Mooncakes Recipe
Mooncakes are a cherished traditional treat often enjoyed during festive celebrations. Their rich and sweet filling, encased in a tender, flavorful crust, creates a perfect harmony of taste and texture. Whether shared with loved ones or savored with a warm cup of tea, mooncakes are a timeless delicacy that never fails to delight.
Ingredients Overview
Golden syrup serves as the cornerstone of the dough, adding a subtle sweetness and ensuring the crust remains moist. Baking soda introduces a tender crumb, while vegetable oil provides flexibility, making the dough easy to handle and shape.
Sweet lotus seed paste is the traditional choice for mooncake filling, offering a smooth and luxurious flavor. Salted egg yolks, though optional, bring a savory contrast that complements the sweetness beautifully, creating a delightful complexity in every bite.
A mixture of egg yolk and water is used to give the mooncakes their signature golden sheen. This final touch not only enhances their visual appeal but also adds a subtle, rich finish to the crust.
Step-by-Step Instructions for Success
Preparing the Dough
Begin by whisking the golden syrup, vegetable oil, and baking soda together until the mixture is smooth and glossy. Gradually incorporate the all-purpose flour, stirring to combine. Once the dough comes together, knead it gently to achieve a soft and pliable texture. Allow the dough to rest at room temperature for one hour, which helps relax the gluten and makes shaping easier.
Preparing the Filling
Divide the lotus seed paste into equal portions, about 30g each, ensuring consistency in size for even baking. If using salted egg yolks, place a halved yolk in the center of each lotus paste ball, gently reshaping to enclose the yolk without breaking the filling.
Assembling the Mooncakes
Once the dough has rested, divide it into smaller portions, each weighing about 20g. Roll out each portion into a thin, even circle, being careful not to tear the dough. Wrap the dough around a filling ball, sealing the edges completely to encase the filling. Roll the mooncake gently in your hands to form a smooth, seamless sphere.
Molding the Mooncakes
Lightly dust your mooncake mold with flour to prevent sticking. Place the wrapped filling into the mold and press firmly yet gently to create intricate designs. Tap or lift the mold carefully to release the mooncake without damaging its shape.
Baking the Mooncakes
Preheat your oven to 180°C (350°F). Arrange the mooncakes on a parchment-lined baking tray, leaving enough space between them. Brush each mooncake with a thin layer of egg wash and bake for 5 minutes. Remove them from the oven, let cool slightly, then apply a second layer of egg wash. Bake for an additional 10–15 minutes, or until the mooncakes are beautifully golden brown.
Recipe Tips
To achieve a smooth dough, mix the ingredients just until combined, avoiding over-kneading.
Store mooncakes in an airtight container for 1–2 days before serving to allow the flavors to mature and the crust to soften slightly.
Experiment with fillings such as red bean paste, taro paste, or nut mixtures for unique variations.
What to Serve With This Recipe
Mooncakes pair wonderfully with aromatic teas like jasmine, green tea, or oolong, which enhance their rich flavors. For a more elaborate presentation, serve them as part of a dessert platter alongside fresh fruits, small pastries, or a selection of teas for guests to enjoy.
Frequently Asked Questions
Can I Make Mooncakes Without Salted Egg Yolks?
Absolutely! The recipe works perfectly with just lotus seed paste, retaining the traditional sweet flavor profile.
Can I Use a Different Filling?
Yes, feel free to substitute lotus seed paste with options like red bean paste, taro paste, or even chocolate for a modern twist.
How Do I Prevent the Mooncakes from Sticking to the Mold?
Lightly dust the mold with flour and ensure the dough is evenly rolled to reduce the chance of sticking. Tap the mold gently to release the mooncakes without damaging their shape.
Making mooncakes is a rewarding experience that brings the joy of tradition and creativity to your kitchen. Share them during special celebrations or enjoy them as an everyday treat, and let this cherished recipe become a part of your own festive traditions.
