Three Chinese Mooncake Recipes of Different Flavor

The mooncake, as the most popular traditional food of Mid-Autumn Festival in China, has been created many flavors to satisfy different needs. In the old time, mooncake was made of sweet lotus seed paste with yolk only, but now there are five kernels with roast pork mooncake and snow skin mooncake.

Here you will read the mooncake recipes of these three flavors. These are the tools you will need.

Lotus seed paste with yolk mooncake recipe

Ingredients

Step 1: Make syrup

If you have ready-made syrup, just skip the step.

Put 800g sugar into the water and boil it. Remember not to stir the water before it boiling.

After boiling, put some lemonade. Fish out scum and stew the syrup to 115℃.

Cooling the syrup to a normal temperature and sealing preservation for couples of days.

Step 2: Make lotus seed paste

Prepare the lotus seeds in the hot water for 2 hours. Then use the high speed blender to make the lotus seeds into batter.

Put the batter on a pan and fry it continually. Add some oil, sugar, and water and keep frying until it turns to paste.

Step 3: Make the crust of mooncake

All flavors of mooncake, except snow skin mooncake, can use this recipe to make the crust.

Mix the oil, lye water, and syrup together well. Then add some all-purpose flour and keep stiring. Wrap the dough with cling film for 2 hours.

Cut the dough into small pieces and get ready to make mooncake now.

Step 4: Make mooncake

One mooncake should use lotus seed paste and a yolk that weigh 53 grams together.

Poke a hole in the middle of the lotus seed paste and put one yolk into inside. Roll the the paste and shape it into a ball.

Then take 22 grams crust to wrap up the paste ball. Use a mooncake mould to shape the ball into a mooncake with some Chinese figure.

Step 5: Bake the mooncake

Preheat the oven to 200℃ and put the ready-made mooncake on a tray and into the oven for 5 minutes only. This will help to finalize the shape.

Take out the mooncakes after 5 minutes. Now you can brush the crust with a very thin layer of egg pulp. Then bake the mooncakes in the oven for 15 minutes in 180℃.

Now it's still not the best time to taste the mooncake. You can put them into an air–tight container and keep it sealed for more than 2 days.

Five kernels with roast pork mooncake

Ingredients

Step 1: Make five kernel stuffing

Stir-fry the five kernels - walnut kernel, peanut kernel, watermelon seed kernel, sunflower seed kernel and almond kernel until they are cooked.

Dice the roast pork and mix the five kernels, cooked glutinous rice flour, sugar, maltose, 30g oil and white wine together. Add some water while stiring.

After it turns to a big meat ball, seal it with a plastic filming for 30 minutes.

Step 2: Make crust

Mix the oil, lye water, and syrup together well. Then add some all-purpose flour and keep stiring. Wrap the dough with cling film for 2 hours.

Cut the dough into small pieces and get ready to make mooncake now.

Step 3: Make five kernel mooncake

The stuffing is ready. Now it's time to wrap the stuffing with the paste. Devide the stuffing into dozens of small meat ball.

80% of stuffing and 20% of crust can make one mooncake. Shape a meat ball with the crust into a bigger ball.

Use a mooncake mould to shape the ball into a mooncake with some Chinese figure.

Step 4: Bake the mooncake

Preheat the oven to 200℃ and put the ready-made mooncake on a tray and into the oven for 5 minutes only. This will help to finalize the shape.

Take out the mooncakes after 5 minutes. Now you can brush the crust with a very thin layer of egg pulp. Then bake the mooncakes in the oven for 15 minutes in 180℃.

Now it's still not the best time to taste the mooncake. You can put them into an air–tight container and keep it sealed for more than 2 days.

Snow skin mooncake

It's not quite the same to make snow skin mooncake with the other regular mooncake. Snow skin mooncake tastes more soft and cold. The stuffing in the snow skin mooncake can be fruits like pineapple or strawberry.

We take pineapple stuffing as an instance here.

Ingredients

Step 1: Make pineapple stuffing

Put all the stuff above, except butter, into the food processer to make them slurry type. Take the food slurry on the pan and keep frying and add some butter until it turns to thick.

Cool the pineapple stuffing in the room temperature. If you want to do faster, put it into your refrigerator.

Step 2: Make snow skin crust

Now we need milk, oil, and sugar to mix well. Get another bowl and fill with glutinous rice flour and wheat starch.

Put the milk mixture into the flour mixture and keep stiring well. It's better to sift in the flour at least one time and leave it for half an hour.

Steam the dough for 25 minutes. Take out the bowl and and cool it in the refrigerator.

Step 3: Make mooncake

60% of the dough and 40% of the pineapple stuffing can make one snow skin mooncake. While wrapping, stained with some flour on the hands to avoid sticking to the hands.

Wrap the dough and the stuffing into a ball. Use a mooncake mould to shape the ball into a mooncake with some Chinese figure.

Now you can put all the mooncakes in the refrigerator. After a few hours, they will be ready to taste.

Now it's a good time to gether the family and enjoy the home-made mooncakes.

Further reading:
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China Entry and Travel Restrictions in 2021
Baggage Rules of China Rail