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Query:

Response:

Calculated Shard: 121 (from laksa055)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa121.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://theburningkitchen.com/traditional-mooncake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://theburningkitchen.com/traditional-mooncake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/theburningkitchen.com\/traditional-mooncake\/","crawl_time":1775753523,"first_indexed_time":1674102580,"http_code":200,"src_unparsed":"com,theburningkitchen!\/traditional-mooncake\/ s443","src_root_hash":"11554332129722489921","history_drop_reason":null,"meta_title":"Traditional Baked Mooncake (传统烘月饼) - The Burning Kitchen","meta_descriptions":["Celebrate Mooncake Festival this year with delicious mooncakes and hot Chinese tea accompanying your little ones with their lanterns and sparklers!"],"attrs_boilerpipe_text":"3\n2\nvotes\nArticle Rating\n\n\nDisclosure: This recipe is in collaboration with Pei Hwa Presbyterian Primary School Parent Support Group (PHPPS PSG).\n  \nSTORY BEHIND THE RECIPE\nIt was customary for emperors to worship the moon in the middle of autumn because they believed it would be essential for a full harvest the next year. It became a festival in the Tang Dynasty when the merchants and nobles would throw grand parties for moon worship, and eventually the masses joined in too. Many years later, mooncakes were created and used as a medium of rebellion back in the Yuan Dynasty. The people hid secret messages in the mooncakes to rebel against the ruling Mongols!\nMooncakes are now a must during the mid-autumn festivity, usually shared by friends and family over hot Chinese tea. Accompanying the bright moon, many children often carry their lanterns and play with sparklers. We get to enjoy the many variations of mooncakes, durian, champagne and even the teochew mixed nuts variation! I must say my favourite is still the traditional one with a full yolk in the center that represents the beautiful full moon.\nI am going to show you and the Pei Hwa community how to make the classic well loved Traditional Baked Mooncake all from scratch. Be sure to watch this space for our homemade lotus seed paste and snowskin recipes as well.\nTRICK OF THE TRADE\nThe mooncake mould is an important yet overlooked component of the recipe.\nI strongly recommend you to get a wooden mould instead of the plastic variation. The imprints tend to be nicer and deeper which will produce more defined patterns.\nFirst and foremost, find out the volume of your mooncake mould. This will help you determine how much filling and pastry you require. Our mould can fit 180g, thus our proportions are 130g of filling with egg yolk with 50g of pastry.\nIf you are using a new wooden mould, you need to fill it up with oil and leave it overnight for it to seep into the wood. This will help to season the mould and ensure that the mooncake would not stick during shaping.\nYou need to dust the mooncake mould with flour before shaping the mooncakes if not the pastry will end up sticking to the mould, resulting in an undesirable outer etching.\nINGREDIENTS (9 mooncakes)\nPastry\n200\ng Hong Kong Flour (narcissus brand)\n125 ml Golden Syrup\n50ml Peanut Oil\n&frac14; tbsp Alkaline Water\nFilling\n9 Salted Egg Yolks\n1kg Lotus Seed Paste (lian rong)\n50g Toasted Melon Seeds\nOthers\nHong Kong Flour (for dusting)\nWater (for spraying)\n2 Egg Yolks and 1 Egg White (for egg wash)\nHOW TO MAKE TRADITIONAL MOONCAKE (MAKES 9 MOONCAKES)\nPREPARE THE EGG YOLK\nRemove the black salted charcoal from the salted egg and wash thoroughly.\nSeparate the egg yolk from the white.\nRemove excess egg white that is left on the yolk with a kitchen towel.\nArrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside.\nPREPARE THE PASTRY\nSieve the flour into a bowl.\nMake a well in the centre and add the syrup, oil and alkaline water.\nUse a spatula to fold the flour into the center until well incorporated. Cover the bowl with cling wrap for 2-3 hours and leave at room temperature.\nPREPARE THE FILLING\nAdd the melon seeds to the lotus seed paste and mix well.\nToasted melon seeds: bake them in an oven at 160 degrees for 10 minutes, mixing them once.\nThe weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould).\nRoll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk.\nPlace the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside.\nASSEMBLE THE MOONCAKE\nWeigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.)\nRoll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin.\nOne the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside.\nGenerously dust the mooncake mould with flour and tap out any excess.\nPush the ball into the mould until all the spaces are filled, pressing from outside towards the center.\nTap the mould on the table, once on each side to loosen and dislodge the mooncake.\nBAKE THE MOONCAKE\nPlace the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes.\nMake sure the mooncakes are well-spaced.\nRemove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown.\nOccasionally check on the mooncakes to prevent them from burning.\nRemove and let them cool completely before storing in a container. It is best eaten a few days after baking.\nMARKETING TIPS\nGet the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk.\nIt is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading.\nCOOKING TIPS\nDo not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process.\nGolden syrup sweetens the pastry and gives it the beautiful golden colour.\nAlkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft.\nThe peanut oil will add a savoury depth of flavour to the mooncake.\nTo prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking.\nDo not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly.\nSTORING TIPS\nWhen done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better.\nDo not throw away the unused egg whites, use them in fried rice or steamed eggs!\nDIETARY MODIFICATIONS\nEgg-Free\n: Do not add the salted egg yolk, add more lotus seed paste accordingly.\nFish-Free\n: No modifications needed.\nGluten-Free\n: No modifications needed.\nNut-Free\n: Do not use peanut oil, but use canola oil instead.\nShellfish-Free\n: No modifications needed.\nVegan\n: Do not add the salted egg yolk, add more lotus seed paste accordingly.\nVegetarian\n: Do not add the salted egg yolk, add more lotus seed paste accordingly.\nTRIED THIS RECIPE?\nPlease \nrate\nour recipe in the comments below, and\nsubscribe\nto our Youtube channel for our latest cooking videos!\nCourse:\nSnack\nCuisine:\nChinese\nKeyword:\ntraditional mooncake\nPrep Time:\n1\nhour\nCook Time:\n1\nhour\nTotal Time:\n2\nhours\nServings:\n9\nmooncakes\nCalories:\n729\nkcal\nAuthor:\nBee Leng\nCelebrate Mooncake Festival this year with delicious mooncakes and hot Chinese tea accompanying your little ones with their lanterns and sparklers!\nPrint Recipe\nPastry\n200\ng\nHong Kong Flour\nnarcissus brand\n125\nml\nGolden Syrup\n50\nml\nPeanut Oil\n&frac14;\ntbsp\nAlkaline Water\nFilling\n9\nSalted Egg Yolks\n1\nkg\nLotus Seed Paste\nlian rong\n50\ng\nToasted Melon Seeds\nOthers\nHong Kong Flour\n(for dusting)\nWater\n(for spraying)\n2 Egg Yolks and 1 Egg White\n(for egg wash)\nPrepare the egg yolk\nRemove the black salted charcoal from the salted egg and wash thoroughly.\nSeparate the egg yolk from the white.\nRemove excess egg white that is left on the yolk with a kitchen towel.\nArrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside.\nPrepare the pastry\nSieve the flour into a bowl.\nMake a well in the centre and add the syrup, oil and alkaline water.Use a spatula to fold the flour into the center until well incorporated.\nCover the bowl with cling wrap for 2-3 hours and leave at room temperature.\nPrepare the filling\nAdd the melon seeds to the lotus seed paste and mix well.\nThe weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould).\nRoll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk.\nPlace the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside.\nAssemble the mooncake\nWeigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.)\nRoll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin.\nOne the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside.\nGenerously dust the mooncake mould with flour and tap out any excess.\nPush the ball into the mould until all the spaces are filled, pressing from outside towards the center.\nTap the mould on the table, once on each side to loosen and dislodge the mooncake.\nBake the mooncake\nPlace the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes.\nRemove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown.\nRemove and let them cool completely before storing in a container. It is best eaten a few days after baking.\n\n\nMARKETING TIPS\nGet the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk.\nIt is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading.\nCOOKING TIPS\nDo not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process.\nGolden syrup sweetens the pastry and gives it the beautiful golden colour.\nAlkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft.\nThe peanut oil will add a savoury depth of flavour to the mooncake.\nTo prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking.\nDo not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly.\nSTORING TIPS\nWhen done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better.\nDo not throw away the unused egg whites, use them in fried rice or steamed eggs!