Easy Chinese Moon Cake Recipe

Easy Chinese Moon Cake Recipe
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Just in time here is an easy Chinese moon cake recipe for you to share with your family and friends during this year’s mid autumn moon festival which takes place on the 15th day of the of the 8th lunar moon. Chinese moon cakes are distinctively shaped round with symbols on the crown are a staple in Chinese and Asian cultures and are celebrated during the fall and New Year.

Moon cakes are the essential gift and a must have at any dinner table during these celebrations. We have simplified this easy Chinese moon cake recipe by using prepared filling that you can buy at any Asian supermarket so it should take no longer than an hour to make. We will still add a recipe for the moon cake filling just encase you have some time and you would like to prepare this recipe completely from scratch.

You will need to purchase a moon cake mold in order to make these cakes. You can find them online or at a department store like Walmart, they are fairly cheap so don’t sweat it.

What is moon cake made of?

These quintessential Chinese Cantonese moon cake desserts are made of pastry dough filled with a rich sweet filling made of lotus seed or red bean paste that is super thick. For this easy Chinese moon cake recipe we will be preparing a traditional pastry dough which is made up of 4 ingredient, cake flour, golden syrup, lye water and vegetable oil.

Is golden syrup the same as corn syrup?

Although golden syrup and corn syrup look the same they are different. Corn syrup is made from corn and golden syrup is made of sugar. They are quite similar in taste but golden syrup has a buttery caramel flavor and is not as sweet as corn syrup but you can use it as an alternative syrup. Authentic moon cakes are made with golden syrup which you can buy at any Asian supermarket. We will include a DIY golden syrup recipe here which is easy to prepare. You can add it as a drizzle to pancakes, ice cream, french toast, waffles, granola, porridge and oatmeal, it will add a flare of unique sweetness.

What is lye water?

In simple terms, food grade lye water is an alkaline solution (acid) made of food grade potassium carbonate. It gives the moon cakes it distinctive color and neutralize the acidity in the golden syrup. Always use protective hand and eye wear when using lye.

What is the substitute for lye water?

Well if your uncomfortable using lye water in your kitchen you can substitute it easily by boiling one cup of water (250 grams) with 1/2 teaspoon ( 2 grams) of sodium bicarbonate ( baking soda) and boil for about 7-8 minutes.

What do moon cakes taste like?

Well, let’s start of by saying that they are very unique in flavor and texture. They taste sweet with a savory salty favor to them. They are extremely dense cakes with a very thin layer of soft pastry crust. In my opinion they are definitely an acquired taste through traditions. This nostalgic delicacy is a comfort treat among the Asian cultures that embrace them.

EASY MOON CAKE RECIPE

What does the moon cake symbolize?

The moon cake symbolizes togetherness, prosperity and family unity. The round shape of the moon cake is a symbol of the full moon in the sky during the mid autumn harvest.

Now lets get started with the moon cake recipe. We’ll start with preparing the golden syrup just encase you cant source it at your grocery store.

Golden Syrup Recipe.

Ingredients

  • 4 Tablespoons water
  • 1/2 cup [100 grams ] granulated sugar
  • 1 1/4 cup ( 310 grams ) boiling water
  • 2 1/2 ( 450 grams) granulated sugar
  • 1/2 lemon

Instructions

  1. Place 1 1/4 cups of water into a small pot and bring to a boil.
  2. In a separate pot add the 1/2 cup of granulated sugar and 4 tablespoons of water into a medium size pot and turn stove to medium low setting and bring to a simmer. 
  3. When you notice the sugar mixture starting to simmer and starts to turn into a amber color, add the 1 1/4 cup of boiled water into the sugar mixture, take caution as the sugar mixture and boiling water is extremely hot.
  4. Now add in the 2 1/2 cups of granulated sugar and bring the mixture to a simmer. 
  5. Once the sugar syrup is simmering add in the half slice of lemon. Turn the stove setting to low and simmer the syrup for about 30 to 40 minutes.
  6. Once you notice the syrup slightly thickening, turn off the stove and remove the pot to the side and carefully remove the lemon.
  7. Cool down the syrup before transferring to a jar.
  8. The golden syrup will thicken even more while settling in the jar.
  9. You can store it at ambient temperature.

