The best way to enjoy mooncakes are with a hot cup of Chinese green or black tea.
- 1 tsp baking soda
- 1 tbsp water
- ⅓ cup (80 ml) golden syrup
- 1 tsp vanilla extract
- 1½ tbsp peanut oil
- 1 cup (150 g) flour
- 1 cup red bean paste
- 1 ½ tbsp water
- 1 egg
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Toasting time: 1 hour
Resting time: 1 hour
- Preheat oven to 250°F (120°C).
- On a baking tray lined with foil, add baking soda in an even layer. Bake for 1 hour, and remove from oven to let cool.
- Add 1 tablespoon of water to a mixing bowl and whisk in baked baking soda. Add golden syrup, vanilla and oil and whisk together. Sift flour into the bowl, and mix until dough is smooth but slightly gritty. Knead together gently, then cover and let sit for 1 hour.
- Preheat oven to 180°C (350°F).
- Meanwhile, divide red bean paste into 6 equal pieces, and use your palms to roll into balls.
- Once dough has finished resting, divide into 6 equal parts, reserving a small amount for patching. On a lightly floured surface, roll out dough into 6-inch circles. Place one ball of filling into the centre of each circle. Use your fingers to wrap the dough around the filling.
- Place filled dough ball into the cavity of the mooncake mould. Press firmly with your fingertips to fill mould. Turn the mould over and hit it with the palm of your hand to release the filled dough. Place filled mooncakes onto a baking sheet with parchment paper. Patch any holes in the cakes with the excess dough.
- To create egg wash, crack egg into small bowl, add water, and whisk together. Brush egg wash onto mooncakes.
- Place cakes in the oven and bake for 25 minutes, or until golden brown and slightly crispy.
- Remove from the oven and let cool for 15 minutes.
- Serve mooncakes at room temperature or chilled.