Honey Mooncakes
These easy Honey Mooncakes use simple substitutes like honey, corn oil, and baking soda instead of traditional golden syrup and lye water. Using honey adds a lovely natural sweetness, while corn oil and baking soda are perfect accessible pantry substitutes that still help achieve a great texture and color.
Ingredients
- 140 g honey
- 3 g baking soda
- 60 g corn oil
- 230 g cake flour or plain flour - sifted
- 425 g lotus paste - roll into 17 round balls at 25g each
- 1 egg yolk plus 1 tsp water - mix well
Instructions
- In a bowl, combine honey, baking soda and corn oil together. Stir thoroughly well with a hand whisk, about 2 minutes.
- Pour in flour and fold with a rubber spatula. Then knead mixture to a soft dough by hand. Covered and rest for about 30 minutes.
- Divide dough into 17 portions at 25g each and wrap in the lotus paste filling. Grease mold with little corn oil. Then gently press dough ball into the mold and stamp it out directly on a baking tray lined with parchment paper. Egg wash the mooncakes with a soft brush.
- Bake in preheated oven (center rack) at 165 degrees C for about 15 minutes till the top is slightly golden.
Notes
Please keep in mind that all oven temperatures and baking time varies
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