\nCalories:\n729\nkcal\n|\nCarbohydrates:\n76\ng\n|\nProtein:\n16\ng\n|\nFat:\n35\ng\n|\nSaturated Fat:\n7\ng\n|\nTrans Fat:\n1\ng\n|\nCholesterol:\n222\nmg\n|\nSodium:\n2494\nmg\n|\nPotassium:\n82\nmg\n|\nFiber:\n3\ng\n|\nSugar:\n32\ng\n|\nVitamin A:\n53\nIU\n|\nCalcium:\n5\nmg\n|\nIron:\n1\nmg\nAbout\nBee Leng\nBee Leng spent most of her childhood in the kitchen learning the ropes of Chinese\/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!","attrs_markdown":"- [Skip to primary navigation](https:\/\/theburningkitchen.com\/traditional-mooncake\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/theburningkitchen.com\/traditional-mooncake\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/theburningkitchen.com\/traditional-mooncake\/#genesis-sidebar-primary)\n\n[The Burning Kitchen](https:\/\/theburningkitchen.com\/)\n\nAuthentic Chinese Recipes Made Easy\n\n- [About](https:\/\/theburningkitchen.com\/about\/)\n  - [Contact](https:\/\/theburningkitchen.com\/contact-us\/)\n  - [Privacy Policy](https:\/\/theburningkitchen.com\/privacy-policy\/)\n  - [Terms of Use](https:\/\/theburningkitchen.com\/legal-terms-and-conditions-of-use-the-burning-kitchen\/)\n- [Shop](https:\/\/shop.theburningkitchen.com\/)\n- [Recipes](https:\/\/theburningkitchen.com\/recipe-index\/)\n  - [Recipe Videos](https:\/\/theburningkitchen.com\/category\/videos\/)\n  - [Hawker Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/style\/hawker\/)\n  - [Quick and Easy](https:\/\/theburningkitchen.com\/category\/recipes\/style\/30-minutes\/)\n  - [One-Pot](https:\/\/theburningkitchen.com\/category\/recipes\/style\/one-pot\/)\n  - [Make-Ahead](https:\/\/theburningkitchen.com\/category\/recipes\/style\/make-ahead\/)\n  - [Light and Healthy](https:\/\/theburningkitchen.com\/category\/recipes\/style\/healthy\/)\n  - [Kid-Friendly](https:\/\/theburningkitchen.com\/category\/recipes\/style\/kid-friendly\/)\n  - [Cantonese](https:\/\/theburningkitchen.com\/category\/recipes\/cuisine\/cantonese\/)\n- [Ingredients](https:\/\/theburningkitchen.com\/category\/ingredient-guides\/)\n- [Classes](https:\/\/shop.theburningkitchen.com\/collections\/cooking-class)\n  - [Private Cooking Class](https:\/\/theburningkitchen.com\/private-cooking-classes\/)\n  - [Past Classes](https:\/\/theburningkitchen.com\/past-classes\/)\n  - [Photo Gallery](https:\/\/theburningkitchen.com\/class-gallery\/)\n- [Members](https:\/\/theburningkitchen.com\/members\/)\n- [Opt-out preferences](https:\/\/theburningkitchen.com\/opt-out-preferences\/)\n- ## Nav Social Menu\n\nYou are here:\n\n[Home](https:\/\/theburningkitchen.com\/)\n\n\/\n\n[Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/)\n\n\/\n\n[Festive Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/occasions\/)\n\n\/\n\n[Mid-Autumn Festival Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/occasions\/mid-autumn-festival-recipes\/)\n\n\/ Traditional Baked Mooncake (传统烘月饼)\n\n# Traditional Baked Mooncake (传统烘月饼)\n[Print Recipe](https:\/\/theburningkitchen.com\/wprm_print\/traditional-baked-mooncake-%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC) [Jump to Recipe](https:\/\/theburningkitchen.com\/traditional-mooncake\/#wprm-recipe-container-17645) [Jump To Video](https:\/\/theburningkitchen.com\/traditional-mooncake\/#video)\n\nOriginally posted on September 22, 2020. Last updated on September 30, 2020 By [Bee Leng](https:\/\/theburningkitchen.com\/author\/burningchef\/) [Leave a Comment](https:\/\/theburningkitchen.com\/traditional-mooncake\/#respond)\n\n[Pin15](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/theburningkitchen.com\/traditional-mooncake\/&media=https%3A%2F%2Ftheburningkitchen.com%2Fwp-content%2Fuploads%2F2020%2F09%2FTradition-Mooncake-Long-1.jpeg&description=Fly+me+to+the+moon%2C+let+me+play+among+the+stars...+Why+not+continue+with+the+home-baking+cheer+this+2020+and+learn+how+to+bake+your+very+own+traditional+mooncakes+this+Mid-Autumn+Festival%3F+Celebrate+Mooncake+Festival+this+year+with+delicious+mooncakes+and+hot+Chinese+tea+accompanying+your+little+ones+with+their+lanterns+and+sparklers%21+%23mooncake+%23lantern+%23midautumn+via+%40burningkitchen)\n\n[Share](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F)\n\n[Tweet](https:\/\/twitter.com\/intent\/tweet?text=Traditional+Baked+Mooncake+%28%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%29&url=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F&via=theburningchef)\n\n[Yum](https:\/\/www.yummly.com\/urb\/verify?url=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F)\n\n15 Shares\n\n3 2 votes\n\nArticle Rating\n\n***\n\n\n\n\n*Disclosure: This recipe is in collaboration with Pei Hwa Presbyterian Primary School Parent Support Group (PHPPS PSG).*\n\n*[![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-1.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-1.jpeg) [![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-1.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-1.jpeg)*\n\n# STORY BEHIND THE RECIPE\nIt was customary for emperors to worship the moon in the middle of autumn because they believed it would be essential for a full harvest the next year. It became a festival in the Tang Dynasty when the merchants and nobles would throw grand parties for moon worship, and eventually the masses joined in too. Many years later, mooncakes were created and used as a medium of rebellion back in the Yuan Dynasty. The people hid secret messages in the mooncakes to rebel against the ruling Mongols\\!\n\n## GRAB OUR HERITAGE HAWKER DELIGHTS COOKBOOK + EBOOK BUNDLED DEAL FOR JUST \\$44.85 (U.P. \\$54.80)\n*[![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-2.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-2.jpeg)*Mooncakes are now a must during the mid-autumn festivity, usually shared by friends and family over hot Chinese tea. Accompanying the bright moon, many children often carry their lanterns and play with sparklers. We get to enjoy the many variations of mooncakes, durian, champagne and even the teochew mixed nuts variation! I must say my favourite is still the traditional one with a full yolk in the center that represents the beautiful full moon.\n\nI am going to show you and the Pei Hwa community how to make the classic well loved Traditional Baked Mooncake all from scratch. Be sure to watch this space for our homemade lotus seed paste and snowskin recipes as well.\n\n*[![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-3.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-3.jpeg)*\n\n# TRICK OF THE TRADE\nThe mooncake mould is an important yet overlooked component of the recipe.\n\n- I strongly recommend you to get a wooden mould instead of the plastic variation. The imprints tend to be nicer and deeper which will produce more defined patterns.\n- First and foremost, find out the volume of your mooncake mould. This will help you determine how much filling and pastry you require. Our mould can fit 180g, thus our proportions are 130g of filling with egg yolk with 50g of pastry.\n- If you are using a new wooden mould, you need to fill it up with oil and leave it overnight for it to seep into the wood. This will help to season the mould and ensure that the mooncake would not stick during shaping.\n- You need to dust the mooncake mould with flour before shaping the mooncakes if not the pastry will end up sticking to the mould, resulting in an undesirable outer etching.\n\n# INGREDIENTS (9 mooncakes)\nPastry\n\n- 200g Hong Kong Flour (narcissus brand)\n- 125 ml Golden Syrup\n- 50ml Peanut Oil\n- \\&frac14; tbsp Alkaline Water\n\nFilling\n\n- 9 Salted Egg Yolks\n- 1kg Lotus Seed Paste (lian rong)\n- 50g Toasted Melon Seeds\n\nOthers\n\n- Hong Kong Flour (for dusting)\n- Water (for spraying)\n- 2 Egg Yolks and 1 Egg White (for egg wash)\n# [![Mooncake Ingredients](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Mooncake-Ingredients-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Mooncake-Ingredients-min.jpeg)HOW TO MAKE TRADITIONAL MOONCAKE (MAKES 9 MOONCAKES)\n#### PREPARE THE EGG YOLK\n1. Remove the black salted charcoal from the salted egg and wash thoroughly.\n2. Separate the egg yolk from the white.\n3. Remove excess egg white that is left on the yolk with a kitchen towel.\n4. Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside.\n   ![Salted Egg Yolk](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Salted-Egg-Yolk-min.jpeg?v=1599214356)\n   \n   Before steaming\n   \n   ![Steamed Salted Egg Yolks](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Steamed-Salted-Egg-Yolks-min.jpeg?v=1599214358)\n   \n   After steaming\n#### PREPARE THE PASTRY\n1. Sieve the flour into a bowl.\n2. Make a well in the centre and add the syrup, oil and alkaline water.\n3. Use a spatula to fold the flour into the center until well incorporated. Cover the bowl with cling wrap for 2-3 hours and leave at room temperature.\n\n[Read Also: Snowskin Mooncake (冰皮月饼)](https:\/\/theburningkitchen.com\/snowskin-mooncake\/)\n\n#### PREPARE THE FILLING\n1. Add the melon seeds to the lotus seed paste and mix well.\n   [![Toasted Melon Seeds](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Toasted-Melon-Seeds-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Toasted-Melon-Seeds-min.jpeg)\n   \n   Toasted melon seeds: bake them in an oven at 160 degrees for 10 minutes, mixing them once.\n2. The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould).\n3. Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk.\n4. Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside.[![Filling Balls](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Filling-Balls-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Filling-Balls-min.jpeg)\n#### ASSEMBLE THE MOONCAKE\n1. Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.)\n2. Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin.\n3. One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside.\n4. Generously dust the mooncake mould with flour and tap out any excess.\n5. Push the ball into the mould until all the spaces are filled, pressing from outside towards the center.\n6. Tap the mould on the table, once on each side to loosen and dislodge the mooncake.\n#### BAKE THE MOONCAKE\n1. Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes.\n   [![Raw Mooncakes](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Raw-Mooncakes-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Raw-Mooncakes-min.jpeg)\n   \n   Make sure the mooncakes are well-spaced.\n2. Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown.\n   [![Baking the Mooncakes](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Baking-the-Mooncakes-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Baking-the-Mooncakes-min.jpeg)\n   \n   Occasionally check on the mooncakes to prevent them from burning.\n3. Remove and let them cool completely before storing in a container. It is best eaten a few days after baking.\n# MARKETING TIPS\n1. Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk.\n2. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading.\n# COOKING TIPS\n1. Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process.\n2. Golden syrup sweetens the pastry and gives it the beautiful golden colour.\n3. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft.\n4. The peanut oil will add a savoury depth of flavour to the mooncake.\n5. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking.\n6. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly.[![Mooncakes with Egg Wash](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Mooncakes-with-Egg-Wash-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Mooncakes-with-Egg-Wash-min.jpeg)\n# STORING TIPS\n1. When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better.\n2. Do not throw away the unused egg whites, use them in fried rice or steamed eggs\\!\n\n*[![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-2.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-2.jpeg)*\n\n# **DIETARY MODIFICATIONS**\n- [Egg-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/): Do not add the salted egg yolk, add more lotus seed paste accordingly.\n- [Fish-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/): No modifications needed.