• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Delightful Plate
  • Vietnamese Recipes
  • Recipe Index
    • Recipe Index
    • Recipe Filter
  • Cookbook
  • Pantry
  • About
  • Contact
menu icon
go to homepage
  • Vietnamese Recipes
  • Recipe Index
  • Recipe Filter
  • Cookbook
  • Pantry
  • About
  • Contact
    • YouTube
    • Facebook
    • Pinterest
    • Instagram
    • RSS
  • subscribe
    search icon
    Homepage link
    • Vietnamese Recipes
    • Recipe Index
    • Recipe Filter
    • Cookbook
    • Pantry
    • About
    • Contact
    • YouTube
    • Facebook
    • Pinterest
    • Instagram
    • RSS
  • ×
    Home » All Recipes » Dessert and Snack » Golden Syrup for Mooncakes

    Golden Syrup for Mooncakes

    Published: Sep 8, 2020 Updated: Sep 10, 2020 by Sophie 4 Comments

    143 shares
    • 1
    Jump to Recipe

    Golden Syrup, an important ingredient to make mooncakes, can be made at home with a handful of ingredients.

    a jar of golden syrup for mooncakes

    Golden syrup is a type of inverted sugar syrup. It has a rich amber color and a fruity aroma. If you want to make mooncakes at home, golden syrup is an ingredient you cannot omit.

    Some quick google searches will tell you that making mooncake dough requires golden syrup and lye water. Together, they will make the dough moist, tender, and thin while capable of being shaped into beautiful patterns. Besides, they also add a yellow color to the dough.

    This golden syrup recipe is specifically tested for our mooncake dough recipe, which does not use lye water. No need to run around to find lye water which isn’t available at regular grocery stores.

    mooncakes made with homemade golden syrup
    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. Nevertheless, the overall taste is still superior because the homemade filling is so much more delicious. You can find my homemade mooncake recipe here.

    Watch How to Make Golden Syrup for Mooncakes

    To make this syrup, you only need three ingredients: granulated sugar, water and lemon. The syrup can be made by heating sugar in water. The addition of lemon juice will help to speed up the process as well as prevent the sugar from crystalizing. I also like to add a few strips of lemon zest for a bit more aroma.

    ingredients to make golden syrup

    This is our second year making golden syrup and mooncakes at home. We got some leftover golden syrup from last year, and the batch of mooncakes we made this year with last year’s syrup indeed had richer color than one with this year’s syrup. From our experience, freshly made syrup can be used after about two weeks. It seems to give mooncakes a richer color and more tenderness.

    Cooking Notes

    What type of sugar to use to make golden syrup?

    We use golden granulated sugar which results in a deeper color than regular granulated sugar. It seems Domino Sugar also carries golden sugar now, and you can give it a try. Otherwise, you can just use regular sugar or a combination of regular sugar and light brown sugar.

    a jar of homemade golden syrup

    How to know when to stop cooking the syrup?

    The syrup will have a rich amber color and a texture that is thinner than honey and will thicker over the next few days. We use two tests here to determine when to stop cooking.

    • by weight: you will find detailed information in the recipe card below.
    • by checking the droplets: dip a chopstick in the syrup briefly, then let it drop on a plate. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. You can see this test in the video.

    A final note before we head to the recipe card. I recommend straining the lemon juice to remove the pulps before adding it to the syrup. I was a little lazy this year, so I didn’t strain the juice or zest the lemon (I just put the squeezed lemon cut-side up directly in the saucepan as you can see in the video). It’s not the end of the world, I just ended up with some lemon pulps sinking to the bottom of my syrup container which I avoid when taking out the syrup amount I need :).

    I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.

    Golden Syrup in a jar

    Golden Syrup for Mooncakes

    Golden syrup, an important ingredient to make mooncakes, can be made at home with a handful of ingredients.
    No ratings yet
    Print Pin Rate
    Course: Dessert and Snack
    Cuisine: Chinese, Vietnamese
    Keyword: homemade golden syrup
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Calories:
    Author: Sophie

    Ingredients

    US Customary – Grams
    • 2.2 lbs granulated sugar
    • 2 1/2 cups water
    • juice of one large lemon (strained if possible)
    • a fews strips of lemon zest (optional)

