Cantonese Mooncake (月饼)
A traditional delicacy for Mid-Autumn Festival (中秋节)
Equipment
- Mooncake mould 50 g size
- Kitchen scale
- Pastry brush
- baking tray lined with parchment paper
Ingredients
Paste
- 100 g lotus seeds dried
- 75 g sugar or to taste
- 50 g rice bran oil can also use sunflower, canola, vegetable or rapeseed oil
Dough
- 150 g golden syrup
- ½ tsp Kansui (also known as lye water)
- 50 g rice bran oil
- 220 g plain flour
Other ingredients
- 20 salted egg yolks
- corn starch for dusting
- 1 egg yolk for brushing
Complete Recipe Steps
Cook the filling (you can skip this step if using ready-made paste)
- Soak the dried lotus seeds in water overnight. Drain well and carefully remove the green bits in the centre (if any).100 g lotus seeds
- Bring a pot of water to the boil and cook the seeds until soft (30-40 minutes). Then, drain seeds and puree them in a food processor. You can add some water if necessary.
- Transfer the filling mixture to a non-stick pan and cook over medium heat. Add sugar and oil a little bit at a time. Stir and mix regularly. Once the filling is dry and holds its shape, remove from heat to cool.75 g sugar, 50 g rice bran oil
Prepare the dough
- Mix golden syrup, oil and Kansui until uniform. Then, add flour, mix and knead briefly to form a soft dough.150 g golden syrup, ½ tsp Kansui, 50 g rice bran oil, 220 g plain flour
- Cover dough mixture with cling wrap and rest for 30 minutes.
Assemble
- Put one salted egg yolk on the scale and add enough lotus seed paste filling to reach 30g.20 salted egg yolks
- Flatten the filling paste into a small round sheet. Gently wrap the salted egg yolk using the paste sheet until the egg is completely sealed.
- Flatten 20g of the dough mixture and use it to wrap the filling. Carefully shape into a ball.
Shape
- Coat the ball with a thin layer of corn starch. And place it in the mooncake mould.corn starch
- Over a baking tray lined with parchment paper, place the mould with the opening facing down. Gently push the handle to shape the cake. Lift the mould and press again to release the cake.
Bake
- Preheat your oven to 190°C (or 375°F). Repeat step above to make 20 Mooncakes. Place cakes in oven for 5 minutes. While they bake, mix the fresh egg yolk with 1 tsp of water for brushing.1 egg yolk
- At the 5 minute mark, reduce the oven temperature to 160°C (320°F). Remove the cakes and brush their top with a thin later of the egg wash.
- Return cakes to the oven and bake for another 5 minutes. Remove and brush with egg wash again. Finally, bake for another 10-15 minutes until cakes are evenly brown.
Rest & store
- Allow the baked cakes to cool on a wire rack. Once completely cool, transfer to an airtight container. They will be ready to enjoy after 1-2 days.
Notes
- Preferably consume Mooncakes within 1-2 days of baking.
- If you have to keep them for longer, you can store them in the fridge. However, make sure that you let them come to room temperature before serving. They are ready to be served once soft to touch and appear shiny.