Ingredients

  • Serves 8 mooncakes
  • 400 g lotus paste

  • 125 ml golden syrup

  • 260 g plain flour

  • 1 egg yolk

  • 1 tbsp milk

  • 40 ml vegetable oil

  • 4 ml alkaline water

Log in to watch this premium content and more!
00:01:08
Recipe Courtesy of
Asian Food Network

Baked Mooncake

Mooncakes are traditionally eaten during the Mid-Autumn Festival (中秋節), celebrated on the 15th day of the eighth month of the Chinese calendar. Here’s how to make your own, either to give away or to keep!
  • Easy
  • 40 min
  • 25 min
  • 15 min
  • 4 steps
  • 7 Ingredients
  • Easy
  • 4 steps
  • 7 Ingredients
  • 40 min
  • 25 min
  • 15 min

Instructions

  1. Make mooncake skin

    • In a bowl, add golden syrup, 40 ml vegetable oil, 4 ml alkaline water and 160 g flour, and gently fold with a spatula until well combined.
    • Cover and set aside for 30 minutes.


  2. Make egg wash

    • In a bowl, add egg yolk and whisk in 1 tbsp milk. Set aside.
    • Preheat oven to 160°C.


  3. Form mooncakes

    • Dust hands with remaining flour, and portion out 30 g of mooncake dough. Roll into a ball and set aside.
    • Roll 45 g lotus paste into a ball, then wrap in mooncake dough.
    • Roll into a ball, then insert into mini mooncake mold. Press ball into the corners, so the cake will be imprinted with the patterns.
    • Lightly tap on a flat surface for the mooncake to pop out. Repeat for all.

    | For these mini mooncakes, add a quarter of a salted egg yolk in the center of the lotus paste filling for another traditional touch

    Form mooncakes


  4. Bake mooncakes

    • Transfer mooncakes to a baking tray lined with baking paper, and lightly brush with egg wash.
    • Bake at 160°C for 30 - 45 minutes.

    | This recipe makes approximately 2 - 3 full sized mooncakes

    Bake mooncakes


Plate and Serve!

Allow to cool, then serve!

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 8 mooncakes
  • 400 g lotus paste

  • 125 ml golden syrup

  • 260 g plain flour

  • 1 egg yolk

  • 1 tbsp milk

  • 40 ml vegetable oil

  • 4 ml alkaline water

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.