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

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

Besides the traditional lotus seed paste, you may add in any paste of your liking, check out our mooncake paste collection.

CHINESE VERSION: 制作月饼不难-亲手制作过中秋

Making Traditional Mooncake
 

Traditional Mooncake Recipe | MyKitchen101en

Yield: 4 mooncakes (16 servings)

Ingredients:

Dough Ingredients: (Divide into 4 with 48 g each)

Filling:

Egg Wash:

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

Note: tsp. = teaspoon and tbsp. = tablespoon

Instructions:

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 combined 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 oiled).

Making Traditional Mooncake

10 Bake 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

Making Traditional Mooncake

Traditional Mooncake With Lotus Seed Paste Filling

Traditional mooncake is a Chinese dessert eaten during Mid-Autumn festival. Mooncake is a must during Mid-Autumn festival and a customary present as a gift for family and close friends.
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Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Course Midautumn
Cuisine Chinese
Servings 16 servings
Calories 164 kcal

Equipment

  • 1 mooncake mould

Ingredients
 
 

For dough: Divide into 4 with each 48g

  • 100 g low protein flour cake flour
  • 60 g golden syrup
  • 30 g cooking oil
  • ½ tsp alkaline water lye water

For filling:

For Egg Wash:

  • 1 egg yolk
  • 1 tbsp milk

Instructions
 

  • Ingredients for making traditional mooncake are surprisingly simple.
    Making Traditional Mooncake
  • Mix golden syrup, cooking oil and alkaline water. Sieve in flour and mix well until all ingredients fully combined into dough. Do not over knead/mix.
    Making Traditional Mooncake
  • Wrap with cling wrap, rest the dough for 2 hours.
    Making Traditional Mooncake
  • Roast some white melon seeds at 160°C/320°F for 5 minutes.
    Making Traditional Mooncake
  • 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
  • Mix lotus seed paste with some melon seed, place a salty egg yolk in the middle and roll into round shape.
    Making Traditional Mooncake
  • Place dough between cling warp and roll out evenly into 2-3mm thin disc shape with a rolling pin.
    Making Traditional Mooncake
  • Wrap mooncake filling with dough.
    Making Traditional Mooncake
  • Shape mooncake with mooncake mould (lightly oiled).
    Making Traditional Mooncake
  • Bake 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
  • Remove from oven and brush with egg wash.
    Making Traditional Mooncake
  • Bake for another 10 minutes or until golden brown.
    Making Traditional Mooncake
  • 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

Video

Notes

This recipe yields 4 mooncakes divided into 16 servings. 
The nutritional value for reference is for a quarter of mooncake. 

Nutrition (per serving)

Calories: 164kcalCarbohydrates: 27gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 61mgSodium: 6mgPotassium: 407mgFiber: 0.1gSugar: 3gVitamin A: 97IUCalcium: 56mgIron: 1mg
Keyword catonese mooncake, lotus seed mooncake, lotus seed paste filling, traditional mooncake
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