Traditional Mooncake Airfryer Recipe

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers a natural sweetness with fewer calories.

red bean paste

🥗Healthier: black bean paste

💰Cheaper: sweetened adzuki beans

Black bean paste is lower in sugar and still provides a similar texture.

lotus seed paste

🥗Healthier: almond paste

💰Cheaper: sunflower seed paste

Sunflower seed paste is nut-free and offers a similar consistency.

salted egg yolks

🥗Healthier: tofu

💰Cheaper: unsalted egg yolks

Unsalted egg yolks maintain the flavor profile without added salt.

Combine 60 grams of golden syrup, 30 grams of vegetable oil, and 0.5 teaspoon of lye water in a mixing bowl.

Stir well with a spatula until combined, then switch to a whisk if needed.

Add 100 grams of all-purpose flour and mix for about 3-5 minutes until smooth.

Wrap the dough in cling film and let it rest at room temperature for at least 2 hours.

Prepare the salted egg yolks by mixing them with 2 tablespoons of Chinese cooking wine and baking or steaming for 5-10 minutes.

Measure out 115 grams of lotus paste and roll it into a ball, covering it with plastic wrap to prevent drying.

After resting, unwrap the dough and divide it into four equal parts.

Take a piece of lotus paste, make a hole in the center, and drop in one salted egg yolk, then cover and roll into a ball.

Flatten a piece of dough in your hands, place the filling in the center, and cover it completely, ensuring no air bubbles are trapped.

Sprinkle flour in the mooncake mold and on the mooncake itself to prevent sticking.

Place the mooncake in the mold and gently push the filling to the edges, compacting it.

Put a baking sheet in the bottom of the air fryer basket and spray the mooncake with water to prevent cracking.

Bake at 200 degrees Celsius for 5 minutes to set the pattern on top.

Prepare the egg wash by mixing 1 egg yolk with 2 tablespoons of milk.

After the initial bake, remove the mooncakes and let them cool to prevent cracking.

Brush the cooled mooncakes with the egg wash, including the sides.

Bake at 165 degrees Celsius for 5 minutes until golden brown, then repeat brushing and baking for another 5 minutes.

Let the mooncakes rest in an airtight container for 2-3 days to achieve a soft and moist texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens