Traditional Chinese Mooncake (Printable Version)

Golden syrup pastry wrapped around sweet lotus paste, traditionally enjoyed during autumn festivals

# What You’ll Need:

→ Dough

01 - 7 oz all-purpose flour
02 - 4.2 oz golden syrup
03 - 1.7 oz vegetable oil
04 - 1 tsp alkaline water (lye water)

→ Filling

05 - 17.6 oz lotus seed paste (or red bean paste)
06 - 12 salted egg yolks (optional, traditional)

→ Glaze

07 - 1 egg yolk
08 - 1 tbsp water

# Directions:

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 into a soft, pliable dough. Cover and let rest for 30 minutes.
04 - Divide lotus seed paste into 12 equal portions (about 1.4 oz each). If using salted egg yolks, place one yolk in the center of each paste ball and shape into a smooth sphere.
05 - Divide rested dough into 12 equal pieces (about 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 firmly to imprint the design. Invert to release onto the 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 using a pastry brush.
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.

# Top Tips:

01 -
  • The tender pastry practically melts against the sweet, dense filling in a way storebought versions never achieve
  • Wrapping each mooncake by hand becomes oddly meditative, like folding tiny edible origami
  • Your whole kitchen will smell like warm honey and toasted flour
02 -
  • The dough needs that 30minute rest or it will shrink back from the mold edges
  • Overbrushing the glaze will blur those beautiful patterns you worked so hard to create
  • Mooncakes actually improve after sitting for a day or two, so plan ahead
03 -
  • Weigh your dough balls and filling portions for consistent size
  • If the dough feels sticky, chill it for 10 minutes before wrapping
  • Room temperature fillings are much easier to work with than cold ones

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