Traditional Chinese Mooncake
Celebrate the Mid-Autumn Festival with these rich, golden Traditional Chinese Mooncakes, an iconic treat steeped in culture and flavor. Made with a tender, golden syrup-infused dough and filled with velvety lotus seed paste wrapped around a luscious salted egg yolk, these mooncakes offer a perfect balance of sweetness and savoriness. Shaped beautifully with a mooncake mold and given a shining egg wash, they bake to perfection with a golden crust that promises to impress. Best enjoyed after resting for a day or two to let the flavors fully develop, these handmade mooncakes are not just a dessert but a heartfelt tradition. Perfect for celebrating or gifting, this classic recipe is your step-by-step guide to achieving authentic mooncakes right from your own kitchen.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 140 grams Golden syrup
- 4 grams Lye water
- 50 grams Vegetable oil
- 600 grams Lotus seed paste
- 6 pieces Salted egg yolk
- 1 Egg yolk
- 1 tablespoon Water
- 1 tablespoon Sesame seeds (optional)
Instructions
Sift the all-purpose flour into a large mixing bowl.
In a separate bowl, combine the golden syrup, lye water, and vegetable oil. Whisk together until well mixed.
Gradually add the wet ingredients into the flour and mix until a dough is formed. Do not over-knead. Cover the dough with plastic wrap and let it rest for at least 45 minutes.
While the dough is resting, prepare the filling by dividing the lotus seed paste into 6 equal portions. Take each portion and wrap it around a salted egg yolk, forming a ball.
After the dough has rested, divide it into 6 equal portions. Flatten each piece of dough into a disc shape.
Place a ball of filling in the center of each dough disc. Carefully wrap the dough around the filling, pinching the edges to seal it completely.
Preheat your oven to 180°C (350°F).
Dust a mooncake mold lightly with flour. Place a sealed mooncake ball into the mold, pressing gently to shape.
Invert the mold to release the mooncake onto a baking sheet lined with parchment paper. Repeat for the remaining mooncakes.
Whisk together the egg yolk and water for the egg wash. Lightly brush the top of each mooncake with the egg wash. Sprinkle with sesame seeds if desired.
Bake in the preheated oven for 10 minutes. Remove, allow to cool for 10 minutes, and then brush another layer of egg wash.
Return to the oven and bake for an additional 10 minutes, or until golden brown.
Let the mooncakes cool completely before serving. They are best enjoyed after resting for 1-2 days to allow the texture and flavors to develop.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 48.7 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
