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ChineseAuthentic Cuisine

Mooncake

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Mooncake

Mooncake is a traditional pastry enjoyed during the Mid-Autumn Festival across China. It is a symbol of reunion and is often shared among family and friends. The pastry is characterized by its rich, dense filling, typically made of lotus seed paste, encased in a thin, tender crust.

The flavor of a mooncake is a harmonious blend of sweet and savory, with the lotus seed paste providing a smooth, sweet base, while the crust adds a subtle, buttery note. This home version captures the essence of the festival, with ingredients like mooncake flour dough and lotus seed paste, bringing a taste of tradition to your table.

Ingredients

  • 300 glotus seed paste
  • 200 gmooncake flour dough
  • 1egg yolk — for glaze
  • 1 tbspoil

Method

  1. Begin by preheating your oven to 180°C (350°F). This ensures that the oven is at the right temperature when you're ready to bake the mooncakes, allowing them to cook evenly.
  2. Divide the 200 g mooncake flour dough into 10 equal portions, about 20 g each. Roll each portion into a smooth ball using your palms. This step ensures that the dough is evenly distributed for each mooncake, resulting in consistent thickness and texture.
  3. Flatten each dough ball into a disc, approximately 7 cm in diameter. Place 30 g of lotus seed paste in the center of each disc. Carefully wrap the dough around the filling, pinching the edges to seal it completely. Roll gently to form a smooth ball, ensuring there are no cracks.
  4. Lightly oil your mooncake mold with 1 tbsp oil to prevent sticking. Place each filled dough ball into the mold, pressing gently to imprint the design. Tap the mold gently on the counter to release the mooncake. This step gives the mooncakes their characteristic shape and design.
  5. Arrange the molded mooncakes on a baking sheet lined with parchment paper. Brush the tops lightly with the beaten egg yolk, ensuring an even coating. This will give the mooncakes a glossy, golden finish when baked.
  6. Place the baking sheet in the preheated oven. Bake the mooncakes for about 15-20 minutes, or until they are golden brown on top and the edges are firm to the touch. The aroma of the baked dough and lotus paste should be noticeable.
  7. Once baked, remove the mooncakes from the oven and allow them to cool on a wire rack. This cooling period helps the mooncakes to firm up and develop their full flavor. They are best served at room temperature, allowing the flavors to meld and the texture to set perfectly.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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