Traditional Chinese Mooncake Recipe

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers a natural sweetness with similar viscosity.

red bean paste

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato puree provides a lower-calorie alternative with a similar texture.

lotus seed paste

🥗Healthier: almond paste

💰Cheaper: peanut butter

Almond paste maintains richness while being more accessible.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a plant-based binder with similar properties.

Microwave butter until completely melted.

Pour hot melted butter into all-purpose flour and mix to form a dough.

Knead the dough until smooth, then cover and let it rest for 30 minutes.

Microwave water, butter, and honey until steaming, then pour into flour and mix.

Knead the second dough until smooth, cover, and let it rest for 30 minutes.

Prepare filling by chopping pork and mixing with salt, soy sauces, sugar, corn starch, garlic, ginger, cooking wine, and scallions.

Chill the filling in the fridge to firm up.

Divide the first dough into two halves, each 130 grams, and roll into discs.

Knead the second dough and divide into two halves as well.

Roll out the first dough into a rectangle, fold into thirds, and let it rest for 15 minutes.

Repeat the folding process with the second dough, letting it rest for 15 minutes each time.

Roll both doughs into long logs and let them rest again.

Divide the filling into 10 pieces, each about 25 grams.

Divide the pastry log into 10 pieces, each about 35 grams.

Press the center of a small dough, flatten, and roll until 4 inches in diameter.

Place filling in the center, wet the edges, and seal the mooncake.

Stamp the top of the mooncake with red food coloring if desired.

Preheat the oven to 360°F.

Bake mooncakes for 30-35 minutes, checking for light browning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens