Chinese Mooncakes

Mooncakes are something you typically seen bought at the store for the mid-autumn festival. But maybe, you can make your own homemade mooncakes and make whatever kind of filling you'd like!

SUPPLIES USED:

Mooncake Molds

Golden Syrup

Kansui


INGREDIENTS:

Dough:

  • 1.5 cups (220g) all purpose flour

  • 150g golden syrup

  • 50g sunflower oil

  • 1/2 tsp (2g) lye water

  • Corn starch for coating


Red Bean Paste:

  • 200g adzuki beans

  • 150g sugar

  • 120g peanut oil

  • 1/2 tsp salt

  • 2 tbsp cornstarch


Lotus Seed Filling:

  • 320g lotus seed

  • 200g powdered sugar

  • 250g oil

  • *optional salted egg yolks*


Eggwash:

  • 1 egg yolk

  • 1 tsp water


INSTRUCTIONS:

Method:

  1. In a small bowl, whisk together golden syrup, sunflower oil, and lye water.

  2. In a separate bowl, combine all-purpose flour with the golden syrup mixture. Knead together until fully incorporated. Cover with plastic wrap and let rest for 30 minutes to 4 hours.

  3. When ready, divide into 40g pieces and roll each piece into balls by hand.

  4. Separately roll the desired filling into 50g balls.

  5. Take a ball and roll flat until ⅛” thick and 4” wide between two sheets of plastic wrap.

  6. Remove the top sheet of plastic wrap and place a paste/filling ball to the center. Gather the edges of the plastic wrap and squeeze the sides together to incase the ball and dough.

  7. Lightly dust with cornstarch. With the seam side down and press using a mooncake mold. Press an additional 7-10 times for a nice print.

  8. Place on a parchment paper lined baking sheet. Lightly mist with water and place in a 375F oven for 5 minutes.

  9. Remove and brush lightly with egg wash.

  10. Reduce oven to 325F and bake for 5 minutes.

  11. Remove and brush lightly with egg wash again.

  12. Place back in the oven for 10-13 minutes until golden brown. Cool completely.

  13. Cover with plastic wrap and fridge overnight to 3 days.


Filling Method:

  1. In a large bowl, dump in all the beans and cover with water. Cover with plastic wrap and sit at room temperature overnight. **Remove lotus seeds green stems**

  2. Once finished soaking, drain the beans and place into a pot and bring to a boil. Boil for 45 minutes to 1 hour. Stir occasionally.

  3. Place into a blender and blend on high speed until smooth.

  4. For the red bean, add to a nonstick skillet set to medium heat. Gradually add granulated sugar and peanut oil mixing in between

  5. Mix until fully incorporated and add in cornstarch and continue mixing and heating until thick. Cool completely.

  6. For the lotus seed, add to a nonstick skillet set to medium heat. Cook dry, mixing a little until thickens a little and stops sticking to the pan.

  7. Add and mix powdered sugar and peanut oil. Alternating each until all has been added. Continue cooking until thicken. Cool completely.