Mid Autumn Festival Mooncake Recipe
Make Mid Autumn Festival Mooncake Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lotus Seed Paste Filling
Dough (Skin) for Traditional Cantonese Mooncakes
Egg Wash and Optional Fillings/Decor
Method
Lotus Seed Paste Filling
- 1
Soak and cook lotus seeds
Rinse 2 cups dried lotus seeds thoroughly. Place them in a large bowl and cover with at least 4 cups of water. Soak overnight (8–12 hours) until softened. Drain and transfer to a pot with 4 cups fresh water. Bring to a boil, then reduce to a simmer and cook until seeds are very soft and falling apart, about 45–60 minutes. Skim any foam and add more water if needed to keep seeds covered.
- 2
Blend to a paste
When seeds are tender, drain, reserving a little cooking liquid. Let them cool slightly, then blend or process in a food processor until completely smooth, adding a tablespoon or two of reserved cooking liquid if necessary to help processing. Aim for a thick, smooth paste.
- 3
Cook down with sugar and oil
Heat a heavy skillet or wok over medium-low heat. Add the lotus seed paste and granulated sugar. Stir constantly while the sugar dissolves and paste thickens, 8–12 minutes. Once the mixture starts to pull away from the pan and becomes glossy, add 6 tbs vegetable oil, 2 tbs lard or unsalted butter (if using), and 1 tsp salt. Continue stirring and frying the paste over low heat, 15–25 minutes, until it becomes a cohesive, non-sticky ball and has a satiny texture. Taste and adjust salt or sweetness if needed. Remove from heat and let cool completely.
- 4
Portion filling
Divide the cooled paste into 8 portions of about 90–100 g each (for 8 standard 150–180 g mooncakes with salted yolk) or adjust based on desired mooncake size. If using salted egg yolks, brush them lightly with oil and warm in a low oven (160°C / 320°F) for 5–8 minutes to firm and remove excess moisture, then wrap each yolk with a portion of paste. For paste-only mooncakes, simply roll each portion into a smooth ball.
Dough (Skin)
- 5
Make dough mixture
In a medium bowl, combine 1 cup golden syrup and the prepared alkaline water (1/4 cup). Stir to combine. Add 6 tbs vegetable oil and mix thoroughly.
- 6
Combine with flour
Sift 3 cups all-purpose flour into a large bowl. Make a well in the center and pour in the syrup/oil mixture. Using a spatula, gently fold until a shaggy dough forms—do not overwork. The dough should be soft and slightly sticky.
- 7
Rest the dough
Cover the dough tightly with plastic wrap and let it rest at room temperature for at least 1 hour (or refrigerate up to overnight). Resting relaxes the gluten and helps the dough become tender.
- 8
Portion the dough
After resting, divide the dough into 8 portions. Each portion should weigh roughly 40–50 g for standard-size mooncakes (adjust to match your filling portions so total weight per mooncake is about 150–180 g). Keep the dough portions covered with a damp towel to prevent drying.
Assembly and Baking
- 9
Wrap filling with dough
Lightly dust your work surface and hands with a tiny amount of flour or brush with neutral oil to prevent sticking. Flatten a dough portion into a disc about 8–9 cm in diameter and 2–3 mm thick. Place a filling ball (with or without salted yolk) in the center. Gently gather the dough around the filling and seal, smoothing the seam and rolling into a ball. Repeat for all portions.
- 10
Mold mooncakes
Lightly oil the inside of a mooncake mold. Place the filled dough ball into the mold, press firmly and evenly to imprint the design, then release. Transfer molded mooncakes to a baking sheet lined with parchment paper, spacing them 2–3 cm apart.
- 11
- 12
Bake — second stage
Return the mooncakes to the oven and bake for an additional 8–12 minutes, or until the surface is golden but not overly dark. Watch closely — ovens vary. If edges brown too quickly, lower temperature to 170°C (338°F) and continue a few more minutes.
- 13
Cool and rest
Remove mooncakes from oven and let cool on the baking sheet for 10–15 minutes, then transfer to a wire rack. For the best texture and glossy skin, store mooncakes in an airtight container at room temperature for 24–48 hours — this allows oil from filling to soften the skin and produce a tender, shiny finish.
Egg Wash and Final Touches
- 14
- 15
Storage and serving
Once rested, store mooncakes in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks (bring to room temperature before serving). Serve mooncakes in thin wedges alongside tea. If using salted egg yolks, label accordingly.