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Mooncake Recipe

makes 18-22 mini mooncakes or1 7-8 large mooncakes
Prep Time2 hours
Cook Time15 minutes

Ingredients

Dough

  • 196 grams all-purpose flour
  • 16 grams cornstarch
  • 1/8 tsp lye powder, or alternatively baking soda
  • 2 tbsp room temperature water
  • 120 grams golden syrup
  • 48 grams vegetable oil
  • 10 grams natural honey

Egg Wash

  • 1/2 tbsp water
  • 1 egg yolk

Filling

  • red bean paste
  • lotus paste

Instructions

  • In a small bowl, combine the lye powder and water. Stir to dissolve, then set aside.
  • Add the rest of the ingredients of the dough in a separate bowl, then add in the lye water and stir until combined. The dough should be loose and smooth to the touch.
  • Let the dough rest at room temperature for 15 minutes.
  • In the meantime, portion your fillings into 1.5-2 tbsp portions, and roll into balls. Freeze the balls if the filling is soft.
  • When the dough is done resting, pinch a piece of dough, about 1-1.5 tablespoons, slightly smaller than the size of the filling. Form the dough into a ball, then flatten into a circle, about 2.5-3 inches in diameter, making sure the sides outer circumference of the dough is thicker than the center of the circle.
  • Place one of the filling balls in the center of the dough circle, then enclose the filling by carefully stretching and flattening the dough until none of the filling is visible. This is a delicate process, be patient:)
  • Lightly roll the ball in flour, then place it under the mold and press the design into the ball. Repeat with until all the filling and dough is used.
  • Place the mooncakes onto a lined baking sheet, spacing them 1 inch apart. Refrigerate the mooncakes for 15 minutes before baking.
  • Preheat the oven to 375 degrees Fahrenheit. Prepare the egg wash by whisking together the egg yolk and water. Bake the mooncakes for 5 minutes, then take them out and brush them with a light layer of egg wash.
  • Lower the oven temperature to 350 degrees and bake for 8-12 more minutes. Be careful not to over bake. The mooncakes should only be lightly golden.
  • Once the mooncakes are done, let them cool at room temperature. Store the mooncakes in an airtight container for at least 2 days before serving so the oil from the dough can return to the surface, providing a glossy finish and soft texture.