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Mooncake

Chinese · Dessert

A traditional Chinese pastry consisting of a thin, tender crust surrounding a dense, sweet filling of lotus seed paste and a salted egg yolk representing the moon.

AdvancedVegetarian
The EZdish collectionAI-created recipe
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Mooncake — recipe cover
1 hr 45 minA little patience, a lot of flavor
Prep time1 hr
Cook time20 min
Servings12 people
DifficultyAdvanced
The recipeTips & storage
Let's make something good

How to make it

8 steps. Take it one step at a time.

  1. Combine golden syrup, vegetable oil, and lye water

    In a large mixing bowl, combine golden syrup, vegetable oil, and lye water. Whisk until well combined.

  2. Sift the cake flour

    Sift the cake flour into the liquid mixture. Use a spatula to fold the flour in until a soft dough forms. Wrap in plastic film and rest for at least 45 minutes.

    45 min

  3. Divide the lotus seed paste

    Divide the lotus seed paste into 12 equal portions (approx 40-45g each). Take one portion, flatten it, place a salted egg yolk in the center, and roll it into a ball.

  4. Divide the rested dough

    Divide the rested dough into 12 equal portions (approx 25g each). Flatten a piece of dough into a thin circle, place the filling ball in the center, and gently push the dough up to cover the filling completely. Roll into a smooth ball.

  5. Dust the mooncake mold

    Dust the mooncake mold with a little flour. Insert the ball into the mold and press down firmly on a parchment-lined baking tray to imprint the pattern. Repeat for all cakes.

  6. Preheat oven to 375°F

    Preheat oven to 375°F (191°C). Lightly spray the mooncakes with water to prevent the crust from cracking. Bake for 5 minutes to set the shape.

    5 min

  7. Remove from oven and let cool

    Remove from oven and let cool for 5 minutes. Mix the egg yolk and water together. Brush a very thin layer of egg wash over the top patterns of the cakes.

    5 min

  8. Lower the oven temperature

    Lower the oven temperature to 325°F (163°C) and bake for another 10-15 minutes until the mooncakes are golden brown.

    12 min

A little kitchen wisdom

Store mooncakes in an airtight container for 2-3 days before eating. This allows the oil from the filling to soften the crust (a process called 'returning oil'), giving it a glossy finish and better texture.

What you'll need

Mooncake mold (75g)Baking trayParchment paperMixing bowlsSifterPastry brush
Keep the good going

For now. And for later.

Make it ahead

The dough can be prepared 2 hours in advance. Assembled mooncakes should be baked immediately.

Store & enjoy

Store in an airtight container at room temperature. They are best eaten 3 days after baking once the crust has softened. Not recommended to reheat as it can dry out the lotus paste.

Allergens

Contains wheat, eggs.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Mooncake
Step 1 of 8

Combine golden syrup, vegetable oil, and lye water

In a large mixing bowl, combine golden syrup, vegetable oil, and lye water. Whisk until well combined.