\n- [Gluten-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/): No modifications needed.\n- [Nut-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/): Do not use peanut oil, but use canola oil instead.\n- [Shellfish-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/): No modifications needed.\n- [Vegan](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegan-recipes\/): Do not add the salted egg yolk, add more lotus seed paste accordingly.\n- [Vegetarian](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/): Do not add the salted egg yolk, add more lotus seed paste accordingly.\n# **TRIED THIS RECIPE?**\n**Please [rate](https:\/\/theburningkitchen.com\/traditional-mooncake\/#respond) our recipe in the comments below, and [subscribe](https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1) to our Youtube channel for our latest cooking videos\\!**\n\n[![Traditional Mooncake](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-1-150x150.jpeg?v=1601446356)](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-1.jpeg?v=1601446356)\n\n## Traditional Baked Mooncake (传统烘月饼)\nCourse: Snack\n\nCuisine: Chinese\n\nKeyword: traditional mooncake\n\nPrep Time: 1 hour hour\n\nCook Time: 1 hour hour\n\nTotal Time: 2 hours hours\n\nServings: 9 mooncakes\n\nCalories: 729kcal\n\nAuthor: Bee Leng\n\nCelebrate Mooncake Festival this year with delicious mooncakes and hot Chinese tea accompanying your little ones with their lanterns and sparklers\\!\n\n[Print Recipe](https:\/\/theburningkitchen.com\/wprm_print\/traditional-baked-mooncake-%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC)\n\n### Ingredients\n#### Pastry\n- 200 g Hong Kong Flour narcissus brand\n- 125 ml Golden Syrup\n- 50 ml Peanut Oil\n- \\&frac14; tbsp Alkaline Water\n\n#### Filling\n- 9 Salted Egg Yolks\n- 1 kg Lotus Seed Paste lian rong\n- 50 g Toasted Melon Seeds\n\n#### Others\n- Hong Kong Flour (for dusting)\n- Water (for spraying)\n- 2 Egg Yolks and 1 Egg White (for egg wash)\n\n### Instructions\n#### Prepare the egg yolk\n- Remove the black salted charcoal from the salted egg and wash thoroughly.\n- Separate the egg yolk from the white.\n- Remove excess egg white that is left on the yolk with a kitchen towel.\n- Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside.\n\n#### Prepare the pastry\n- Sieve the flour into a bowl.\n- Make a well in the centre and add the syrup, oil and alkaline water.Use a spatula to fold the flour into the center until well incorporated.\n- Cover the bowl with cling wrap for 2-3 hours and leave at room temperature.\n\n#### Prepare the filling\n- Add the melon seeds to the lotus seed paste and mix well.\n- The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould).\n- Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk.\n- Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside.\n\n#### Assemble the mooncake\n- Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.)\n- Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin.\n- One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside.\n- Generously dust the mooncake mould with flour and tap out any excess.\n- Push the ball into the mould until all the spaces are filled, pressing from outside towards the center.\n- Tap the mould on the table, once on each side to loosen and dislodge the mooncake.\n\n#### Bake the mooncake\n- Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes.\n- Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown.\n- Remove and let them cool completely before storing in a container. It is best eaten a few days after baking.\n\n### Video\n***\n\n\n\n\n### Notes\n# MARKETING TIPS\n1. Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk.\n2. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading.\n# COOKING TIPS\n1. Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process.\n2. Golden syrup sweetens the pastry and gives it the beautiful golden colour.\n3. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft.\n4. The peanut oil will add a savoury depth of flavour to the mooncake.\n5. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking.\n6. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly.\n# STORING TIPS\n1. When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better.\n2. Do not throw away the unused egg whites, use them in fried rice or steamed eggs\\!\n\n### Nutrition\nCalories: 729kcal \\| Carbohydrates: 76g \\| Protein: 16g \\| Fat: 35g \\| Saturated Fat: 7g \\| Trans Fat: 1g \\| Cholesterol: 222mg \\| Sodium: 2494mg \\| Potassium: 82mg \\| Fiber: 3g \\| Sugar: 32g \\| Vitamin A: 53IU \\| Calcium: 5mg \\| Iron: 1mg\n\n[Pin15](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/theburningkitchen.com\/traditional-mooncake\/&media=https%3A%2F%2Ftheburningkitchen.com%2Fwp-content%2Fuploads%2F2020%2F09%2FTradition-Mooncake-Long-1.jpeg&description=Fly+me+to+the+moon%2C+let+me+play+among+the+stars...+Why+not+continue+with+the+home-baking+cheer+this+2020+and+learn+how+to+bake+your+very+own+traditional+mooncakes+this+Mid-Autumn+Festival%3F+Celebrate+Mooncake+Festival+this+year+with+delicious+mooncakes+and+hot+Chinese+tea+accompanying+your+little+ones+with+their+lanterns+and+sparklers%21+%23mooncake+%23lantern+%23midautumn+via+%40burningkitchen)\n\n[Share](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F)\n\n[Tweet](https:\/\/twitter.com\/intent\/tweet?text=Traditional+Baked+Mooncake+%28%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%29&url=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F&via=theburningchef)\n\n[Yum](https:\/\/www.yummly.com\/urb\/verify?url=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F)\n\n15 Shares\n\nFiled Under: [0 to 1 Hour Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/time\/0-to-1-hr\/), [Baked Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/method\/baked\/), [Chinese Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/cuisine\/chinese\/), [Festive Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/occasions\/), [Fish-Free Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/diet\/fish-free-recipes\/), [Gluten-Free Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/diet\/gluten-free-recipes\/), [Kid-Friendly Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/style\/kid-friendly\/), [Make-Ahead Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/style\/make-ahead\/), [Mid-Autumn Festival Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/occasions\/mid-autumn-festival-recipes\/), [Nut-free](https:\/\/theburningkitchen.com\/category\/recipes\/diet\/nut-free-recipes\/), [Old-School Heritage Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/style\/heritage\/), [Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/), [Recipes by Cooking Method](https:\/\/theburningkitchen.com\/category\/recipes\/method\/), [Recipes by Cooking Style](https:\/\/theburningkitchen.com\/category\/recipes\/style\/), [Recipes by Cooking Time](https:\/\/theburningkitchen.com\/category\/recipes\/time\/), [Recipes by Course](https:\/\/theburningkitchen.com\/category\/recipes\/course\/), [Recipes by Cuisine](https:\/\/theburningkitchen.com\/category\/recipes\/cuisine\/), [Recipes by Dietary Preferences](https:\/\/theburningkitchen.com\/category\/recipes\/diet\/), [Shellfish-Free Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/diet\/shellfish-free-recipes\/), [Snack Recipes](https:\/\/theburningkitchen.com\/category\/recipes\/course\/snack\/), [Videos](https:\/\/theburningkitchen.com\/category\/videos\/) Tagged With: [mooncake](https:\/\/theburningkitchen.com\/tag\/mooncake\/), [traditional mooncake](https:\/\/theburningkitchen.com\/tag\/traditional-mooncake\/)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b8534fa6af293f7d936f56e434612b895be2e6880698f629de18e43a64f0aec8?s=70&d=mm&r=g)\n\n#### About Bee Leng\nBee Leng spent most of her childhood in the kitchen learning the ropes of Chinese\/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong\\!\n\n### TRENDING NOW\\!\n[![Soya Sauce Chicken (Si Yau Kai \/ 豉油鸡)](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Soya-Sauce-Chicken-16x9-1-150x150.jpg?v=1592144206)](https:\/\/theburningkitchen.com\/soya-sauce-chicken\/)[**Soya Sauce Chicken (Si Yau Kai \/ 豉油鸡)**22\\.3K Total Shares](https:\/\/theburningkitchen.com\/soya-sauce-chicken\/)\n\n[![Sichuan Dry Fried Green Beans with Chai Por (Gan Bian Si Ji Dou)](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-150x150.jpg?v=1592144255)](https:\/\/theburningkitchen.com\/sichuan-string-beans\/)[**Sichuan Dry Fried Green Beans with Chai Por (Gan Bian Si Ji Dou)**7\\.7K Total Shares](https:\/\/theburningkitchen.com\/sichuan-string-beans\/)\n\n[![Steamed Rice Cake (白糖糕 Bái Táng Gāo)](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/08\/Bai-Tang-GaoW-1-150x150.jpg?v=1592144528)](https:\/\/theburningkitchen.com\/bai-tang-gao-pak-tong-go-recipe\/)[**Steamed Rice Cake (白糖糕 Bái Táng Gāo)**5\\.7K Total Shares](https:\/\/theburningkitchen.com\/bai-tang-gao-pak-tong-go-recipe\/)\n\n[![Hainanese Chicken Rice](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/Chicken-Rice-16X9-150x150.jpg?v=1592144200)](https:\/\/theburningkitchen.com\/chicken-rice-recipe\/)[**Hainanese Chicken Rice**5\\.7K Total Shares](https:\/\/theburningkitchen.com\/chicken-rice-recipe\/)\n\n[![Steamed Tapioca Cake (蒸木薯糕 \/ Kueh Ubi Kayu)](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/08\/Steamed-Cassava-Cake-Tapioca-Cake-4x3-TopW-1-150x150.jpg?v=1592144481)](https:\/\/theburningkitchen.com\/steamed-tapioca-cake\/)[**Steamed Tapioca Cake (蒸木薯糕 \/ Kueh Ubi Kayu)**4\\.3K Total Shares](https:\/\/theburningkitchen.com\/steamed-tapioca-cake\/)\n\n[![Highly Addictive Homemade Pineapple Tarts (凤梨挞 ／ 黄梨挞)](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-150x150.jpg?v=1592144372)](https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/)[**Highly Addictive Homemade Pineapple Tarts (凤梨挞 ／ 黄梨挞)**4\\.1K Total Shares](https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/)\n\n[![6 Tips on How to Choose a Ripe Pineapple](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/How-To-Choose-A-Ripe-Pineapple-Pinterest-150x150.jpg?v=1592144381)](https:\/\/theburningkitchen.com\/6-tips-choose-ripe-pineapple\/)[**6 Tips on How to Choose a Ripe Pineapple**3\\.8K Total Shares](https:\/\/theburningkitchen.com\/6-tips-choose-ripe-pineapple\/)\n\n[![How NOT to Cook Sago – 3 Common Mistakes People Make](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/How-Not-to-Cook-Sago-1-W-150x150.jpg?v=1592144484)](https:\/\/theburningkitchen.com\/how-not-to-cook-sago-3-common-mistakes-people-make\/)[**How NOT to Cook Sago – 3 Common Mistakes People Make**2\\.3K Total Shares](https:\/\/theburningkitchen.com\/how-not-to-cook-sago-3-common-mistakes-people-make\/)\n\n[![Wat Tan Hor Fun (Silky Egg Hor Fun with Prawns)](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Wat-Dan-Hor-Fun-16x9-1-150x150.jpg?v=1592144185)](https:\/\/theburningkitchen.com\/wat-dan-hor-fun\/)[**Wat Tan Hor Fun (Silky Egg Hor Fun with Prawns)**2\\.0K Total Shares](https:\/\/theburningkitchen.com\/wat-dan-hor-fun\/)\n\n[![Siew Mai (Shrimp and Pork Dumpling)](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/05\/Siew-Mai-2W-150x150.jpg?v=1592144562)](https:\/\/theburningkitchen.com\/shrimp-and-pork-dumpling-siew-mai\/)[**Siew Mai (Shrimp and Pork Dumpling)**1\\.6K Total Shares](https:\/\/theburningkitchen.com\/shrimp-and-pork-dumpling-siew-mai\/)\n\n[Previous Post: « Homemade Lotus Seed Paste (莲蓉馅料)](https:\/\/theburningkitchen.com\/lotus-seed-paste\/)\n\n[Next Post: Snowskin Mooncake (冰皮月饼) »](https:\/\/theburningkitchen.com\/snowskin-mooncake\/)\n\n5 from 1 vote ([1 rating without comment](https:\/\/theburningkitchen.com\/traditional-mooncake\/))\n\nSubscribe\n\n0 Comments\n\nOldest\n\nNewest Most Voted\n\nInline Feedbacks\n\nView all comments\n\n## Primary Sidebar\n[![](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Beeleng-Melissa-e1535082589228-150x150.jpg)](https:\/\/theburningkitchen.com\/about\/)Hi! We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Our mission is simple: to make authentic Chinese cooking accessible to all, anytime, anywhere. We believe in teaching you the secret sauce behind each recipe. 