This delectable homemade mooncake is a perfect blend of aromatic lotus seed paste and salted egg yolk encased in a soft, sweet dough infused with golden syrup and almond extract. The end result is an enticing traditional dessert that is sure to become a standout centerpiece for any festive celebration.

Jump to Recipe

I’m excited to share my Homemade Mooncake recipe that’s perfect for celebrating the Mid-Autumn festival. These mooncakes are a healthier twist on traditional sweets.

I mix 250g of all-purpose flour with a special homemade golden syrup made by simmering sugar, water and a squeeze of lemon juice (200g in total). Adding 50g vegetable oil helps improve the texture while a mix of 1/4 tsp baking soda and 1 tsp water works as a smart lye water substitute.

I then blend in 500g lotus seed paste and carefully place 5 salted egg yolks, each cut in half, as a rich, savory center. For a little extra flavor, 1 tsp almond extract is used optionally.

I appreciate how this recipe represents a fun blend of tradition and innovation the way classic Asian mooncakes do. Its nutritional balance of energy-packed carbohydrates and proteins makes it a satisfying treat.

Check the video for a step-by-step guide.

Why I Like this Recipe

I love this recipe for several reasons. First, I really dig how it brings together both sweet and savory flavors. The mix of homemade golden syrup with lotus seed paste and that salty egg yolk is just out of this world and makes every bite interesting.

Second, making my own golden syrup and doing the step by step process makes me feel like I’m part of a special tradition. It might sound a bit extra but following the instructions and watching the dough come together just makes me proud of what I made.

Another thing is that even though the recipe has several steps, they feel straightforward enough. I sometimes mess up a little here or there but that challenge is what makes baking fun for me.

Lastly, every time I make these mooncakes they remind me of the Mid-Autumn Festival celebrations with my family, bringing back tons of warm memories.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour provides carbohydrates and helps form a soft chewy cake texture.
Homemade golden syrup offers natural sweetness and a slight tang while moistening each bite.
Vegetable oil adds a rich silky texture that helps mix the wet and dry ingredients.
Baking soda with water acts as a lye substitute giving a small unique alkaline note.
Lotus seed paste is packed with fibre and plant protein delivering an earthy, soft sweetness.
Salted egg yolks add salty umami and protein that balance the cake’s sweet center.
Almond extract enhances the aroma with a subtle nutty note if you choose to add it.
Combined effect yields a unique balance of textures and rich flavor that delights.

Ingredient Quantities

250g all-purpose flour

200g homemade golden syrup (made by simmering sugar, water and a squeeze of lemon juice)

50g vegetable oil

1/4 tsp baking soda mixed with 1 tsp water (this acts as a lye water substitute)

500g lotus seed paste

5 salted egg yolks, each cut in half

1 tsp almond extract (optional, but adds a nice flavor)

How to Make this

Print Recipe (No Advertisments)

1. First, preheat your oven to 180°C. Meanwhile, get all your ingredients ready so everything’s at hand.

2. In a bowl, mix the 200g homemade golden syrup with 50g vegetable oil and 1 tsp water in which you’ve dissolved 1/4 tsp baking soda. Stir in the almond extract if you’re using it.

3. Sift 250g all-purpose flour into a large mixing bowl. Pour in your syrup mixture slowly and mix until you get a soft dough.

4. Let the dough rest for about 30 minutes, covered with a damp cloth. This makes it easier to work with later.

5. While the dough is resting, divide the 500g lotus seed paste into 10 equal portions. Place one halved salted egg yolk in the center of each portion.

6. Once your dough has rested, divide it into 10 equal pieces roughly the same size as your lotus paste balls.

7. Flatten each dough piece into a small circle, then carefully wrap it around the lotus seed paste and egg yolk, completely enclosing the filling.

8. Lightly dust a mooncake mold with flour and press each filled dough ball into the mold to imprint its pattern. Gently remove the molded mooncake and set it on a lined baking tray.

9. Repeat the process with all the dough balls and fillings and arrange them on the baking tray without overcrowding.

10. Bake the mooncakes in your preheated oven for about 15-20 minutes until they turn a light golden brown. Let them cool on a rack before serving. Enjoy your homemade mooncakes!

Equipment Needed

1. Preheated oven set to 180°C
2. Large mixing bowl for stirring the dough
3. Small bowl to dissolve baking soda in water
4. Sifter for the all-purpose flour
5. Stirring utensil (spoon or spatula)
6. Damp cloth to cover the resting dough
7. Lined baking tray for placing the mooncakes
8. Mooncake mold for imprinting the pattern
9. Cooling rack for letting baked mooncakes cool

FAQ

Q: Can I substitute the homemade golden syrup?

A: Yes, you can use store bought golden syrup or even corn syrup if needed, but that might slightly change the flavor.

Q: What if I dont have the lye water substitute?

A: If you dont have baking soda mixed with water, you can skip it. Just note that the texture of the crust may be a tiny bit different.

Q: Is the almond extract necessary?

A: Nope, it's totally optional. It adds a nice flavor but you can leave it out if you're not a fan.

Q: Can I freeze these mooncakes?

A: Yup, you can freeze them for a few months. Just thaw in the fridge overnight before serving.

Q: How long do these mooncakes stay fresh?

A: They last about a week in an airtight container in the fridge.

Homemade Mooncakes Recipe Substitutions and Variations

Instead of homemade golden syrup, you can use honey or even corn syrup if you’re in a pinch, but the flavor might be a bit different
You can swap vegetable oil with melted coconut oil for a subtle coconut taste that works great in baked stuff
If you can’t find lotus seed paste, give red bean paste a try to keep it traditional but with another twist
Don’t worry if you can’t get salted egg yolks; salted duck egg yolks work fine and add a similar richness
If you don’t have almond extract available, a splash of vanilla extract is a decent alternative for a hint of flavor

Pro Tips

1. When you’re mixing the golden syrup and oil with the baking soda solution, try to use ingredients that are around room temperature so all the elements combine easier. Trust me, a warmer mix can help your dough turn out softer.

2. Make sure you let your dough rest undisturbed – if you rush it, the gluten doesn’t relax and you might end up with a tougher texture. I found that sometimes even 10 minutes extra makes a big difference.

3. Dust your work surface and mooncake mold lightly but adequately. Using too much flour can change the dough’s balance, but too little might make it stick like crazy. A gentle hand with the flour really helps.

4. Ovens can be all over the place. Start checking your mooncakes a couple minutes early to avoid overbaking them, because even an extra minute or two can make them lose that soft chewiness.