Huang Jin Yue Bing (imperial Mooncake)

Huang Jin Yue Bing, also known as Imperial Mooncake, is a traditional Chinese delicacy often enjoyed during the Mid-Autumn Festival. This rich and decadent dessert is filled with sweet lotus seed paste and often adorned with intricate designs on the surface.

Huang Jin Yue Bing (imperial Mooncake)

Ingredients

  • 500g lotus seed paste
  • 300g all-purpose flour
  • 180ml vegetable oil
  • 150g golden syrup
  • 1 tsp alkaline water
  • Egg wash (1 egg yolk mixed with 1 tbsp water)

Instructions

  1. In a large bowl, mix the flour, vegetable oil, golden syrup, and alkaline water to form a smooth dough. Cover and let it rest for 30 minutes.
  2. Divide the lotus seed paste into 12 equal portions and roll them into balls.
  3. Divide the dough into 12 equal portions and roll them into balls.
  4. Flatten each dough ball and wrap it around a lotus seed paste ball, sealing the edges tightly.
  5. Place the filled dough balls into mooncake molds and press firmly to imprint the designs.
  6. Brush the mooncakes with egg wash.
  7. Bake in a preheated oven at 180°C for 15-20 minutes, or until golden brown.
  8. Allow the mooncakes to cool before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
3g
Fat
11g

Supplies

Mooncake molds Baking tray Parchment paper

Tools

Oven Mixing bowl Pastry brush

Serving suggestions

Serve the Huang Jin Yue Bing with a pot of fragrant Chinese tea for a delightful afternoon treat.

Tips & tricks

For a glossy finish, brush the mooncakes with a second layer of egg wash before baking.

Cost

$15