Banh Trung Thu Mid Autumn Festival Moon Cakes Recipe

There’s just something magical about sinking my teeth into homemade mooncakes, crafted with the perfect blend of sweet and savory flavors, each bite taking me back to cherished Mid-Autumn memories. The combination of rich lotus seed paste, umami-rich salted egg yolks, and the comforting aroma of Chinese five-spice is a nostalgic delight that’s absolutely worth the effort!

I adore making Banh Trung Thu, the traditional Mooncakes of the Mid-Autumn Festival, with their intriguingly unique combination of flavors. The golden syrup imparts a luscious sweetness, while the paste made of lotus seeds lends richness, offset by the umami punch of salted egg yolks.

My choice of all-purpose flour and baking soda guarantees an ideal texture, neither too dense nor too crumbly.

Ingredients

• All-purpose flour: Provides structure and carbohydrates, forming the mooncake’s base.
• Golden syrup: Sweetener that gives mooncakes their characteristic golden hue.
• Lotus seed paste: High in protein and fiber, offering a sweet, nutty flavor.
• Salted egg yolks: Rich in protein with a savory note, adds a creamy texture.
• Vegetable oil: Adds moisture and helps with dough elasticity.
• Alkaline water: Softens dough, aiding in creating the mooncake’s tender texture.

Ingredient Quantities

• 500g all-purpose flour
• 1/2 tsp baking soda
• 320g golden syrup
• 1 tsp alkaline water
• 100g vegetable oil
• 400g lotus seed paste or red bean paste
• 100g salted egg yolks (about 8 pieces)
• 1 tbsp Chinese five-spice powder
• 1 tbsp sesame oil
• 50g melon seeds (optional, for filling)
• 1 egg (for egg wash)

Instructions

1. Prepare the Dough
In a very big bowl, blend the flour and baking soda. In another bowl, thoroughly mix the components: golden syrup, alkaline water, and vegetable oil. Pour in the blended wet ingredients slowly into the bowl of flour and stir until a smooth dough forms. Plastic wrap the dough and let it rest for a minimum of 30 minutes.

2. Prepare the Filling
Portion the lotus seed paste (or red bean paste) into 50-gram portions. If using melon seeds, mix them into the paste. Shape each portion into a ball, and insert one salted egg yolk into the center of each paste ball, re-forming into a smooth ball around the yolk. Set these filling balls aside.

3. Divide the Dough
Once you have allowed the dough to rest, you will then portion it out into 30 gram bits. Roll each of these bits into balls that will be used in the next step.

4. Assemble the Mooncakes
Each ball of dough is flattened to form a disc large enough to enclose a filling ball. The filling ball is placed in the center of the dough disc, and the dough is carefully wrapped around it and pinched to seal. The mooncake, at this stage still a filling ball wrapped in dough, is rolled gently between the hands to form a smooth ball.

5. Shape the Mooncakes
Dust mooncake molds with flour to prevent sticking. Insert a filling ball wrapped in dough into the mold, then press hard to form the mooncake shape. Release the mooncake from the mold onto a baking sheet lined with parchment paper. Do this gently so as not to deform the mooncake.

6. Preheat the Oven
Set your oven to heat at 180°C (356°F).

7. Egg Wash Preparation
Combine the sesame oil and Chinese five-spice powder with the beaten egg to create an egg wash.

8. First Bake
Put the mooncakes in the oven, which should be preheated to the right temperature, and allow them to bake there for a span of 5 to 7 minutes. When that time is up, take the mooncakes out of the oven and let them cool down for around 10 minutes.

9. Egg Wash Application
Apply a thin, even layer of egg wash over the surface of each mooncake, using a pastry brush.

10. Second Bake
Place the mooncakes back in the oven and bake them for 10 to 15 minutes longer, or until they are golden brown. Cool the mooncakes completely, and then store or serve them. They will have a more optimal texture if you wait a day or two and then serve them. While you wait, keeping them in an airtight container is recommended.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups and spoons
4. Plastic wrap
5. Kitchen scale
6. Spoon or spatula
7. Rolling pin
8. Mooncake mold
9. Baking sheet
10. Parchment paper
11. Oven
12. Small bowl (for egg wash)
13. Whisk or fork (to beat eggs)
14. Pastry brush

FAQ

• Q: Can I use a different type of flour for the mooncakes?A: It is recommended to use all-purpose flour to achieve the best texture, but feel free to play around with cake flour if you want a softer crust. Avoid using bread flour, which has more gluten and can produce a crust that’s too chewy.
• Q: Is it necessary to use alkaline water?A: Indeed, alkaline water increases the browning and tenderness of the mooncake crust. It counteracts the acidity in the golden syrup.
• Q: How should I store the mooncakes to keep them fresh?A: Keep the mooncakes in an airtight container at room temperature. They generally hold up for as long as two weeks, and the taste and texture tend to deepen and improve a couple of days after they’re made.
• Q: What can I use as a substitute for salted egg yolks?A: If you don’t want to use salted egg yolks, you can leave them out or replace them with dried fruits or nuts to get the same beautiful texture and added flavor.
• Q: Can the quantity of golden syrup be adjusted?A: It’s optimal to use the exact amount specified, as it influences the dough’s texture and sweetness. Changing the syrup amount could change the strength of the dough.
• Q: Why do I need to rest the dough before shaping?A: Allowing the dough to rest gives it a chance to relax, which makes it easier to handle and shape. Resting also allows the flavors to blend and mingle, resulting in a more cohesive taste.
• Q: How can I achieve the perfect golden color on the mooncakes?A: To promote even browning, an egg wash with a beaten egg should be used prior to baking, and the mooncakes shouldn’t be overcrowded in the oven.

Substitutions and Variations

Light corn syrup or honey: Use these in equal amounts if golden syrup is unavailable.
Lotus seed paste or red bean paste: Use mung bean paste or chestnut paste as substitutes for a different flavor.
Salted egg yolk: Use whole eggs; bake or steam them first and add a pinch of salt to mimic the taste. Substitute for the above in amounts necessary to equal the amount of salted egg yolk called for in a recipe.
Five-spice powder from China: If you can’t find it, you can create a blend using equal measures of cinnamon, star anise, fennel seeds, cloves, and Sichuan pepper.
Seeds from melons: In place of these, use finely chopped tree nuts such as almonds or walnuts. To maintain the protein content of the dish, use sunflower seeds.

Pro Tips

1. Rest the Dough Properly: Letting the dough rest for at least 30 minutes is crucial for relaxing the gluten, resulting in mooncakes that are easier to shape and have a tender texture. If time permits, let the dough rest for up to 2 hours for even better results.