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Please try again.","attrs_readable_markdown":"3 2 votes\n\nArticle Rating\n\n***\n\n\n\n\n*Disclosure: This recipe is in collaboration with Pei Hwa Presbyterian Primary School Parent Support Group (PHPPS PSG).*\n\n*[![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-1.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-1.jpeg) [![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-1.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-1.jpeg)*\n\n## STORY BEHIND THE RECIPE\nIt was customary for emperors to worship the moon in the middle of autumn because they believed it would be essential for a full harvest the next year. It became a festival in the Tang Dynasty when the merchants and nobles would throw grand parties for moon worship, and eventually the masses joined in too. Many years later, mooncakes were created and used as a medium of rebellion back in the Yuan Dynasty. The people hid secret messages in the mooncakes to rebel against the ruling Mongols\\!\n\n*[![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-2.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-2.jpeg)*Mooncakes are now a must during the mid-autumn festivity, usually shared by friends and family over hot Chinese tea. Accompanying the bright moon, many children often carry their lanterns and play with sparklers. We get to enjoy the many variations of mooncakes, durian, champagne and even the teochew mixed nuts variation! I must say my favourite is still the traditional one with a full yolk in the center that represents the beautiful full moon.\n\nI am going to show you and the Pei Hwa community how to make the classic well loved Traditional Baked Mooncake all from scratch. Be sure to watch this space for our homemade lotus seed paste and snowskin recipes as well.\n\n*[![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-3.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-3.jpeg)*\n\n## TRICK OF THE TRADE\nThe mooncake mould is an important yet overlooked component of the recipe.\n\n- I strongly recommend you to get a wooden mould instead of the plastic variation. The imprints tend to be nicer and deeper which will produce more defined patterns.\n- First and foremost, find out the volume of your mooncake mould. This will help you determine how much filling and pastry you require. Our mould can fit 180g, thus our proportions are 130g of filling with egg yolk with 50g of pastry.\n- If you are using a new wooden mould, you need to fill it up with oil and leave it overnight for it to seep into the wood. This will help to season the mould and ensure that the mooncake would not stick during shaping.\n- You need to dust the mooncake mould with flour before shaping the mooncakes if not the pastry will end up sticking to the mould, resulting in an undesirable outer etching.\n\n## INGREDIENTS (9 mooncakes)\nPastry\n\n- 200g Hong Kong Flour (narcissus brand)\n- 125 ml Golden Syrup\n- 50ml Peanut Oil\n- \\&frac14; tbsp Alkaline Water\n\nFilling\n\n- 9 Salted Egg Yolks\n- 1kg Lotus Seed Paste (lian rong)\n- 50g Toasted Melon Seeds\n\nOthers\n\n- Hong Kong Flour (for dusting)\n- Water (for spraying)\n- 2 Egg Yolks and 1 Egg White (for egg wash)\n## [![Mooncake Ingredients](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Mooncake-Ingredients-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Mooncake-Ingredients-min.jpeg)HOW TO MAKE TRADITIONAL MOONCAKE (MAKES 9 MOONCAKES)\n#### PREPARE THE EGG YOLK\n1. Remove the black salted charcoal from the salted egg and wash thoroughly.\n2. Separate the egg yolk from the white.\n3. Remove excess egg white that is left on the yolk with a kitchen towel.\n4. Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside.\n#### PREPARE THE PASTRY\n1. Sieve the flour into a bowl.\n2. Make a well in the centre and add the syrup, oil and alkaline water.\n3. Use a spatula to fold the flour into the center until well incorporated. Cover the bowl with cling wrap for 2-3 hours and leave at room temperature.\n#### PREPARE THE FILLING\n1. Add the melon seeds to the lotus seed paste and mix well.\n   [![Toasted Melon Seeds](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Toasted-Melon-Seeds-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Toasted-Melon-Seeds-min.jpeg)\n   \n   Toasted melon seeds: bake them in an oven at 160 degrees for 10 minutes, mixing them once.\n2. The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould).\n3. Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk.\n4. Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside.[![Filling Balls](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Filling-Balls-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Filling-Balls-min.jpeg)\n#### ASSEMBLE THE MOONCAKE\n1. Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.)\n2. Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin.\n3. One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside.\n4. Generously dust the mooncake mould with flour and tap out any excess.\n5. Push the ball into the mould until all the spaces are filled, pressing from outside towards the center.\n6. Tap the mould on the table, once on each side to loosen and dislodge the mooncake.\n#### BAKE THE MOONCAKE\n1. Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes.\n   [![Raw Mooncakes](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Raw-Mooncakes-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Raw-Mooncakes-min.jpeg)\n   \n   Make sure the mooncakes are well-spaced.\n2. Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown.\n   [![Baking the Mooncakes](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Baking-the-Mooncakes-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Baking-the-Mooncakes-min.jpeg)\n   \n   Occasionally check on the mooncakes to prevent them from burning.\n3. Remove and let them cool completely before storing in a container. It is best eaten a few days after baking.\n## MARKETING TIPS\n1. Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk.\n2. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading.\n## COOKING TIPS\n1. Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process.\n2. Golden syrup sweetens the pastry and gives it the beautiful golden colour.\n3. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft.\n4. The peanut oil will add a savoury depth of flavour to the mooncake.\n5. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking.\n6. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly.[![Mooncakes with Egg Wash](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Mooncakes-with-Egg-Wash-min.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Mooncakes-with-Egg-Wash-min.jpeg)\n## STORING TIPS\n1. When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better.\n2. Do not throw away the unused egg whites, use them in fried rice or steamed eggs\\!\n\n*[![Traditional Mooncake ](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-2.jpeg)](https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-2.jpeg)*\n\n## **DIETARY MODIFICATIONS**\n- [Egg-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/): Do not add the salted egg yolk, add more lotus seed paste accordingly.\n- [Fish-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/): No modifications needed.\n- [Gluten-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/): No modifications needed.\n- [Nut-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/): Do not use peanut oil, but use canola oil instead.\n- [Shellfish-Free](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/): No modifications needed.\n- [Vegan](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegan-recipes\/): Do not add the salted egg yolk, add more lotus seed paste accordingly.\n- [Vegetarian](https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/): Do not add the salted egg yolk, add more lotus seed paste accordingly.\n## **TRIED THIS RECIPE?**\n**Please [rate](https:\/\/theburningkitchen.com\/traditional-mooncake\/#respond) our recipe in the comments below, and [subscribe](https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1) to our Youtube channel for our latest cooking videos\\!**\n\n[![Traditional Mooncake](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-1-150x150.jpeg?v=1601446356)](https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Tradition-Mooncake-Long-1.jpeg?v=1601446356)\n\nCourse: Snack\n\nCuisine: Chinese\n\nKeyword: traditional mooncake\n\nPrep Time: 1 hour\n\nCook Time: 1 hour\n\nTotal Time: 2 hours\n\nServings: 9 mooncakes\n\nCalories: 729kcal\n\nAuthor: Bee Leng\n\nCelebrate Mooncake Festival this year with delicious mooncakes and hot Chinese tea accompanying your little ones with their lanterns and sparklers\\!\n\n[Print Recipe](https:\/\/theburningkitchen.com\/wprm_print\/traditional-baked-mooncake-%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC)\n\n#### Pastry\n- 200 g Hong Kong Flour narcissus brand\n- 125 ml Golden Syrup\n- 50 ml Peanut Oil\n- \\&frac14; tbsp Alkaline Water\n\n#### Filling\n- 9 Salted Egg Yolks\n- 1 kg Lotus Seed Paste lian rong\n- 50 g Toasted Melon Seeds\n\n#### Others\n- Hong Kong Flour (for dusting)\n- Water (for spraying)\n- 2 Egg Yolks and 1 Egg White (for egg wash)\n\n#### Prepare the egg yolk\n- Remove the black salted charcoal from the salted egg and wash thoroughly.\n- Separate the egg yolk from the white.\n- Remove excess egg white that is left on the yolk with a kitchen towel.\n- Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside.\n\n#### Prepare the pastry\n- Sieve the flour into a bowl.