5 from 8 votes
Chinese Mooncakes—Traditional Version
Traditional Cantonese Chinese Mooncakes.
Course: Dessert
Cuisine: Chinese
Keyword: mooncake
Servings: 14 Making 14 moon cakes (50g*8 and 45g*6)
Calories: 178 kcal
Author: Elaine
Ingredients
Wrapper dough
  • 115 g plain flour
  • 28 g peanut oil ,around 2 tablespoons, or other vegetable oil
  • 1 tablespoon flour for coating the tool
  • 75 g golden syrup homemade or store bought
  • 2 g lye water
Filling:
  • 8 salted egg yolks ,each 10g
  • 380 g bean paste or black sesame filling ,25g*8+30g*6
egg wash:
  • 1 egg yolk
  • 1 tablespoon egg white
Instructions
  1. Prepare the filling paste in the previously, lotus seed paste, mung bean paste or red bean paste.
To make the wrapper
  1. Combine lye water, golden syrup, and vegetable oil in a small bowl and then mix with flour. Stir until well combined. Wrap with plastic wrapper and then knead several times until smooth. Set aside in fridge for 2-3 hours.
  2. Transfer out and then divide into 14 equal balls (each one 15g)
Assembling
  1. Measure the fillings for egg yolk mooncake: paste+ egg yolk=35g. Measure the fillings for pure paste filling: paste filling=30g. Wrap the egg yolks with paste firstly. And shape all the filling into round balls. Take one portion of the wrapper, press into a round wrapper and then place one filling ball in center. Push the wrapper from bottom to top little by little until the whole ball is completely sealed. Shape it into a round ball firstly and then into an oval.Slightly dust your mooncake tool and press the rod and gently remove the cake from the tool.
  2. Preheat oven to 180C (356F). Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour). Bake for 5 minutes.
  3. In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.
  4. Continue bake for around 15 to 20 minutes until the mooncake becomes well browned.
  5. Transfer out to a cooling down crack to cool down completely. Place in an airtight containers. Wait for around 1 or 2 days for the pasty to become soft and oily. After the "oil return" process, keep the mooncakes in fridge up to 2 weeks.

Recipe Video

Recipe Notes

For mooncakes, smaller duck egg yolk around 10 grams each one is highly recommended. If your egg yolks are larger, for example near 20g. Divide it into two halves and wrap in two moon cakes.
When pushing the outer wrappers, be carefully and slow down your process. Do not break the wrapper. If you do, pinch any small holes together. The time needed for assemble one moon cake should be around 1 minute even you are quite skilled. Be patient during the process.

Nutrition Facts
Chinese Mooncakes—Traditional Version
Amount Per Serving
Calories 178 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 125mg 42%
Sodium 7mg 0%
Potassium 20mg 1%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 17g
Protein 4g 8%
Vitamin A 3.3%
Calcium 2.1%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.