Mooncakes are traditionally eaten during the Mid-Autumn Festival (中秋節), celebrated on the 15th day of the eighth month of the Chinese calendar. Here’s how to make your own, either to give away or to keep!
Let's start cooking!
Step 1 - Make mooncake skin
- In a bowl, add golden syrup, 40 ml vegetable oil, 4 ml alkaline water and 160 g flour, and gently fold with a spatula until well combined.
- Cover and set aside for 30 minutes.
Step 2 - Make egg wash
- In a bowl, add egg yolk and whisk in 1 Tbsp milk. Set aside.
- Preheat oven to 160°C.
Step 3 - Form mooncakes
- Dust hands with remaining flour, and portion out 30 g of mooncake dough. Roll into a ball and set aside.
- Roll 45 g lotus paste into a ball, then wrap in mooncake dough.
- Roll into a ball, then insert into mini mooncake mold. Press ball into the corners, so the cake will be imprinted with the patterns.
- Lightly tap on a flat surface for the mooncake to pop out. Repeat for all.
Step 4 - Bake mooncakes
- Transfer mooncakes to a baking tray lined with baking paper, and lightly brush with egg wash.
- Bake at 160°C for 25 minutes.
Plate and serve!
Allow to cool, then serve!