\n- Make a well in the centre and add the syrup, oil and alkaline water.Use a spatula to fold the flour into the center until well incorporated.\n- Cover the bowl with cling wrap for 2-3 hours and leave at room temperature.\n\n#### Prepare the filling\n- Add the melon seeds to the lotus seed paste and mix well.\n- The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould).\n- Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk.\n- Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside.\n\n#### Assemble the mooncake\n- Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.)\n- Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin.\n- One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside.\n- Generously dust the mooncake mould with flour and tap out any excess.\n- Push the ball into the mould until all the spaces are filled, pressing from outside towards the center.\n- Tap the mould on the table, once on each side to loosen and dislodge the mooncake.\n\n#### Bake the mooncake\n- Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes.\n- Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown.\n- Remove and let them cool completely before storing in a container. It is best eaten a few days after baking.\n\n***\n\n\n\n\n## MARKETING TIPS\n1. Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk.\n2. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading.\n## COOKING TIPS\n1. Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process.\n2. Golden syrup sweetens the pastry and gives it the beautiful golden colour.\n3. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft.\n4. The peanut oil will add a savoury depth of flavour to the mooncake.\n5. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking.\n6. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly.\n## STORING TIPS\n1. When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better.\n2. Do not throw away the unused egg whites, use them in fried rice or steamed eggs\\!\n\nCalories: 729kcal \\| Carbohydrates: 76g \\| Protein: 16g \\| Fat: 35g \\| Saturated Fat: 7g \\| Trans Fat: 1g \\| Cholesterol: 222mg \\| Sodium: 2494mg \\| Potassium: 82mg \\| Fiber: 3g \\| Sugar: 32g \\| Vitamin A: 53IU \\| Calcium: 5mg \\| Iron: 1mg\n\n![](https:\/\/secure.gravatar.com\/avatar\/b8534fa6af293f7d936f56e434612b895be2e6880698f629de18e43a64f0aec8?s=70&d=mm&r=g)\n\n#### About Bee Leng\nBee Leng spent most of her childhood in the kitchen learning the ropes of Chinese\/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong\\!","meta_canonical":null}

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Boilerpipe Text	3 2 votes Article Rating Disclosure: This recipe is in collaboration with Pei Hwa Presbyterian Primary School Parent Support Group (PHPPS PSG). STORY BEHIND THE RECIPE It was customary for emperors to worship the moon in the middle of autumn because they believed it would be essential for a full harvest the next year. It became a festival in the Tang Dynasty when the merchants and nobles would throw grand parties for moon worship, and eventually the masses joined in too. Many years later, mooncakes were created and used as a medium of rebellion back in the Yuan Dynasty. The people hid secret messages in the mooncakes to rebel against the ruling Mongols! Mooncakes are now a must during the mid-autumn festivity, usually shared by friends and family over hot Chinese tea. Accompanying the bright moon, many children often carry their lanterns and play with sparklers. We get to enjoy the many variations of mooncakes, durian, champagne and even the teochew mixed nuts variation! I must say my favourite is still the traditional one with a full yolk in the center that represents the beautiful full moon. I am going to show you and the Pei Hwa community how to make the classic well loved Traditional Baked Mooncake all from scratch. Be sure to watch this space for our homemade lotus seed paste and snowskin recipes as well. TRICK OF THE TRADE The mooncake mould is an important yet overlooked component of the recipe. I strongly recommend you to get a wooden mould instead of the plastic variation. The imprints tend to be nicer and deeper which will produce more defined patterns. First and foremost, find out the volume of your mooncake mould. This will help you determine how much filling and pastry you require. Our mould can fit 180g, thus our proportions are 130g of filling with egg yolk with 50g of pastry. If you are using a new wooden mould, you need to fill it up with oil and leave it overnight for it to seep into the wood. This will help to season the mould and ensure that the mooncake would not stick during shaping. You need to dust the mooncake mould with flour before shaping the mooncakes if not the pastry will end up sticking to the mould, resulting in an undesirable outer etching. INGREDIENTS (9 mooncakes) Pastry 200 g Hong Kong Flour (narcissus brand) 125 ml Golden Syrup 50ml Peanut Oil ¼ tbsp Alkaline Water Filling 9 Salted Egg Yolks 1kg Lotus Seed Paste (lian rong) 50g Toasted Melon Seeds Others Hong Kong Flour (for dusting) Water (for spraying) 2 Egg Yolks and 1 Egg White (for egg wash) HOW TO MAKE TRADITIONAL MOONCAKE (MAKES 9 MOONCAKES) PREPARE THE EGG YOLK Remove the black salted charcoal from the salted egg and wash thoroughly. Separate the egg yolk from the white. Remove excess egg white that is left on the yolk with a kitchen towel. Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside. PREPARE THE PASTRY Sieve the flour into a bowl. Make a well in the centre and add the syrup, oil and alkaline water. Use a spatula to fold the flour into the center until well incorporated. Cover the bowl with cling wrap for 2-3 hours and leave at room temperature. PREPARE THE FILLING Add the melon seeds to the lotus seed paste and mix well. Toasted melon seeds: bake them in an oven at 160 degrees for 10 minutes, mixing them once. The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould). Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk. Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside. ASSEMBLE THE MOONCAKE Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.) Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin. One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside. Generously dust the mooncake mould with flour and tap out any excess. Push the ball into the mould until all the spaces are filled, pressing from outside towards the center. Tap the mould on the table, once on each side to loosen and dislodge the mooncake. BAKE THE MOONCAKE Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes. Make sure the mooncakes are well-spaced. Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown. Occasionally check on the mooncakes to prevent them from burning. Remove and let them cool completely before storing in a container. It is best eaten a few days after baking. MARKETING TIPS Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading. COOKING TIPS Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process. Golden syrup sweetens the pastry and gives it the beautiful golden colour. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft. The peanut oil will add a savoury depth of flavour to the mooncake. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly. STORING TIPS When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better. Do not throw away the unused egg whites, use them in fried rice or steamed eggs! DIETARY MODIFICATIONS Egg-Free : Do not add the salted egg yolk, add more lotus seed paste accordingly. Fish-Free : No modifications needed. Gluten-Free : No modifications needed. Nut-Free : Do not use peanut oil, but use canola oil instead. Shellfish-Free : No modifications needed. Vegan : Do not add the salted egg yolk, add more lotus seed paste accordingly. Vegetarian : Do not add the salted egg yolk, add more lotus seed paste accordingly. TRIED THIS RECIPE? Please rate our recipe in the comments below, and subscribe to our Youtube channel for our latest cooking videos! Course: Snack Cuisine: Chinese Keyword: traditional mooncake Prep Time: 1 hour Cook Time: 1 hour Total Time: 2 hours Servings: 9 mooncakes Calories: 729 kcal Author: Bee Leng Celebrate Mooncake Festival this year with delicious mooncakes and hot Chinese tea accompanying your little ones with their lanterns and sparklers! Print Recipe Pastry 200 g Hong Kong Flour narcissus brand 125 ml Golden Syrup 50 ml Peanut Oil ¼ tbsp Alkaline Water Filling 9 Salted Egg Yolks 1 kg Lotus Seed Paste lian rong 50 g Toasted Melon Seeds Others Hong Kong Flour (for dusting) Water (for spraying) 2 Egg Yolks and 1 Egg White (for egg wash) Prepare the egg yolk Remove the black salted charcoal from the salted egg and wash thoroughly. Separate the egg yolk from the white. Remove excess egg white that is left on the yolk with a kitchen towel. Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside. Prepare the pastry Sieve the flour into a bowl. Make a well in the centre and add the syrup, oil and alkaline water.Use a spatula to fold the flour into the center until well incorporated. Cover the bowl with cling wrap for 2-3 hours and leave at room temperature. Prepare the filling Add the melon seeds to the lotus seed paste and mix well. The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould). Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk. Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside. Assemble the mooncake Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.) Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin. One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside. Generously dust the mooncake mould with flour and tap out any excess. Push the ball into the mould until all the spaces are filled, pressing from outside towards the center. Tap the mould on the table, once on each side to loosen and dislodge the mooncake. Bake the mooncake Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes. Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown. Remove and let them cool completely before storing in a container. It is best eaten a few days after baking. MARKETING TIPS Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading. COOKING TIPS Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process. Golden syrup sweetens the pastry and gives it the beautiful golden colour. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft. The peanut oil will add a savoury depth of flavour to the mooncake. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly. STORING TIPS When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better. Do not throw away the unused egg whites, use them in fried rice or steamed eggs! Calories: 729 kcal \| Carbohydrates: 76 g \| Protein: 16 g \| Fat: 35 g \| Saturated Fat: 7 g \| Trans Fat: 1 g \| Cholesterol: 222 mg \| Sodium: 2494 mg \| Potassium: 82 mg \| Fiber: 3 g \| Sugar: 32 g \| Vitamin A: 53 IU \| Calcium: 5 mg \| Iron: 1 mg About Bee Leng Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!
