Traditional Mooncake Recipe

I recently got hit with a wild craving so i decided to try my hand at making these mooncakes with all-purpose flour, golden syrup, vegetable oil and even a dash of alkaline water then wrapped up a luscious lotus seed paste around a salted duck egg yolk and honestly, it turned out to be a crazy, flavor-packed adventure.

I think this traditional mooncake is a great blend of texture and flavor provided by golden syrup, a bit of vegetable oil and a smear of alkaline water for unique taste. I love how the lotus seed paste and salted duck egg yolks come together and its balanced nutritional profile.

Ingredients

• All-purpose flour gives structure to the mooncake and offers mostly carbs but little fibre.
• Golden syrup makes it sweet and provides liquid sugar full of simple carbohydrates.
• Vegetable oil adds moisture and tender texture while supplying fats for a rich flavor.
• Alkaline water (lye water) helps tenderize the dough texture and boosts browning during baking.
• Lotus seed paste is smooth, sweet and naturally nutty so it provides carbs and flavor.
• Salted duck egg yolks bring savoury richness balancing the sweet filling and add protein.

Ingredient Quantities

• 200g all-purpose flour
• 140g golden syrup
• 50g vegetable oil
• 0.5 teaspoon alkaline water (also called lye water)
• 500g lotus seed paste
• 10 salted duck egg yolks

How to Make this

1. In a large bowl, mix together 200g all-purpose flour, 140g golden syrup, 50g vegetable oil, and 0.5 teaspoon alkaline water until well combined.

2. Cover the dough and let it rest for at least 1 hour so it gets nice and soft.

3. While the dough is resting, prepare your lotus seed paste; divide the 500g into smaller portions for each mooncake.

4. Take 10 salted duck egg yolks, and for each portion of lotus paste, make a small hollow in the center and carefully place one egg yolk inside.

5. Gently wrap the lotus paste around the egg yolk, sealing it completely to ensure there’s no leak during baking.

6. Once the dough has rested, divide it into equal parts; flatten each piece into a thin circle large enough to fully encase a lotus paste ball.

7. Place one lotus paste ball in the center of each dough circle and wrap it up smoothly to completely cover the filling.

8. Press the filled dough balls into a mooncake mold to shape them and create the traditional pattern.

9. Preheat your oven to 180°C; line a baking tray with parchment paper and place the molded mooncakes on it.

10. Bake the mooncakes for about 12-15 minutes until they start to turn lightly golden; let them cool completely before serving so the flavors can settle.

Equipment Needed

1. Large mixing bowl for combining the ingredients
2. Digital kitchen scale and measuring spoons to measure out grams and the 0.5 teaspoon of alkaline water
3. A spatula or a mixing spoon to stir the ingredients together
4. Plastic wrap or a cover to allow the dough to rest while keeping it fresh
5. A knife or kitchen scraper to divide the lotus seed paste into portions
6. A small spoon or similar utensil to make a hollow in each lotus paste portion for the egg yolk
7. Mooncake mold to shape the dough and create the pattern
8. Rolling pin to flatten the dough into thin circles
9. Baking tray lined with parchment paper for the mooncakes
10. Oven capable of reaching 180°C for baking the mooncakes
11. Cooling rack to let the mooncakes cool completely before serving

FAQ

• Q: Can I use another type of paste instead of lotus seed paste?
  A: You can try red bean paste if you like, but using lotus seed paste is key to keeping the traditional flavor of these mooncakes.
• Q: Do i really need the salted duck egg yolks?
  A: Yes, the salted duck egg yolks add that rich, savory contrast to the sweet lotus seed paste that makes these mooncakes so special.
• Q: What does the alkaline water do in the dough?
  A: The alkaline water helps the dough get the right texture and color, it works with the flour and golden syrup to make a tender crust.
• Q: How should i store any leftover mooncakes?
  A: Store your mooncakes in an airtight container in the fridge for up to a week. Let them come to room temp before serving so they taste their best.
• Q: Can i freeze these mooncakes if i dont eat them all right away?
  A: Yes you can freeze them! Just wrap each one tightly with plastic wrap and then in foil. When you want to eat them, thaw in the fridge overnight.

Traditional Mooncake Recipe Substitutions and Variations

• 200g all-purpose flour: You can try using cake flour for a lighter dough or even half whole wheat for a nuttier flavor if you’re feeling adventurous.
• 140g golden syrup: If you cant find this, honey or corn syrup works pretty well, though the taste might change just a bit.
• 50g vegetable oil: Canola or sunflower oil are great swaps and wont really affect the overall flavor of your mooncakes.
• 0.5 teaspoon alkaline water: When this is hard to get, some folks use a small amount of potassium carbonate solution instead. It isn’t exactly the same, but it gets close.
• 500g lotus seed paste: If lotus seed paste isnt available, many people use red bean paste as a tasty and traditional alternative.

Pro Tips

1. Make sure you really give the dough enough time to rest, like at least an hour, so it gets super soft before you try shaping it. If you rush this step, the texture might turn out too tough.
2. When you’re wrapping up the lotus seed paste around the salted egg yolk, be super careful not to let it split open. A tiny tear could end up leaking egg during baking, so press the edges really well.
3. It helps a lot to divide the lotus paste into equal portions in advance so that you get consistent mooncake sizes every time. Even if they dont look perfect, theyll bake evenly, which makes the flavor better overall.
4. Always double-check your oven temp before you start baking. Ovens can run hotter or cooler than what they say, and melting golden syrup in the mix means you dont wanna overbake your dough.
5. If you have any extra golden syrup left, consider drizzling a bit over the baked mooncakes after they cool. It adds a richer flavor and keeps them moist on the inside.