Traditional Baked Mooncakes | Malaysian Chinese Kitchen

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides natural sweetness while corn syrup is more affordable.

red bean paste

🥗Healthier: sweetened mashed beans

💰Cheaper: store-bought bean paste

Mashed beans can be healthier and cheaper than pre-made paste.

lotus seed paste

🥗Healthier: almond paste

💰Cheaper: sunflower seed paste

Almond paste offers similar texture with potentially lower cost.

egg wash

🥗Healthier: milk wash

💰Cheaper: water wash

Milk wash can provide a nice sheen while being healthier.

Prepare moon cake molds, preferably plastic spring-loaded ones.

In a bowl, mix 3/4 cup Lock Cabin Syrup, 1/3 cup vegetable oil, and 1 teaspoon alkaline water.

In another bowl, make a well in 2 1/2 cups sifted cake flour and pour the syrup mixture into it, mixing until a soft dough forms.

Wrap the dough with plastic wrap and let it rest for 30 minutes.

Steam 4 salted egg yolks with 1 teaspoon Shing rice wine for 8 to 10 minutes and let cool.

Mix 2 oz sunflower seeds into both the lotus seed paste and red bean paste.

Divide the dough into 12 portions of approximately 35 to 40 grams each.

Flatten each portion of dough, wrap it around the filling (lotus seed paste or red bean paste with sunflower seeds), and roll it into a ball.

Dust the mooncake mold with cake flour, press the filled dough into the mold, and place it on a parchment-lined baking tray.

Preheat the oven to 375°F (190°C).

Bake the mooncakes for 10 minutes, then cool for 5 minutes.

Brush the tops with an egg wash made from 1 egg yolk and 1 tablespoon water.

Return the mooncakes to the oven for another 8 to 10 minutes until golden brown.

Allow to cool completely on a wire rack before storing in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens