Recipe Courtesy of Asian Food Network

Baked Mooncake

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Mooncakes are traditionally eaten during the Mid-Autumn Festival (中秋節), celebrated on the 15th day of the eighth month of the Chinese calendar. Here’s how to make your own, either to give away or to keep!

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• Difficulty:  Easy

• Preparation: 40 min
• Cook: 25 min
• Clean up: min

• Steps:  4 steps
• 7 Ingredients

• Difficulty: Easy
• Steps:  4 steps
• 7 Ingredients

• Preparation: 40 min
• Cook: 25 min
• Clean up: min

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Instructions

1. Make mooncake skin

• In a bowl, add golden syrup, 40 ml vegetable oil, 4 ml alkaline water and 160 g flour, and gently fold with a spatula until well combined.

• Cover and set aside for 30 minutes.

2. Make egg wash

• In a bowl, add egg yolk and whisk in 1 tbsp milk. Set aside.

• Preheat oven to 160°C.

3. Form mooncakes

• Dust hands with remaining flour, and portion out 30 g of mooncake dough. Roll into a ball and set aside.

• Roll 45 g lotus paste into a ball, then wrap in mooncake dough.

• Roll into a ball, then insert into mini mooncake mold. Press ball into the corners, so the cake will be imprinted with the patterns.

• Lightly tap on a flat surface for the mooncake to pop out. Repeat for all.

| For these mini mooncakes, add a quarter of a salted egg yolk in the center of the lotus paste filling for another traditional touch

4. Bake mooncakes

• Transfer mooncakes to a baking tray lined with baking paper, and lightly brush with egg wash.

• Bake at 160°C for 30 - 45 minutes.

| This recipe makes approximately 2 - 3 full sized mooncakes

Plate and Serve!

Allow to cool, then serve!