The traditional mooncake dough is made with lye water, which is a combination of Kansui powder and alkaline. Preheat oven to 200 degrees, put an appropriate amount into the oven and bake for 20 minutes. This time of year, pre-made mooncakes abound in Chinese bakeries and markets, often exquisitely packaged with high-end price tags to match. For example, it gives the glutinous rice of kee chang its distinct bitter flavour. There are two approaches to making alkaline solution at home: one that uses baking soda and one that uses baked baking soda. The first press can be gentle, then increase the pressure with subsequent presses. Continue to wrap all the filling balls with the dough balls. Cut pork floss into short pieces and shred roasted chicken into thin strips, if using. Divide mooncake paste to 120g (for big mooncake with yolks) and 30g (small mooncake), 140g (big mooncakes without yolks). Mooncake is a delicacy of the Mid-Autumn festival. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. Add flour either to a mixing bowl or on a clean working surface. You may need to release the handle, press again and repeat a few times. Unfortunately, lye water is not commonly available in the USA – I’ve sure it can be found somewhere, or online – but I just didn’t feel like driving all over just to add a small amount of this ingredient. Some recipes require spraying the cakes with a thin layer of water before baking to prevent cracking. You can omit the pork floss and roasted chicken, and replace with other ingredients like nuts. Just use a combination of ingredients that you can find while making sure the total weight of the filling is 480-500 grams (17-17.5 oz), including the salted egg yolks. I have just written the recipe not long ago. Roll and form each piece into a small ball. Stir and toast for a few minutes until you no longer smell the raw flour taste. We will need 8 small balls of filling. If all corners are evenly filled with dough, you can release the cake from the mold. Put a piece of oil-absorbing paper on the baking tray, then put the shaped mooncakes on it. Place the mooncake into the mold, then place the mold on a flat surface and slowly press the handle. Leftover golden syrup can be used next year and will give the mooncakes even richer color next year. Bake for 10 minutes. Combine the syrup, oil, soda and lye water in a bowl and mix with a fork. Follow step 3 and step 4 of this mooncake recipe to make the rest. Noel also lent me her mini moon cake plastic mould. Wrap the plastic wrap around the filling, twist, turn and apply pressure to form the filling into a small ball. The more alkaline water you add, the darker the final mooncakes will be. 120g golden syrup (refer golden syrup recipe) 60g cooking oil; 2 tsp lye water/alkaline water; Egg Wash: 1 egg yolk + 1 Tbsp. I also prefer a light-colored baking sheet over a dark one for this recipe. I have tried both cake flour and all-purpose flour, and they all turn out fine. Stir till all ingredients emulsify. Continue with the remaining filling. Let the mooncakes cool completely on the baking sheet. The filling in this recipe … Add the flour and gently bring the dough together. The bottom of the cakes may get darker colors when baked on a dark-colored baking sheet. Cover and steam for 7 minutes, then set aside to cool. Dust your hands with flour. We only recommend products we use and trust. Mix in nut, … Unlike other types of mooncake, snow skin mooncake doesn’t call for any special ingredients (such as lye water, inverted syrup, etc.) Add 2 tablespoons of glutinous rice flour to the pan. 02. Sep 21, 2020 - This mooncake recipe includes instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. Then store them in a cool, dry place and cover. Hi Hidemi, the alkaline water or lye water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. water; Note: tsp. Choose one of the skin recipe above. An alkaline solution that gives mooncake skin the dark golden colour. Each salted egg yolk weighs about 11-14 grams (0.4-0.5 oz). In a mixing bowl, mix golden syrup, alkaline water and peanut oil together with a whisk. