Traditional Chinese Mooncake (Printable Version)

Golden pastry shells filled with sweet lotus paste and optional salted egg yolks, traditionally crafted for Mid-Autumn Festival celebrations.

# 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 - 2.25 cups lotus seed paste (or red bean paste)
06 - 12 salted egg yolks (optional, traditional)

→ Glaze

07 - 1 egg yolk
08 - 1 tablespoon water

# Directions:

01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - Combine golden syrup, vegetable oil, and alkaline water in a bowl. 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 (approximately 1.4 oz 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 (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. 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 -
  • The tender, chewy skin gives way to an incredibly rich, sweet filling that feels like eating edible jewelry
  • Theres something deeply satisfying about hand-forming each mooncake and watching them develop their signature golden sheen
  • These keep beautifully for days, actually improving as the skin softens and melds with the filling
02 -
  • Working quickly with the dough is essential because it becomes sticky and difficult to handle as it warms up
  • The initial short bake prevents the mooncakes from losing their detailed patterns during the longer second bake
  • Proper resting time after baking is not optional, the skin needs those days to soften or the texture will be tough
03 -
  • If your dough is too sticky, chill it for 10 minutes but avoid over-chilling which makes it crack
  • Room temperature fillings are easier to wrap than cold ones, so take everything out of the fridge beforehand

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