Hello there hi everyone! This is a recipe for Chinese “moon cakes.” They're meant to be made and eaten during the Mid-Autumn Moon Festival, but I've honestly been eating these things year round for my entire life, cause they're really tasty dessert treats. Happy Autumn Moon everyone!
yields 12 cakes
INGREDIENTS (dough)
60g (~2oz) honey
30g (1oz) vegetable oil
85g (~3oz) AP flour
15g (~.5oz) corn starch
1 egg
4 tbsp water
INGREDIENTS (filling)
6 dry egg yolks (optional)
22g (~.75oz) x 6 lotus paste
30g (1oz) x 2 sweet red bean paste (optional/alternative if no lotus paste)
PREP
COMBINE honey and vegetable oil
SIFT in flour and corn starch, then mix until combined into a smooth dough
COVER with plastic wrap and refrigerate for 30 minutes
RINSE yolks with cold water to remove any excess egg whites, then dry thoroughly
DIVIDE lotus paste into 22g each (six total), then roll by hand into a smooth ball
PRESS a dimple into the ball, place an egg yolk into the center, and cover the yolk with the lotus paste
ROLL by hand into a smooth ball shape
MEASURE dough into 20g each (eight total), then roll into a smooth ball
PRESS a dimple into the ball, place the lotus ball into the center, and cover the lotus ball with dough
ROLL by hand into a smooth ball shape
COVER dough ball in flour and set aside
(OPTIONAL)
MEASURE red bean into 30g (two total)
ROLL the dough out between two pieces of parchment paper
PLACE red bean in the center of the dough, then use the parchment paper to fold the dough over the filling
ROLL by hand into a smooth ball
COVER dough ball in flour and set aside
PRESS dough using small (1 inch) mooncake molds
WHISK egg with 4 tbsp water until combined
IN THE OVEN
PREHEAT oven to 400F
PARBAKE on a parchment lined sheet for 5 minutes
BRUSH with egg wash, then bake for an additional 10 minutes until golden brown
REST the cakes for 24-48 hours before eating (the oil from the pastes will hydrate the dough and make them tender and flakey)