Baked Mooncake

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Mooncakes are traditionally eaten during the Mid-Autumn Festival (中秋節), celebrated on the 15th day of the eighth month of the Chinese calendar. Here’s how to make your own, either to give away or to keep!

Let's start cooking!

Golden syrup poured into bowl

Step 1 - Make mooncake skin

  • In a bowl, add golden syrup, 40 ml vegetable oil, 4 ml alkaline water and 160 g flour, and gently fold with a spatula until well combined.
  • Cover and set aside for 30 minutes.
Egg wash in plate

Step 2 - Make egg wash

  • In a bowl, add egg yolk and whisk in 1 Tbsp milk. Set aside.
  • Preheat oven to 160°C.
Lotus paste wrapped in dough

Step 3 - Form mooncakes

  • Dust hands with remaining flour, and portion out 30 g of mooncake dough. Roll into a ball and set aside.
  • Roll 45 g lotus paste into a ball, then wrap in mooncake dough.
For these mini mooncakes, add a quarter of a salted egg yolk in the center of the lotus paste filling for another traditional touch
Mooncake dough pressed into mould
  • Roll into a ball, then insert into mini mooncake mold. Press ball into the corners, so the cake will be imprinted with the patterns.
  • Lightly tap on a flat surface for the mooncake to pop out. Repeat for all.
Mooncakes brushed with eggwash

Step 4 - Bake mooncakes

  • Transfer mooncakes to a baking tray lined with baking paper, and lightly brush with egg wash.
  • Bake at 160°C for 30 - 45 minutes.
This recipe makes approximately 2 - 3 full sized mooncakes

Plate and serve!

Mooncakes on tray with tea

Allow to cool, then serve!

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