Banh Trung Thu Moon Cakes Recipe

I absolutely adore this mooncake recipe because it’s a delightful blend of nostalgia and creativity, allowing me to honor tradition while trying out new fillings with mixed nuts and dried fruits. Plus, the whole process of making them feels like a wonderfully meditative art project, which lets me relish every step from shaping the dough to savoring the perfect bite days later!

I love making Banh Trung Thu mooncakes, a traditional delicacy often enjoyed during the Mid-Autumn Festival. They are quite labor-intensive, but worth every effort.

The dough combines 100g golden syrup, 50g vegetable oil, 1 tsp alkaline water, and 100g all-purpose flour (in which I often substitute a bit of cake flour to enhance tenderness). My favorite filling includes 250g lotus seed paste, 100g mixed nuts (and when I can find them, I use longan and lychee), and 100g dried fruits (bitter orange peel and the like).

A finishing touch of sesame seeds adds a nutty flavor I adore, while a glaze of egg yolk adds to the lovely sheen of the mooncakes.

Ingredients

Flour all-purpose: Provides the structure; made from wheat; rich in carbohydrates.

Golden syrup: Provides sweetness to the dough, rendering it wonderfully caramelly.

Oil from vegetables: Adds moisture and softness, consists of healthful fats.

Seed paste of the lotus: Creamy and mildly sweet, rich in fiber and vitamins, and excellent for the digestive system.

Nuts mixed together: Provide a satisfying crunch and are packed with healthy fats and protein.

Desiccated fruits: Supply sweetness, fiber, and natural nutrients.

Egg yolks that have been salted: Provide deep umami, are high in protein, and are rich in flavor.

Ingredient Quantities

• 200g all-purpose flour
• 100g golden syrup
• 50g vegetable oil
• 1 tsp alkaline water (lye water)
• 1 egg yolk (for glazing)
• 250g lotus seed paste or red bean paste
• 100g mixed nuts (walnuts, almonds, pumpkin seeds)
• 100g dried fruits (raisins, candied winter melon)
• Salted egg yolks (optional, for filling)
• 1 tsp white sesame seeds
• Pinch of salt

Instructions

1. Prepare the Dough
In a bowl, blend together 200 g plain flour, 100 g golden syrup, 50 g vegetable oil, and 1 tsp alkaline water until smooth and forming a dough. Cover the bowl with plastic wrap; let the dough rest for at least 1 hour.

2. Prepare the Filling
Mix well in a bowl the following: 250g of lotus seed paste or red bean paste, 100g of mixed nuts, and 100g of dried fruits. Add a pinch of salt. Divide the mixture into small portions and roll each into a ball weighing approximately 40g.

3. Prepare Salted Egg Yolks (optional):
If you are using salted egg yolks, cut them in half. Take a half of the salted egg yolk and wrap it with a portion of the prepared filling. If you do not have salted egg yolks, you can skip this part and go straight to the next part, which is wrapping the filling with dough.

4. Divide the Dough
Once you have allowed the dough to rest, cut it into small pieces, each weighing approximately 30g.

5. Assemble Moon Cakes
A portion of dough is shaped into a disk. A ball of filling is placed in the center of the disk, and the dough is wrapped around it, encasing it and sealing the edges. Each moon cake is then formed in this manner.

6. Shape the Moon Cakes
Flour the inside of a moon cake mold and put inside it a ball of freshly filled dough. Impress the mold’s shape into the dough, taking care when removing it so that both mold and moon cake retain their integrity.

7. Preheat the Oven
Set the oven to 350°F (175°C).

8. Bake the Moon Cakes
Arrange the molded moon cakes on a baking sheet lined with parchment paper. Lightly brush each cake with egg yolk for glazing.

9. Bake and Rest
Bake for 5 minutes, take them out of the oven, and brush another layer of egg yolk glaze over them. Sprinkle with 1 tsp of white sesame seeds. Put them back in the oven and let them bake for another 10–15 minutes or until they are golden brown.

10. Cool and Serve
Before serving, allow the moon cakes to cool thoroughly. The cakes will taste better after sitting for 1 to 2 days, which will allow the flavors and textures to develop. Enjoy this festive treat!

Equipment Needed

1. Mixing bowl
2. Measuring scale
3. Measuring spoons
4. Plastic wrap
5. Knife
6. Rolling pin
7. Moon cake mold
8. Baking sheet
9. Parchment paper
10. Pastry brush
11. Oven
12. Spoon (for mixing)

FAQ

• Can I use a different filling instead of lotus seed paste or red bean paste?You can replace it with any paste you prefer, such as black sesame paste or taro paste, to suit your taste.
• How do I ensure the dough doesn’t crack?Ensure the dough is thoroughly kneaded and given enough time to rest so it doesn’t crack; keep it covered with a damp towel so it doesn’t dry out.
• Are salted egg yolks necessary in the filling?Optional salted egg yolks. They add a traditional savory flavor. Feel free to skip these and make a sweet version.
• Can I make the mooncakes ahead of time?Indeed, mooncakes can be prepared several days before the occasion. Place them in an air-tight container and you can keep them for about a week, during which time their flavors will deepen and ripen.
• What is the purpose of the alkaline water?The golden syrup’s acidity is balanced by the alkaline water, which in turn helps to give the mooncake skin its signature golden-brown hue.
• Is it possible to use another type of flour?For the best texture, all-purpose flour is recommended; however, a softer skin can be achieved with cake flour.

Substitutions and Variations

Honey or corn syrup can take the place of golden syrup.
Canola oil or light olive oil can be used instead of vegetable oil.
Sweet red bean paste or black sesame paste can serve as substitutes for lotus seed paste.
Nuts mixed: In place of mixed nuts, you may use pecans, hazelnuts, or cashews.
Lye water (alkaline water): Substitute with baking soda dissolved in water, in a 1:1 ratio.

Pro Tips

1. Resting the Dough Allow the dough to rest for at least 2 hours instead of 1. This helps improve its elasticity and makes it easier to work with when wrapping the filling.

2. Handling Salted Egg Yolks For an enhanced flavor, rinse the salted egg yolks with warm water and steam them for about 5-10 minutes before incorporating them into the filling. This step reduces any overly salty taste and brings out a pleasant richness.

3. Filling Flavor Toast the mixed nuts in a dry pan over medium heat for a few minutes before adding them to the filling. This will add a deeper, roasted flavor and a nice crunch to your moon cakes.

4. Prevent Sticking To prevent the dough from sticking to the moon cake mold, lightly dust it with flour or brush it with a touch of vegetable oil. This will help release the moon cake smoothly and maintain the intricate design.

5. Glazing Technique When applying the egg yolk glaze, use a pastry brush with soft bristles. Gently pat the glaze onto the surface of the moon cakes to avoid brushing too hard so that you don’t smear the details of the pattern.