Beautiful Chinese Mooncakes With Rich Traditional Fillings

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Mooncakes are the pressed ones with dense lotus or red bean filling and a patterned top. I rest them a day after baking so the crust softens from the inside out, the way they are meant to be.

This recipe offers a step-by-step guide to making mooncakes from scratch, allowing you to personalize the fillings to your liking. Explore the unique flavors of red bean paste, lotus seed paste, or even chocolate for a modern twist.

Delicious Homemade Mooncakes

These mooncakes feature a soft, golden crust with a beautifully patterned surface, filled with rich traditional ingredients. The recipe takes about 1.5 hours from start to finish and yields approximately 12 mooncakes.

Ingredients

2 cups all-purpose flour
1/2 cup golden syrup
1/4 cup vegetable oil
1/2 teaspoon alkaline water
1 teaspoon baking soda
1/4 cup red bean paste or other filling of choice
1/4 cup salted egg yolks (optional)
1 tablespoon sesame seeds for garnish
Extra flour for dusting

Instructions

Prepare the Dough: In a bowl, mix together the golden syrup, vegetable oil, and alkaline water. Gradually add the flour and baking soda, mixing until a soft dough forms. Cover and let rest for 30 minutes.
Prepare the Fillings: Divide the red bean paste into 12 equal portions. If using salted egg yolks, place one yolk in the center of each bean paste ball.

Shape the Mooncakes: Preheat the oven to 350°F (175°C). Divide the rested dough into 12 equal pieces. Flatten each piece into a disc, place a filling in the center, and wrap the dough around it, sealing the edges.
Mold the Mooncakes: Lightly dust the mooncake molds with flour. Place the filled dough into the mold and press firmly to create an imprint. Carefully remove from the mold.
Bake the Mooncakes: Place the molded mooncakes on a baking sheet lined with parchment paper. Brush the tops with water and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden brown.