Traditional Chinese Mooncake (Print View)

Sweet, dense filled pastries enjoyed during Mid-Autumn Festival celebrations

# What You 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 oz 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 until a soft dough forms. Cover and let rest for 30 minutes at room temperature.
04 - Divide lotus seed paste into 12 equal portions (approximately 1.5 oz each). If using salted egg yolks, place one yolk in the center of each paste portion and shape into a smooth ball, ensuring the yolk is completely enclosed.
05 - Divide rested dough into 12 equal pieces (approximately 0.9 oz 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 by pinching edges together. Repeat for all portions.
07 - Lightly dust each ball with flour. Place into a floured mooncake mold and press firmly to imprint design. Invert mold and release onto prepared baking tray.
08 - Bake for 5 minutes, then remove from oven and let cool for 10 minutes.
09 - Whisk egg yolk and water for the glaze until combined. Brush a thin, even layer over the tops of the cooled mooncakes.
10 - Return mooncakes to oven and bake for an additional 15-20 minutes, or until golden brown.
11 - Cool completely on wire rack. Store in an airtight container for 1-2 days to allow the skin to soften before serving.

# Expert Tips:

01 -
  • The tender, golden pastry yields to reveal a rich, sweet filling that feels like pure celebration in every bite
  • Making these at home connects you to centuries of tradition while creating something uniquely yours
02 -
  • The dough must rest fully or it will shrink back when you try to mold it
  • Overfilling will cause the pastry to tear and filling to escape during baking
03 -
  • Room temperature ingredients prevent the syrup from seizing and create smoother dough
  • A light touch when glazing prevents the detailed designs from becoming blurry

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