Easy Recipe For

Mooncake

Traditional Chinese mooncake with lotus paste and salted egg yolk. Mooncake is the indispensable Chinese dessert served during the mid-autumn festival which falls on the 15th of August of the Chinese lunar calendar.

Ingredients

Dough

60g golden syrup
1/4 tsp lye water (kansui)
24g vegetable oil
100g cake flour

Filling

10 salted egg yolk
220g store-bought lotus paste (See note)
Egg wash to brush the mooncake

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Instructions

For the dough:

1. Mix golden syrup, lye water, and vegetable oil accurately in a mixing bowl.

2. Sieve the flour. Add all at once to the above mixture.

3. Combine all the ingredients.

4. Place the dough on a piece of cling wrap. Refrigerate for thirty minutes to let the dough relax.

For the filling:

1. Wash the salted egg yolk with water to remove the white sticking to the yolk. Pat dry.

2. Wrap the yolk with the lotus paste.

3. Then roll it into a ball. Set aside.

Wrapping

1. Roll out the pastry in between two plastic sheets or cling wraps.

2. Remove the cling film on top, fold the pastry toward the filling.

3. Pinch away the excess pastry where the pastry is double folded to ensure consistent thickness.

4. Roll the mooncake with your palms to form a ball.