Traditional Mooncake Recipe

Step 1

Mix baking soda and water together in a small bowl

Step 2

Combine flour, golden syrup, vegetable oil and baking soda mixture together in a mixing bowl

Step 3

Stir the mixture until a shaggy dough forms, then knead with your hands to form a dough

Step 4

Form the dough into a rough ball and cover with cling wrap

Step 5

Allow the dough to rest for 1 hour

Step 6

Meanwhile prepare the filling

Step 7

Using a scale portion out each mooncake's filling with two egg yolks and your choice of filling- the total weight should be approximately 75g

Step 8

Enclose the egg yolks in the filling and roll into a ball

Step 9

Continue with the remaining filling and form 8 portions of filling, set aside until use

Step 10

Preheat the oven to 180C/355F

Step 11

Uncover the rested mooncake skin dough and portion into 8 x 50g portions, roll into balls

Step 12

Place one portion between two pieces of cling wrap and roll into a circle that will enclose the filling

Step 13

Remove the rolled dough from the cling wrap and carefully cover the portioned filling, bringing the edges together and shaping to close gaps

Step 14

Place the mooncake ball on a baking tray lined with baking paper, smooth side up

Step 15

Lightly oil the mooncake mould (I used a 100g mould) and use it to press the ball into a mooncake shape

Step 16

Remove the mould and repeat with the remaining filling

Step 17

Bake the mooncakes for 6 minutes

Step 18

Remove from the oven and lightly spray with water, prepare the egg wash as they cool

Step 19

Combine all egg wash ingredients in a small bowl and whisk together until combined

Step 20

Using a small food-safe brush lightly brush the mooncakes with the egg wash

Step 21

Bake for another 6 minutes

Step 22

Remove the mooncakes from the oven and brush with another layer of egg wash

Step 23

Increase the oven to 200C/390F and bake the mooncakes for 10 minutes, until golden brown

Step 24

Remove from the oven and cool completely before placing in an airtight container

Step 25

Allow the mooncakes to sit at room temperature for 2-3 days for the skin to soften and soak up oils from the filling, the colour will deepen and the skin will become glossy

Step 26

Store at room temperature for up to a week and enjoy!