How to Make Traditional Cantonese Mooncakes

How to Make Traditional Cantonese Mooncakes

Mid-Autumn Festival is a significant festival in China, and eating mooncakes with families is a must-do. Mooncakes are round, sweet pastries, and here is a recipe showing how to make mooncakes at home.

Preparation

  • Flour: 120g-150g
  • Golden syrup:60g
  • Alkaline water: ½ tsp, (available at Asian grocers)
  • Vegetable oil: 28g
  • Lotus seed paste: 420g
  • Egg yolks: 8 (salted)
  • Cooking wine: 1tbsp
  • Mooncake mold
  • Egg wash: 1 beaten egg and 1 tbsp Milk

Step 1

Preparing the Dough

Using a large bowl, mix the golden syrup, alkaline water, and vegetable oil. Then sift in the flour, and stir it all together with a spatula. Roll all the ingredients together to form a dough. Cover the dough with plastic wrap and set it aside for at least 2 hours.

preparing the dough

Step 2

Prepare the salted egg yolks

Separate the egg yolks from the egg whites. Put yolks in a bowl and mix with cooking wine for a few minutes, and then steam for 5 minutes.

prepare the salted egg yolks

Step 3

Making mooncake balls

Roll the lotus paste into a long tube, cut into equal portions, and shape each one into a small ball. Then flatten each one with your hands, put the egg yolk inside, and roll it with your hands to shape into a ball. Next, knead the dough, and shape a piece of dough into a small ball. Roll out the dough into a circular disc, then wrap and seal the lotus paste ball inside.
Note: you can cut portions according to the size of the mold you bought.

making mooncake balls

Step 4

Mold

Place the mooncake ball into your mold and turn it upright on your surface. Lift the mooncake mold off the table and use the plunger to push the mooncake out. Place the moon cake on a baking tray.

mold

Step 5

Baking the cakes

Bake at 350°F (175°C) for about 8 minutes. Brush the mooncakes: brush with just milk for a light color or egg wash made from 1 beaten egg and 1 tbsp milk for darker color. Then bake the cakes for another 10 to 15 minutes until they become golden brown and fragrant.

When the mooncakes have cooled completely, you can enjoy them immediantly, or store in an airtight bag or box for up to 2 days.

baking the cakes
By Shirley Li
Web Editor