Description
This Cantonese-Style Mooncake recipe delivers traditional, tender mooncakes with a luscious red bean paste filling. Made with golden syrup and kansui in the dough, these mooncakes have a beautiful glossy finish once baked and require patience to achieve the perfect soft texture. Ideal for celebrating the Mid-Autumn Festival, they come with detailed steps for dough preparation, wrapping, molding, and baking to achieve authentic flavor and appearance.
Ingredients
Scale
Mooncake Skin
- 1/2 cup (140g) golden syrup
- Scant 1/3 cup (60g) safflower, vegetable, or canola oil (any neutral-flavored oil works)
- 3/4 teaspoon kansui
- 1 3/4 cups (210g) all-purpose flour, plus more for dusting
Filling
- 1 to 1 1/4 cups red bean paste
Egg Wash
- 1 large egg
- 1 1/2 tablespoons water
Instructions
- Make Mooncake Skin: In a medium mixing bowl, whisk together the golden syrup, oil, and kansui. Add all-purpose flour all at once and mix with a wooden spoon until nearly fully absorbed.
- Form Dough: Use a silicone spatula to fold in any remaining dry flour from bowl sides into the dough until smooth and tacky but not sticky. Cover with a damp towel or silicone lid and rest for 45 minutes to 1 hour.
- Divide Bean Paste: Portion 16 balls of red bean paste, each weighing 25 grams (about a scant 1 1/2 tablespoons). Roll into smooth balls and place on a plate.
- Preheat Oven: Set oven to 350ºF (175ºC) and line two large baking sheets with parchment paper.
- Divide Dough: Grease a large plate, divide dough into 16 pieces (25-26 grams each), and roll into balls. Keep balls lightly separated on the plate.
- Roll Dough: Place each dough ball between two sheets of plastic or parchment paper; flatten with hand then roll into a 3 1/4 to 3 1/2 inch circle, rolling thinner at the edges.
- Wrap Filling: Remove top sheet, drape dough circle over a bean paste ball, remove second sheet, flip dough with filling into your hand, and carefully wrap the dough around filling. Pinch to seal and roll gently into smooth balls.
- Prepare for Molding: Lightly dust work surface and roll each wrapped mooncake ball in flour, shaping into short oblong logs for easier molding.
- Shape Mooncakes: Insert each log into a mooncake mold and press gently with thumbs. Flip mold onto a floured surface and press handle down with medium pressure to release shaped mooncake onto prepared sheets. Repeat for 8 mooncakes per batch.
- Bake First Batch: Bake mooncakes for 10 minutes at 350ºF (175ºC).
- Prepare Egg Wash: Whisk egg and water together to make egg wash while first batch bakes.
- Apply Egg Wash: Remove mooncakes from oven, apply a thin layer of egg wash using two brushes to prevent filling mold indentations. Return mooncakes to oven.
- Bake Again: Bake for another 8 to 10 minutes until tops are evenly golden brown.
- Cool and Repeat: Let baked mooncakes cool on a rack for 5 minutes. Shape and bake the second batch using the same process.
- Rest Mooncakes: Allow mooncakes to rest 2 full days (preferably 3) at room temperature for moisture redistribution, softening the skin and enhancing gloss and texture.
- Store: Store baked mooncakes in an airtight container for up to 4 days, refrigerate for 8-9 days, or freeze for several months. Bring to room temperature before serving.
Notes
- Golden syrup adds sweetness and chewiness to mooncake skin. You can find it in Asian or specialty stores.
- Kansui is an alkaline solution used in traditional mooncake dough; it contributes to the unique texture and color. Available in Asian markets or online.
- Using plastic sheets to roll the dough prevents sticking and eases handling.
- Egg wash should be applied very thinly to preserve the mooncake mold design detail.
- Freshly baked mooncakes are hard and cracked; the texture improves significantly after resting.
- You can vary fillings such as lotus seed paste, mung bean paste, or salted egg yolks, adjusting dough rolling size accordingly.
- Store mooncakes properly to maintain freshness and softness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 mooncake (approximately 50g)
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Cantonese mooncake, mooncake recipe, red bean mooncake, Mid-Autumn Festival, traditional mooncake, Chinese dessert
