Traditional Chinese Mooncake (Print)

Sweet filled pastry with lotus paste, wrapped in tender golden dough for festive occasions.

# What You Need:

→ Dough

01 - 1 ¾ cups all-purpose flour
02 - ½ cup golden syrup
03 - ¼ cup vegetable oil
04 - 1 teaspoon alkaline water (lye water)

→ Filling

05 - 18 ounces lotus seed paste (or red bean paste)
06 - 12 salted egg yolks (optional, traditional)

→ Glaze

07 - 1 egg yolk
08 - 1 tablespoon water

# How To Make It:

01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a bowl, combine golden syrup, vegetable oil, and alkaline water. Stir until smooth.
03 - Add flour to the wet ingredients and mix into a soft dough. Cover and let rest for 30 minutes.
04 - Divide lotus seed paste into 12 equal portions (about 1 ½ tablespoons each). If using, place one salted egg yolk in the center of each paste ball and shape into a ball.
05 - Divide rested dough into 12 equal pieces (about 2 tablespoons each).
06 - Flatten a piece of dough into a disc. Place a filling ball in the center and wrap the dough around it, sealing completely. Repeat for all portions.
07 - Lightly dust each ball with flour. Place into a floured mooncake mold and press gently to shape. Invert to release onto the baking tray.
08 - Bake for 5 minutes, then remove and let cool for 10 minutes.
09 - Mix egg yolk and water for the glaze. Brush a thin layer over the mooncakes.
10 - Return mooncakes to the oven and bake for an additional 15–20 minutes, or until golden brown.
11 - Cool completely. Store in an airtight container for 1–2 days to allow the skin to soften before serving.

# Expert Advice:

01 -
  • The satisfaction of creating something that looks impossibly professional with just a few simple techniques
  • That magical moment when you cut into a mooncake and reveal the golden yolk hiding inside
  • These keep beautifully for days, actually improving as the skin softens and flavors meld together
02 -
  • The dough will feel slightly sticky and greasy—this is normal and necessary for the tender final texture
  • Work quickly once you start wrapping because the dough becomes difficult to handle as it warms up from your hands
  • That 2-day resting period is not optional—the cakes will be overly hard and dry if you skip it
03 -
  • If your dough cracks while wrapping, let it warm slightly at room temperature for a few minutes before continuing
  • Brush the glaze sparingly and quickly—too much or too much brushing will dissolve your intricate designs

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