Traditional Chinese Mooncakes (With 2 Fillings)
Classic mooncakes with red bean and lotus seed paste fillings.
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- •150 grams Golden syrup
- •50 grams Sunflower oilor peanut oil
- •1/2 teaspoon Lye wateralso known as consuelo
- •1 1/2 cups All-purpose flour
- •320 grams Lotus seedsfor lotus seed paste
- •200 grams Red beansalso known as adzuki beans, for red bean paste
- •150 grams Granulated sugarfor red bean paste
- •2 tablespoons Corn starchfor red bean paste
- •200 grams Powdered sugarfor lotus seed paste
- •250 grams Peanut oilor sunflower oil, for lotus seed paste
- •1 Egg yolkfor egg wash
- •1 teaspoon Waterfor egg wash
- 1
Mix 150 grams of golden syrup with 50 grams of sunflower or peanut oil and 1/2 teaspoon of lye water.
2 min
- 2
In a bowl, combine 220 grams of all-purpose flour with the syrup mixture and knead into a smooth dough. Cover and let rest for 30 minutes to 4 hours.
4 min
- 3
Soak 320 grams of lotus seeds or 200 grams of red beans overnight. Drain and boil until soft.
1h 0m
- 4
Blend the boiled seeds or beans until smooth. For red bean paste, add 150 grams of sugar and 120 grams of oil, then cook until thick. Add 2 tablespoons of corn starch and cook further.
15 min
- 5
For lotus seed paste, cook the blended seeds until dry, then add 200 grams of powdered sugar and 250 grams of oil, alternating until thick.
15 min
- 6
Divide mooncake dough into 40 gram pieces and roll into balls. Roll out 50 gram balls of filling.
10 min
- 7
Wrap filling with dough, dust with cornstarch, and press with a mooncake mold.
10 min
- 8
Mist mooncakes with water and bake at 375°F (190°C) for 5 minutes. Brush with egg wash and bake at 325°F (160°C) for 5 minutes. Brush again and bake for 10-13 minutes until golden brown.
18 min
- 9
Cool completely on a wire rack and optionally wrap in plastic wrap to rest overnight for a softer texture.
1h 0m
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