Moon Festival: Autumn's Big Celebration
A classic pastry enjoyed during the Mid-Autumn Festival, symbolizing family reunion and completeness. These rich, dense cakes are often filled with sweet lotus seed paste or red bean paste, sometimes containing salted egg yolks to represent the full moon. This recipe is illustrative, providing a general idea of mooncake components for cultural context.
Ingredients
- 300 g plain flour
- 200 g golden syrup
- 70 ml vegetable oil
- 1 tsp lye water (kansui)
- 600 g lotus seed paste for filling
- 4 pieces salted egg yolks optional
- 1 egg yolk for egg wash
Instructions
- Combine golden syrup, oil, and lye water in a bowl.
- Gradually add flour and mix until a soft dough forms. Knead lightly, then cover and let rest for 1 hour.
- Divide the lotus seed paste into portions. If using, wrap a salted egg yolk in each paste portion.
- Divide the dough into smaller portions. Flatten a piece of dough and place a filling ball in the center. Carefully wrap the dough around the filling, sealing it completely.
- Press the filled dough into a mooncake mold to create a pattern. Gently release the mooncake from the mold.
- Preheat oven to 180°C (350°F). Bake mooncakes for 10 minutes.
- Remove from oven, let cool slightly, then brush with egg wash. Return to oven and bake for another 15 minutes, or until golden brown.
- Let mooncakes cool completely before storing. Best served after 1-2 days for optimal texture.
Notes
Mooncakes are traditionally paired with Chinese tea. Fillings can vary greatly, from classic lotus seed paste and red bean paste to more modern flavors like taro or even chocolate. For a golden crust, an egg wash is applied before baking. Always allow mooncakes to rest for a day or two after baking for the oil to seep through, creating a softer texture.