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Traditional Chinese Mooncakesהתמונה להמחשה בלבד
Nut-freeVegetarianSoy-freeFish-freeContains dairy

Traditional Chinese Mooncakes

Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In traditional chinese mooncakes, plain flour are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.

Prep
30 min
Servings
14
Difficulty
Medium
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Answer first

What to know about Traditional Chinese Mooncakes

Classic Cantonese mooncakes with salted egg yolks—thin, glossy crust; a tender, gently chewy bite; and a sweet‑savory filling with caramel depth from golden syrup. Completely dairy‑free, perfect for Mid‑Autumn Festival; the texture sets and becomes more refined after two days’ rest.

Timing
55 min
Serves
14
Dietary notes
Nut-free, Vegetarian, Soy-free, Fish-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:14
  1. 1Begin by preparing the filling pasta in advance, using lotus seed pasta, green bean pasta or red bean pasta.
  2. 2In a bowl, mix water with soda, golden syrup and vegetable oil, then combine with the flour until the mixture is smooth.
  3. 3Wrap the dough in plastic and knead until the dough is smooth, then put it in the fridge for 2-3 hours.
  4. 4

Nutrition

Calories
58
Protein
1.5g
Carbs
7.1g
Sugar
0.1g

Chef tips

Try using black sesame filling instead of bean paste for a different taste. Keep the mooncakes in an airtight container to preserve their freshness.

Culinary reasoning

Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In traditional chinese mooncakes, plain flour are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.

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Divide the dough into 14 equal balls (15 grams each).
  • 5For a moon cookie with egg yolk, combine pasta and egg yolk to create a filling of 35 grams; For pure pasta filling, use 30 grams.
  • 6Wrap the egg yolks in pasta and shape into balls.
  • 7Flatten part of the dough, place a ball of filling in the centre, and close it completely.
  • 8Shape into a round ball, then into an oval. Dust the mould with moon cookies and remove gently.
  • 9Heat the oven to 180 degrees Celsius.
    Home oven preheated to 180°C before baking
  • 10Spray a little water on the surface to prevent cracks, then bake for 5 minutes.
  • 11Beat the yolk and combine with egg whites, then spread a thin layer of egg on the cookies.
  • 12Continue baking for 15-20 minutes until golden brown.
  • 13Cool completely on a wire rack, then store in airtight containers.
  • 14Leave the cookies to rest for 1-2 days so that the texture thickens and becomes greasy.
  • 15Store in the fridge for up to 2 weeks.

    • Ingredients

    • 115g plain flour (ensure gluten-free), 28g peanut or vegetable oil, 1 tbsp flour for dusting, 75g golden syrup, 2g water with soda, 8 salted egg yolks, 380g bean paste or black sesame filling, 1 egg yolk, 1 tbsp egg whites

    Nutrition

    Calories
    58
    Protein
    1.5g
    Carbs
    7.1g
    Sugar
    0.1g

    Chef tips

    Try using black sesame filling instead of bean paste for a different taste. Keep the mooncakes in an airtight container to preserve their freshness.