Traditional Mooncake Recipe
Mooncakes are the beautiful and essential Chinese dessert served during the Mid-Autumn Festival, which falls on the 21st of September. Learn the art of making this delicious, traditional dessert and celebrate Moon Festival with your family and friends at home.
What you will need:
For the lotus seed paste:
- 120 g dried lotus seeds
- 90 g sugar, or to taste
- 70 g sunflower oil, or peanut oil, rapeseed oil, etc
For the dough:
- 150 g invert syrup, or golden syrup
- 50 g sunflower oil, or peanut oil, rapeseed oil, etc
- ½ teaspoon lye water (Kansui)
- 220 g all-purpose flour
- Cornstarch, for dusting
For the egg wash:
- 1 egg yolk
- 1 teaspoon water
You also need:
- 20 salted egg yolks,
All ingredients available at Tong Li. Located on the Ground Floor near ALDI.
Make the lotus seed paste
- Soak dried lotus seeds in water overnight. Drain and remove the green centre (if any).
- Boil in fresh water (enough to cover) until soft (about 30-40 minutes). Drain, then puree in a food processor (add a little water if necessary).
- Transfer the puree into a non-stick pan. Cook over a medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove to cool.
Prepare the dough
- Mix syrup, oil and lye water until well incorporated. Add flour. Knead briefly until combined
- Cover and rest for 30 minutes.
Assemble the cakes
- Put one egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.
- Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal completely.
- Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below).
Shape the cakes
- Coat the ball with a thin layer of cornstarch. Put it into a mooncake mould.
- Place the mould on a baking tray (lined with parchment paper if necessary). Gently press to shape.
Bake the cakes
- Preheat the oven to 190°C / 375°F. Bake the cakes for 5 minutes (Meanwhile, mix the egg wash).
- Reduce the temperature to 160°C / 320°F. Take the mooncakes out and brush the top with a thin layer of egg wash. Put back into the oven and bake for a further 5 minutes.
- Remove and brush with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.
Rest & store the cakes
- Once completely cooled, store the mooncakes in an airtight container for at least 1-2 days. They are ready to be served when they become soft to touch and appear shiny.
- You may keep them in the fridge for up to 2 weeks. Bring back to room temperature prior to serving.
Enjoy with family and friends under a beautiful full moon.