Ingredients For Lotus Paste from Scratch:

  • 1/2 cup of granulated sugar ( 100 grams)
  • 150 grams peeled lotus seeds
  • 1/2 cup canola or vegetable oil ( 100 grams)
  • 1 1/2 tablespoons maltose (18 grams)  If you can’t find maltose you can substitute with molasses, honey or glucose
  • 2 cups of water ( 500 grams) boiled for soaking and cooking

What is Maltose?

Maltose is a sugar made from germinated fermented grains such as wheat, barley, millet and rice. Although maltose is used mainly by manufactures due to it cheap price you can find it in some grocery store in a thick syrup consistency similar to glucose.

How to store moon cakes?

You can store your moon cakes in your refrigerator for up to 15 days. Store bought moon cakes have a shelf life of 90 days.

Instructions For Making Lotus Paste From Scratch:

  1. In a pot bring the 2 cups of water to a boil.
  2. In a medium size bowl add the peeled lotus seeds and pour in the hot water and let soak for 60 to 90 minutes or until they start to swell.
  3. Split each lotus seed in half and remove inner seed and place back into pot with water.
  4. Once all the inner seeds are removed return pot and bring to a boil on medium heat for about an hour and water starts to create a foam.
  5. Remove from heat and drain using a strainer.
  6. Once drained lotus seeds into a blender and puree and set aside.
  7. In a medium size pan add the 1/4 cup of sugar with a bit of oil and dissolve.
  8. Turn stove to medium low heat setting and add the lotus puree and consistently stirring until the paste starts to dry.
  9. Add in the rest of the sugar and continue to mix using a wooden or silicone.
  10. Slowly add in the oil in small parts until the paste slowly begins to thickens.
  11. Add in the maltose and continue mixing thoroughly until well combined and lotus paste starts to thicken and pull away from the side of the pot.
  12. Turn of the stove and cool down the lotus paste.
  13. Wrap paste in plastic wrap and store inside refrigerator until ready to use. You Did It!!

Moon Cake Preparation:

Ingredients For Moon Cake Pastry Dough:

  • 65 grams golden syrup
  • 20 grams canola oil
  • 100 grams cake flour
  • 1/4 teaspoon lye water

Ingredients for Preparing Lotus Paste Filling:

  • 220 grams store prepared lotus paste or the one you prepared
  • 200 grams egg yolk salted ( Yolk from 10 large eggs)
  • 100 grams whole egg ( 2 Large Eggs) for brushing moon cakes

Instructions

Moon Cake Pastry Dough:

  1. In a mixing bowl add the golden syrup, canola oil and lye water
  2. Sift in the cake flour and mix with a paddle until the dough starts to form and is well combined.
  3. If you don’t have a mixing machine you can use spatula.
  4. Wrap the pastry dough in plastic and place into refrigerator for 40 minutes.
  5. This will relax the dough so it’s pliable and easy to work with.

For the moon cake filling:

  1. Gently rinse the egg yolk with water and dry it carefully.
  2. Wrap each of the egg yolks with enough lotus paste and shape into a ball.
  3. Put aside on a plate.

