Traditional Mooncakes
Traditional mooncakes are much easy to make. The dough is ready in a matter of minutes and you don't even need a mixer.
Ingredients
- 100 grams plain flour
- 60 grams golden syrup, (I used Lyle's, a British brand, available at World Market and Amazon)
- 1 tsp alkaline water, available at Whole Foods
- 28 grams vegetable oil
- 420 grams premade lotus paste or taro paste or whatever paste you choose for filling
- 1 egg yolk, for egg wash
Instructions
- In a large bowl, mix the golden syrup, alkaline water and oil. Sift in the flour and stir until all ingredients mixed. Knead into a dough with hands. Cover with plastic wrap and rest for 40 minutes.
- Take dough and weigh out six sections, 30 grams each. Take filling, divide into six sections, 70 grams each. Take one dough section, roll into a ball, then flatten with a rolling pin. Roll until dough is very thin. Take filling, make into a ball and put in the center of the dough. Wrap dough around the filling until it is a thin layer covering the entire filling, and seal dough around filling.
- Choose desired faceplate and connect to plastic mold. If using the plastic molds you will see a little piece which locks in and keeps the face plate on tight if you turn the knob. Place the dough ball into the mold, then put mold on flat surface and press down on the handle hard, shaping mooncake. To remove, press on the lever and slowly the mooncake will pop out. Repeat with remaining mooncakes.
- Preheat oven to 350°F. Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. Bake for about 10 minutes. Remove and quickly brush the mooncake tops with egg wash. Place back in oven and bake until golden brown, about 5-10 minutes.
- Let mooncakes cool. After they are cooled, place in container and let sit for two days. Mooncakes will become darker, develop a shiny oil sheen and the face patterns will become a little more defined.
Notes
Recipe adapted from Christine's Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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