baked mooncake

Traditional Mooncake Recipe

Plain flour (1 3/4 cup + 4 tsp)

Golden syrup (1/3 cup + 1 tsp)

Vegetable oil (3 tbsp 1 tsp)

tsp Baking soda

Water

Egg yolk

tsp Egg white

tsp Sesame oil

tsp Golden syrup

Mix baking soda and water together in a small bowl 

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

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

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

Mooncake Skin

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 

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

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

Filling

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

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

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

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

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

Remove the mould and repeat with the remaining filling

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

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

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

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

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

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

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

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

Assembly + Egg wash

Hi Catherine, great recipe! I have been looking for one which doesn't use lye water. I have seen some other recipes use cake flour instead of plain flour, can you explain to me what the difference will be and why you chose to use plain flour? Thanks!

Learn how to DIY mooncakes with only four simple ingredients. This recipe needs golden syrup, flour, lye water, and oil. With Chinese origins, they are synonymous when celebrating the Mid-Autumn Festival. Here‘s the ultimate guide to making tasty baked mooncakes.

Mooncake Recipe - Easy and Foolproof

sugar

water

lemon(s)

golden syrup

peanut oil

g lye water

salt

cake flour

lotus paste

egg yolk(s)

To make golden syrup, combine sugar, water, lemon juice and its skin in a deep pot. Do not stir the contents. Cook over medium-high heat for 10 minutes. Then, reduce heat to low-medium heat for 25 minutes or until it turns to golden amber colour. Stir the pot every few minutes to avoid burning. Set aside to cool to room temperature.

Prepare mooncake dough by mixing golden syrup, lye water, salt and peanut oil. Once evenly mixed, add flour into the wet mixture and mix until it forms a dough. Avoid over kneading the dough. Then, allow it to rest for an hour.

Meanwhile, divide lotus paste into portions of 65g or 50g (if salted egg yolk is added) each. Optionally, add some toasted melon seeds into the paste. Do not overwork the paste when adding melon seeds or oil will begin to separate.

Optional, if salted egg yolk is added: Fill up 1/3 of a pot with water. While waiting for the water to boil, separate the egg yolks from the whites. Add 1 tablespoon of peanut oil to the egg yolks. Once the water boils, steam the egg yolks for at least 4 minutes. Remove egg yolks from steamer and dap dry to get rid of excess liquid. Then, wrap lotus paste with the egg yolk.

Divide the mooncake dough into 50g each. Flatten the mooncake dough to wrap the prepared filling. Make the filled dough round. Repeat until all lotus paste is wrapped.

Lightly press filled dough into the mould. Place the mould over a baking tray lined with parchment paper or an oiled tray. Hold the mould firmly. Carefully push the shaped mooncake from the mould. Repeat until all mooncakes are shaped.

Bake the mooncakes at 170 degrees Celsius for 10 minutes. Allow to cool for 15 to 20 minutes. While waiting, mix egg yolk, water and salt to prepare the egg wash. Brush the mooncakes with some egg wash. Bake the mooncakes for another 10 minutes at 170 degrees Celsius. Allow to cool and store in a closed food container for at least 3 days before consuming.

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Traditional Mooncake Recipe

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