Traditional Chinese Mooncake (Print Version)

Golden pastry filled with sweet lotus seed paste and optional salted egg yolks. Traditional Chinese dessert for festive gatherings.

# 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

→ 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 - Combine golden syrup, vegetable oil, and alkaline water in a bowl. 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.
04 - Divide lotus seed paste into 12 equal portions (approximately 1.5 ounces each). Encase one salted egg yolk in the center of each paste ball and shape into smooth spheres.
05 - Divide the rested dough into 12 equal pieces (approximately 0.9 ounces each).
06 - Flatten a dough piece 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. Press into a floured mooncake mold, then invert to release onto the 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. Brush a thin, even 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 on a wire rack. Store in an airtight container for 1-2 days to allow the skin to soften before serving.

# Expert Advice:

01 -
  • That moment when you press the mold and the pattern reveals itself never gets old
  • The soft, tender pastry gives way to rich, sweet filling in every single bite
  • These keep beautifully and actually taste better after a day or two of resting
02 -
  • Do not skip the dough resting period or the skin will shrink back while baking
  • Work quickly with the dough once it is rested, as it gets sticky and harder to handle the longer it sits
  • The first short bake prevents the mooncakes from cracking when you apply the egg wash
03 -
  • If your dough feels too dry, add just a teaspoon of oil at a time until it comes together
  • Room temperature ingredients mix more smoothly and give you better results

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