticks to the spatula.
4 Fold in the other ingredients. Mix to achieve a uniform consistency. Set aside to cool.
1 Roll 37g of dough into a disc using a rolling pin.
2 Round 210g of filling by hand. Then wrap it up with the dough skin.
3 Press firmly into a mooncake mould. Knock mould lightly against tabletop to unmould.
4 Repeat previous three steps to use up filling and dough skins.
5 Bake mooncakes at 180°C (top heating) and 190˚C (bottom heating) for 20 minutes. Remove mooncakes to brush a thin layer of yolk on the surface. Continue baking in oven for about 8 minutes.
6 Rest in a cool place before serving.