Making Mooncakes with Lý Thị Ca – Traditional Vietnamese Mooncake Recipe & Festival Special

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides a natural sweetness while corn syrup is more affordable.

red bean paste

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato adds nutrition and flavor, while canned pumpkin is budget-friendly.

lotus seed paste

🥗Healthier: almond paste

💰Cheaper: sunflower seed butter

Almond paste is a nutritious alternative, while sunflower seed butter is cost-effective.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and health benefits, while canola is often cheaper.

Mix all-purpose flour and baking soda in a bowl.

Combine golden syrup, lye water, and vegetable oil in another bowl.

Gradually add the flour mixture to the wet ingredients, stirring until a dough forms.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

Cover the dough and let it rest for at least 30 minutes.

Divide the dough into equal portions based on the size of the mooncake mold.

Flatten each portion and fill with desired paste, such as red bean or lotus seed.

Shape the filled dough into a ball and press into the mooncake mold.

Carefully remove the mooncake from the mold and place on a baking sheet.

Preheat the oven to 350°F (175°C).

Bake the mooncakes for 20-25 minutes until golden brown.

Remove from the oven and let cool completely before serving.

Cooking Techniques

Spice Level:

Allergens