How to Make Mooncakes: A Step-by-Step Guide to Celebrate the Mid-Autumn Festival

Few things are as evocative of the Mid-Autumn Festival as the humble mooncake. These rich, dense pastries, traditionally filled with sweet lotus seed paste and a salted duck egg yolk, are more than just a treat; they’re a symbol of family reunion and good fortune.

While the process of making mooncakes might seem daunting, it’s surprisingly achievable at home. With this detailed guide, you’ll be surprised how fun and rewarding it can be to craft these little edible moons. Let’s get started!

Ingredients for Homemade Mooncakes:

For the Dough:

• 100g golden syrup (you can find this at Asian grocery stores or online)
• 50ml vegetable oil (choose one with a neutral flavor, like canola or sunflower oil)
• 1/4 teaspoon alkaline water (also known as kansui, essential for the golden color and soft texture)
• 170g all-purpose flour, plus extra for dusting
• 1/4 teaspoon salt

For the Filling:

• 300g lotus seed paste (you can buy this pre-made or refer to our recipe on how to make lotus seed paste at home!)
• 6 salted duck egg yolks, steamed for 10 minutes and cooled (optional, but traditional)

For the Egg Wash:

• 1 large egg yolk
• 1 tablespoon milk

Tools You’ll Need:

• 2 mixing bowls
• Whisk
• Rubber spatula
• Cling film
• Rolling pin
• Mooncake molds (various designs are available online or at Asian grocery stores)
• Pastry brush
• Baking sheet
• Parchment paper

Let’s Make Mooncakes:

Preparing the Dough:

1. In a large bowl, whisk together the golden syrup, oil, and alkaline water until well combined.
2. In a separate bowl, whisk together the flour and salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a soft dough forms.
4. Knead the dough gently for a few minutes until smooth. Don’t overwork it, or your mooncakes will be tough.
5. Wrap the dough tightly in cling film and let it rest at room temperature for at least 30 minutes.

Preparing the Filling:

1. While the dough rests, prepare your filling. Divide the lotus seed paste into 6 equal portions. If you’re using salted egg yolks, press one into the center of each portion of lotus seed paste and shape it into a ball.

Assembling and Shaping the Mooncakes:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Divide the dough into 6 equal portions. Flatten each portion of dough into a disc, making sure it’s thinner around the edges and slightly thicker in the center.
3. Place a ball of filling in the center of each dough disc. Gently wrap the dough around the filling, pinching the edges together to seal completely.
4. Lightly dust your mooncake mold with flour. Place the mooncake ball into the mold and press firmly to create the desired pattern.
5. Carefully remove the mooncake from the mold and place it on the prepared baking sheet. Repeat with the remaining dough and filling.

Baking and Enjoying Your Mooncakes:

1. In a small bowl, whisk together the egg yolk and milk to make the egg wash.
2. Lightly brush the tops of the mooncakes with the egg wash. Avoid getting egg wash in the crevices of the design, as this can cause uneven baking.
3. Bake for 10 minutes. Then, remove from the oven and let them cool slightly.
4. Reduce oven temperature to 325°F (160°C). Brush the mooncakes with a second coat of egg wash.
5. Return the mooncakes to the oven and bake for an additional 15-20 minutes, or until they are golden brown and cooked through.
6. Remove the mooncakes from the oven and let them cool completely on a wire rack.

Note: Mooncakes taste best when eaten 1-2 days after baking, as this allows the flavors to meld and the texture to soften. Store them in an airtight container at room temperature.

Tips and FAQs:

Why do my mooncakes crack?

• Cracking is usually caused by the dough being too dry. Add a teaspoon of water at a time to the dough if it feels dry.

Can I use a different filling?

• Absolutely! Get creative with your fillings. Red bean paste, mung bean paste, and even chocolate make delicious alternatives.

How long do mooncakes last?

• Homemade mooncakes can be stored at room temperature in an airtight container for up to 5 days, or in the refrigerator for up to 2 weeks.

A Taste of Tradition, Made with Love

Making mooncakes is a wonderful way to celebrate the Mid-Autumn Festival and share a piece of cultural heritage with your loved ones. Although the process requires a little patience, the result is well worth the effort. So gather your ingredients, put on your apron, and enjoy the journey of crafting these beautiful and symbolic treats.

Mooncake Ingredients

Mooncake Molding

Freshly Baked Mooncakes

Don’t forget to share your mooncake creations with us in the comments below! We’d love to hear about your experience and see your beautiful mooncakes. Happy Mid-Autumn Festival!