Encrusting the moon cakes:

  1. Remove the pastry dough from refrigerator.
  2. Divide the pastry dough into little balls, about double the size of the filled lotus paste that you filled.
  3. Dust some flour onto parchment paper and place pastry dough ball onto it.
  4. Place another sheet on top and flatten it using a rolling pin.
  5. Take the paste and put in the middle and fold up the corners into a ball shape. using the palms of your hands gently shaping into a perfect sphere and set aside.
  6. Repeat until all the pastry dough and lotus paste is used up.
  7. Prepare your mold by selecting the pattern you want.
  8. Place each dough ball one at a time into moon cake mold, if the dough ball is slightly big, just gently size it so that it can fit in the mold.
  9. Press the pastry dough as its in the mold so that it sticks and turn it over onto working surface and push down firmly so that the pattern get embed onto the dough.
  10. Slowly push the dough out, if it’s sticks just gently shake it until the dough is released.
  11. Once your moon cakes are all shaped, place them onto a baking tray that is lined with parchment paper.
  12. Pre heat your oven to 375F (190C) and bake them for 5 minutes or until they turn a nice golden light brown color.
  13. Remove from oven and egg wash each piece and place back into the oven for 8-10 minutes or until golden brown.
  14. Remove baking tray from oven and let them cool down.

moon cakes

Easy Chinese Moon Cake Recipe

Just in time here is an easy Chinese moon cake recipe for you to share with your family and friends during this year's mid autumn moon festival which takes place on the 15th day of the of the 8th lunar moon. Chinese moon cakes distinctively shaped round with symbols on the crown are a staple in Chinese and Asian cultures and are celebrated during the fall and New Year.

5 from 10 votes
Prep Time 45 mins
Cook Time 13 mins
Total Time 58 mins
Course Dessert
Cuisine Chinese
Servings 5 people
Calories 650 kcal

Equipment

  • moon cake mold

Ingredients
  

  • Ingredients For Moon Cake Pastry Dough:
  • 65 grams golden syrup
  • 20 grams canola oil
  • 100 grams cake flour
  • 1/4 teaspoon lye water
  • Ingredients for Preparing Lotus Paste Filling:
  • 220 grams store prepared lotus paste or the one you prepared
  • 200 grams egg yolk salted Yolk from 10 large eggs
  • 100 grams whole egg 2 Large Eggs for brushing moon cakes

Instructions
 

  • Moon Cake Pastry Dough:
  • In a mixing bowl add the golden syrup, canola oil and lye water
  • Sift in the cake flour and mix with a paddle until the dough starts to form and is well combined.
  • If you don’t have a mixing machine you can use spatula.
  • Wrap the pastry dough in plastic and place into refrigerator for 40 minutes.
  • This will relax the dough so it pliable and easy to work with.
  • For the moon cake filling
  • Gently rinse the egg yolk with water and dry it carefully.
  • Wrap each of the egg yolks with enough lotus paste and shape into a ball.
  • Put aside on a plate.
  • Encrusting the moon cakes:
  • Remove the pastry dough from refrigerator.
  • Divide the pastry dough into little balls, about double the size of the filled lotus paste that you filled.
  • Dust some flour onto parchment paper and place pastry dough ball onto it.
  • Place another sheet on top and flatten it using a rolling pin.
  • Take the paste and put in the middle and fold up the corners into a ball shape. using the palms of your hands gently shaping into a perfect sphere and set aside.
  • Repeat until all the pastry dough and lotus paste is used up.
  • Prepare your mold by selecting the pattern you want.
  • Place each dough ball one at a time into moon cake mold, if the dough ball is slightly big, just gently size it so that it can fit in the mold.
  • Press the pastry dough as its in the mold so that it sticks and turn it over onto working surface and push down firmly so that the pattern get embed onto the dough.
  • Slowly push the dough out, if it’s sticks just gently shake it until the dough is release
  • Once your moon cakes are all shaped, place them onto a baking tray that is lined with parchment paper.
  • Pre heat your oven to 375F (190C) and bake them for 5 minutes or until they turn a nice golden light brown color.
  • Remove from oven and egg wash each piece and place back into the oven for 8-10 minutes or until golden brown.
  • Remove baking tray from oven and let them cool down.
Keyword chinese moon cake recipe, easy moon cake recipe, lotus paste recipe, moon cake, mooncake recipe, salted egg moon cakes recipe, savory moon cake recipe, shanghai moon cakes


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