    Instructions

    • Add sugar and water to a deep saucepan. Stir and bring the mixture to a boil, then reduce heat to a simmer and skim off any foam.
    • Add the lemon juice and continue to simmer. Add a few strips of lemon zest if using.
    • Let the mixture simmer for about 35-40 minutes. Keep an eye on it and adjust heat as needed.
    • To check if the syrup is ready, dip a chopstick in the syrup briefly, then let it drop on a plate. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. You can see this test in the video in the post.
    • Another way to check is by measuring the weight of the syrup. You should have about 1.2kg (about 2.65lbs) of syrup. A little more or less is fine but don't go over 1.3kg (2.85lbs) or under 1.15kg (2.5lbs).
    • The finished syrup will have a rich amber color with a runny texture that is thinner than honey and will thicken over time. Transfer it to a clean container and let it cool completely. Then cover and store in a dry place at room temperature.

    Notes

    The syrup is ready to use after about a week. I usually give it 2 weeks before using it to make mooncakes. This recipe is specifically tested for our mooncake dough recipe, which does not use lye water.
    This recipe is enough to make many batches of mooncakes, probably about 90 mooncakes with 100 grams each. Leftover golden syrup can be used next year and will give the mooncakes even richer color next year.
    Tried this recipe?Comment & Rate below or Tag @delightfulplate on Instagram
    Liked our videos?Subscribe to our Youtube channel and cook along with us
    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. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. We only recommend products we use and trust.
    Copyright: All content and photos on Delightful Plate are copyright protected. Please do not use them without our written permission. Thank you.

    Reader Interactions

    Comments

    1. Stephanie

      September 20, 2023 at 8:49 am

      I notice that my 2 weeks old golden syrup has some chrystallised sugar in it. Can i still use it? Or should i boil it again to melt the chrystal. Do I have to wait another 2 weeks to use it?

      Reply
      • Sophie

        September 21, 2023 at 3:07 am

        Hi Stephanie,
        Did you stir the pot a lot when cooking the syrup? You can still use it, just scoop out the part that doesn’t contain the crystallized sugar. I think 2 weeks is the minimum wait time, so you can use it now. You don’t have to wait longer, but if you do, the cakes will have a deeper color. I hope this helps.

        Reply
    2. Christina

      September 04, 2023 at 2:22 pm

      My syrup did not turn amber color, it’s been 1 week since I made it. Anything I can do to “fix it” now?!

      Reply
      • Sophie

        September 06, 2023 at 2:59 am

        Hi Christina,
        I think it needs to be simmered a little longer. You can pour it into a pot and simmer a little more, then test by dipping a chopstick into the syrup and dropping the droplet into a bowl of water. Check if the droplet can retain its shape. If it dissolves, the syrup needs more simmering. I hope this helps!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About

    Hi, I'm Sophie! Delightful Plate is where I share authentic Vietnamese recipes that have been cooked in my family for years, as well as other Asian recipes and recipes inspired by ingredients and flavors from other cuisines. Read More…

    Never Miss A Recipe!

    Sign up and receive emails with free recipes once a month.

    BUY OUR EBOOK!

    real vietnamese homecooking cookbook
    Buy Now!

    Popular Recipes

    a plate of Vietnamese summer rolls (goi cuon)

    Vietnamese Fresh Spring Rolls (Goi Cuon)

    This Asian Steak Bites and Potatoes recipe features seared beef cubes and potatoes in a garlicky butter and soy-based sauce. It comes together in under 30 minutes and everything is cooked in just one pan. Easy weeknight dinner!

    Asian Steak Bites and Potatoes

    This scallop shrimp pasta with burst cherry tomatoes is perfect for not only quick and simple weeknight meals but also fancy date night dinners. It is so flavorful with sweetness from fresh seafood and umami from burst tomatoes.

    Scallop Shrimp Pasta with Burst Cherry Tomatoes

    This Vietnamese Pulled Pork Banh Mi features crispy bread, tender and flavorful pork, crunchy pickled vegetables and yummy sriracha mayo sauce. With the help of a slow cooker, this banh mi sandwich recipe is super easy to make.

    Slow Cooker Vietnamese Pulled Pork Banh Mi

    This baked shrimp toast features flavorful shrimp mixture on top of crispy bread. It is a quick and easy appetizer for parties, holidays or any occasions.

    Easy Baked Shrimp Toast

    Footer

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Stay Connected

    • Sign Up! for emails and updates
    • Contact Form
    • YouTube
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed

    Other Contents

    • Google Web Stories