Traditional Mooncake Recipe: A Step-by-Step Guide for Mid-Autumn Festival

Mooncake stuffing
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    Mooncakes are a traditional Chinese pastry eaten during the Mid-Autumn Festival. Making mooncakes requires a bit of skill and patience, but the result is a delicious and beautiful treat. Here’s a basic process for making traditional mooncakes:

    Mooncakes are a traditional


    1.For the Dough:

    Golden syrup: 150g

    Lye water (alkaline water): 1 tsp

    Vegetable oil: 50g

    Cake flour: 300g

    2.For the Filling:

    Lotus seed paste or red bean paste: 1,000g

    Melon seeds, roasted: 50g (optional)

    Salted egg yolks (optional)

    3.For the Egg Wash:

    3.For the Egg Wash:

    Egg yolk: 1

    Water: 1 tsp


    Prepare the Dough:


    1.Prepare the Dough:

    In a mixing bowl, combine the golden syrup, lye water, and vegetable oil. Mix well.

    Gradually add the cake flour and mix until a smooth dough forms.

    Cover the dough with plastic wrap and let it rest for at least 2 hours.

    2.Prepare the Filling:

    If you’re using lotus seed paste or red bean paste, you can buy them pre-made or make them from scratch.

    Mix the paste with roasted melon seeds if you’re using them.

    If you want to include a salted egg yolk in the center of your mooncake, wrap a portion of the filling around the yolk.

    3.Assemble the Mooncakes:

    Divide the dough and filling into equal portions, depending on the size of your mooncake mold.

    Roll each dough portion into a ball and flatten it into a disc.

    Place a portion of the filling in the center of the dough disc.

    Wrap the dough around the filling and seal the edges.

    Place the filled dough ball into a mooncake mold, press firmly, then release the mooncake.


    Preheat your oven to 180°C (350°F).

    Place the mooncakes on a baking sheet lined with parchment paper.

    Brush the tops of the mooncakes with the egg wash for a glossy finish.

    Bake for 10 minutes, then remove from the oven and let them cool for about 15 minutes.

    Brush the mooncakes with a second layer of egg wash.

    Return to the oven and bake for another 10-15 minutes or until golden brown.

    5.Cooling and Storage:

    Allow the mooncakes to cool completely on a wire rack.

    Store them in an airtight container. It’s best to let them rest for a day or two before eating, as this allows the oil from the filling to seep into the crust, making it softer and more flavorful.

    Enjoy your homemade mooncakes with a cup of tea, and celebrate the Mid-Autumn Festival in style!

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