Traditional Chinese Mooncake (Print)

Sweet, dense filling encased in tender golden pastry for festive occasions.

# Ingredient List:

→ Dough

01 - 200 g all-purpose flour
02 - 120 g golden syrup
03 - 50 g vegetable oil
04 - 1 tsp alkaline water (lye water)

→ Filling

05 - 500 g lotus seed paste (or red bean paste)
06 - 12 salted egg yolks (optional, traditional)

→ Glaze

07 - 1 egg yolk
08 - 1 tbsp water

# How-To Steps:

01 - Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
02 - In a bowl, combine golden syrup, vegetable oil, and alkaline water. Stir until smooth.
03 - Add flour to the wet ingredients and mix into a soft dough. Cover and let rest for 30 minutes.
04 - Divide lotus seed paste into 12 equal portions (about 40 g each). If using, place one salted egg yolk in the center of each paste ball and shape into a ball.
05 - Divide rested dough into 12 equal pieces (about 25 g each).
06 - Flatten a piece of dough into a disc. Place a filling ball in the center and wrap the dough around it, sealing completely. Repeat for all portions.
07 - Lightly dust each ball with flour. Place into a floured mooncake mold and press gently to shape. Invert to release onto the baking tray.
08 - Bake for 5 minutes, then remove and let cool for 10 minutes.
09 - Mix egg yolk and water for the glaze. Brush a thin layer over the mooncakes.
10 - Return mooncakes to the oven and bake for an additional 15–20 minutes, or until golden brown.
11 - Cool completely. Store in an airtight container for 1–2 days to allow the skin to soften before serving.

# Expert Suggestions:

01 -
  • The satisfaction of crafting something that looks impossibly professional yet comes from your own kitchen
  • That moment when you cut through the skin and reveal the golden yolk hidden inside like a treasure
  • These keep beautifully for days, actually improving as the skin softens and flavors meld together
02 -
  • The dough must rest for the full 30 minutes or it will shrink back when you try to mold it
  • Work quickly with the dough once its divided, as it becomes sticky and harder to handle as it warms
  • That initial short bake before glazing is essential to set the pattern and prevent the design from blurring
03 -
  • If your dough feels too sticky to handle, refrigerate it for 10 minutes but avoid letting it get cold, which makes it crack
  • Use a kitchen scale to divide both dough and filling equally so all your mooncakes bake at the same rate

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