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Traditional Mooncake

cook:

3 h

0.0

(4)

I think mooncakes are one of the most interesting cookies I've ever made. The recipe requires different ingredients and steps than I would usually use for baking cookies. I even needed to go to a Chinese specialty supermarket to get some of the ingredients to make these mooncakes as traditional as possible. Let's go over some of the cool ingredients: Lye water - which brings the pretzel-like color to the dough. You can either buy "lye water" or make your own using lye powder and water. Glutinous rice flour - which is important for a chewy filling. Salted duck egg yolks - (yes, what an AWESOME product) is optional, but truly gives such depth to the cookie. Last thing to mention, in order to get the identical pattern you need to get a mooncake mold (easily available on Amazon). It creates such beautiful moon cake - you won’t ever regret the purchase!

10 mooncakes

US

original

metric

Picture for Traditional Mooncake

10 mooncakes

US

original

metric

Ingredients

For the dough

cake flour

100 gr cake flour

honey

60 gr honey

vegetable oil

20 gr vegetable oil

lye water

7 gr lye water

For the filling

black sesame seeds

150 gr black sesame seeds

soft butter

60 gr soft butter

powdered sugar

50 gr powdered sugar

glutinous rice flour

45 gr glutinous rice flour

salted duck egg yolks

4 salted duck egg yolks

For the brushing

Egg yolk + a sip of water

Egg yolk + a sip of water

Directions

Step 1

First prepare the filling- start by toasting the sesame seeds until you smell a nutty aroma. I like to add a couple of white sesame to see when it changes in color. Once toasted, remove from the pan and set aside to cool down.

black sesame seeds

150 gr black sesame seeds

Step 2

Add the sesame seeds into a food processor and blend until it forms a paste. It takes a couple of minutes and you will need to scrape the walls of the food processor every minute.

Step 3

Add the powdered sugar and the butter and blend until combined. Transfer the paste to a bowl.

powdered sugar

50 gr powdered sugar

soft butter

60 gr soft butter

Step 4

Add the rice flour and fold it in until the paste forms a dough. Divide into 10 little balls.

glutinous rice flour

45 gr glutinous rice flour

Step 5

Cut the duck egg yolks in 4.

salted duck egg yolks

4 salted duck egg yolks

Step 6

Flatten each filling dough, place a 1/4 egg yolk, wrap the sesame paste around and roll with your hands. Place in the fridge while making the dough.

Step 7

Prepare the dough- in a bowl, mix together the honey and the lye water (you can find lye water in Chinese supermarkets).

honey

60 gr honey

lye water

7 gr lye water

Step 8

Add the oil and mix well until combined.

vegetable oil

20 gr vegetable oil

Step 9

Add the cake flour and fold it in like you would fold a cake batter. Don't over-mix as the cookies will end up being hard.

cake flour

100 gr cake flour

Step 10

Cover with a plastic wrap and let it rest for 30 min.

Step 11

Assembling the mooncakes- scoop a piece of dough, same size as the filling balls.

Step 12

Flatten with a tortilla press or with a rolling pin into a flat disc.

Step 13

Place a filling ball in the center and close into a tight ball. Make sure the dough is wrapping the entire filling.

Step 14

Dust the mooncake with a little bit of a cake flour.

Step 15

Carefully place the mooncake into the mold. Place the mold on the silicon mat and press the handle until you cannot move it any further. Pull the handle up and release the mooncake. Repeat with the rest of the mooncakes.

Step 16

Preheat the oven to 360F or 180C.

Step 17

Spray the mooncakes with water so the dough won't crack in the oven.

Step 18

Bake the mooncakes for 8 min.

Step 19

Take the mooncakes out of the oven, and as gently as possible brush just the top of the mooncake. If you accidentally brush too much egg wash it will fill up the pattern. It's not terrible but it would be less beautiful.

Egg yolk + a sip of water

Egg yolk + a sip of water

Step 20

Return to the oven and bake for additional 8 min.

Step 21

Let the mooncakes cool down completely before eating them. You can store the mooncakes in an airtight container. The mooncakes can be served after 24 hours, and they will look and taste better after 3 days.

Step 22

YASSS!

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