Step 1

First prepare the filling- start by toasting the sesame seeds until you smell a nutty aroma. I like to add a couple of white sesame to see when it changes in color. Once toasted, remove from the pan and set aside to cool down.

Step 2

Add the sesame seeds into a food processor and blend until it forms a paste. It takes a couple of minutes and you will need to scrape the walls of the food processor every minute.

Step 3

Add the powdered sugar and the butter and blend until combined. Transfer the paste to a bowl.

Step 4

Add the rice flour and fold it in until the paste forms a dough. Divide into 10 little balls.

Step 5

Cut the duck egg yolks in 4.

Step 6

Flatten each filling dough, place a 1/4 egg yolk, wrap the sesame paste around and roll with your hands. Place in the fridge while making the dough.

Step 7

Prepare the dough- in a bowl, mix together the honey and the lye water (you can find lye water in Chinese supermarkets).

Step 8

Add the oil and mix well until combined.

Step 9

Add the cake flour and fold it in like you would fold a cake batter. Don't over-mix as the cookies will end up being hard.

Step 10

Cover with a plastic wrap and let it rest for 30 min.

Step 11

Assembling the mooncakes- scoop a piece of dough, same size as the filling balls.

Step 12

Flatten with a tortilla press or with a rolling pin into a flat disc.

Step 13

Place a filling ball in the center and close into a tight ball. Make sure the dough is wrapping the entire filling.

Step 14

Dust the mooncake with a little bit of a cake flour.

Step 15

Carefully place the mooncake into the mold. Place the mold on the silicon mat and press the handle until you cannot move it any further. Pull the handle up and release the mooncake. Repeat with the rest of the mooncakes.

Step 16

Preheat the oven to 360F or 180C.

Step 17

Spray the mooncakes with water so the dough won't crack in the oven.

Step 18

Bake the mooncakes for 8 min.

Step 19

Take the mooncakes out of the oven, and as gently as possible brush just the top of the mooncake. If you accidentally brush too much egg wash it will fill up the pattern. It's not terrible but it would be less beautiful.

Step 20

Return to the oven and bake for additional 8 min.

Step 21

Let the mooncakes cool down completely before eating them. You can store the mooncakes in an airtight container. The mooncakes can be served after 24 hours, and they will look and taste better after 3 days.

Step 22

YASSS!