Mooncake is a traditional Chinese dessert eaten during Mid-Autumn festival. Mooncake is a must during Mid-Autumn festival and customary present as a gift for family and close friends.

Over the years mooncake price have become overly expensive not because of the cost of making them, but the elaborate packaging, a bigger chunk of price than the cake itself.

Making them at home is a lot cheaper and fun too. There is nothing more satisfying than being able to make something from scratch.

CHINESE VERSION: 制作月饼不难-亲手制作过中秋

Making Traditional Mooncake

Traditional Mooncake Recipe | MyKitchen101en

Dough Ingredients:

  • 100g Low protein flour (cake flour)
  • 60g Golden syrup
  • 30g Cooking oil
  • ½ tsp. Alkaline water (lye water)

Divide into 4 with each 48g

Filling:

  • 460g Lotus seed paste (4 x 115g each)
  • Some White melon seed
  • 4 Salted egg yolks

Egg Wash:

  • Milk for lighter color or
  • 1 egg yolk + 1 tbsp. milk for darker color

Note: tsp. = teaspoon and tbsp. = tablespoon

 

Directions:

1 Ingredients for making traditional mooncake are surprisingly simple.

Making Traditional Mooncake

2 Mix golden syrup, cooking oil and alkaline water. Sieve in flour and mix well until all ingredients fully combine into dough. Do not over knead/mix.

Making Traditional Mooncake

3 Wrap with cling wrap, rest the dough for 2 hours.

Making Traditional Mooncake

4 Roast some white melon seeds at 160°C/320°F for 5 minutes.

Making Traditional Mooncake

5 Mix salted egg yolks with 1 tbsp. of rose cooking wine (or any cooking wine) to remove unpleasant smell from salted egg yolks, steam for 5 minutes.

Making Traditional Mooncake

 

6 Mix lotus seed paste with some melon seed, place a salty egg yolk in the middle and roll into round shape.

Making Traditional Mooncake

7 Place dough between cling warp and roll out evenly into 2-3mm thin disc shape with a rolling pin.

Making Traditional Mooncake

8 Wrap mooncake filling with dough.

Making Traditional Mooncake

9 Shape mooncake with mooncake mould (lightly oil).

Making Traditional Mooncake

10 Baked in preheated oven at 160°C/320°F for 10 minutes. Spray mooncake with some water to avoid crust from cracking during the baking process.

Making Traditional Mooncake

11 Remove from oven and brush with egg wash.

Making Traditional Mooncake

12 Bake for another 10 minutes or until golden brown.

Making Traditional Mooncake

13 Crust of Mooncake will become glossy with softer texture after 2-3 days in air-tight container and ready to be served.

Making Traditional Mooncake