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.
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
- 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.
- Divide the lotus seed paste into 12 equal portions and roll them into balls.
- Divide the dough into 12 equal portions and roll them into balls.
- Flatten each dough ball and wrap it around a lotus seed paste ball, sealing the edges tightly.
- Place the filled dough balls into mooncake molds and press firmly to imprint the designs.
- Brush the mooncakes with egg wash.
- Bake in a preheated oven at 180°C for 15-20 minutes, or until golden brown.
- 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