Traditional Homemade Mooncake Recipe

Ingredients

150 grams of golden syrup
50 grams of lye water
70 grams of vegetable oil
200 grams of low-gluten flour
500 grams of lotus seed paste
150 grams of melon seeds
6 salted egg yolks
1 tablespoon of rose cooking wine
1 egg, beaten, for egg wash
1 tablespoon of red bean paste
1 tablespoon of black sesame paste
Red food coloring for garnish

Steps and instructions

Prepare the dough: Mix the golden syrup, lye water, and vegetable oil in a bowl. Gradually add the low-gluten flour and mix until it forms a dough. Let the dough rest for 2 hours.
Prepare the fillings: Divide the lotus seed paste and melon seeds into 20 equal portions, roll them into balls, and set aside. If using, soak the salted egg yolks in rose cooking wine for 10 minutes, then bake at 375°F (190°C) for 5 minutes.
Assemble the mooncakes: Roll out a piece of dough into a round disc. Place a ball of lotus seed paste in the center, add a salted egg yolk if desired, then wrap the dough around the filling and seal it tightly.
Shape and decorate: Place the filled dough into a mooncake mold and press to shape it. Remove the mooncake from the mold.
Preheat the oven to 375°F (190°C). While the oven is heating, brush the mooncakes with beaten egg for a glossy finish. Bake the mooncakes for 20 minutes.
Let the mooncakes cool: Remove the mooncakes from the oven and let them cool completely before serving. If desired, garnish with red bean paste, black sesame paste, and a dot of red food coloring.

Tools for making

Mixing Bowl - A large bowl for mixing the dough and fillings.
Mooncake Mold - A specialized mold used to shape the mooncakes.
Pastry Brush - A brush used to brush the mooncakes with beaten egg for a glossy finish.
Baking Tray - A flat tray used to place the mooncakes in the oven for baking.
Rolling Pin - A long, cylindrical tool used to roll out the dough.
Oven - A kitchen appliance used for baking the mooncakes.
Sifter - A tool used to sift the low-gluten flour to ensure it is free of lumps.
Measuring Scale - A scale used to accurately measure the ingredients by weight.
Knife - A sharp knife for cutting and trimming the dough.
Spoons - Utensils used for measuring and portioning the fillings.
Parchment Paper - Non-stick paper used for lining the baking tray.

Recipe variations

Using a different crust: Instead of the traditional crust, you can try using a flaky pastry crust or a chocolate crust.
Alternative flour: Instead of low-gluten flour, you can experiment with using different types of flour such as rice flour, glutinous rice flour, or whole wheat flour for a healthier option.
Meat-free option: For a vegetarian or vegan version, you can replace the lotus seed paste with alternatives like red bean paste, black sesame paste, or even fruit fillings like mango or pineapple.
Adding different fillings: In addition to lotus seed paste, you can explore other fillings such as taro paste, matcha paste, or even savory fillings like salted egg yolk with meat floss.
Flavor variations: Incorporate different flavors by adding ingredients like pandan essence, orange zest, or even spices like cinnamon or cardamom to the dough or filling.
Custom shapes and sizes: Instead of the traditional round mooncakes, you can experiment with different shapes and sizes using various molds or even hand shaping them into unique designs.

Recipe overview

Get ready to celebrate the Mid-Autumn Festival with this homemade Mooncake recipe! Mooncakes are traditional Chinese pastries that are usually enjoyed during this lunar appreciation holiday. They are characterized by their tender, lightly sweet crust and rich, dense filling, typically made from lotus seed paste and salted egg yolks. Some variations also include melon seeds, red bean paste, and black sesame paste. This recipe walks you through the process of making these delicacies from scratch, starting with the dough, followed by the filling, to the assembly, and finally baking. The result is beautifully patterned mooncakes with a glossy finish, perfect for sharing with family and friends. The taste is a delightful balance of sweet and savory, and the texture is a pleasing contrast between the soft crust and the dense filling. Making mooncakes at home is a labor of love that requires patience and precision, but the end product is definitely worth the effort! So, let's start making some mooncakes!

Common questions

Can I substitute golden syrup with another sweetener?
Yes, you can substitute golden syrup with honey or corn syrup. However, keep in mind that it may slightly alter the flavor of the mooncakes.
Can I use all-purpose flour instead of low-gluten flour?
Yes, you can use all-purpose flour as a substitute for low-gluten flour. However, the texture of the mooncakes may be slightly different.
Where can I find lye water?
Lye water is commonly available in Asian grocery stores or online. It is sometimes labeled as "alkaline water" or "kansui." If you cannot find it, you can make a substitute by mixing baking soda and water.
Can I skip the salted egg yolks?
Yes, you can omit the salted egg yolks if you prefer. The mooncakes will still be delicious with just the lotus seed paste and melon seeds.
How should I store the mooncakes?
Store the cooled mooncakes in an airtight container at room temperature for up to 1 week. They taste best when consumed within a few days.
How many mooncakes does this recipe make?
This recipe will yield approximately 20 mooncakes, depending on the size of the molds used.

Serving dishes and utensils

Mixing bowl - A sturdy bowl for mixing the dough and fillings.
Mooncake mold - A special mold used to shape the mooncakes into their traditional round shape.
Baking tray - A flat tray for baking the mooncakes in the oven.
Pastry brush - A brush used to apply the beaten egg wash on the mooncakes for a shiny appearance.
Rolling pin - A tool for rolling out the dough into round discs.
Oven - An appliance used for baking the mooncakes.

Origin stories

Mooncakes are a symbol of reunion and happiness, traditionally enjoyed during the Mid-Autumn Festival in China, which is a celebration of the harvest under a full moon. The story goes that during the Yuan dynasty, mooncakes were used as a vessel for spreading secret messages to help overthrow the Mongol rulers. The rebels concealed the messages in the mooncakes, which were then distributed to every household. As they were seen as a symbol of rebellion, mooncakes hold an esteemed position in Chinese history, being much more than just a festive delicacy. It is also said that the round shape of the mooncake was influenced by the round shape of the moon, symbolizing harmony and unity. Today, they come in various flavors and are gifted to friends and family as a gesture of goodwill and reunion.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.