Ingredients
For the Dough:
200g all-purpose flour
100g golden syrup
50g vegetable oil
1/4 tsp baking soda
For the Filling:
250g sweet lotus seed paste
50g salted egg yolks (optional, halved)
For the Egg Wash:
1 egg yolk
1 tbsp water
Instructions
In a mixing bowl, whisk together the golden syrup, vegetable oil, and baking soda until the mixture becomes smooth and glossy. Gradually add the all-purpose flour in increments, stirring to combine. Once the dough begins to come together, knead it gently until it forms a soft, pliable texture. Cover the dough with plastic wrap and let it rest at room temperature for 1 hour.
Portion the lotus seed paste into small balls, approximately 30g each. If incorporating salted egg yolks, press a halved yolk into the center of each lotus paste ball, then carefully reshape it into a smooth sphere, ensuring the yolk is fully enclosed.
After the dough has rested, divide it into smaller portions, each weighing about 20g. Roll each portion into a thin, even circle. Wrap the dough around a prepared filling ball, sealing the edges completely to encase the filling. Roll gently between your hands to form a smooth, seamless sphere.
Lightly dust a mooncake mold with flour to prevent sticking. Place the dough-wrapped filling into the mold and press firmly to shape. Gently release the mooncake by tapping or lifting the mold carefully.
Preheat your oven to 180°C (350°F). Arrange the shaped mooncakes on a baking tray lined with parchment paper, ensuring they are spaced apart. Apply a thin layer of egg wash using a brush, then bake for 5 minutes. Remove the mooncakes from the oven and let them cool slightly before applying a second layer of egg wash. Return to the oven and bake for an additional 10–15 minutes, or until the mooncakes are beautifully golden brown.
Transfer the baked mooncakes to a wire rack and allow them to cool completely. For the best flavor, store the mooncakes in an airtight container for 1–2 days to let the flavors develop and the crust soften slightly. Enjoy these traditional treats with your favorite tea!
Mooncakes Recipe
Ingredients
For the Dough:
- 200 g all-purpose flour
- 100 g golden syrup
- 50 g vegetable oil
- 1/4 tsp baking soda
For the Filling:
- 250 g sweet lotus seed paste
- 50 g salted egg yolks optional, halved
For the Egg Wash:
- 1 egg yolk
- 1 tbsp water
Instructions
- In a mixing bowl, whisk together the golden syrup, vegetable oil, and baking soda until the mixture becomes smooth and glossy. Gradually add the all-purpose flour in increments, stirring to combine. Once the dough begins to come together, knead it gently until it forms a soft, pliable texture. Cover the dough with plastic wrap and let it rest at room temperature for 1 hour.
- Portion the lotus seed paste into small balls, approximately 30g each. If incorporating salted egg yolks, press a halved yolk into the center of each lotus paste ball, then carefully reshape it into a smooth sphere, ensuring the yolk is fully enclosed.
- After the dough has rested, divide it into smaller portions, each weighing about 20g. Roll each portion into a thin, even circle. Wrap the dough around a prepared filling ball, sealing the edges completely to encase the filling. Roll gently between your hands to form a smooth, seamless sphere.
- Lightly dust a mooncake mold with flour to prevent sticking. Place the dough-wrapped filling into the mold and press firmly to shape. Gently release the mooncake by tapping or lifting the mold carefully.
- Preheat your oven to 180°C (350°F). Arrange the shaped mooncakes on a baking tray lined with parchment paper, ensuring they are spaced apart. Apply a thin layer of egg wash using a brush, then bake for 5 minutes. Remove the mooncakes from the oven and let them cool slightly before applying a second layer of egg wash. Return to the oven and bake for an additional 10–15 minutes, or until the mooncakes are beautifully golden brown.
- Transfer the baked mooncakes to a wire rack and allow them to cool completely. For the best flavor, store the mooncakes in an airtight container for 1–2 days to let the flavors develop and the crust soften slightly. Enjoy these traditional treats with your favorite tea!