Easy Mooncake Recipe
Ingredients:
1⅔ cups all-purpose flour
3 tablespoons cornstarch
2 tablespoons caster sugar
½ teaspoon salt
1 stick unsalted butter
2 large eggs (divided)
1 egg yolk
8 salted egg yolks
10 ounces lotus paste
1 tablespoon white sesame seeds
Directions:
Prepare the Dough: Mix flour, cornstarch, sugar, salt, and butter in a large bowl. Rub the butter into the dry ingredients until the mixture is sandy. Add 1 egg and 1 egg yolk. Knead until smooth. If too flaky, add water a teaspoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Salted Egg Yolks: Steam or bake the salted egg yolks at 320°F (160°C) for 10 minutes. Let them cool to room temperature.
Prepare the Lotus Paste Balls: Divide lotus paste into 35g pieces and roll each into a ball. Flatten each ball into a 3-inch disc, place a salted egg yolk in the center, and wrap it completely. Roll to smoothen. Repeat for all yolks.
Assemble the Mooncakes: Preheat oven to 350°F (177°C) and line a baking tray. Divide the dough into 50g pieces and roll each into a ball. Flatten each dough ball into a 4-inch disc and wrap it around the lotus paste ball. Smooth the ball and place it on the baking tray.
Bake the Mooncakes: Beat the remaining egg and brush the tops of the mooncakes with egg wash. Sprinkle sesame seeds on top. Bake for 25-30 minutes until golden brown.
Cool and Store: Let the mooncakes cool to room temperature before eating. Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
**Note: if you want a traditional design on your mooncake, you can buy a mooncake pattern mold. After you assemble the mooncake place it in the mold to give it the chosen design before cooking.