Chinese
Mooncake
These Cantonese-style baked mooncakes have a tender golden crust wrapped around smooth lotus seed paste and a salted duck egg yolk. Let them rest for a day or two after baking so the crust softens and develops its traditional sheen.
Watch it madeSouped Up Recipes · 12:22
Ingredients
- Cake flour28g, plus extra for dusting
- Golden syrup or Chinese invert sugar syrup18g
- Peanut oil7g
- Alkaline water (kansui/jian shui)1/4 tsp
- White lotus seed paste76g
- Salted duck egg yolks2
- Shaoxing wine1 tsp
- Egg yolk1 small, for egg wash
- Water1 tsp, for egg wash
Method
- Stir the golden syrup, alkaline water, and peanut oil together in a bowl until glossy and well emulsified.
- Sift in the cake flour and fold until a soft dough forms, then cover and rest at room temperature for 1 hour.
- Brush the salted duck egg yolks lightly with Shaoxing wine, place on a lined tray, and bake at 160°C for 5 minutes; cool completely.
- Divide the rested dough into 2 portions of 25g each and the lotus seed paste into 2 portions of 38g each.
- Flatten each lotus paste portion, wrap it around one salted egg yolk, and roll gently into a smooth ball.
- Flatten one dough portion into a thin round, wrap it around a lotus-yolk ball, and pinch carefully until the filling is fully enclosed; repeat with the second mooncake.
- Dust the filled balls and a 75g mooncake mold very lightly with flour, press each ball firmly in the mold, and release onto a lined baking tray.
- Bake at 200°C for 5 minutes until the patterns set, then remove from the oven and let the mooncakes cool for 10 minutes.
- Beat the egg yolk with 1 teaspoon water, then brush a very thin layer over the raised tops and sides of the mooncakes.
- Return to the oven at 170°C and bake for 10 to 12 minutes, until evenly golden brown.
- Cool completely, then store the mooncakes in an airtight container at room temperature for 1 to 2 days to allow the crust to soften and become glossy before serving.
Common questions
Can I substitute the golden syrup or Chinese invert syrup in mooncake dough?
Yes, but the texture changes. Golden syrup gives the classic soft, shiny crust. Light corn syrup can work in a pinch, though it is less flavorful. Avoid using plain granulated sugar; it won’t give the same binding or browning.
How long should I rest the mooncake dough before shaping?
Rest the dough at room temperature for at least 1 hour, and up to 2 hours if needed. This lets the flour fully hydrate, making the dough less sticky and much easier to wrap without tearing.
Why do my mooncakes crack or lose their shape when baking?
Cracking usually means the dough is too dry, too much flour was used during molding, or the filling is too warm. Chill the assembled mooncakes briefly if soft, and avoid overbaking the first high-heat stage.
How should I store baked mooncakes, and how long do they keep?
Cool mooncakes completely, then store in an airtight container at room temperature for 2–3 days before serving. For longer storage, refrigerate up to 2 weeks, but let them return to room temperature before eating for the best texture.
Do mooncakes need to rest after baking, and how should they be served?
Yes—classic mooncakes are best after 1–3 days of resting, which softens the crust and deepens the flavor. Serve at room temperature, usually in thin wedges, with hot tea to balance the rich lotus and salted yolk filling.