Traditional Mooncake

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Easy Level:

Cook Time:

Servings:

6 pieces

It’s almost Mid-Autumn festival, and this year we decided to show you guys how to make the classic lotus filling mooncake and yes, we like ours with salted egg yolk! This is perfect to make as gifts to loved ones and the best thing is that it’s pretty easy to make and not too time consuming. We used a traditional wooden mould for ours, but feel free to use a plastic mould which makes it way easier to remove the mooncakes.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
groundnut oil
0.00
g
g
groundnut oil
0.00
g
g
dark golden syrup
0.00
g
g
dark golden syrup
0.00
g
g
alkaline water
0.00
g
g
alkaline water
0.00
g
g
bread flour
0.00
g
g
bread flour
0.00
g
g
full cream milk powder
0.00
g
g
full cream milk powder
0.00
g
g
lotus paste
0.00
g
g
lotus paste
0.00
salted
salted
egg yolks
0.00
salted
salted
egg yolks
Extra bread flour for dusting
Extra bread flour for dusting
0.00
lightly
lightly
beaten egg (egg wash)
0.00
lightly
lightly
beaten egg (egg wash)

Steps

1

Whisk bread flour and milk powder together. In a separate bowl, golden syrup, mix oil and alkaline water together.
Whisk bread flour and milk powder together. In a separate bowl, golden syrup, mix oil and alkaline water together.
Mark as completed

2

Add wet mixture to dry mixture, mix well until dough forms. Knead briefly.
Add wet mixture to dry mixture, mix well until dough forms. Knead briefly.
Mark as completed

3

Divide dough into 50g portions. Cling wrap to prevent them from drying out.
Divide dough into 50g portions. Cling wrap to prevent them from drying out.
Mark as completed

4

Roll dough into a ball, dust a rolling pin lightly. Flatten the dough into a thin circle. Wrap 1 salted egg yolk in 85g of lotus paste and then wrap lotus ball with dough. Roll into a smooth ball.
Roll dough into a ball, dust a rolling pin lightly. Flatten the dough into a thin circle. Wrap 1 salted egg yolk in 85g of lotus paste and then wrap lotus ball with dough. Roll into a smooth ball.
Mark as completed

5

Dust the ball in bread flour. Press firmly into the mooncake mould. For the traditional mould, knock the mould in four different directions. For the plunger mould, push the mooncake out of the mould.
Dust the ball in bread flour. Press firmly into the mooncake mould. For the traditional mould, knock the mould in four different directions. For the plunger mould, push the mooncake out of the mould.
Mark as completed

6

Lay mooncakes on a lined baking tray. Spray a little water on the mooncakes just before baking. Bake at 200°C for 5 minutes to set the patterns. Remove from the oven, brush the tops of the mooncakes lightly with beaten egg. Bake for another 10 to 15 minutes or until dark golden brown.
Lay mooncakes on a lined baking tray. Spray a little water on the mooncakes just before baking. Bake at 200°C for 5 minutes to set the patterns. Remove from the oven, brush the tops of the mooncakes lightly with beaten egg. Bake for another 10 to 15 minutes or until dark golden brown.
Mark as completed

7

Remove mooncakes from oven and set aside to cool.
Remove mooncakes from oven and set aside to cool.
Mark as completed

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