Traditional Chinese Mooncake (Printable Version)

Sweet dense filling in tender pastry, a traditional Chinese festival delicacy enjoyed during autumn celebrations.

# What You Need:

→ Dough

01 - 7 ounces all-purpose flour
02 - 1/2 cup golden syrup
03 - 1/4 cup vegetable oil
04 - 1 teaspoon alkaline water (lye water)

→ Filling

05 - 18 ounces lotus seed paste (or red bean paste)
06 - 12 salted egg yolks (optional, traditional)

→ Glaze

07 - 1 egg yolk
08 - 1 tablespoon water

# How to Make It:

01 - Preheat oven to 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 1.4 ounces 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 0.9 ounces 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 Advice:

01 -
  • Theres something magical about biting through that golden skin to reveal the rich, sweet filling inside
  • Making these at home fills your kitchen with an aroma that feels like celebrating
  • The process is meditative and connects you to centuries of tradition
02 -
  • The dough needs that 30 minute rest period or it will shrink back when you try to shape it
  • Do not skip the initial 5 minute bake or your glaze will run and obscure the beautiful patterns
  • Mooncakes taste best after sitting for a day or two, so plan ahead
03 -
  • If your dough feels sticky, chill it for 15 minutes before wrapping the filling
  • Room temperature fillings are easier to work with than cold ones straight from the refrigerator

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