Special Mooncake Festival Recipe! Wintermelon Mooncake

wintermelon

🥗Healthier: pumpkin

💰Cheaper: zucchini

Pumpkin offers a similar texture and sweetness.

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides natural sweetness with a unique flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a distinct flavor and is often considered healthier.

red bean paste

🥗Healthier: black sesame paste

💰Cheaper: peanut butter

Black sesame paste is a nutritious alternative with a different flavor profile.

Peel the skin off the wintermelon using a knife.

Cut the wintermelon in half and remove the seeds.

Slice the wintermelon and grate it if desired.

Boil the wintermelon in water for 1 minute.

Transfer the boiled wintermelon to an ice bath.

Strain the wintermelon using a cheesecloth, squeezing out excess water.

Heat canola oil in a wok over medium-high heat and add the strained wintermelon.

Cook the wintermelon until it starts to shrink, then add sugar and mix until combined.

Remove from heat and let the filling cool for 2 hours.

In a bowl, mix golden syrup, canola oil, and lye water until sticky.

Add flour and mix until crumbly, then knead to form a dough.

Let the dough rest for 30 minutes.

Weigh out 45g of filling and shape it into a ball.

Divide the dough into 12 pieces, each weighing 35g.

Flatten each piece of dough and place the filling in the center, then seal it.

Dust the mooncake mold with flour and press the filled dough into the mold.

Spray the mooncake with water before baking.

Bake at 350°F for 8 minutes, then brush with egg wash (using only the egg yolk).

Return to the oven and bake at 345°F for another 8 minutes.

Let the mooncakes cool for at least 3 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens