Traditional Chinese Mooncake

Celebrate the Mid-Autumn Festival with the timeless allure of Traditional Chinese Mooncakes. These golden-baked delicacies feature a tender, fragrant pastry shell enveloping a luscious lotus seed paste filling, perfectly balanced by the rich, savory contrast of a salted egg yolk center. Made with golden syrup and lye water for the signature golden hue and glossy finish, these mooncakes are shaped using traditional molds for an intricate, festive design. A light egg wash adds shine, while optional sesame seeds lend a subtle crunch. With preparation that allows for the flavors to deepen over 1-2 days, these mooncakes are a perfect blend of tradition and indulgence, ideal for gifting or sharing with loved ones during the festive season.

Nutriscore Rating: 53/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 6

Ingredients

• 200 grams All-purpose flour
• 140 grams Golden syrup
• 4 grams Lye water
• 50 grams Vegetable oil
• 600 grams Lotus seed paste
• 6 pieces Salted egg yolk
• 1 Egg yolk
• 1 tablespoon Water
• 1 tablespoon Sesame seeds (optional)

Directions

Step 1

Sift the all-purpose flour into a large mixing bowl.

Step 2

In a separate bowl, combine the golden syrup, lye water, and vegetable oil. Whisk together until well mixed.

Step 3

Gradually add the wet ingredients into the flour and mix until a dough is formed. Do not over-knead. Cover the dough with plastic wrap and let it rest for at least 45 minutes.

Step 4

While the dough is resting, prepare the filling by dividing the lotus seed paste into 6 equal portions. Take each portion and wrap it around a salted egg yolk, forming a ball.

Step 5

After the dough has rested, divide it into 6 equal portions. Flatten each piece of dough into a disc shape.

Step 6

Place a ball of filling in the center of each dough disc. Carefully wrap the dough around the filling, pinching the edges to seal it completely.

Step 7

Preheat your oven to 180°C (350°F).

Step 8

Dust a mooncake mold lightly with flour. Place a sealed mooncake ball into the mold, pressing gently to shape.

Step 9

Invert the mold to release the mooncake onto a baking sheet lined with parchment paper. Repeat for the remaining mooncakes.

Step 10

Whisk together the egg yolk and water for the egg wash. Lightly brush the top of each mooncake with the egg wash. Sprinkle with sesame seeds if desired.

Step 11

Bake in the preheated oven for 10 minutes. Remove, allow to cool for 10 minutes, and then brush another layer of egg wash.

Step 12

Return to the oven and bake for an additional 10 minutes, or until golden brown.

Step 13

Let the mooncakes cool completely before serving. They are best enjoyed after resting for 1-2 days to allow the texture and flavors to develop.

Nutrition Facts

Serving size	(1334.8g)

Amount per serving	% Daily Value*
Calories	4834.6

Total Fat 153.6g	0%
Saturated Fat 40.4g	0%
Polyunsaturated Fat 30g
Cholesterol 3784.5mg	0%
Sodium 7347.6mg	0%
Total Carbohydrate 760.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 300.0g
Protein 103.0g	0%

Vitamin D 258.2IU	0%
Calcium 797.7mg	0%
Iron 36.2mg	0%
Potassium 2625.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 8.5%

Carbs: 62.9%