- Prep
- 90 min
- Cook
- 25 min
- Total
- 115 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 120 g
- 85 g
- 30 ml
- ½ tsp
- 400 g
- 1 tsp
Process
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In a large bowl, whisk together 85 g golden syrup, 30 ml peanut oil, and 0.5 tsp lye water until emulsified and slightly thickened.
Sift 120 g all-purpose flour into the wet mixture. Stir with a spatula until a shaggy dough forms, then knead gently just until smooth, about 1 minute. Do not overwork.
Wrap the dough in plastic wrap and rest at room temperature for at least 1 hour (or up to 2 hours) to relax the gluten.
While the dough rests, divide 400 g lotus seed paste into 8 equal portions (50 g each). If using salted egg yolks, flatten each paste portion into a disc, place one yolk in the center, and wrap the paste around it, rolling into a smooth ball.
Divide the rested dough into 8 equal pieces (about 30 g each). Roll each into a smooth ball.
Flatten one dough ball into a 7–8 cm circle with your fingers or a small rolling pin, keeping the center slightly thicker than the edges.
Place one lotus paste ball (with or without yolk) in the center. Bring the dough edges up and pinch to seal completely, then roll gently between your palms into a smooth oval.
Lightly dust the mooncake mold with flour and tap out excess. Place the filled dough into the mold, seam side up, and press firmly and evenly to shape. Invert onto a parchment-lined baking sheet and release. Repeat with remaining dough and filling.
Chill the shaped mooncakes in the refrigerator for 30 minutes to firm up before baking.
Preheat oven to 180°C (fan-forced 160°C).
Bake the chilled mooncakes for 8 minutes, then remove from oven and let cool for 5 minutes. Brush a thin layer of egg wash (1 egg yolk mixed with 1 tsp water) over the tops and sides, avoiding the indentations.
Return to oven and bake for another 12–15 minutes, until the crust is deep golden brown and glossy. If browning too quickly, tent loosely with foil.
Cool completely on a wire rack. Store in an airtight container at room temperature for 1–2 days to allow the crust to soften (回油) before serving.
Kitchen notes
Kitchen notes
- The most common mistake is overbaking: the crust should be just set and golden, not dark brown. The mooncakes will continue to darken slightly as they cool and during the 回油 (return of oil) process.
- Lye water is essential for the characteristic color and texture; do not substitute with baking soda, as it will not give the same result and can leave a metallic taste.
- Seal the dough around the filling completely. Any cracks or exposed filling will cause the mooncake to burst during baking. If cracks appear, patch with a little extra dough before baking.
- For a smooth, shiny crust, brush the egg wash very thinly and only once. A thick wash will obscure the pattern and cause blotchiness.
Substitutions
- lotus seed paste→red bean paste or mung bean paste
- peanut oil→any neutral vegetable oil such as canola or grapeseed
- salted egg yolks→omit for a plain lotus paste mooncake, or use a small piece of salted egg yolk for a lighter version
Storage & reheating
Store cooled mooncakes in an airtight container at room temperature for up to 5 days. For longer storage, keep in the refrigerator for up to 2 weeks; bring to room temperature before serving. To freeze, wrap each mooncake tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then unwrap and let come to room temperature. Reheat in a 150°C oven for 5 minutes if desired, but they are typically eaten at room temperature.
FAQ
The questions we get asked most
Why did my mooncakes crack during baking?
Cracking usually happens because the dough was too dry, the filling was too moist, or the mooncakes were not chilled before baking. Make sure the dough is soft and pliable; if it feels dry, add a teaspoon of oil. Also, chill the shaped mooncakes for at least 30 minutes before baking to firm them up. If cracks appear during baking, you can patch them with a little dough after the first 8 minutes.
Can I use homemade lotus seed paste?
Yes, homemade lotus seed paste works well, but it must be cooked down until very thick and dry. If the paste is too wet, the mooncakes will crack or the pattern will blur. After cooking, chill the paste until firm, then weigh and roll into portions. Store-bought paste is more consistent for beginners.
How do I know when the mooncakes are fully baked?
The mooncakes are done when the crust is a deep golden brown and feels firm to the touch. The sides should not look doughy. They will still be slightly soft in the center, but they firm up as they cool. If you tap the top, it should sound hollow. Overbaking will make them dry and hard.
What is 回油 (return of oil) and why is it important?
回油 is the process where the mooncakes absorb oil from the filling and the crust becomes soft, shiny, and darker. It typically takes 1-2 days after baking. Without this rest, the crust will be hard and dry. Store the cooled mooncakes in an airtight container at room temperature for 1-2 days before eating.
Can I make mooncakes without lye water?
Lye water is important for the characteristic color, texture, and shine of the crust. If you cannot find it, you can omit it, but the crust will be paler and may not brown as nicely. Some recipes use a pinch of baking soda as a substitute, but it is not a perfect replacement and can affect the taste.
How do I prevent the pattern from blurring?
Blurred patterns happen when the dough is too soft, the mold is not dusted properly, or the egg wash is too thick. Use a well-floured mold and tap out excess flour. Press the dough firmly into the mold. Brush the egg wash very thinly and only once. Also, chill the shaped mooncakes before baking to help them hold their shape.
Can I freeze mooncakes?
Yes, you can freeze baked mooncakes. Wrap each one tightly in plastic wrap and place in a freezer bag. They will keep for up to 2 months. Thaw overnight in the refrigerator, then unwrap and let come to room temperature before serving. The texture may be slightly softer after freezing, but they are still enjoyable.
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