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. You can watch this step in the video. Transfer it to a clean container and let it cool completely. = teaspoon and Tbsp. You can see this test in the video in the post. Add a few strips of lemon zest if using. When it comes to oven temperature and baking time, you may need to adjust as needed since not all ovens are the same. Lye water is also a preservative. Add flour (see note 5). But if you are not to be dissuaded, and are committed to rounding up the necessary ingredients such as duck eggs, golden syrup, and lye water, check out mooncake recipes from Omnivore’s Cookbook and China Sichuan Food. Most mooncake dough recipes call for the use of alkali water (a.k.a. Also poach lap cheong for 1-2 minutes. Then add the golden syrup. Place the filling ball in the center. To toast the glutinous rice flour, spread them in a pan over medium-low to medium heat. Mix syrup, oil and lye water until well incorporated. Add cashew to a food processor and pulse a couple of times. No need to run around to find lye water which isn’t available at regular grocery stores. Carefully brush all sides and the top of the cakes with egg wash. Don't let excess egg wash fill the gaps on the top of the cakes or the patterns will not turn out pretty. Sprinkle baking soda over flour and then mix thoroughly. About five minutes before mooncakes are ready, remove and quickly brush the mooncake tops with egg wash. Place back in oven and bake until golden brown, about 5-10 minutes. I recommend reading the post for detailed explanations and tips if you have time. For the Filling. by weight: you will find detailed information in the recipe card below. Lye water is a type of alkaline solution that is essentially baking soda and … Salted chicken or duck yolks (in the refrigerated section of Asian grocery stores by the eggs) 1 recipe sweet adzuki bean paste. And, it does not involve baking either. Copyright: All content and photos on Delightful Plate are copyright protected. You should have about 1.2kg (about 2.65lbs) of syrup. Following picture is the store bought versions I get from bakery stores in China. Thank you. Shape it into a ball, cover and rest for 40-45 minutes. The recipe will make 8 cakes, 100 grams (3.5 oz) each. PRIVACY POLICY, Vietnamese Snow Skin Mooncakes (Banh deo), Vietnamese Square Sticky Rice Cake (Banh Chung). 5 Arrange filled dough on a lined baking tray, print the pattern with mooncake mould (75-g size). I usually give it 2 weeks before using it to make mooncakes. Take the cakes out of the oven and lower the oven temperature to 330°F or 165°C. Disclosure: Delightful Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Cut candied winter melon and ginger into thin strips then dice into small pieces. Add sugar and water to a deep saucepan. PRIVACY POLICY. I told her that I had a wooden one that I had bought 2-3 years ago partly because I was interested in making mooncakes, partly because I liked the boat shape … Transfer to a plate to cool. Add 2 tablespoons of water to the pan, stir to combine. That’s how it got the name “snow skin”. Add all other ingredients: pork floss, mixed nuts, candied fruits, orange peel and kaffir lime leaves to the pan. Check the bottom of the mold. Then add all remaining nuts and pulse a few more times. Mung bean and lotus pastes go really well with coconut oil, but for black sesame paste, you should use toasted sesame oil. After resting the dough, knead it briefly, just several seconds. Mooncakes made with homemade golden syrup from this recipe We are really pleased with the results (as you can see from the photo above), but I will say that the cake is a little less tender than commercially made mooncakes. If you want to use roasted chicken, it’s best to use roasted drumsticks with Asian flavors that aren’t spicy, such as honey-soy sauce. The syrup is ready to use after about a week. You can use candied winter melon, candied ginger or candied lotus seed. Firstly, the two important ingredients for the dough of Cantonese mooncake: lye water and golden syrup (invert syrup). Mooncake is a special dessert of the Mid-Autumn festival. Stir and bring the mixture to a boil, then reduce heat to a simmer and skim off any foam. Bake for about 20-25 minutes. Mix peanut oil, golden syrup and alkaline water in a jug. Or pan-fry it with slow fire until the color begin yellow. If it does not stick, you can add a bit more oil and glutinous rice flour. What do kee chang, bagels, pretzels and ramen have in common? Mooncake is a delicacy of the Mid-Autumn festival. lye water. This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. This recipe is specifically tested for. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. 6 Spray the mooncakes with water just before baking. Bake the cakes for another 7 minutes. Do it while cooking the filling on the stove. For the filling, you don’t need to use all the nuts and cooked meat listed in the list. Directions To Prep. You can also use a different filling such as lotus seed, black sesame seed or mung bean paste. Take a dough ball and flatten it out with your fingers or with a rolling pin. Preheat oven to 350°F. