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Mooncakes
Stir the golden syrup, oil and dissolved bicarbonate together until smooth and slightly thick. Sift in the flour and fold to a soft, slightly sticky dough. Wrap it and rest at room temperature for at least 2 hours, or overnight.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Mooncakes take?
51 hr 30 min all in — 1 hr prep, 30 min cook, 50 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 10 mooncakes. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Dairy-free, Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Kitchen scale, Oven, Baking tray.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Lotus seed paste → Red bean or mung bean paste. Both are common Cantonese fillings and use the same weights. Mung bean paste is softer, so chill it first. Golden syrup → Homemade invert syrup. Simmer 250 g sugar with 120 ml water and a few drops of lemon juice until pale amber, then let it age for a few weeks. It is the bakery way; golden syrup is nearly as good.
What should I watch for?
A thick glaze blurs the pattern. Use a soft brush with almost nothing on it.
Any tips from this recipe?
Weigh everything. The thin crust only works if dough and filling stay at about one to four. Plastic plunger moulds with changeable stamps are cheap online and easier than the old wooden ones. For 50 g moulds, use 10 g dough and 40 g filling. Bought lotus paste varies. Chill it for an hour if it is too soft to roll, or knead in a teaspoon of oil if it is too stiff.
Can I prepare this ahead?
Stir the golden syrup, oil and dissolved bicarbonate together until smooth and slightly thick. Sift in the flour and fold to a soft, slightly sticky dough. Wrap it and rest at room temperature for at least 2 hours, or overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.