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1
Combine the ingredients, mix well and divide into 24 equal portions.
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2
Sift together the flour, baking powder and salt.
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3
Using a large whisk or an electric mixer, beat the eggs with the sugar for about 10 minutes, until a ribbon is formed.
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4
Add the melted butter, the vanilla extract, the water and the dry ingredients and stir until a rough dough is formed.
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5
Use your hands to press the dough into a ball.
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6
Form the dough into a long snakelike roll about 1-1/4 inches thick.
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7
Cut into 24 pieces.
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8
Preheat the oven to 375 degrees (200 C.).
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9
Using your hands, press each dough section into a 3-inch circle, with the edges pinched thinner than the center.
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10
Place a portion of the filling in the center, gather up the edges of the dough to meet in the center and pinch to seal.
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11
Roll the cake into a ball and flatten it to a 3-inch round.
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12
Carve a decorative design on top or press the cake, joined edges up, in a lightly floured moon-cake mold.
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13
Invert the molded cake onto a cookie sheet.
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14
Continue until done.
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15
Arrange the cakes 1 inch apart on an ungreased cookie sheet.
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16
Prepare the glaze and brush the surface of each cake lightly with it.
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17
Bake the cakes for about 30 minutes until golden brown.
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18
Remove, cool and serve.
