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Ingredients
- Serves 8 mooncakes
400 g lotus paste
125 ml golden syrup
260 g plain flour
1 egg yolk
1 tbsp milk
40 ml vegetable oil
4 ml alkaline water
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Baked Mooncake
Mooncakes are traditionally eaten during the Mid-Autumn Festival (中秋節), celebrated on the 15th day of the eighth month of the Chinese calendar. Here’s how to make your own, either to give away or to keep!
- Easy
- 40 min
- 25 min
- 15 min
- 4 steps
- 7 Ingredients
- Easy
- 4 steps
- 7 Ingredients
- 40 min
- 25 min
- 15 min
Instructions
-
Make mooncake skin
- In a bowl, add golden syrup, 40 ml vegetable oil, 4 ml alkaline water and 160 g flour, and gently fold with a spatula until well combined.
- Cover and set aside for 30 minutes.
-
Make egg wash
- In a bowl, add egg yolk and whisk in 1 tbsp milk. Set aside.
- Preheat oven to 160°C.
-
Form mooncakes
- Dust hands with remaining flour, and portion out 30 g of mooncake dough. Roll into a ball and set aside.
- Roll 45 g lotus paste into a ball, then wrap in mooncake dough.
- Roll into a ball, then insert into mini mooncake mold. Press ball into the corners, so the cake will be imprinted with the patterns.
- Lightly tap on a flat surface for the mooncake to pop out. Repeat for all.
| For these mini mooncakes, add a quarter of a salted egg yolk in the center of the lotus paste filling for another traditional touch
-
Bake mooncakes
- Transfer mooncakes to a baking tray lined with baking paper, and lightly brush with egg wash.
- Bake at 160°C for 30 - 45 minutes.
| This recipe makes approximately 2 - 3 full sized mooncakes
Plate and Serve!
Allow to cool, then serve!
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