Traditional Chinese Mooncake (Printable)

Tender golden pastry filled with sweet lotus paste and salted egg yolk centers

# What You'll Need:

→ Dough

01 - 1.75 cups all-purpose flour
02 - 0.5 cup golden syrup
03 - 0.25 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 and well incorporated.
03 - Add flour to the wet ingredients and mix into a soft, pliable dough. Cover and let rest for 30 minutes at room temperature.
04 - Divide lotus seed paste into 12 equal portions (approximately 1.4 ounces each). If using salted egg yolks, place one yolk in the center of each paste portion and shape into a smooth ball.
05 - Divide the rested dough into 12 equal pieces (approximately 0.9 ounces each).
06 - Flatten a dough piece into a thin disc. Place a filling ball in the center and carefully 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 firmly to imprint the design. Invert the mold to release the shaped mooncake onto the baking tray.
08 - Bake for 5 minutes, then remove from oven and let cool for 10 minutes.
09 - Whisk egg yolk and water together until blended. Brush a thin, even layer over the cooled mooncakes.
10 - Return mooncakes to the oven and bake for an additional 15 to 20 minutes, or until golden brown.
11 - Cool completely on the baking tray. Store in an airtight container for 1 to 2 days to allow the skin to soften and develop traditional texture before serving.

# Expert Suggestions:

01 -
  • The golden syrup creates an incredibly tender pastry that melts in your mouth unlike anything you have ever tasted
  • Making these at home lets you control the filling sweetness and customize with whatever your family loves most
  • The process is deeply satisfying and connects you to centuries of tradition in the most tangible way
02 -
  • The dough must rest the full 30 minutes or it will keep shrinking back when you try to wrap the filling
  • Seal the dough completely around the filling or the paste will leak during baking and ruin the shape
  • Mooncakes taste better after 1-2 days of resting in an airtight container as the skin softens and flavors meld
03 -
  • If your dough feels too sticky, chill it for 15 minutes before wrapping the filling
  • Use a kitchen scale to divide both dough and filling equally for consistent sized mooncakes

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