I have Chinese heritage, and although my family does not celebrate all Chinese holidays, we have always enjoyed eating mooncakes during the Mid-Autumn festival; it is a harvest festival celebrated on the 15th day of the 8th month of the Chinese lunisolar calendar. The night is illuminated by a full moon, and it is usually in mid-September to early October according to the Gregorian calendar. Families gather together to commemorate the end of the Autumn harvest. It is a major Chinese holiday that dates back over 3,000 years.
Eating mooncakes during the Mid-Autumn Festival began in the Tang Dynasty, with their round shape symbolizing the full moon. These dense pastries are traditionally filled with red or white lotus paste, or red bean paste. It is also popular to include salted egg yolks inside, which are divisive to many, but I love the taste. Therefore, the recipe below includes the yolk. I hope that sharing this recipe expands Americans’ perceptions of Chinese food that goes beyond Chinese American restaurant staples such as fried rice.
There is a popular Chinese folktale that mooncakes helped the Chinese overthrow the Mongols. During the Yuan dynasty, when China was ruled by the Mongols (1271 to 1368 AD), several Han generals organized a revolt through a secret message contained in mooncakes. Once they were distributed, families from all over the country read the message, “On the 15th of the 8th lunar month, let’s all rebel.” Mooncakes were instrumental in the success of the rebels, who gathered their weapons and overthrew the Mongols.
My version of mooncakes incorporates secret messages into the modern version of the pastry. Although mooncakes are most commonly eaten during the Mid-Autumn Moon Festival, they can be enjoyed during any time of the year. I invite people to make mooncakes, write hidden messages, and distribute them to friends and family to build community. Although you are unlikely to be preparing for a society-wide rebellion, you can use mooncakes to send event invitations, share good news, or tell loved ones that you are thinking of them. Mooncakes represent community, so what better way to connect with those you hold close? Enjoy these mooncakes and the richness of both the filling and the history that led to their current relevance!
The Recipe – heavily inspired by Susanna Yu from smellylunchbox
Tools:
- 50g mooncake mold
- Kitchen scale
- Baking sheet tray
- Rolling pin
- Parchment paper
- Spatula
Ingredients:
- 120 grams cake flour
- 500 grams lotus paste (either red or white)
- 90 grams honey
- 18 salted chicken egg yolks
- 1 egg (for egg wash)
- 35 grams neutral-tasting oil
- 1 teaspoon lye water
- Parchment paper
- Non-toxic marker
Instructions:
- In a large bowl, use a spatula to mix the honey, oil, and lye water until incorporated
- Add in the flour and fold until it becomes smooth and shiny. Test the dough by pressing 2 fingers flat on the dough and releasing; it should be tacky but not sticky. Its texture is more important than the amount of flour used
- Cover the dough and let it rest for 1 hour
- Clean and dry the salted egg yolk. Place 1 salted egg yolk on the kitchen scale and add lotus paste so that the total weight is 35g. Repeat for all 18 salted egg yolks, pairing them with their lotus paste
- Roll lotus paste into a ball and press into the ball to make a pocket. Lightly press the salted egg yolk and enclose it evenly without any gaps between the paste and the yolk. This will ensure that the yolk is in the center of the mooncake
- Repeat for the remaining yolk
- After the dough has rested for 1 hour, test its tackiness. If it’s too sticky, add a bit more flour
- Using the kitchen scale, measure out 18 dough balls weighing 15g each
- Spread flour on the working surface, your rolling pin, and your hands to prevent stickiness. Roll out each dough ball evenly until its about 2.5 inches wide, but do not push down on the rolling pin
- Write your message on a small strip of parchment paper using the non-toxic pen
- Put the rolled out piece of dough on your palm and place the strip of parchment paper on top. Add the ball of lotus paste filling in the middle. Turn it over so that the outer layer is on top, then gently wrap the dough evenly around the lotus paste, closing any gaps. Repeat for all of the dough balls. Place a clean towel or plastic wrap over the wrapped lotus pastes to prevent them from drying out
- Preheat your oven to 350°F. To maintain humidity, keep a tray of water underneath the mooncakes in the oven. Prepare a baking tray lined with parchment paper
- Dust a little flour into the mooncake mold and shake out the excess. Dust a little flour knot wrapped lotus paste, spread it around the surface, then place inside the mooncake mold. Flip the mold over onto the parchment-lined baking sheet and gently press down until you cannot anymore. “Stamp” it a few more times and remove the mooncake gently. Repeat with the rest and place them 1-2 inches apart on the parchment paper
- Lightly mist the mooncakes with water and then bake in oven for 5 minutes. While they bake, mix 1 egg yolk + 2 teaspoon of water in a bowl
- Take out the mooncakes and brush the tops and sides very lightly with the egg wash while avoiding pooling on the top
- Let them bake for another 12-14 minutes or until they are evenly golden brown on the tops and sides. If they are browning too quickly, place a piece of foil on top of the mooncakes
- Remove from the oven and let cool, then place them into an airtight container and let them sit in the fridge for 2-3 days; the oils will have redistributed from the filling to the crust.
- Enjoy with family and friends!
Katelyn Liu OC’26 is a second year Sociology and Gender, Sexuality, and Feminist Studies major with an interest in how food influences and is influenced by taste, culture, and community. They love to try new cafes and restaurants with friends!
