A traditional Chinese pastry eaten as a delicacy during Mid-Autumn Festival. Consist of a chewy crust, filled with sweet or savory fillings.

What Is Mooncake 月餅

You might have seen those round pastries with filling inside around Mid-Autumn Festival. Those little pastries are called mooncakes - 月餅. Mooncakes are always sold a few months before Mid-Autumn Festival approaches. Mid-Autumn Festival falls on the 15th day of the 8th month on the Chinese lunar calendar. It is one of the biggest festival celebrated in Asian countries.

Mid-Autumn Festival

The Mid-Autumn Festival is celebrated in Asian countries by eating Mooncakes with your family! It a delicacy. When I was little around Mid-Autumn Festival, my father always came home with a box of Mooncakes. We always cut them in pieces and ate them together as a family. Now having my own family I bought it myself for a few years, until I realized that I can make it myself! It is so much more fun and economical to make it with and for your family and friends! It is a great and special gift to give and receive!

How To Make Mooncake

There are a lot of varieties of mooncakes with different crust and fillings. The one that I will be showing you today is the Traditional Salted Egg - Lotus Seed Paste Mooncakes! (We will also be making some filled with delicious red bean paste!!)

Scroll down to check out the ingredients needed for the Traditional Mooncake with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

Traditional Mooncake | 月餅

Ingredients

Mooncake Filling:
✿ Salted Egg Yolk
✿ Lotus Seed Paste
✿ Red Bean Paste

Mooncake Skin:
✿ 75 Grams Golden Syrup
✿ 115 Grams Cake Flour
✿ 28 Grams Peanut Oil
✿ ½ Teaspoon Lye Water

✿ Shaoxing Wine
✿ Egg Mixture (Egg Yolk + Little Milk)

INSTRUCTIONS | Click here for the recipe video

Mooncake Skin:
Mix golden syrup, peanut oil and lyle water until combined. Sift the cake flour and add in the liquid. Use a spatula to mix it then use your hand to knead into a dough.

Wrap it up in plastic wrap and let it rest at room temperature for 1 hour.



Filling:
If using salted egg yolks, spray the yolks with shaoxing wine and steam the yolks for 10 min or bake at 300F for 7 min.


Weigh out the filling (35 G) and mooncake skin (15 G)
*Depending on the size of the mold the measurement might be different. Measurements are for 50 Grams molds.

Filling-> 35 Grams + Mooncake skin-> 15 Grams = 50 Grams

If using salted egg yolk with lotus seed paste weight the egg yolk and add lotus seed paste until 35 grams. Wrap the lotus seed paste around the salted egg yolk.

Place mooncake skin between plastic wrap and flatten the mooncake skin with your hands. Remove one plastic wrap and take the other one with the skin. Wrap the mooncake skin around the filling and roll it into a ball/oval. Dust with enough flour and place it in the mooncake mold.

Place mold on the table and firmly press. Lift up the mold and carefully press out the mooncake.

Before baking spray the mooncake with some water.
Bake 350F for 7 Minutes.

Remove from the oven and brush with egg mixture. Let it rest for 5 minutes and brush another coat on top.
Bake for another 10 -15 Minutes on 355F until golden brown.


When ready allow them to cool down completely on a cooling rack. Store in an airtight container for 2 days before consuming for the skin to get soft and oily.

Wrap it up as a gift or enjoy them together with your family & Friends!

TIPS & NOTES
✿ Make sure to let the mooncake rest at least 2 days. During that time the oil from the filling will go into the pastry crust, resulting a very soft and moist skin.
✿ Depending on the oven temperature might vary. If the skin cracks the temperature of the oven is too high.

Did you make this recipe?

If you made this recipe make a picture and hastag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿

Click here for the printable recipe! (Coming Soon)

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