There is something about this time of year that just feels different. The harvest moon is out, the kitchen smells like warm spices and fresh pastry, and everything slows down just enough to appreciate it. Families gather, the moon gets admired, and somehow it all centres around food — the way the best traditions usually do.

This is mooncake season. And in my kitchen that means everything stops for a little while so we can make them from scratch. The recipes are old but they never get old — every batch feels familiar and fresh at the same time. A little bit of history, a little bit of love, and something genuinely worth sharing with the people around your table.

The Essentials of Traditional Mooncakes

Mooncakes are more than just a delicious pastry. In Chinese culture they represent unity and togetherness — their round shape symbolising family reunions and the full cycle of life. Even the fillings carry meaning. That salted egg yolk sitting in the centre is not just there for flavour — it represents the full moon itself.

The history behind mooncakes goes back further than most people realize. During the Yuan Dynasty they were actually used as a symbol of resistance against Mongol rule. Over time they evolved into what we know today — a staple of the Mid-Autumn Festival and a reason for families to slow down, look up at the moon, and just be together.

Gathering Ingredients and Making the Dough

Before we get into making mooncakes, let’s make sure you have everything ready. You’ll need a few basic tools and ingredients to get started.

First, grab some mixing bowls, mooncake molds, a good rolling pin, and a pastry brush. These will help you throughout the process.

For ingredients, you’ll need flour, oil, golden syrup, and lye water to make the dough. The quality of these ingredients really matters to get the best results, so it’s worth picking the right ones.

I whipped up the dough using my Thermomix. I’ll admit, the dough did stick to the bottom a bit, but here’s the silver lining – the Thermomix bowl is an absolute breeze to take apart, as you can see. So, getting that stubborn dough out turned out to be a piece of cake!

Making the Perfect Mooncake Dough

The dough is the key to a great mooncake. Getting that perfect texture takes a few simple steps. Start by mixing your ingredients, then knead the dough. Hand-kneading is the traditional method and gives the dough a smooth, elastic feel.

Here’s a little tip: letting the dough rest for a while is important. Just like anything that needs time to develop, resting the dough helps bring out a better flavour and makes it easier to work with.

And don’t forget, the dough should be in the middle—neither too dry nor too sticky. If it’s not quite right, no worries, we’ll fix it.

If the Mooncake Dough Is Too Sticky:

1. Assess the Dough Consistency: Check the consistency of your mooncake dough. If it’s excessively sticky and hard to handle, it may need adjustments.
2. Add More Flour Gradually: Sprinkle a small amount of flour onto your work surface. Knead the dough on the floured surface, gradually incorporating more flour as needed. Continue kneading until the dough becomes smoother and less sticky.
3. Chill the Dough: If the dough remains overly sticky after kneading with additional flour, you can place it in the refrigerator for about 30 minutes. Chilling can help firm up the dough, making it easier to work with.
4. Adjust the Liquid Ingredients: In your next batch, consider reducing the liquid ingredients slightly, such as golden syrup or lye water, to achieve a less sticky dough. Be cautious and make small adjustments, as it’s easier to add more liquid if needed.
5. Practice Proper Kneading: Ensure you knead the dough thoroughly during the initial mixing and kneading stages. Proper kneading helps develop gluten and create a smoother texture.

If the Mooncake Dough Is Too Dry:

1. Evaluate the Dough: If the mooncake dough feels too dry and crumbly, it may require adjustments.
2. Add More Liquid Gradually: Moisten your hands and gradually add a small amount of liquid ingredients, such as golden syrup or lye water, to the dough. Knead the dough well between additions until it reaches the desired consistency.
3. Use a Spray Bottle: Alternatively, you can use a spray bottle to mist the dough lightly with water. Knead the dough after each misting until it becomes smoother and more pliable.
4. Ensure Proper Mixing: During the initial mixing phase, make sure the liquid ingredients are well incorporated into the dry ingredients. Proper mixing is essential to achieving the right dough consistency.
5. Let the Dough Rest: If the dough remains dry even after adding more liquid, let it rest for about 30 minutes to allow the liquid to fully hydrate the flour. This can improve the dough’s texture.
6. Adjust the Liquid Ingredients: In your next batch, consider adding slightly more liquid ingredients to the recipe, but do so gradually. Adjusting the recipe can help prevent dry dough in future attempts.

Below are some of the molds I have used for my mooncakes. Lots of different shapes and designs!

Preparing Traditional Mooncake Fillings

Traditional mooncakes are typically filled with lotus seed paste, red bean paste, or black sesame paste. These are not just sweet fillings — they are recipes that have been passed down for centuries and the flavour reflects that.

If you are up for making your fillings from scratch it is absolutely worth it. Lotus seed paste comes together by cooking lotus seeds, blending them smooth, and sweetening to taste. Red bean paste follows a very similar process using azuki beans instead. I have a separate post with the full recipes if you want to go that route.