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Last updated on September 30, 2020 By [Bee Leng](https://theburningkitchen.com/author/burningchef/) [Leave a Comment](https://theburningkitchen.com/traditional-mooncake/#respond) [Pin15](https://pinterest.com/pin/create/button/?url=https://theburningkitchen.com/traditional-mooncake/&media=https%3A%2F%2Ftheburningkitchen.com%2Fwp-content%2Fuploads%2F2020%2F09%2FTradition-Mooncake-Long-1.jpeg&description=Fly+me+to+the+moon%2C+let+me+play+among+the+stars...+Why+not+continue+with+the+home-baking+cheer+this+2020+and+learn+how+to+bake+your+very+own+traditional+mooncakes+this+Mid-Autumn+Festival%3F+Celebrate+Mooncake+Festival+this+year+with+delicious+mooncakes+and+hot+Chinese+tea+accompanying+your+little+ones+with+their+lanterns+and+sparklers%21+%23mooncake+%23lantern+%23midautumn+via+%40burningkitchen) [Share](https://www.facebook.com/share.php?u=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F) [Tweet](https://twitter.com/intent/tweet?text=Traditional+Baked+Mooncake+%28%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%29&url=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F&via=theburningchef) [Yum](https://www.yummly.com/urb/verify?url=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F) 15 Shares 3 2 votes Article Rating *** Disclosure: This recipe is in collaboration with Pei Hwa Presbyterian Primary School Parent Support Group (PHPPS PSG). [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-1.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-1.jpeg) [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-1.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-1.jpeg) # STORY BEHIND THE RECIPE It was customary for emperors to worship the moon in the middle of autumn because they believed it would be essential for a full harvest the next year. It became a festival in the Tang Dynasty when the merchants and nobles would throw grand parties for moon worship, and eventually the masses joined in too. Many years later, mooncakes were created and used as a medium of rebellion back in the Yuan Dynasty. The people hid secret messages in the mooncakes to rebel against the ruling Mongols\! ## GRAB OUR HERITAGE HAWKER DELIGHTS COOKBOOK + EBOOK BUNDLED DEAL FOR JUST \$44.85 (U.P. \$54.80) [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-2.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-2.jpeg)Mooncakes are now a must during the mid-autumn festivity, usually shared by friends and family over hot Chinese tea. Accompanying the bright moon, many children often carry their lanterns and play with sparklers. We get to enjoy the many variations of mooncakes, durian, champagne and even the teochew mixed nuts variation! I must say my favourite is still the traditional one with a full yolk in the center that represents the beautiful full moon. I am going to show you and the Pei Hwa community how to make the classic well loved Traditional Baked Mooncake all from scratch. Be sure to watch this space for our homemade lotus seed paste and snowskin recipes as well. [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-3.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-3.jpeg) # TRICK OF THE TRADE The mooncake mould is an important yet overlooked component of the recipe. - I strongly recommend you to get a wooden mould instead of the plastic variation. The imprints tend to be nicer and deeper which will produce more defined patterns. - First and foremost, find out the volume of your mooncake mould. This will help you determine how much filling and pastry you require. Our mould can fit 180g, thus our proportions are 130g of filling with egg yolk with 50g of pastry. - If you are using a new wooden mould, you need to fill it up with oil and leave it overnight for it to seep into the wood. This will help to season the mould and ensure that the mooncake would not stick during shaping. - You need to dust the mooncake mould with flour before shaping the mooncakes if not the pastry will end up sticking to the mould, resulting in an undesirable outer etching. # INGREDIENTS (9 mooncakes) Pastry - 200g Hong Kong Flour (narcissus brand) - 125 ml Golden Syrup - 50ml Peanut Oil - \¼ tbsp Alkaline Water Filling - 9 Salted Egg Yolks - 1kg Lotus Seed Paste (lian rong) - 50g Toasted Melon Seeds Others - Hong Kong Flour (for dusting) - Water (for spraying) - 2 Egg Yolks and 1 Egg White (for egg wash) # [![Mooncake Ingredients](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Mooncake-Ingredients-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Mooncake-Ingredients-min.jpeg)HOW TO MAKE TRADITIONAL MOONCAKE (MAKES 9 MOONCAKES) #### PREPARE THE EGG YOLK 1. Remove the black salted charcoal from the salted egg and wash thoroughly. 2. Separate the egg yolk from the white. 3. Remove excess egg white that is left on the yolk with a kitchen towel. 4. Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside. ![Salted Egg Yolk](https://theburningkitchen.com/wp-content/uploads/2020/09/Salted-Egg-Yolk-min.jpeg?v=1599214356) Before steaming ![Steamed Salted Egg Yolks](https://theburningkitchen.com/wp-content/uploads/2020/09/Steamed-Salted-Egg-Yolks-min.jpeg?v=1599214358) After steaming #### PREPARE THE PASTRY 1. Sieve the flour into a bowl. 2. Make a well in the centre and add the syrup, oil and alkaline water. 3. Use a spatula to fold the flour into the center until well incorporated. Cover the bowl with cling wrap for 2-3 hours and leave at room temperature. [Read Also: Snowskin Mooncake (冰皮月饼)](https://theburningkitchen.com/snowskin-mooncake/) #### PREPARE THE FILLING 1. Add the melon seeds to the lotus seed paste and mix well. [![Toasted Melon Seeds](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Toasted-Melon-Seeds-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Toasted-Melon-Seeds-min.jpeg) Toasted melon seeds: bake them in an oven at 160 degrees for 10 minutes, mixing them once. 2. The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould). 3. Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk. 4. Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside.[![Filling Balls](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Filling-Balls-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Filling-Balls-min.jpeg) #### ASSEMBLE THE MOONCAKE 1. Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.) 2. Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin. 3. One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside. 4. Generously dust the mooncake mould with flour and tap out any excess. 5. Push the ball into the mould until all the spaces are filled, pressing from outside towards the center. 6. Tap the mould on the table, once on each side to loosen and dislodge the mooncake. #### BAKE THE MOONCAKE 1. Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes. [![Raw Mooncakes](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Raw-Mooncakes-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Raw-Mooncakes-min.jpeg) Make sure the mooncakes are well-spaced. 2. Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown. [![Baking the Mooncakes](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Baking-the-Mooncakes-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Baking-the-Mooncakes-min.jpeg) Occasionally check on the mooncakes to prevent them from burning. 3. Remove and let them cool completely before storing in a container. It is best eaten a few days after baking. # MARKETING TIPS 1. Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk. 2. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading. # COOKING TIPS 1. Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process. 2. Golden syrup sweetens the pastry and gives it the beautiful golden colour. 3. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft. 4. The peanut oil will add a savoury depth of flavour to the mooncake. 5. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking. 6. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly.[![Mooncakes with Egg Wash](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Mooncakes-with-Egg-Wash-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Mooncakes-with-Egg-Wash-min.jpeg) # STORING TIPS 1. When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better. 2. Do not throw away the unused egg whites, use them in fried rice or steamed eggs\! [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-2.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-2.jpeg) # DIETARY MODIFICATIONS - [Egg-Free](https://theburningkitchen.com/category/recipes/special-diets/egg-free-recipes/): Do not add the salted egg yolk, add more lotus seed paste accordingly. - [Fish-Free](https://theburningkitchen.com/category/recipes/special-diets/fish-free-recipes/): No modifications needed. - [Gluten-Free](https://theburningkitchen.com/category/recipes/special-diets/gluten-free-recipes/): No modifications needed. - [Nut-Free](https://theburningkitchen.com/category/recipes/special-diets/nut-free-recipes/): Do not use peanut oil, but use canola oil instead. - [Shellfish-Free](https://theburningkitchen.com/category/recipes/special-diets/shellfish-free-recipes/): No modifications needed. - [Vegan](https://theburningkitchen.com/category/recipes/special-diets/vegan-recipes/): Do not add the salted egg yolk, add more lotus seed paste accordingly. - [Vegetarian](https://theburningkitchen.com/category/recipes/special-diets/vegetarian-recipes/): Do not add the salted egg yolk, add more lotus seed paste accordingly. # TRIED THIS RECIPE? Please [rate](https://theburningkitchen.com/traditional-mooncake/#respond) our recipe in the comments below, and [subscribe](https://youtube.com/c/theburningkitchen?sub_confirmation=1) to our Youtube channel for our latest cooking videos\! [![Traditional Mooncake](https://theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-1-150x150.jpeg?v=1601446356)](https://theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-1.jpeg?v=1601446356) ## Traditional Baked Mooncake (传统烘月饼) Course: Snack Cuisine: Chinese Keyword: traditional mooncake Prep Time: 1 hour hour Cook Time: 1 hour hour Total Time: 2 hours hours Servings: 9 mooncakes Calories: 729kcal Author: Bee Leng Celebrate Mooncake Festival