📝 About This Recipe
A centerpiece of the Mid-Autumn Festival, these traditional Cantonese mooncakes feature a thin, tender pastry crust enveloping a rich, silky lotus seed paste. At the heart of each cake lies a golden salted duck egg yolk, symbolizing the full moon and providing a perfect savory contrast to the sweet filling. Crafting these at home is a rewarding ritual that yields a far superior flavor and texture than store-bought varieties.
🥗 Ingredients
For the Pastry Crust
- 200 grams All-purpose flour (sifted)
- 140 grams Golden syrup (inverted sugar syrup)
- 1/2 teaspoon Lye water (Kansui, essential for color and texture)
- 50 ml Vegetable oil (neutral flavored oil like peanut or canola)
For the Filling
- 600 grams White lotus seed paste (high quality, store-bought or homemade)
- 12 pieces Salted duck egg yolks (cured, rinsed with Shaoxing wine to remove fishy scent)
- 2 tablespoons Melon seeds (optional, for added crunch in the paste)
For the Egg Wash & Finishing
- 1 piece Egg yolk (large)
- 1 tablespoon Milk (to thin the egg wash)
- 2 tablespoons Cornstarch (for dusting the molds)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the golden syrup, lye water, and vegetable oil until thoroughly emulsified and smooth.
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2
Sift the flour into the syrup mixture. Use a spatula to fold the flour in gently until a soft dough forms. Do not overmix, or the crust will be tough. Wrap the dough in plastic wrap and let it rest at room temperature for at least 2 hours.
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3
Prepare the egg yolks by steaming them for 5 minutes or baking at 350°F (175°C) for 5 minutes until just set. Let them cool completely before using.
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4
Divide your lotus seed paste into 12 equal portions (approx. 50g each). If using melon seeds, knead them into the paste now.
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5
Flatten a portion of lotus paste, place an egg yolk in the center, and gently roll the paste up to enclose the yolk completely. Repeat for all 12 portions.
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6
Divide the rested dough into 12 equal portions (approx. 30g each). Roll each piece into a smooth ball.
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7
Flatten a dough ball into a thin circle. Place a filling ball in the center. Carefully push the dough upwards with your thumb and index finger to wrap the filling, ensuring there are no air bubbles. Seal the top and roll into a smooth ball.
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8
Lightly dust your mooncake mold with cornstarch and tap out the excess. Place a dough ball into the mold.
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9
Place the mold flat on a parchment-lined baking sheet. Press the handle down firmly, then gently release the mooncake onto the tray.
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10
Preheat your oven to 375°F (190°C). Lightly spray the mooncakes with a fine mist of water to prevent the crust from cracking.
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11
Bake the mooncakes for 5 minutes. Remove from the oven and let them cool for 10 minutes. This cooling period is crucial for the pattern to remain sharp.
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12
Whisk the egg yolk and milk together. Lightly brush the tops of the mooncakes with a very thin layer of egg wash. Avoid letting the wash pool in the pattern crevices.
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13
Return to the oven and bake at 325°F (165°C) for another 10-15 minutes, or until the mooncakes are a beautiful golden brown.
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14
Transfer to a wire rack to cool completely. Store in an airtight container for 2-3 days before eating; this allows the oil from the filling to soften the crust (the 'oil return' process), making it shiny and tender.
💡 Chef's Tips
Always use a kitchen scale for precision; the ratio of crust to filling is vital for a professional look. If the dough is too sticky after resting, add a tiny bit more flour, but it should be soft and pliable. Use a very soft pastry brush for the egg wash to ensure you don't blur the intricate design on the crust. Do not eat the mooncakes immediately after baking; they will be dry and hard. Patience for 48 hours is the secret to the perfect texture. If you cannot find lye water, you can bake baking soda at 250°F for an hour to create a substitute alkaline powder.
🍽️ Serving Suggestions
Serve with a hot pot of Pu-erh or Oolong tea to cut through the richness of the lotus paste. Slice into small wedges to share, as mooncakes are traditionally very dense and rich. Pair with fresh seasonal fruits like pomelo or grapes for a refreshing contrast. Offer as a gift in decorative tins for a truly authentic Mid-Autumn experience.