Traditional Mooncake Recipes

MOONCAKES

Steps:

• Gather the ingredients.
• 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.
• 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).
• Gather the ingredients.
• 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.
• 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.
• 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.
• 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.
• 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.
• Wrap the dough around the paste and pinch the dough together to seal. Roll into a large, smooth, uniform ball.
• Dust the inside of a mooncake mold with flour. Place the filled dough ball into the mold and flatten it to fill the mold.
• Unmold the mooncake onto a parchment-lined baking sheet. Repeat with the remaining portions. Leave at least 2-inches of space between each mooncake.
• 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.
• Gather the ingredients. Position a rack in the center of the oven and heat to 375 F.
• Combine the egg, egg yolks, milk, and salt in a small bowl and whisk to combine.
• 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.
• Bake until the mooncakes are golden brown, 15 to 19 minutes. Let cool completely on the baking sheet before removing and serving.

MOON CAKE

Steps:

• In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.