1Prepare the filling pasta in advance, using lotus seed pasta, green bean pasta or red bean pasta.

2In a bowl, mix water with soda, golden syrup and vegetable oil, then combine with the flour until the mixture is smooth.

3Wrap the dough in plastic and knead until the dough is smooth, then put it in the refrigerator for 2-3 hours.

4Divide the dough into 14 equal balls (15 grams each).

5For a moon cookie with egg yolk, combine pasta and egg yolk to create a filling of 35 grams; For pure pasta filling, use 30 grams.

6Wrap the egg yolks in pasta and shape into balls.

7Flatten part of the dough, place a ball of filling in the center, and close it completely.

8Shape into a round ball, then into an oval. Dust the mold with moon cookies and remove gently.

9Heat the oven to 180 degrees Celsius.

10Spray a little water on the surface to prevent cracks, then bake for 5 minutes.

11Beat the yolk and combine with egg whites, then spread a thin layer of egg on the cookies.

12Continue baking for 15-20 minutes until golden brown.

13Cool completely on a wire rack, then store in airtight containers.

14Allow the cookies to rest for 1-2 days so that the texture thickens and becomes greasy.

15Store in the refrigerator for up to 2 weeks.

Traditional Chinese Mooncakes

Instructions