Homemade Winter Melon Mooncakes

This winter melon mooncake uses a homemade winter melon filling, one of my personal favorites. It's sweet but not overwhelming, with a rich, layered flavor. Give it a try—you might fall in love with it too!

Course Dessert

Cuisine Chinese

Prep Time 1

Cook Time 22

Servings

Calories 252kcal

Ingredients

Winter Melon Filling:

Refer to my winter melon filling recipe using 900g of filling.

Mooncake Dough:

310 g all-purpose flour: Provides elasticity and texture.
210 g golden syrup: Makes the dough softer and easier to shape.
6 g lye water: Helps with coloring and improves texture.
75 g corn oil: Adds moisture to the dough.

Egg Wash:

1 egg yolk
10 g water

Instructions

Prepare the Winter Melon Filling:

Divide the homemade winter melon filling into 45g portions for each mooncake, making 20 portions. If you're short on time, store-bought filling can work too.

Make the Mooncake Dough:

In a large bowl, combine the flour, golden syrup, alkaline water, and corn oil. Mix until the ingredients are well-blended but avoid over-kneading to prevent excess gluten formation, which can affect the texture.
Cover the dough with plastic wrap or place it in a container, allowing it to rest for 2 hours. This step ensures the dough becomes soft and elastic, making it easier to work with.
Once rested, divide the dough into 30g portions.

Assemble and Bake the Mooncakes:

Take a 30g piece of dough and flatten it into a circular sheet. Place a 45g winter melon filling ball in the center and carefully wrap the dough around it, sealing it completely.
Place the filled mooncake into a mooncake mold and press gently to form the desired shape and pattern.
Preheat the oven to 175°C (350°F). Lightly spray water over the mooncakes to prevent cracking during baking.
Bake the mooncakes at 175°C for 8-10 minutes to set their shape. Remove from the oven and let them cool slightly before brushing with the egg wash.
Return the mooncakes to the oven and bake for another 12 minutes at 175°C until they turn a beautiful golden brown.

Oil Return:

After baking, let the mooncakes cool completely in a well-ventilated, dry area. Over the next day or two, the mooncakes will "return oil," meaning they will become softer and develop a more vibrant, glossy appearance.

Video

@nanawithchopstick
Homemade Winter Melon Mooncakes This winter melon mooncake uses my homemade winter melon filling . It's sweet but not overwhelming, with a rich, layered flavor. Give it a try—you might fall in love with it too! Find the written recipe on my blog (link in bio). #homemade #wintermelonpaste #Wintermelon #chinesedessert #chinesecooking #moonfestival #midautumnfestival #mooncakes #mooncake #mooncakefestival #月饼 #中秋 #filling
♬ original sound - nanawithchopstick - nanawithchopstick

Nutrition