How to Make Moon Cake

Makes: 15 mini moon cakes

Preparation time (mins): 40 

Cooking time (mins): 25

Ingredients needed to make moon cake:

For the dough:

• 100 gms all purpose flour
• 2 ml alkaline water
• 70 gm golden syrup
• 25 ml peanut oil or canola oil

Cooking instructions for moon cake:

• Stir the melon seeds into the lotus paste until they are evenly distributed and split the mixture into 15 portions.
• Roll them into small balls and set aside.
• Pour the golden syrup into a bowl and stir in the alkaline water until well mixed.
• Drizzle oil into the above mixture and continue to stir into a uniform mixture; keep it aside.
• Take the all purpose flour into a large mixing bowl and make depression with your fingers at the centre.
• Fill the well with the prepared golden syrup-alkaline mixture and knead it into a soft pliable dough.
• Continue to massage the dough for a couple of minutes and then wrap it up in a cling film or plastic sheet.
• Leave it in the refrigerator for a couple of hours or even overnight, if that can be managed.
• After the dough is cooled, sprinkle lots of flour on your kitchen’s working surface and knead it again briefly to smoothen it a bit.
• Split the dough into 15 portions and roll each of them into a round ball.
• Roll each ball of dough on the floured working surface into a round disc, about 5 cm wide.
• Place a ball of filling at the centre of each disc and wrap the open ends of the latter around the stuffing.
• Dust some flour in your hand and roll each ball with your palms.
• Sprinkle more flour on the stuffed ball of dough and place it into a mould for moon cake.
• Press the open surface firmly so that the impressions in the mould are properly imprinted on the moon cake.
• Take it out of the mold carefully so that it doesn’t crumble or break apart and place it on a baking sheet, lined with parchment paper.
• Make rest of the moon cakes similarly and place them side by side on the lined sheet.
• Sprinkle the cakes with small amount of water to prevent them from cracking and place them in a preheated oven.
• Bake for 10 minutes in the preheated temperature of 180 degrees F and then take them out of the oven.
• Allow to cool for about 15 minutes.
• Brush egg wash on them and return to the oven to bake further for 15 minutes or until they turn golden brown.
• Cool to room temperature and store them in air-tight jars.
• Serve the moon cakes after a couple of days to enjoy their perfect softness.

Image credit: Wikimedia Commons

Last Updated on December 17, 2012 by