Mooncakes
If you've got golden syrup, lotus seed paste and shaoxing wine, you're most of the way to this Chinese dessert: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and whisk. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Whisk the golden syrup, lye water and oil together, sift in the flour, and gently fold into a soft dough, then cover and rest at room temperature for at least 2 hours.
- Rinse the salted yolks, toss in the Shaoxing wine, and bake at 160°C for about 8 minutes until just firm and fragrant, then cool completely.
- Divide the lotus paste into 8 portions, flatten each, wrap snugly around a yolk, and roll into smooth balls.
- Split the rested dough into 8 pieces, flatten each into a thin disc, encase a paste ball, and ease the dough up and around until fully sealed.
- Dust a mooncake mold with flour, press each ball inside, and stamp out onto a lined tray to give crisp patterns.
- Mist lightly with water and bake at 180°C for 8 minutes, then remove and let cool 10 minutes.
- Brush a thin layer of beaten egg over the tops and return to the oven for 10 to 12 minutes more until deep golden and cooked through, then cool fully and store 2 to 3 days so the crust softens and shines before serving.
You'll use: Oven · Whisk
What to serve with Mooncakes
- Kung Pao Chicken Chicken
- Kung Po Prawns Seafood
- Ma Po Tofu Beef
- Wontons Pork
Tips & common questions
How long does Mooncakes take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Mooncakes is an original Chinese recipe developed in-house by Consomee. Photo: Fresh meat mooncakes.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.