Mooncakes

We have a few options for fillings -

• Black Sesame & Lemon Curd

• Red Bean (recipe will be enough for 10-12 mooncakes)

• Peanut Butter & Jelly

• Lotus Paste & Nutella

You'll also need mooncake molds! We use this size.

Make Golden Syrup

If you decide to buy golden syrup, skip this section. If you decide to make it, you'll need 2 cups of sugar and 2 lemons, and we recommend making it ahead of time.

1. Juice the lemons until you have 4 tablespoons of lemon juice.

2. Heat 2 cups of sugar and 1 cup of water in a saucepan over medium heat. Stir to dissolve the sugar.

3. Once the sugar water starts boiling, pour the lemon juice in and stir.

4. Lower the heat to low - you want it to be simmering, but not aggressively bubbling.

5. Keep the lid off and set a timer for 1 hour. DO NOT STIR.

6. After about 20 minutes check the mixture - if it's not darkening at all, increase the heat slightly.

7. After 60 minutes, it should be a golden amber color. If it's not, increase the heat slightly, and let it sit for another 20 minutes.

8. Let it cool, and then pour it into a heat-proof container.

9. Let cool completely before using.

Make Lye Water

If you decide to buy lye water, skip this section. If you decide to make it, you'll need baking soda.

1. Preheat the oven to 250°F.

2. Cover a baking sheet with foil, and spread 1/2 baking soda on it.

3. Bake for 1 hour.

4. Remove baking soda from the oven and let cool completely.

5. Carefully transfer the baking soda to a glass container - don't directly touch the baking soda as it might irritate your skin.

6. Mix 3 teaspoons of water with 3/4 teaspoon baked baking soda.

   

Make Mooncake Dough

1. In a mixing bowl, add the 450 grams of golden syrup, peanut oil, and lye water together. If you have less golden syrup, don't worry, just adjust the dough recipe to account for it.

2. Mix well with a spatula until the oil and syrup have mostly combined.

   

3. Add flour and use your spatula (or hands) to combine.

4. Don't overwork, but make sure it's all mixed together well.

   

5. Cover in an airtight container, and let sit in the refrigerator for 1 hour or overnight.

Assemble Mooncakes

1. Divide and weigh the dough into 35-gram pieces. Roll each one into a small ball.

   

2. Keep 3-4 out, and put the rest in the refrigerator.

3. Get your filling balls - if you made the red bean filling, measure and divide it into 30-gram balls.

4. Dust your working surface with flour, and take one dough ball.

5. Roll it out gently (note: the dough is flaky but also comes back together easily).

   

6. Take one of your filling balls and put the dough on top of it with the filling on the right side.

   

7. Flip it over and hold in your hand, bringing the sides of the dough around the filling and folding the other end of it on top of the filling.

8. Pinch and seal with your fingers, and then roll between your hands for a smooth ball.

   

9. Place the ball on your working surface, and then place the mooncake mold on top of it.

10. Press down hard and hold for 3 seconds.

11. Lift the mold up and admire your mooncake.

    

12. Repeat steps 3-10 until you've assembled all your mooncakes.

13. Once you're almost done, preheat the oven to 350°F.

Bake Mooncakes

1. Mix one egg yolk with 3 tablespoons of water in a small bowl.

2. Bake the mooncakes for 5 minutes.

3. Take them out of the oven and lower the temp to 300°F.

4. Lightly brush the mooncakes with the egg wash.

5. Place the mooncakes back in the oven and let bake for 15 minutes.

6. Take out and enjoy! You can store these in an airtight container in the refrigerator.