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Beans & Legumes
Traditional Chinese Mooncakes

8 INGREDIENTS • 14 STEPS • 3HRS 50MINS

Traditional Chinese Mooncakes

Recipe

5.0

2 ratings
Mooncake (月饼) is often consumed during Mid-Autumn Festival (中秋节). Lotus paste, red bean paste are all common fillings in mooncake.
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Mooncake (月饼) is often consumed during Mid-Autumn Festival (中秋节). Lotus paste, red bean paste are all common fillings in mooncake.
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com

3HRS 50MINS

Total Time

$1.40

Cost Per Serving

Ingredients

Servings
6
us / metric
All-Purpose Flour
3/4 cup
All-Purpose Flour
Water
1 tsp
Water
Golden Syrup
2.5 oz
Golden Syrup
Vegetable Oil
1 2/3 Tbsp
Vegetable Oil
Vanilla Extract
1/4 tsp

Sponsored

Simply Organic Vanilla Extract
Lotus Seed Paste
1 1/3 cups
Lotus Seed Paste
or Red Bean Paste
Egg
1

Sponsored

Eggland's Best Classic Egg
Water
1 Tbsp
Water

Nutrition Per Serving

VIEW ALL
Calories
285
Fat
4.3 g
Protein
6.2 g
Carbs
57.2 g
Love This Recipe?
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Traditional Chinese Mooncakes
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author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com

Cooking Instructions

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step 1
In a bowl, stir Golden Syrup (2.5 oz), Water (1 tsp), Simply Organic Vanilla Extract (1/4 tsp) together. Add Vegetable Oil (1 2/3 Tbsp) and continue to mix well.
step 2
In a bigger bowl with the syrup mixture, add in All-Purpose Flour (3/4 cup) and mix well.
step 3
Gently knead the dough using a spatula till smooth, about 30 seconds. Wrap with cling wrap and leave to rest for at least 3 hours.
step 4
Preheat your oven to 350 degrees F (180 degrees C).
step 5
Dust the dough with some flour. Give the dough a light kneading to smoothen it. Divide dough into 15 gram pieces. Shape each piece of dough into a ball.
step 6
Divide the Lotus Seed Paste (1 1/3 cups) into 35 gram pieces. Shape those into balls as well.
step 7
Roll each dough ball over some flour. Dust your hands with flour and flatten each dough into a small disc.
step 8
Wrap it around the filling and shape it into a ball until the filling is completely covered. Dust your hands with some flour to avoid the dough from sticking.
step 9
Lightly dust the wrapped dough with some flour.
step 10
Press it into the mooncake mold and shake the mooncake out.
step 11
Place mooncake on a baking tray lined with parchment paper. Spray some water on the mooncakes to prevent the mooncakes from cracking during baking. Bake them for 10 minutes.
step 12
Remove them from the oven and leave them to cool for 25 minutes. This is to prevent the filling from expanding and cause the crust to crack.
step 13
Mix Eggland's Best Classic Egg (1) and Water (1 Tbsp) for the egg wash. Brush the top of the mooncakes. Return to oven and continue to bake for another 12 to 15 minutes until golden brown.
step 14
Leave the mooncake to cool completely and store in air tight containers. Wait for a day for the mooncakes' skin to soften before serving.

Tags

Beans & Legumes
Dairy-Free
Snack
Shellfish-Free
Chinese
Dessert
Vegetarian
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