Easy Mooncake Recipe (At Home!)

The Mid-Autumn Festival, a beloved tradition across many Asian cultures, is closely associated with the indulgence of delicious mooncakes. This recipe guide unveils the secrets to crafting these delectable treats, both with and without the rich addition of salted egg yolks. 

By following these steps, you can embark on a culinary journey to create mooncakes that capture the essence of this festive occasion, sharing the joy of homemade delicacies with loved ones.

Ingredients

For the Lotus Seed Paste

• 1 cup dried lotus seeds, soaked overnight and drained
• 4 cups water
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil

For the Mooncake Dough

• 1 cup all-purpose flour
• 1/4 cup golden syrup
• 1/2 teaspoon water 
• 1 tablespoon vegetable oil

For the Filling (Optional)

• 2 salted egg yolks, preserved in wine

Instructions

Make the Lotus Seed Paste

Cook the Lotus Seeds

In a large pot, add the drained lotus seeds along with the water. Bring to a boil, then reduce heat and simmer for 2 hours, or until the lotus seeds are tender.

Blend the Lotus Seeds

Drain the cooked lotus seeds and transfer them to a blender. Blend until smooth and creamy.

Cook the Paste

Move the blended lotus seed paste into a non-stick skillet. Cook over medium heat, stirring constantly, until the paste thickens and becomes smooth. Add sugar and oil, stirring until well combined.

Cool the Paste

Transfer the cooked paste to a bowl and let it cool completely.

Make the Mooncake Dough

Mix the Dough

In a large bowl, combine the flour, golden syrup, water, and vegetable oil. Mix until a dough forms.

Knead the Dough

Work the dough for around 5 minutes, or until it becomes soft, smooth, and slightly stretchy to the touch.

Rest the Dough

Wrap the dough in plastic and allow it to rest for a minimum of 30 minutes to relax and soften.

Assemble the Mooncakes

Divide the Dough and Filling

Portion the dough and lotus seed paste into evenly sized pieces.

Wrap the Filling

If using salted egg yolks, wrap each yolk in a portion of lotus seed paste.

Shape the Mooncakes

Flatten a portion of dough into a disk. Place a portion of the filling in the center and wrap the dough around it, sealing the edges.

Mold the Mooncakes

Use a mooncake mold to shape the mooncakes.

Bake the Mooncakes

Preheat Oven

Preheat oven to 350°F (175°C).

Bake the Mooncakes

Arrange the mooncakes on a parchment-lined baking sheet and bake for 15-20 minutes, or until they turn a rich golden brown.

Cool the Mooncakes

Let the mooncakes cool completely before storing them.

Tips

• If you don’t have a mooncake mold, you can shape the mooncakes by hand.
• To store mooncakes, keep them in an airtight container at room temperature for up to a week.
• Don’t add too much oil to the dough, or it may become too greasy and hard to handle.
• Be sure to rest the dough properly to make it easier to shape and handle.

Conclusion

With each bite of a homemade mooncake, you’re not just savoring a treat; you’re experiencing a piece of cultural heritage. The process of crafting these mooncakes, from kneading the dough to shaping the delicate pastries, is a meditative and rewarding experience. As you share these homemade mooncakes with loved ones, you’re not only sharing a delicious treat but also a heartfelt connection to tradition and the joy of the Mid-Autumn Festival.

Enjoy your homemade Mooncakes!