And if you would rather keep things simple pre-made fillings are easy to find at most Asian grocery stores or online. You can also get creative with the flavours — nuts, dried fruits, or matcha are all popular variations worth trying. As for the salted egg yolks I just used store bought ones which are straightforward to find and honestly save a lot of time.

Assembling and Shaping Mooncakes

This is honestly the most fun part. Shaping the mooncakes is oddly satisfying and a little addictive — once you start you just want to keep going. There are different molds to choose from depending on the look you are going for. Traditional wooden molds give you that classic intricate pattern while modern plastic molds are more convenient and easier to work with.

Getting the ratio of dough to filling right is the key to an even well shaped mooncake. Once you have that down the rest is just enjoying the process. Play around with different designs and make it your own — there are no rules here.

Baking and Enjoying Your Mooncakes

Now the good part — baking. Preheat your oven to the temperature in your recipe, pop your mooncakes in, and watch them turn that beautiful golden brown. Keep an eye on them because every oven runs a little differently and you will get a feel for it as you go.

Storing them is simple. An airtight container at room temperature keeps them fresh for a few days. But honestly the best way to eat them is fresh with a cup of tea and good company while the moon is out. Those moments are what keep traditions alive from one generation to the next.

I would love to hear how yours turn out. Drop your thoughts and mooncake stories in the comments — always happy to hear them.

1. Lye Water (Alkaline Water):

• Texture and Colour: Lye water, also known as alkaline water, plays a crucial role in mooncake dough. It imparts a unique texture and colour to the dough, giving mooncakes their characteristic soft and slightly chewy texture and a glossy, golden-brown crust after baking.
• Alkaline Properties: Lye water is alkaline due to the presence of potassium carbonate and sodium bi-carbonate. This alkalinity modifies the starches in the flour, making them more elastic and tender. It also encourages the Maillard reaction during baking, resulting in the attractive browning and flavour of mooncake crusts.
• Balancing Sweetness: Lye water helps balance the sweetness of mooncake fillings, which are often sweet. The mild bitterness from lye water complements the sweet fillings, creating a harmonious flavour profile.
• Traditional Authenticity: The use of lye water is a hallmark of traditional mooncake recipes, adding authenticity to the flavour and texture of the mooncakes.

2. Golden Syrup:

• Sweetness and Flavour: Golden syrup, often referred to as “laochengdu” (老成都) in Chinese, is a sweet and thick syrup made from sugarcane. It provides sweetness to the mooncake dough and enhances its flavour.
• Binding Agent: Golden syrup also acts as a binding agent, holding the mooncake dough together and ensuring that it has the right consistency for molding.
• Glossy Finish: When brushed on the mooncake before baking, golden syrup gives the mooncakes a beautiful glossy finish, adding to their visual appeal.
• Traditional Sweetener: Golden syrup is a traditional sweetener used in many Chinese desserts and pastries. Its use in mooncakes adds a nostalgic and traditional touch to the recipe.

Ingredients:

For the dough:

• 220g all-purpose flour
• 140g golden syrup
• 4g lye water (alkaline water)
• 50g vegetable oil

Instructions:

• Prepare the Dough:
  • In a mixing bowl, combine the golden syrup, lye water, and vegetable oil. Mix well until the ingredients are fully incorporated.
• Add Flour:
  • Gradually add the all-purpose flour to the liquid mixture. Stir continuously as you add the flour.
• Knead the Dough:
  • Once the mixture starts to come together, transfer it to a clean surface lightly dusted with flour.
  • Knead the dough until it becomes smooth and pliable. This may take about 10-15 minutes of kneading.
• Rest the Dough:
  • After kneading, shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for about 2-4 hours or overnight. Resting allows the dough to mature and become more elastic.
• Portion the Dough:
  • After resting, divide the dough into equal portions, depending on the size of mooncakes you want to make. For traditional mooncakes, each portion is typically about 25-30g.
• Shape the Mooncake Dough:
  • Take one portion of dough and flatten it with your palms into a small disk.
  • Place a portion of your desired mooncake filling in the center of the dough disk.
• Wrap and Mold:
  • Gently wrap the dough around the filling, ensuring there are no gaps or cracks.
  • Place the filled dough into a mooncake mold. Press down firmly to shape the mooncake.
  • Carefully release the molded mooncake from the mold and place it on a baking tray lined with parchment paper.
• Bake:
  • Preheat your oven to 325°F.
  • Bake in the preheated oven for about 10 minutes or until the mooncakes turn golden brown. Take out of the oven and brush the mooncakes with an egg wash for a shiny finish (optional).
  • Turn the oven down to 300°F. Place the mooncakes back into the oven and bake for another 10-15 minutes. Keep watch of your mooncakes though because I do find the result can be different depending on different ovens.
• Cool and Store:
  • Allow the baked mooncakes to cool completely on a wire rack.
  • Store them in an airtight container at room temperature. Mooncakes are traditionally eaten after a day or two, as they improve in flavour and texture with time.