Rather than the usual lotus paste and red bean paste mooncakes, try this new mooncake flavour for this Mid-Autumn festival. The sweetness of the cranberries blended with white lotus paste, roasted melon seeds and walnuts makes a unique and flavourful mooncake that many will enjoy.
Cranberry and Walnut Mooncake
- 70 g peanut oil
- 200 g golden syrup
- 5 ml lye water
- 150 g Hong Kong flour
- 170 g plain flour
- 1.2 kg white lotus paste
- 180 g melon seeds
- 120 g dried cranberries
- 60 g walnut
FOR EGG WASH
- 1 egg yolk
- 1/2 egg white
- 3/4 teaspoon sesame oil
- pinch of salt
- Mix Hong Kong flour and plain flour together in a bowl.
- In another small bowl, add oil, golden syrup and lye water and mix everything well.
- Slowly add the golden syrup mixture to the flour mixture and mix evenly until it forms a dough.
- Cover the dough and set aside to rest for at least 1 hour.
- Lightly toast melon seeds in the oven at 160°C for about 8 minutes. (optional step)
- Mix lotus paste and melon seeds evenly together and set aside.
- Roughly chopped dried cranberries and walnuts separately.
- For lotus paste and melon seeds filling, weigh portions of 110 g each.
- Weigh 10 g of chopped dried cranberries and 5 g of chopped walnuts.
- Mix everything together and roll into a ball to make the paste for each mooncake.
- Weigh portions of dough of 50 g each.
- Roll a piece of dough flat and place the paste ball in the centre. Wrap the filling completely by slowly pushing the dough up the sides. Gently roll into a ball and flour it lightly.
- Press the ball into a lightly floured mooncake mould. Press the mould plunger firmly (holding the base) and gently lift it up to release the mooncake.
- For wooden or plastic mould, place the ball into the cavity, level it and press firmly. Gently knock the mould to release the mooncake.
- Spray water all over the mooncakes to prevent the dough from cracking. (Edit: I have tested and found that it is better to leave out this step. You can prevent dough from cracking by lengthening cooling time to 10 to 15 minutes).
- Bake at 180°C for 10 minutes.
- Remove from the oven and cool for 5 minutes. (Edit: better to cool for about 10 to 15 minutes). Brush the mooncakes with egg wash.
- Bake again for another 10 minutes until golden brown.
- Place on a wire rack to cool completely before storing in airtight containers.
- Let the mooncakes rest for 2-3 days after baking to get a richer colour, texture and flavour. The skin will turn soft, shiny and moist as the oil from the mooncake is released.
- When storing, do not place parchment paper under the mooncakes as that will slow down the maturing process.
- Amount of filling depends on the size of mould.
- Reduce the amount of melon seeds to 100 g or 120 g, if you do not like so many seeds in the filling.