this year with delicious mooncakes and hot Chinese tea accompanying your little ones with their lanterns and sparklers\! [Print Recipe](https://theburningkitchen.com/wprm_print/traditional-baked-mooncake-%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC) ### Ingredients #### Pastry - 200 g Hong Kong Flour narcissus brand - 125 ml Golden Syrup - 50 ml Peanut Oil - \¼ tbsp Alkaline Water #### Filling - 9 Salted Egg Yolks - 1 kg Lotus Seed Paste lian rong - 50 g Toasted Melon Seeds #### Others - Hong Kong Flour (for dusting) - Water (for spraying) - 2 Egg Yolks and 1 Egg White (for egg wash) ### Instructions #### Prepare the egg yolk - Remove the black salted charcoal from the salted egg and wash thoroughly. - Separate the egg yolk from the white. - Remove excess egg white that is left on the yolk with a kitchen towel. - Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside. #### Prepare the pastry - Sieve the flour into a bowl. - Make a well in the centre and add the syrup, oil and alkaline water.Use a spatula to fold the flour into the center until well incorporated. - Cover the bowl with cling wrap for 2-3 hours and leave at room temperature. #### Prepare the filling - Add the melon seeds to the lotus seed paste and mix well. - The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould). - Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk. - Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside. #### Assemble the mooncake - Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.) - Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin. - One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside. - Generously dust the mooncake mould with flour and tap out any excess. - Push the ball into the mould until all the spaces are filled, pressing from outside towards the center. - Tap the mould on the table, once on each side to loosen and dislodge the mooncake. #### Bake the mooncake - Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes. - Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown. - Remove and let them cool completely before storing in a container. It is best eaten a few days after baking. ### Video * ### Notes # MARKETING TIPS 1. Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk. 2. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading. # COOKING TIPS 1. Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process. 2. Golden syrup sweetens the pastry and gives it the beautiful golden colour. 3. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft. 4. The peanut oil will add a savoury depth of flavour to the mooncake. 5. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking. 6. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly. # STORING TIPS 1. When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better. 2. Do not throw away the unused egg whites, use them in fried rice or steamed eggs\! ### Nutrition Calories: 729kcal \\| Carbohydrates: 76g \\| Protein: 16g \\| Fat: 35g \\| Saturated Fat: 7g \\| Trans Fat: 1g \\| Cholesterol: 222mg \\| Sodium: 2494mg \\| Potassium: 82mg \\| Fiber: 3g \\| Sugar: 32g \\| Vitamin A: 53IU \\| Calcium: 5mg \\| Iron: 1mg [Pin15](https://pinterest.com/pin/create/button/?url=https://theburningkitchen.com/traditional-mooncake/&media=https%3A%2F%2Ftheburningkitchen.com%2Fwp-content%2Fuploads%2F2020%2F09%2FTradition-Mooncake-Long-1.jpeg&description=Fly+me+to+the+moon%2C+let+me+play+among+the+stars...+Why+not+continue+with+the+home-baking+cheer+this+2020+and+learn+how+to+bake+your+very+own+traditional+mooncakes+this+Mid-Autumn+Festival%3F+Celebrate+Mooncake+Festival+this+year+with+delicious+mooncakes+and+hot+Chinese+tea+accompanying+your+little+ones+with+their+lanterns+and+sparklers%21+%23mooncake+%23lantern+%23midautumn+via+%40burningkitchen) [Share](https://www.facebook.com/share.php?u=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F) [Tweet](https://twitter.com/intent/tweet?text=Traditional+Baked+Mooncake+%28%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%29&url=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F&via=theburningchef) [Yum](https://www.yummly.com/urb/verify?url=https%3A%2F%2Ftheburningkitchen.com%2Ftraditional-mooncake%2F) 15 Shares Filed Under: [0 to 1 Hour Recipes](https://theburningkitchen.com/category/recipes/time/0-to-1-hr/), [Baked Recipes](https://theburningkitchen.com/category/recipes/method/baked/), [Chinese Recipes](https://theburningkitchen.com/category/recipes/cuisine/chinese/), [Festive Recipes](https://theburningkitchen.com/category/recipes/occasions/), [Fish-Free Recipes](https://theburningkitchen.com/category/recipes/diet/fish-free-recipes/), [Gluten-Free Recipes](https://theburningkitchen.com/category/recipes/diet/gluten-free-recipes/), [Kid-Friendly Recipes](https://theburningkitchen.com/category/recipes/style/kid-friendly/), [Make-Ahead Recipes](https://theburningkitchen.com/category/recipes/style/make-ahead/), [Mid-Autumn Festival Recipes](https://theburningkitchen.com/category/recipes/occasions/mid-autumn-festival-recipes/), [Nut-free](https://theburningkitchen.com/category/recipes/diet/nut-free-recipes/), [Old-School Heritage Recipes](https://theburningkitchen.com/category/recipes/style/heritage/), [Recipes](https://theburningkitchen.com/category/recipes/), [Recipes by Cooking Method](https://theburningkitchen.com/category/recipes/method/), [Recipes by Cooking Style](https://theburningkitchen.com/category/recipes/style/), [Recipes by Cooking Time](https://theburningkitchen.com/category/recipes/time/), [Recipes by Course](https://theburningkitchen.com/category/recipes/course/), [Recipes by Cuisine](https://theburningkitchen.com/category/recipes/cuisine/), [Recipes by Dietary Preferences](https://theburningkitchen.com/category/recipes/diet/), [Shellfish-Free Recipes](https://theburningkitchen.com/category/recipes/diet/shellfish-free-recipes/), [Snack Recipes](https://theburningkitchen.com/category/recipes/course/snack/), [Videos](https://theburningkitchen.com/category/videos/) Tagged With: [mooncake](https://theburningkitchen.com/tag/mooncake/), [traditional mooncake](https://theburningkitchen.com/tag/traditional-mooncake/) ![](https://secure.gravatar.com/avatar/b8534fa6af293f7d936f56e434612b895be2e6880698f629de18e43a64f0aec8?s=70&d=mm&r=g) #### About Bee Leng Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. 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We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Our mission is simple: to make authentic Chinese cooking accessible to all, anytime, anywhere. We believe in teaching you the secret sauce behind each recipe. [Read more\!](https://theburningkitchen.com/about) ### As Seen On [![](https://theburningkitchen.com/wp-content/uploads/2018/02/CNA-LOGO-300x210.png)](https://www.channelnewsasia.com/news/cnainsider/chinese-new-year-chinatown-waxed-meat-mushrooms-ingredients-9948768) [![](https://theburningkitchen.com/wp-content/uploads/2017/10/MEDIACORP-CHANNEL-8-LOGO-150x150.jpg)](https://video.toggle.sg/en/series/ah-ma-can-cook/ep7/544115) [![](https://theburningkitchen.com/wp-content/uploads/2017/10/ST-FOOD-logo.png)](https://www.straitstimes.com/lifestyle/food/preserving-food-memories) ### TRENDING NOW\! 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Readable Markdown	3 2 votes Article Rating *** Disclosure: This recipe is in collaboration with Pei Hwa Presbyterian Primary School Parent Support Group (PHPPS PSG). [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-1.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-1.jpeg) [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-1.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-1.jpeg) ## STORY BEHIND THE RECIPE It was customary for emperors to worship the moon in the middle of autumn because they believed it would be essential for a full harvest the next year. It became a festival in the Tang Dynasty when the merchants and nobles would throw grand parties for moon worship, and eventually the masses joined in too. Many years later, mooncakes were created and used as a medium of rebellion back in the Yuan Dynasty. The people hid secret messages in the mooncakes to rebel against the ruling Mongols\! [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-2.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-2.jpeg)Mooncakes are now a must during the mid-autumn festivity, usually shared by friends and family over hot Chinese tea. Accompanying the bright moon, many children often carry their lanterns and play with sparklers. We get to enjoy the many variations of mooncakes, durian, champagne and even the teochew mixed nuts variation! I must say my favourite is still the traditional one with a full yolk in the center that represents the beautiful full moon. I am going to show you and the Pei Hwa community how to make the classic well loved Traditional Baked Mooncake all from scratch. Be sure to watch this space for our homemade lotus seed paste and snowskin recipes as well. [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-3.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-3.jpeg) ## TRICK OF THE TRADE The mooncake mould is an important yet overlooked component of the recipe. - I strongly recommend you to get a wooden mould instead of the plastic variation. The imprints tend to be nicer and deeper which will produce more defined patterns. - First and foremost, find out the volume of your mooncake mould. This will help you determine how much filling and pastry you require. Our mould can fit 180g, thus our proportions are 130g of filling with egg yolk with 50g of pastry. - If you are using a new wooden mould, you need to fill it up with oil and leave it overnight for it to seep into the wood. This will help to season the mould and ensure that the mooncake would not stick during shaping. - You need to dust the mooncake mould with flour before shaping the mooncakes if not the pastry will end up sticking to the mould, resulting in an undesirable outer etching. ## INGREDIENTS (9 mooncakes) Pastry - 200g Hong Kong Flour (narcissus brand) - 125 ml Golden Syrup - 50ml Peanut Oil - \¼ tbsp Alkaline Water Filling - 9 Salted Egg Yolks - 1kg Lotus Seed Paste (lian rong) - 50g Toasted Melon Seeds Others - Hong Kong Flour (for dusting) - Water (for spraying) - 2 Egg Yolks and 1 Egg White (for egg wash) ## [![Mooncake Ingredients](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Mooncake-Ingredients-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Mooncake-Ingredients-min.jpeg)HOW TO MAKE TRADITIONAL MOONCAKE (MAKES 9 MOONCAKES) #### PREPARE THE EGG YOLK 1. Remove the black salted charcoal from the salted egg and wash thoroughly. 