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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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4.75 from 8 votes
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
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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