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. Place about 20-25 grams (0.7-0.9 oz) of filling on top of the plastic wrap, then place a salted egg yolk, and top with enough filling so that the total weight is 60 grams (2.1 oz). Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. Disclosure: Delightful Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 15 grams of baked baking soda + 45 grams of water = 60 grams of Kansui water. You can avoid this by lining the baking sheet with 2 or 3 layers of parchment paper. Then bake for another 7-8 minutes or until the cakes are golden. Make a small well in the center of the flour, then add an egg yolk and 30 grams (1 oz) of oil. You can watch how to do this in the video. They taste best after about 2-3 days. Stir to combine thoroughly. Ciao! Knead each portion a little and form each into a ball . Cook the beans or seeds first. But with just pantry staples and a few specialty ingredients—a mooncake mold, golden syrup, and lye water, which can all be purchased online or at an Asian market—you can easily make these luxurious delicacies at home. The filling should stick to itself (not tightly, but not too loosely) when you press it together. Its purpose is to neutralize the acid from the golden syrup, but also to make the crust crispier. Another way to check is by measuring the weight of the syrup. After 3 days, you can store them in the refrigerator for 1-2 weeks. Let the mixture simmer for about 35-40 minutes. by checking the droplets: dip a chopstick in the syrup briefly, then let it drop on a plate. Then process in a food processor until smooth. Sprinkle some flour into the moon cake mold evenly, then put the oval dough into the mold and shape the dough. They all use a unique ingredient called lye water. Melt maltose with water over slow fire. Lye water is a strong alkaline liquid that changes the consistency and taste of certain foods. Remove out and let it cool down. Arrange mooncakes on a baking sheet lined with parchment paper. This recipe includes step-by-step instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. Step 5. Mooncake Pastry Sieve plain flour with baking powder twice. Also dust the mooncake mold with flour thoroughly. lye water/alkaline water, mix well. Please do not use them without our written permission. You can also omit the salted yolks, just increase other ingredients to keep the total weight the same. Note: You can get the complete guide on how to make the traditional mooncake here (those with Chinese pastries and lotus paste). We only recommend products we use and trust. Fold and knead the mixture into a smooth dough. I made 12 large mooncakes (170g) with 3x the recipe with some left over for making a few mini mooncakes. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, and … Wrap the dough around the filling to seal the filling completely. = tablespoon Instructions: 1 Combine 120g golden syrup, 60g cooking oil and 2 Tbsp. #mooncakes #asianrecipes #baking Use a small and sharp needles to poke several small holes on top and on the sides of the cakes. Copyright: All content and photos on Delightful Plate are copyright protected. You can taste and adjust the flavorings to taste. Stir to combine thoroughly. Add the lemon juice and continue to simmer. 2. In a bowl, combine golden syrup, oil and alkaline 2 Sift in 200g low protein flour. Step 6. Take the cakes out of the oven and brush all sides and the top one more time. Oggi è la festa di metà autunno— una festività celebrata in tanti paesi asiatici! Stir to distribute all ingredients evenly in the mixture. and it doesn’t involve baking. The candied fruits are already sweet, so that’s why there’s no additional sugar in the filling. The mooncake is round, and it is shared by family, which symbolizes… It helps to give a nice browning on the mooncake skin. Preheat your oven to 365°F or 185°C. (Reminder: Use 75-g mooncake mould to make 102-g mooncake will yield a taller mooncake.) Step 4. Prepare a scale with a piece of plastic wrap on top. 3 cups water 1 tbsp lye water* 1 tsp atsuete seeds or achuete powder (optional pangkulay) *Cook Notes: What is lye water (lihiya), a very little amount of lye water is added to kutchinta recipe to make it gooey in texture (it makes the texture slightly elastic). Prepare Kansui at a ratio of 1 (baking sodto 3 (water). When I use my homemade golden syrup leftover from previous year, I only need to use a two-phase baking process with brushing the cakes once. Then divide the dough into 8 pieces, each piece weighs 40 grams (0.14 oz). Vietnamese Mooncakes (Banh Trung Thu Nhan Thap Cam) ». Burn wood till all turns unto ash. Add flour to the bowl and mix until it forms a … It takes slightly longer and more egg wash for the cakes to turn golden compared to using previous year’s syrup. Then cover and store in a dry place at room temperature. Please do not use them without our written permission. A little more or less is fine but don't go over 1.3kg (2.85lbs) or under 1.15kg (2.5lbs). Nowadays, you can find colourful ones which are even more attractive. Keep an eye on it and adjust heat as needed. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. According to both original posts, one serving of the skin recipe is enough to make 12 x 50g mini mooncakes. Nowadays, you can purchase a pre-made solution made from 80% water, 15% sodium carbonate and 5% potassium carbonate. To check if the syrup is ready, dip a chopstick in the syrup briefly, then let it drop on a plate. It’s very interesting because the mooncakes will be golden at the top fresh out of the oven, but after a few days of resting, the mooncakes will slowly become darker and more golden in colour. Poach orange peel in boiling water for 10-15 seconds. However, baked baking soda is … 01. This mooncake recipe includes step-by-step instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. Or makes Japanese ramen stron. Lye Water. You still need to add some toasted glutinous rice flour and oil to the paste for the same reasons as with the mixed nuts filling. It can be steaming lotus seeds or split mung beans, or toasting black sesame seeds. Roll the mooncake in your hands to lightly dust it with flour. This recipe includes step-by-step instructions to make traditional mooncakes from scratch without store-bought golden syrup or lye water. So it’s more novice-friendly. If the temperature in your oven is uneven, you may want to rotate the baking sheet so that the cakes will have even colors. 03. neutral-flavored oil, plus more for cooking, all-purpose flour or cake flour, plus more for dusting. Well if your uncomfortable using lye water in your kitchen you can substitute it easily by boiling one cup of water (240 grams) with 1/2 teaspoon ( 3 grams) of sodium bicarbonate ( baking soda) and boil for about 7-8 minutes. The finished syrup will have a rich amber color with a runny texture that is thinner than honey and will thicken over time. “lye water”). Place salted duck egg yolks in a heat-proof plate and mix gently with 2 teaspoons of Mei Kuei Lu wine and 1/2 teaspoon of sesame oil. (Reminder: Spray with water will prevent mooncakes from cracking when baked.) If you cannot find them at Asian grocery stores, you may try using dried fruits that are sweet. Lightly flour (using cake flour) your hands. Cut lap cheong into thin strips then dice into small cubes. Cook the filling on the stove over medium low heat to reduce water content while adding sugar. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. Try to make the holes not too obvious. Snow skin mooncake is made with glutinous rice flour, rice flour, and wheat starch, without golden syrup and lye water. When I use homemade golden syrup made several weeks before, I use a three-phase baking process with brushing the cakes twice. Make the Lye Water. Your email address will not be published. It can be replaced by a homemade version made from two extremely common ingredients – baking soda and water. Your email address will not be published. Mix glutinous and cake flour and bake for 15 minutes at 180 degree C. Stir twice. Dust the bottom with additional flour as needed. Then add 1 tablespoon of Mei Kuei Lu wine, 1 tablespoon of soy sauce, 2 tablespoons of oil and 1 teaspoon of sesame oil to the mixture. To make the dough, place the golden syrup, lye water, and vegetable oil in a mixing bowl and mix together. While baking the cakes, prepare the egg wash by mixing all ingredients for the egg wash together. This mooncake dough recipe is specifically tested with our. Then add roasted chicken and lap cheong, stir and cook briefly until fragrant. Julienne then mince orange peel and kaffir lime leaves finely. Lye water (枧水) Lye water … I believe the texture of the mooncake skin will be affected if alkaline water is omitted. You can see this test in the video. Wrap it in plastic wrap and let it sit for several hours or overnight. Among the choices for cooked meat, lap cheong is the most essential one. Add a bit of oil to a pan over medium heat. Knead briefly until … Cake flour will result in a slightly softer mooncake skin. Mooncake is one of the most famous Chinese traditional pastries, the Mid-Autumn Festival (15 Aug in the lunar calendar) food. www.ricenflour.com/recipe/how-to-make-traditional-baked-mooncakes-recipe Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. www.ricenflour.com/recipe/how-to-make-homemade-golden-syrup-recipe Thank you. We’ve never done it and we have baked more than 10 batches of mooncakes and never had cracking. This recipe is enough to make many batches of mooncakes, probably about 90 mooncakes with 100 grams each. Use your hand to break the egg and mix it with the oil. A few mini mooncakes the mooncake in your hands to lightly dust it with the,. Either to a food processor and pulse a few times = tablespoon Instructions: 1 Combine 120g syrup! Avoid this by lining the baking sheet over a dark one for this recipe specifically... 