2. Separate the egg yolk from the white. 3. Remove excess egg white that is left on the yolk with a kitchen towel. 4. Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside. #### PREPARE THE PASTRY 1. Sieve the flour into a bowl. 2. Make a well in the centre and add the syrup, oil and alkaline water. 3. Use a spatula to fold the flour into the center until well incorporated. Cover the bowl with cling wrap for 2-3 hours and leave at room temperature. #### PREPARE THE FILLING 1. Add the melon seeds to the lotus seed paste and mix well. [![Toasted Melon Seeds](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Toasted-Melon-Seeds-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Toasted-Melon-Seeds-min.jpeg) Toasted melon seeds: bake them in an oven at 160 degrees for 10 minutes, mixing them once. 2. The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould). 3. Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk. 4. Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside.[![Filling Balls](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Filling-Balls-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Filling-Balls-min.jpeg) #### ASSEMBLE THE MOONCAKE 1. Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.) 2. Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin. 3. One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside. 4. Generously dust the mooncake mould with flour and tap out any excess. 5. Push the ball into the mould until all the spaces are filled, pressing from outside towards the center. 6. Tap the mould on the table, once on each side to loosen and dislodge the mooncake. #### BAKE THE MOONCAKE 1. Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes. [![Raw Mooncakes](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Raw-Mooncakes-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Raw-Mooncakes-min.jpeg) Make sure the mooncakes are well-spaced. 2. Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown. [![Baking the Mooncakes](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Baking-the-Mooncakes-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Baking-the-Mooncakes-min.jpeg) Occasionally check on the mooncakes to prevent them from burning. 3. Remove and let them cool completely before storing in a container. It is best eaten a few days after baking. ## MARKETING TIPS 1. Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk. 2. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading. ## COOKING TIPS 1. Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process. 2. Golden syrup sweetens the pastry and gives it the beautiful golden colour. 3. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft. 4. The peanut oil will add a savoury depth of flavour to the mooncake. 5. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking. 6. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly.[![Mooncakes with Egg Wash](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Mooncakes-with-Egg-Wash-min.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Mooncakes-with-Egg-Wash-min.jpeg) ## STORING TIPS 1. When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better. 2. Do not throw away the unused egg whites, use them in fried rice or steamed eggs\! [![Traditional Mooncake ](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-2.jpeg)](https://www.theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-2.jpeg) ## DIETARY MODIFICATIONS - [Egg-Free](https://theburningkitchen.com/category/recipes/special-diets/egg-free-recipes/): Do not add the salted egg yolk, add more lotus seed paste accordingly. - [Fish-Free](https://theburningkitchen.com/category/recipes/special-diets/fish-free-recipes/): No modifications needed. - [Gluten-Free](https://theburningkitchen.com/category/recipes/special-diets/gluten-free-recipes/): No modifications needed. - [Nut-Free](https://theburningkitchen.com/category/recipes/special-diets/nut-free-recipes/): Do not use peanut oil, but use canola oil instead. - [Shellfish-Free](https://theburningkitchen.com/category/recipes/special-diets/shellfish-free-recipes/): No modifications needed. - [Vegan](https://theburningkitchen.com/category/recipes/special-diets/vegan-recipes/): Do not add the salted egg yolk, add more lotus seed paste accordingly. - [Vegetarian](https://theburningkitchen.com/category/recipes/special-diets/vegetarian-recipes/): Do not add the salted egg yolk, add more lotus seed paste accordingly. ## TRIED THIS RECIPE? Please [rate](https://theburningkitchen.com/traditional-mooncake/#respond) our recipe in the comments below, and [subscribe](https://youtube.com/c/theburningkitchen?sub_confirmation=1) to our Youtube channel for our latest cooking videos\! [![Traditional Mooncake](https://theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-1-150x150.jpeg?v=1601446356)](https://theburningkitchen.com/wp-content/uploads/2020/09/Tradition-Mooncake-Long-1.jpeg?v=1601446356) Course: Snack Cuisine: Chinese Keyword: traditional mooncake Prep Time: 1 hour Cook Time: 1 hour Total Time: 2 hours Servings: 9 mooncakes Calories: 729kcal Author: Bee Leng Celebrate Mooncake Festival this year with delicious mooncakes and hot Chinese tea accompanying your little ones with their lanterns and sparklers\! [Print Recipe](https://theburningkitchen.com/wprm_print/traditional-baked-mooncake-%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC) #### Pastry - 200 g Hong Kong Flour narcissus brand - 125 ml Golden Syrup - 50 ml Peanut Oil - \¼ tbsp Alkaline Water #### Filling - 9 Salted Egg Yolks - 1 kg Lotus Seed Paste lian rong - 50 g Toasted Melon Seeds #### Others - Hong Kong Flour (for dusting) - Water (for spraying) - 2 Egg Yolks and 1 Egg White (for egg wash) #### Prepare the egg yolk - Remove the black salted charcoal from the salted egg and wash thoroughly. - Separate the egg yolk from the white. - Remove excess egg white that is left on the yolk with a kitchen towel. - Arrange the yolks on an oiled plate and steam for 2 minutes. Cool and set aside. #### Prepare the pastry - Sieve the flour into a bowl. - Make a well in the centre and add the syrup, oil and alkaline water.Use a spatula to fold the flour into the center until well incorporated. - Cover the bowl with cling wrap for 2-3 hours and leave at room temperature. #### Prepare the filling - Add the melon seeds to the lotus seed paste and mix well. - The weight of 1 egg yolk and lotus paste together should be 130g (this is dependent on the volume of your mooncake mould). - Roll the lotus paste into a ball and use your thumb to make an indent in the center big enough for the egg yolk. - Place the egg yolk in the hole and cover it with remaining lotus paste, ensuring that it stays in the middle as much as possible. Roll it into a ball and set aside. #### Assemble the mooncake - Weigh out 50g of the pastry after it has set. (The combined weight of the pastry and filling should fit exactly into your mould.) - Roll the pastry into a ball. Flatten it into a circle with your palms. Wrap the pastry around the filling ball, ensuring that there are no cracks in the skin. - One the filling is enclosed, roll into a ball and dust with Hong Kong flour and set aside. - Generously dust the mooncake mould with flour and tap out any excess. - Push the ball into the mould until all the spaces are filled, pressing from outside towards the center. - Tap the mould on the table, once on each side to loosen and dislodge the mooncake. #### Bake the mooncake - Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. Bake in a preheated oven at 160 degrees for 15 minutes. - Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back in the oven for another 10 minutes until golden brown. - Remove and let them cool completely before storing in a container. It is best eaten a few days after baking. *** ## MARKETING TIPS 1. Get the duck eggs from the wet market instead of supermarkets. The ones with the black soil are the freshest and will produce a bigger and more vibrant egg yolk. 2. It is best if you follow our recipe to make your own lotus seed paste, if not, we recommend that you get it from Sun Lik Trading. ## COOKING TIPS 1. Do not over-steam the egg yolks as they will be dry and disintegrate easily during the assembly process. 2. Golden syrup sweetens the pastry and gives it the beautiful golden colour. 3. Alkaline water neutralises the acid in the golden syrup which helps to prevent the sugars from crystallising and forming a crispy pastry. It browns the mooncake and keeps it soft. 4. The peanut oil will add a savoury depth of flavour to the mooncake. 5. To prevent the skin from cracking during the baking process, spray some water over the mooncakes before baking. 6. Do not brush the raw mooncake with egg wash as it will destroy the imprint, thus doing it after the 1st round of baking will be better. However, remember to let the mooncake cool down before doing so if not the residual heat will cook the egg. Brush it uniformly and get into all the crevices so the mooncake will brown evenly. ## STORING TIPS 1. When done, cool completely and place it in a container for at least 1-2 days for the oil to surface. The mooncake will take on a glossy appearance, and it will taste better. 2. Do not throw away the unused egg whites, use them in fried rice or steamed eggs\! Calories: 729kcal \\| Carbohydrates: 76g \\| Protein: 16g \\| Fat: 35g \\| Saturated Fat: 7g \\| Trans Fat: 1g \\| Cholesterol: 222mg \\| Sodium: 2494mg \\| Potassium: 82mg \\| Fiber: 3g \\| Sugar: 32g \\| Vitamin A: 53IU \\| Calcium: 5mg \\| Iron: 1mg ![](https://secure.gravatar.com/avatar/b8534fa6af293f7d936f56e434612b895be2e6880698f629de18e43a64f0aec8?s=70&d=mm&r=g) #### About Bee Leng Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong\!
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