Traditional Mooncake

Celebrate the Mid-Autumn Festival with the rich tradition of homemade mooncakes! Our Traditional Mooncake recipe showcases a soft, golden-baked exterior encasing a luscious lotus seed paste filling with a luxurious salted egg yolk center. Made with golden syrup and lye water, the dough is delicately smooth and perfectly complements the sweet and savory filling. Each mooncake is beautifully shaped using a traditional mold, adding an authentic touch to every serving. With just the right amount of time and care, these mooncakes develop their signature flavor and texture after resting, making them ideal for gifting or enjoying with tea. Discover the art of crafting these iconic treats and savor the joy they bring to any festive gathering.

Nutriscore Rating: 42/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

Ingredients

• 160 ml Golden syrup
• 4 ml Lye water
• 65 ml Vegetable oil
• 300 g Cake flour
• 500 g Lotus seed paste
• 4 Salted egg yolks
• 1 Egg yolk
• 1 tbsp Water

Directions

Step 1

Mix the golden syrup, vegetable oil, and lye water in a large bowl until well incorporated.

Step 2

Gradually add the cake flour to the syrup mixture, stirring continuously until a dough forms.

Step 3

Knead the dough gently until smooth. Cover it with plastic wrap and let it rest for at least 1 hour.

Step 4

Divide the lotus seed paste into 8 equal portions. Flatten each portion slightly and wrap around a salted egg yolk, forming a ball. Set aside.

Step 5

After resting, divide the dough into 8 equal portions. Flatten each dough piece into a circle, large enough to encase the filling, about 1/4 inch thick.

Step 6

Place the lotus seed paste ball in the center of the dough circle, then carefully wrap the dough around the filling, pinching the edges to seal.

Step 7

Repeat the process for each mooncake.

Step 8

Lightly dust a mooncake mold with flour, place a wrapped mooncake inside, and press gently to form. Tap the mold gently to release the mooncake. Repeat with remaining mooncakes.

Step 9

Preheat the oven to 180°C (356°F).

Step 10

Arrange the mooncakes on a baking tray lined with parchment paper.

Step 11

In a small bowl, mix the egg yolk with 1 tablespoon of water to create an egg wash.

Step 12

Lightly brush the top of each mooncake with the egg wash.

Step 13

Bake in the preheated oven for 10 minutes, then remove and let cool for 10 minutes.

Step 14

Apply a second light coat of egg wash and return to the oven, baking for an additional 10-15 minutes or until golden brown.

Step 15

Allow the mooncakes to cool completely. For best flavor and texture, store in an airtight container and let sit for 1-2 days before serving.

Nutrition Facts

Serving size	1260.3 grams (1260.3g)

Amount per serving	% Daily Value*
Calories	5278

Total Fat 190.70g	244%
Saturated Fat 49.80g	249%
Polyunsaturated Fat 36.90g
Cholesterol 4525mg	1508%
Sodium 20162mg	877%
Total Carbohydrate 780.40g	284%
Dietary Fiber 18.10g	65%
Total Sugars 292.40g
Protein 120.40g	241%

Vitamin D 18IU	91%
Calcium 838mg	64%
Iron 33mg	184%
Potassium 2321mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 9.1%

Carbs: 58.7%