How to Make MOONCAKES With a Traditional Wooden Mold -- Mid-Autumn Festival Recipe

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides natural sweetness with fewer processed ingredients.

red bean paste

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato puree is lower in sugar and adds fiber.

lotus seed paste

🥗Healthier: almond paste

💰Cheaper: peanut butter

Almond paste offers a nutty flavor with less cost.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal can replace yolks while maintaining moisture.

Mix lye water, Lyle's Golden syrup, and other ingredients in a bowl until a smooth dough forms.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Divide the dough into equal portions based on the desired mooncake size.

Flatten each dough portion into a disc on a lightly floured surface.

Place a spoonful of red bean paste or lotus seed paste in the center of each disc.

Fold the dough over the filling and seal it tightly, shaping it into a ball.

Lightly dust a mooncake mold with flour and press the filled dough ball into the mold.

Carefully remove the mooncake from the mold and place it on a baking sheet lined with parchment paper.

Preheat the oven to 180°C (350°F).

Bake the mooncakes for 15-20 minutes or until golden brown.

Remove from the oven and let cool for 10 minutes before brushing with a thin layer of egg wash.

Let the mooncakes cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens