Traditional Walnut Mooncakes by Brenda Khaw

Ingredients A

190g Hong Kong flour/cake flour
120g Golden syrup
40g Vegetable oil
1/2 tsp Alkaline water/Lye water

Ingredients B (Filling)

White lotus paste
Slated egg yolk

Walnuts for decoration
1 Egg (egg wash lighty beat)


1. In a mixing bowl mix golden syrup n Alkaline water follow by vegetable oil till dissolved.
2. Sift in Hong Kong flour, form mixture into a smooth dough by using spatula. Wrap dough w cling wrap let it rest for 3 hrs in room temperature.
3. Portion lotus paste into a round ball of 25g each. ( if adding salted egg yolk into the paste, reduce abt 5g of paste n wrap in 1/2 of the salted egg yolk)
4. Portion dough into 22g each. Dust palm w some flour to avoid the dough from sticking.
5. Flatten each portioned dough into a round shape, place a lotus paste ball within dough and roll it into a ball. Make sure the opening is completely sealed. Dust palm with some flour to avoid dough from sticking.
6. Gently press walnut fr both side (left n right) at the same time on the dough of the ball. Try to form a "A" shape if possible.
Repeat same procedure for the other 2 sides.
7. Use finger tip to pinch at the dough to get the pattern of wavy design, lay mooncakes on the baking tray with baking paper.
8. Preheat oven at 160 degree C.
9. REMEMBER to spray some water on the mooncakes and bake for 10mins. (Spray water on mooncakes is to prevent from cracking during baking.)
10. Remove tray of mooncakes out fr oven to cool for 25mins. (This is to prevent the filling to expand so the crust will not crack) Brush the surface of the mooncakes with egg wash and bake for another 20mins or till golden brown.
11. Remove mooncakes from oven let it cool completely.

* For traditional mooncakes it won't taste nice when fresh out from oven, you need to wait for a day for the mooncakes skin to soften before serving.

Happy baking n looking forward to see your post of Walnut moon cakes on SHC soon.