Description
This traditional Chinese mooncake recipe guides you through creating authentic, luscious mooncakes filled with red bean or lotus seed paste. Featuring a tender, golden crust and optional salted egg yolk centers, these mooncakes are perfect for celebrating the Mid-Autumn Festival or enjoying as a delightful sweet treat.
Ingredients
Scale
Dough Ingredients
- 200g all-purpose flour
- 120g golden syrup
- 50g vegetable oil
- 1 tsp alkaline water
Filling Ingredients
- 500g red bean paste or lotus seed paste
- Salted egg yolks (optional, 10 pieces)
Additional
- 1 egg (for egg wash)
Instructions
- Prepare the Dough: In a mixing bowl, combine 120g golden syrup, 50g vegetable oil, and 1 tsp alkaline water. Gradually add 200g all-purpose flour and knead the mixture until it forms a smooth, pliable dough. Cover the dough and let it rest for 30 minutes to develop texture.
- Prepare the Filling: Divide the 500g red bean paste or lotus seed paste into 10 equal portions, rolling each into a ball. If using salted egg yolks, gently wrap each yolk with a ball of filling to enclose it completely.
- Assemble the Mooncakes: Divide the rested dough into 10 equal pieces and roll each into a small ball. Flatten each dough ball and place a filling ball in the center. Carefully wrap the dough around the filling, sealing it completely, then press each piece into a mooncake mold to form the traditional pattern.
- Bake: Preheat the oven to 350°F (180°C). Place the molded mooncakes on a baking tray lined with parchment paper. Bake for 10 minutes, then remove from the oven and brush the tops with beaten egg wash. Return to the oven and bake for an additional 15 minutes or until the mooncakes develop a golden-brown color. Let cool before serving.
Notes
- The alkaline water helps to improve the dough’s texture and color; if unavailable, it can be substituted with a small amount of baking soda solution.
- Resting the dough for 30 minutes is vital for easier shaping and a tender crust.
- Use either red bean paste or lotus seed paste according to taste preference.
- Salted egg yolks are traditional and add a savory contrast to the sweet filling but can be omitted for a vegetarian version.
- Store mooncakes in an airtight container and consume within 5 days for optimal freshness.
- Mooncakes can be frozen before baking; thaw completely before baking.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mooncake (approx. 100g)
- Calories: 330 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: mooncake, traditional chinese mooncake, red bean paste mooncake, lotus seed paste mooncake, mid-autumn festival dessert, baked mooncake, salted egg yolk mooncake
