15 Best Mooncake Recipes (Easy Chinese Mooncake Recipe & More)
These Chinese Mooncakes are so easy to make at home and taste much better than the store-bought version. It’s one of our favorite mooncake recipes for Mid-Autumn Festival.
- 60 grams golden syrup
- 20 grams canola oil
- 1/4 teaspoon lye water
- 100 grams cake flour plus more for dusting
- 220 grams lotus paste or red bean paste
- 10 salted egg Yolk
- 2 egg beaten for brushing the mooncakes
To Make the Pastry Dough
Mix together golden syrup, canola oil and lye water in a large bowl.
Add cake flour and mix with a spatula until the dough starts to form.
Wrap the dough with plastic wrap and let it rest in the fridge for about 40 minutes.
To Make the Mooncake Filling
To Assemble & Bake
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Take the pastry dough out of the fridge and divide it into 10 equal-sized balls.
Dust a cutting board with cake flour and place a ball on top. Place a piece of parchment paper and roll it out using a rolling pin.
Place the mooncake filling in the center of each flattened dough.
Pinch the four corners of the dough, and pinch the remaining corners together, shaping it into a ball.
Press it in the mold, then turn it over onto the cutting board. Push down firmly. Slowly push the dough out and place it onto the baking sheet. Repeat with the rest of the dough and fillings.
Bake for about 5 minutes. Remove from the oven and brush the surface with egg wash. Place them back into the oven and bake for another 7-10 minutes or until the mooncakes have turned golden brown.
Remove from the oven and let them cool down. Serve and enjoy!
Calories: 203kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 21mg | Potassium: 42mg | Fiber: 1g | Sugar: 15g | Vitamin A: 307IU | Calcium: 34mg | Iron: 1mg