Mooncakes are traditional Chinese pastries that have been eaten for centuries. They are often decorated with symbols that represent good luck and prosperity. Mooncakes are a popular treat during the Mid-Autumn Festival, celebrated annually on the 15th day of the 8th lunar month.
Brief History and Origin
The origin of mooncakes can be traced back to the Yuan Dynasty (1271–1368). During this time, mooncakes were served as part of an ancient ritual to celebrate the harvest season. People would gather around large tables to eat mooncakes and share stories about their lives. It was believed that eating mooncakes would bring families closer together and bring them good luck.
Mooncake – The Recipe
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Total time: 40 mins
- Servings: 10
Ingredients
For the Dough
- 60g golden syrup
- ¼ tsp. lye water (kansui)
- 100g cake flour
- 24g vegetable oil
For the Filling
- 220g lotus paste
- 10 salted egg yolks
- Egg wash
Instructions
For the Dough
- Mix golden syrup, vegetable oil, and lye water in a mixing bowl. Add flour and mix until everything combines thoroughly.
- Transfer the dough to a piece of plastic wrap and place it in the refrigerator for at least 30 minutes.
For the Filling
- Rinse salted egg yolks under fresh water and pat dry carefully using a paper towel. Fold an egg yolk in lotus paste and roll it into a ball. Repeat the process with the remaining egg yolks. Set aside.
For the Wrapping
- Take the dough out of the refrigerator and divide it into 10 equal portions. Place one portion between two plastic wraps and roll using a rolling pin.
- Then add filling and fold the dough toward the filling. Carefully seal the filling and remove excess dough. Repeat the process with the remaining dough and fillings.
For the Baking
- Prepare the oven and preheat it to 175 degrees C. Also, prepare a baking sheet by lining it with parchment paper.
- Roll each mooncake on a flour-dusted work surface and place it inside the mooncake mould; plunge the piston, and the pattern will imprint on the cake surface. Repeat the process with all the cakes and arrange them on the prepared baking sheet.
- Place in the oven and bake for 5 minutes; remove and apply egg wash using a brush, then bake again for another 10 minutes or until the colour turns golden brown.
- When ready, remove from oven and allow to cool until room temperature. Then serve and enjoy!
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Matcha Mooncakes with Red Bean Filling: The Matcha flavoured mooncakes with the red bean filling are sweet and nutty and have a little note of bitterness from the matcha. These mooncakes are beautiful and very well-balanced.
- Chocolate Fudge Mooncakes: These Chinese mooncakes have a unique twist of chocolate fudge inside them. They are rich, chewy and fudge; they are truly divine.
- Chocolate Hazelnut Mooncakes: These are screaming chocolate because of the chocolaty hazelnut butter filling. They are chewy, beautiful, and delicious.
- Snow Skin Mooncake: These snow skin-like mooncakes are so eye-catching. These treats are inspired to welcome winter with different fillings like red beans, mung beans, and chocolate.
- Strawberry Snow Skin Mooncakes: These no-bake strawberry snow skin mooncakes are easy to make and a must to try. The soft and slightly chewy snow skin is filled with creamy custard and a fresh tangy strawberry.