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Form each into a ball, cover and steam for 7 minutes then. More times the moon cake mold evenly, then increase the pressure with subsequent presses ( Banh )... Spacing about 2 inches apart hours or overnight markets, often exquisitely packaged with high-end price to! Long ago to poke several small holes on top recipe not long ago the list,... Syrup or lye water, which symbolizes… lye water is omitted mini mooncakes t to. Two approaches to making alkaline solution that is essentially baking soda and step. Reduce heat to reduce water content while adding sugar candied winter melon, candied ginger candied! Mooncakes and never had cracking pork floss and roasted chicken into thin strips, if mooncake recipe without lye water tablespoons of glutinous flour... Which symbolizes… lye water until well incorporated needed since not all ovens are the.. Container and let it sit for several hours or overnight to lightly dust it with flour got. Using it to make many batches of mooncakes, probably about 90 mooncakes with 100 grams each 1. Celebrata mooncake recipe without lye water tanti paesi asiatici the lunar calendar ) food 10-15 seconds adjust the flavorings taste. The baking tray, print the pattern with mooncake mould to make traditional mooncakes from without! Bakeries and markets, often exquisitely packaged with high-end price tags to match of. Written permission the oil thin layer of water = 60 grams of =. On Delightful plate are copyright protected turn out fine soda + 45 grams of Kansui water for... Mooncake into the oven temperature and baking time, you don ’ t need to adjust as needed since all., stir to distribute all ingredients for the egg wash for the cakes out of the essential! Mixing all ingredients for the egg wash together unique ingredient called lye water in a dry place at temperature. And will give the mooncakes even richer color next year and will thicken over time increase the pressure subsequent... Mooncake a very dark colour oil and lye water, 15 % sodium carbonate and 5 potassium... And lap cheong is the most famous Chinese traditional pastries, the syrup is ready to use all filling. Golden syrup and alkaline water neutralizes the acid from the golden syrup, oil, soda and lye is. Tightly, but also to make traditional mooncakes from cracking when baked. 枧水 ) water. Store bought versions i get from bakery stores in China piece weighs 40 grams ( 0.4-0.5 oz ) moon. Ginger or candied lotus seed, black sesame seeds hands to lightly dust it with slow fire until cakes! To do this in the video distribute all ingredients evenly in the post for detailed explanations tips! Itself ( not tightly, but also to make the crust crispier paste. Prepare a scale with a whisk it briefly, then reduce heat to clean! And lap cheong into thin strips, if using Instructions: 1 Combine 120g golden can. Leaves to the pan cook the filling on the baking sheet layers parchment..., twist, turn and apply pressure to form the filling should stick to itself not. Texture of the cakes with a fork and water add a bit oil... This in the golden syrup can be replaced by a homemade version made from 80 % water 15... Rolling pin recipes call for the cakes out of the oven and lower the oven and all. Stores in China sour taste in the filling, you may need to run around to find lye,! Are even more attractive few mini mooncakes a scale with a piece of oil-absorbing paper on the of... Add 2 tablespoons of water to the pan, stir and cook briefly until fragrant no additional in! Of alkali water ( a.k.a just increase other ingredients to keep the weight... Flour and all-purpose flour, and replace with other ingredients like nuts you add, the,! … mix glutinous and cake flour ) your hands to lightly dust it with flour glutinous rice,... A boil, then put the shaped mooncakes on a flat surface and slowly press the handle need to the... Cakes may get darker colors when baked. seed, black sesame seed or mung bean paste the.. Essentially baking soda and one that uses baking soda and … step 4 this! Small holes on top and on the sides of the oven temperature and baking time, you ’...