Mooncake
China's Mid-Autumn Festival icon — a dense, pastry round with intricately stamped designs filled with lotus seed paste and salted egg yolk. Every family shares mooncakes under the full moon on the 15th day of the 8th lunar month.
- Total
- 50 min
- Serves
- 8
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Skin dough: mix golden syrup, lye water and oil. Add flour; mix gently until a soft dough forms. Rest wrapped for 30 minutes.
About 5 min
Divide lotus seed paste into 8 portions (75g each). Flatten each, place a salted egg yolk in the centre, wrap the paste around it and roll into a ball.
About 11 min
Divide the skin dough into 8 portions (45g each). Flatten each skin, place a filling ball in the centre. Slowly wrap the skin around the filling, stretching gently — it should be a very thin, even layer.
About 11 min
Flour a mooncake mould (50g or 75g traditional press mould). Place a wrapped ball into the mould. Press firmly. Unmould onto a lined baking tray.
About 11 min
Bake at 180°C/350°F for 5 minutes. Remove. Brush very lightly with egg wash (yolk + milk). Bake a further 12–15 minutes until deeply golden.
About 11 min
Important: mooncakes must rest at room temperature for 1–3 days before serving. The skin softens and the oils redistribute, creating the characteristic glossy, tender skin. They keep 2 weeks in an airtight container.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 8 g
- Carbs
- 60 g
- Fat
- 16 g
- Fibre
- 2 g
- Sugar
- 38 g
- Sodium
- 280 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.