Dessert

Traditional Mooncakes

Name: Traditional Mooncakes
Prep time: 1 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 8 servings
Cuisine: chinese
Ingredients: 150 g all-purpose flour; 100 g golden syrup; 30 ml vegetable oil; 2 ml lye water; 500 g sweetened white lotus seed paste; 8 pcs cooked salted duck egg yolk (optional); 1 pcs egg yolk; 1 tbsp milk

These traditional mooncakes feature a rich lotus seed paste filling encased in a delicate, golden-brown pastry. They are a classic treat enjoyed during the Mid-Autumn Festival, offering a perfect balance of sweetness and texture. This recipe yields beautifully crafted mooncakes perfect for sharing.

An original recipe by Forkin

Total time: 3 hr 25 min
Serves: 8
Difficulty: Hard

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

150 gall-purpose flour
100 ggolden syrup
30 mlvegetable oil
2 mllye water

filling

500 gsweetened white lotus seed paste
8 pcscooked salted duck egg yolk(optional)

egg wash

1 pcsegg yolk
1 tbspmilk

Equipment

mooncake mold · pastry brush · plastic wrap · large bowl · spatula · wire rack · baking sheet · parchment paper · whisk · oven

The method

Step by step

1
In a large bowl, combine the golden syrup, vegetable oil, and lye water for the dough. Whisk until well combined.
About 2 min
2
Add the all-purpose flour to the wet ingredients and mix with a spatula until a rough dough forms. Do not overmix.
About 3 min
3
Lightly knead the dough on a clean surface for about 5 minutes until it comes together and is smooth. Cover with plastic wrap and let it rest at room temperature for at least 60 minutes.
About 1 hr 5 min
Cook’s note: Resting the dough allows the gluten to relax, making it easier to work with.
4
Divide the lotus seed paste into 8 equal portions. If using, wrap each cooked salted duck egg yolk with one portion of lotus seed paste, ensuring the yolk is fully covered.
About 10 min
Cook’s note: Aim for a smooth, even coating of paste around the yolk.
5
Divide the rested dough into 8 equal portions. On a lightly floured surface, flatten one portion of dough into a thin circle.
About 5 min
6
Place a portion of the lotus seed paste (with or without yolk) in the center of the dough circle. Carefully bring the edges of the dough up and around the filling, pinching to seal completely.
About 8 min
Cook’s note: Ensure there are no cracks in the dough to prevent the filling from leaking during baking.
7
Lightly dust a mooncake mold with flour, then press the filled dough ball into the mold. Press down firmly to create a clear pattern, then gently push the mooncake out.
About 7 min
Cook’s note: Dusting the mold prevents sticking and helps achieve a crisp pattern.
8
Repeat the process for the remaining dough and filling. Preheat your oven to 180°C (350°F).
About 5 min
9
Place the mooncakes on a baking sheet lined with parchment paper. Bake for 10 minutes.
About 10 min
10
While the mooncakes are baking, whisk together the egg yolk and milk for the egg wash.
About 1 min
11
Remove the mooncakes from the oven. Let them cool for 5 minutes, then lightly brush the tops with the egg wash. Be careful not to over-apply.
About 5 min
Cook’s note: A light brush helps define the pattern without making the crust soggy.
12
Return the mooncakes to the oven and bake for another 10-15 minutes, or until golden brown.
About 15 min
Cook’s note: Keep an eye on them to prevent burning due to the sugar content.
13
Remove from the oven and let cool completely on a wire rack. For best flavor and texture, store in an airtight container for at least 1-2 days before serving.
About 2 hr
Cook’s note: The 'oil return' process after resting improves the mooncake's moistness and shine.

Keep it good

Storage

Store mooncakes in an airtight container at room temperature.