Traditional Baked Mooncake

golden syrup

🥗Healthier: honey

💰Cheaper: light corn syrup

Honey provides natural sweetness with fewer calories.

red bean paste

🥗Healthier: black bean paste

💰Cheaper: sweetened adzuki beans

Sweetened adzuki beans are more accessible and budget-friendly.

lotus seed paste

🥗Healthier: almond paste

💰Cheaper: sweetened coconut cream

Sweetened coconut cream offers a similar texture at a lower cost.

salted egg yolks

🥗Healthier: unsalted egg yolks

💰Cheaper: whole eggs

Whole eggs can replace salted yolks for a milder flavor.

In a mixing bowl, add in the golden syrup, oil and alkaline water.

Mix well combine, then add in the cake flour. Mix until a dough has formed. Cover and let it rest at room temperature for 30 minutes.

Weigh and divide the lotus paste with salted egg yolk. First place the salted egg yolk on the scale then add the lotus paste. Combined, they should weigh 50grams.

Wrap the lotus paste with salted egg yolk. Cover with cling wrap and place in the fridge until use.

Weigh and divide the mooncake pastry dough into 30grams each. Cover with damp cloth to prevent the dough from drying.

Flatten the mooncake pastry dough and enclose a filling ball inside. Let the mooncakes cool in the fridge for at least 30 minutes. The purpose of this step is to make sure the pattern on top holds in the oven.

Bake the mooncakes for 10 minutes. Let it cool for 5 minutes. Then brush lightly on top with the egg wash.

Put them back in the oven for another 7-8 minutes or till golden brown.

Let it cool completely. Once cooled, keep them into an airtight container and put in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens