Traditional Baked Mooncake Recipe

Place the rinsed yolks on a steaming plate. Add 1 tbsp Chinese cooking wine and a drop of sesame oil, mixing them gently with the yolks.

Steam over high heat for 5 minutes, then remove and let the yolks cool completely.

Weigh the lotus paste into 60-gram portions. Take one portion, flatten it, and wrap a cooled steamed salted egg yolk in the center, rolling it into a smooth ball.

For the black sesame tau sar, roll about 18–20 grams of mung bean paste into a small ball and place it in the center of a larger portion of black sesame tau sar paste, then roll that into a ball.

In a bowl, combine the sugar syrup, alkaline water, and peanut oil, mixing them until well combined.

Sift the Hong Kong flour into a large bowl, then make a well in the center. Pour the sugar syrup mixture into the well. Use a rubber spatula to mix until a soft dough forms. Cover the dough and let it rest for 20 minutes.

Lightly dust your work surface with Hong Kong flour and knead the rested dough again until it's smooth. Measure the dough into 35-gram portions.

Take a dough portion, flatten it, and use it to wrap one of the prepared lotus paste or black sesame tau sar fillings. Dust the wrapped ball lightly with Hong Kong flour, then place it inside a mooncake mold. Press down firmly to flatten the dough and conform it to the mold's shape.

To release the mooncake, gently push it out onto a lined baking tray. Arrange about 10 pieces per tray, leaving enough space between them for even baking.

Preheat your oven to 180°C. Bake the mooncakes for 5 minutes. Remove them from the oven and let them cool for about 10 minutes.

While they cool, prepare the egg wash: whisk one egg yolk with 1 tbsp water and a few drops of yellow food coloring, then pass the mixture through a sieve to ensure it's smooth. Once the mooncakes have cooled slightly, brush them evenly with the egg wash using a soft brush.

Return the mooncakes to the oven and bake for another 10 minutes at 175°C, until they are golden brown.