Make Your Own Mooncakes to Celebrate Mid-Autumn Festival (2024)

For the Lye Water Substitute:

• 1 cup water

• 1/2 teaspoon baking soda

For the Mooncakes:

• 1/2 cup honey

• 1/2 teaspoon lye water substitute

• 1/3 cup vegetable oil

• 2 cups cake flour, more as needed

• 1/2 teaspoon salt

• 12 ounces red bean paste

• Cooking spray

For the Egg Wash:

• 1 large egg

• 2 large egg yolks

• 1 tablespoon whole milk

  See Also

  Classic Mooncakes with Red Bean Paste

• 1/4 teaspoon salt

Make the Lye Water Substitute

1. Gather the ingredients.
   

   

2. Combine the water and baking soda in a small pot. Bring to a boil over high heat. Reduce heat to medium and continue to boil, about 7 minutes.
   

   

3. Set aside to cool (watch the pot closely to be sure water doesn't completely boil away. You will need 1/2 teaspoon of lye water substitute for this recipe).

   

Make the Dough

1. Gather the ingredients.
   

   

2. Combine the honey, 1/2 teaspoon lye water substitute, vegetable oil, cake flour, and salt in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-low speed until the mixture comes together into a ball.
   

   

3. Wrap the dough in plastic and refrigerate, at least 30 minutes. Place the red bean paste in a small bowl. Refrigerate, covered, at least 30 minutes.

   

4. Meanwhile, spray a tiny bit cooking spray onto your work surface, then cover with a piece of plastic wrap. The oil will help the plastic wrap stay in place. The dough is sticky and is much easier to handle with the plastic wrap. It is helpful to wear latex gloves or oil your hands to prevent sticking.
   

   

5. Divide the chilled dough into 6 equal portions. Roll each portion into a ball. Divide the red bean paste into 6 equal portions. Roll each portion into a ball.
   

   

6. Dust the top of the plastic wrap with some flour. Flatten each ball of dough into a disk about 1/4-inch thick and place a ball of red bean paste into the center of each.
   

   

7. Wrap the dough around the paste and pinch the dough together to seal. Roll into a large, smooth, uniform ball.

   

8. Dust the inside of a mooncake mold with flour. Place the filled dough ball into the mold and flatten it to fill the mold.
   

   

9. Unmold the mooncake onto a parchment-lined baking sheet. Repeat with the remaining portions. Leave at least 2-inches of space between each mooncake.

   

10. Place the baking sheet of mooncakes in the freezer for about 10 minutes. Freezing will help the mooncake retain its shape and design while baking.
    

    

Make the Egg Wash

1. Gather the ingredients. Position a rack in the center of the oven and heat to 375 F.
   

   

2. Combine the egg, egg yolks, milk, and salt in a small bowl and whisk to combine.
   

   

Bake the Mooncakes

1. With a pastry brush, brush the tops and the sides of the mooncakes lightly with the egg wash. Repeat with a second brush of egg wash.
   

   

2. Bake until the mooncakes are golden brown, 15 to 19 minutes. Let cool completely on the baking sheet before removing and serving.
   

   

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• mooncake
• red bean paste
• snack
• chinese

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