La Ko is basically a traditional Teochew steamed mooncake. Once you make your own, you will never, never, ever again want to buy one. That, I can guarantee. I have made four of this so far. One I dropped accidentally after steaming, one I gave away but the other two are almost all gone by now.
1 no of dry persimmon, sliced thinly
1 no of sweet dry orange, chopped into bits
4-6tbsp of sesame seed, toasted
6-8 pieces of sweet dry melon, sliced thinly
6-8 red dates, sliced thinly
4-6 tbsp of melon seed/ kua zi, toasted
1) Cook sugar with water till all sugar melts. Let it cool. Set aside.
2)In a large bowl, sift flour in. Separate a hole in the middle. Add sugar water and 1/2 of the oil amount. Stir till even. Slowly add in rest of oil and the additional water portion. It may get a little too wet, so don't add all the amount of the second water portion all at once. Knead into a dough. Note: The dough will not be a smooth one.
3) Divide into two equal portion. Roll out a little with the thicker portion in the centre and wrap in 150gm of preferred paste. I use red bean paste. I think the flavour goes really well. Roll out gently and carefully into almost the size of the 8 inch metal plates. At this stage the dough may get a little messy and the surface is not smooth.
4) Line the metal plate with slightly wet beancurd sheet. Place the dough onto the metal plate and pat to smoothen the sides.
5) Steam on med-hi for 1 hour to 1 hour 15 mins, covered with aluminium foil. Add toppings immediately when out of the steamer. Sesame seeds are added last, so that the rest of the ingredients can stick on first. Cool overnight before serving. You can dish it out of the plates to serve. You can also serve it cold. It can re-steamed if you keep in refridgerator.
Have a good yummy celebration!