Dessert

Mooncakes

Cantonese mooncakes with a thin syrup crust, lotus seed paste, and a whole salted egg yolk.

What you’ll need

• flour: 400 g
• golden syrup: 280 g
• peanut oil: 100 ml
• kansui alkaline water: 8 ml
• lotus seed paste: 800 g
• salted egg yolks: 12 pcs
• egg: 1 pc
• water: 25 ml

How to make it

1. Mix the golden syrup, peanut oil, and kansui until uniform. Fold in the flour without prolonged kneading, cover, and rest for 1-2 hours.

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From the In My Fridge recipe collection. This duration is an elapsed-time estimate including resting, not active cooking time. Follow the timing in each step.