@uyennninh

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♬ original sound - Uyen Ninh

🌕 Mooncakes for the Moments We Set Our Worries Aside

Gác Lại Âu Lo by Da LAB folds beautifully into the spirit of the mooncake-making tradition, because both the song and the recipe carry the same quiet invitation: to pause, breathe, and set life’s noise aside long enough to enjoy something simple and handmade. The song’s gentle reminder to release worry mirrors the calm, intentional rhythm of shaping mooncake dough — the slow press of the mold, the warmth of the filling, the way each pastry “remembers” the touch of the hands that made it. In that shared softness, mooncakes become more than a festive treat; they become a small act of peace, echoing the song’s message that sweetness is still possible when the world is allowed to rest for a moment.

🎶 🌕🥮🧧🍯✨🍵🌙 🪷 🫶🏼🌼 🧡 🐉⭐ 🔊 Gác Lại Âu Lo - Da LAB

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Mooncakes are one of the most iconic treats of the Mid‑Autumn Festival, but many people don’t realize just how achievable they are to make at home.

In her warm, playful style, food creator Uyen Ninh reminds viewers that mooncakes aren’t just a bakery luxury — they’re a DIY project filled with tradition, creativity, and a little bit of magic. Originally from Vietnam and now living in Germany, Uyen brings a cross‑cultural perspective to her cooking, showing how food can bridge continents and memories.

Her video “The Secret to Mooncake From Scratch” introduces beginners to the beauty of crafting mooncakes by hand: the soft dough, the fragrant filling, the satisfying press of the mold that transforms a simple pastry into a work of art. Whether you’re celebrating Lunar New Year, Mid‑Autumn Festival, or simply curious about Asian baking, homemade mooncakes offer a delicious way to connect with culture.

Below is a complete recipe inspired by the traditional method Uyen demonstrates — approachable, authentic, and perfect for first‑timers.

🌕 Mooncake From Scratch — Full Recipe

Ingredients

For the Mooncake Dough

• 200 g all‑purpose flour
• 120 g golden syrup (or honey)
• 50 g neutral oil (sunflower, canola)
• 1 tsp alkaline water (lye water)

For the Filling

• 600 g lotus seed paste (store‑bought or homemade)
• 8 salted egg yolks (optional)
• 1 tbsp sesame oil (for fragrance)

Egg Wash

• 1 egg yolk
• 1 tbsp milk
• ½ tsp honey

🧡 Step‑by‑Step Instructions

1. Make the Dough

1. In a bowl, whisk together golden syrup, oil, and alkaline water.
2. Add flour and mix gently until a soft dough forms.
3. Wrap and rest for 30–45 minutes — this relaxes the gluten and makes shaping easier.

2. Prepare the Filling

1. Divide lotus paste into 50 g portions.
2. If using salted egg yolks, wrap each yolk inside the lotus paste ball.
3. Roll into smooth spheres.

3. Shape the Mooncakes

1. Divide rested dough into 30 g portions.
2. Flatten each dough ball into a disc.
3. Place the lotus filling ball in the center and wrap the dough around it.
4. Roll into a smooth ball.
5. Dust lightly with flour and press into a mooncake mold to imprint the pattern.

4. Bake

1. Preheat oven to 180°C (356°F).
2. Place mooncakes on a lined tray and mist lightly with water.
3. Bake for 5 minutes, then remove.
4. Brush a very thin layer of egg wash.
5. Return to oven and bake 10–12 more minutes until golden.

5. Let Them “Return Oil”

Mooncakes need 24–48 hours to soften and develop their signature glossy sheen. Store in an airtight container and watch the magic happen.

✨ Why This Recipe Works

• Golden syrup keeps the dough soft and fragrant.
• Alkaline water gives mooncakes their signature color.
• Resting time ensures clean mold patterns.
• The two‑stage bake prevents the design from melting.

This method produces mooncakes that look bakery‑perfect but feel homemade — exactly the kind of joyful, accessible cooking Uyen Ninh encourages.

#Mooncake 🌕 #LunarNewYear 🧧 #HomemadeBaking 🍰 #AsianDesserts 🥮 #DIYRecipes 👩‍🍳