Mooncake is a traditional Chinese pastry commonly enjoyed during the Mid‑Autumn Festival in China. These round pastries symbolize reunion and harmony and are often shared with family and friends while admiring the full moon. Mooncakes typically have a rich filling such as lotus seed paste or red bean paste and may contain a salted egg yolk in the center, representing the moon. Their golden crust and sweet filling make them one of the most iconic desserts in Chinese culture.
In a bowl, mix golden syrup, vegetable oil, and alkaline water until well combined.
Gradually add flour and mix to form a smooth dough. Let it rest for about 30 minutes.
Divide the filling into small balls and place a salted egg yolk in the center if desired.
Flatten the dough pieces and wrap them around the filling balls.
Place the shaped mooncakes into a mooncake mold and press to create patterns.
Arrange them on a baking tray and lightly brush the tops with egg wash.
Bake in a preheated oven at 180°C (350°F) for about 15–20 minutes until golden brown. Allow to cool before serving.
1 cup lotus seed paste or red bean paste
1 teaspoon alkaline water (lye water)
1 ½ cups all-purpose flour
1 salted egg yolk (optional)
½ cup golden syrup
1 egg (for egg wash)
¼ cup vegetable oil
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