Cantonese Mooncake Recipe

I absolutely adore this recipe because it combines rich, nostalgic flavors like lotus seed paste and red bean with the surprise of a salted egg yolk, creating a truly unique culinary experience. Making these mooncakes feels like a creative journey, and there’s something incredibly satisfying about the moment they come out of the oven, all golden and shiny from the egg wash.

I adore crafting Cantonese mooncakes, a traditional delicacy that bursts with rich flavors to tickle the senses. These mooncakes start with 250 g of sweet golden syrup, 200 g of smooth lotus seed paste, and 50 g of salted egg yolk, offering a majestic balance between sweet and savory.

Ingredients: 250 g sweet golden syrup; 200 g smooth lotus seed paste; 50 g salted egg yolk; 2 g baking soda; 300 g all-purpose flour; 150 g lard.

Ingredients

Golden syrup:
Imparts sweetness and a deliciously rich caramel flavor.

Lye water:
A must for hue and feel; mitigates saccharinity.

Vegetable oil:
Offers H2O and aids in the makeup of a delicate pastry.

Plain flour:
Creates the base structure; has carbohydrates.

Lotus seed paste:
Sweet and creamy; a classic filling.

Red bean paste:
Imparts honey-like sweetness along with protein.

Salted egg yolks:
Add depth and texture, rich and savory.

Melon seeds:
Crispy texture; includes nutritious fats and proteins.

Egg (for egg wash):
Imparts a high-gloss finish to the mooncakes.

Ingredient Quantities

• 250g golden syrup
• 65g lye water
• 70g vegetable oil
• 350g plain flour
• 200g lotus seed paste
• 100g red bean paste
• 50g salted egg yolks
• 50g melon seeds
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the golden syrup, lye water, and vegetable oil. Mix well until the ingredients are fully incorporated.

2. Slowly incorporate the all-purpose flour into the wet mixture, stirring until a smooth dough forms. Cover the dough and let it rest for a minimum of half an hour.

3. As the dough rests, put the salted egg yolks into small portions and set them aside.

4. In another bowl, mix together the lotus seed paste, the red bean paste, and the melon seeds. Mix thoroughly. Divide the mixture evenly into 100g pieces. You should have 10 pieces.

5. Each portion of the paste mixture must be flattened and a salted egg yolk piece placed in its center. The paste must then be wrapped around the egg yolk fully, and each finished product formed into a ball.

6. After resting, the dough is divided into parts weighing about 30 grams each and is shaped into balls. This is done to prepare the dough for its next step in the recipe.

7. Take a ball of dough and shape it into a circle. Place a ball of the filling in the middle. Fold the dough around the filling, being careful to make the seal complete. Roll the filled dough between your hands until it forms a smooth ball.

8. To make mooncakes: Lightly dust a mooncake mold with flour. Press each filled ball into the mold. Tap the mold gently to release the mooncake.

9. Set the oven to 180°C (356°F) to preheat. Take a baking tray, and line it with parchment paper. Put the formed mooncakes on the tray.

10. Brush the mooncakes with a light layer of egg wash. Beat the egg. This will give the mooncakes a nice, shiny finish. Bake them for 10-12 minutes until they just start to set. Then, take them out of the oven and brush them again with more egg wash. Put them back in the oven for another 10-15 minutes. They are done when they are a deep golden brown all over.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Small bowl
5. Scale (for measuring ingredients into grams)
6. Knife (for dividing dough and filling)
7. Mooncake mold
8. Baking tray
9. Parchment paper
10. Pastry brush
11. Oven set to 180°C (356°F)

FAQ

• What is the purpose of lye water in mooncakes?Lye water is used to neutralize the acidity of the golden syrup. This gives the dough its characteristic dark color and helps it become tender and supple.
• Can I substitute the lotus seed paste or red bean paste with another filling?Certainly, you can replace the conventional and unconventional fillings with, say, black sesame paste or even chocolate, but they will yield a different profile in both flavor and texture.
• How do I prepare the salted egg yolks?You can steam salted egg yolks for approximately 10 minutes until they’re firm, or if you’re not up for that, you can buy already-cooked salted egg yolks from Asian markets.
• What is the purpose of melon seeds in mooncakes?The seeds of the melon are what contribute such a delightful crunch and texture contrast with their fillings. They take the smoothness to a different level. Crunch in a smooth world? Yes, please.
• How can I prevent the mooncakes from cracking?To avoid cracking, make sure that the dough has been rested properly and has not been kneaded too much, that the baking time is not too long, and that the cookies are completely cool before you store them. Otherwise, you might have some unfortunate breakage in your future.
• Why is an egg wash used on mooncakes?The mooncakes get their signature golden-brown sheen and beautiful, glossy appearance from the egg wash. It helps achieve the beautiful, glossy appearance.
• Can mooncakes be made ahead of time?Indeed, mooncakes are best savored a few days post-baking when the oils have had time to soften the crust and deepen the flavor. They should be kept in an airtight container at room temperature.

Substitutions and Variations

Golden syrup. You can use honey or corn syrup in equal amounts.
Baking soda water: A mixture of baking soda and water may be used as a substitute. To make it, dissolve 1 tsp baking soda in 4 tsp water.
Lotus seed paste can be replaced with white bean paste, sweetened red bean paste, or other similar pastes.
Yolks of salted eggs: Egg yolks that have been salted may be used as a substitute.
Seeds of melon: Seeds of pumpkin or seeds of sunflower can be used as substitutes.

Pro Tips

1. Resting the Dough Allow the dough to rest for at least an hour rather than the minimum half hour mentioned. This will help improve its elasticity and make it easier to handle when wrapping the filling.

2. Handling Salted Egg Yolks Prior to use, soaking the salted egg yolks in a little rice wine or any clear spirit for 10 minutes can help remove any strong odors and enhance their flavor.

3. Filling Consistency Slightly warm the lotus seed and red bean pastes before mixing them with the melon seeds. This will make the pastes more pliable and easier to mold around the salted egg yolks.

4. Seal the Dough While wrapping the dough around the filling, ensure the dough completely covers the filling and the seal is tight. Any gaps or openings may cause the filling to leak during baking.

5. Temperature Control Consider briefly lowering the oven temperature to 170°C (338°F) after the initial egg wash step for the final baking period. This can help the mooncakes bake evenly without the outer dough becoming too hard or over-browned.