Traditional Baked Mooncakes
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Traditional Baked Mooncakes Recipe
In this recipe, a mini 50 grams mould is used. Each mooncake is made with 15 grams mooncake dough (skin) and 35 grams filling. If you used a different mould, do adjust and weigh the dough & filling according to the proportion stated.
- plain flour for dusting work surface, rolling pin, hands and dough
- egg wash lightly beat 1 egg + 1 tbsp water in a bowl
- 420 grams ready-made mooncake filling paste (such as lotus paste, red bean paste etc)
- melon seeds (about 1-2 tsp per mooncake)
- raw salted duck yolk (half egg yolk per mooncake) remove white and rinse the yolk, coat yolks in sesame oil and steam for 5 minute, halved
- 70 grams golden syrup
- 1/2 tsp alkaline water (lye water)
- 25ml (5 tsp) olive or vegetable oil
- 1/2 tsp vanilla extract
- 100 grams plain or all-purpose flour sifted
- mini mooncake mould (50 grams mold)
- In a large bowl, add golden syrup, alkaline water, olive oil and vanilla extract. Stir with a spatula until well combined.
- Add in sifted flour and mix with a spatula to form a soft dough. Do not over knead the dough.
- Wrap dough with cling wrap and leave to rest for about 2 hours.
- After the waiting time of 2 hours, dust the dough with some flour. Give the dough a few light kneading to smoothen it.
- Divide dough into 15 grams pieces. Shape each dough into a ball.
- Divide the filling paste into 35 grams pieces. If desired, add 1 to 2 tsp of melon seeds to each serving of filling paste. Shape each dough into a ball.
- If making filling with salted egg yolk, weigh halved egg yolk and lotus paste to form 35 grams. Wrap lotus paste around the yolk and shape into a ball.
- Depending on the number of 15 grams dough you have, make the same number of filling balls accordingly.
Making & baking the mooncakes
- Roll the dough over some flour. Dust hand or rolling pin with flour and flatten each dough into a small disc. Wrap the mooncake skin around the filling and shape it into a ball.
- Lightly dust the wrapped mooncake ball with some flour. Place it in the mooncake mould and press firmly. Invert the mould and tap a few taps to push the mooncake out. Place mooncake on a baking tray lined with parchment paper. Repeat until all the dough is used up.
- Spray some water on the mooncakes.
- Bake at preheated oven of 180 °C (356 °F) for 10 mins. Remove from oven and leave to cool for 20 minutes.
- Brush the mooncake with egg wash. Return to oven and continue to bake for another 10 to 12 mins, or until golden brown.
- Leave the mooncake to cool completely and store in air tight containers. Wait 1 to 2 days for the mooncakes’ skin to become soft and shiny, before serving.