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Traditional Baked Mooncakes

Traditional Baked Mooncakes Recipe

In this recipe, a mini 50 grams mould is used. Each mooncake is made with 15 grams mooncake dough (skin) and 35 grams filling. If you used a different mould, do adjust and weigh the dough & filling according to the proportion stated.


  • plain flour for dusting work surface, rolling pin, hands and dough
  • egg wash lightly beat 1 egg + 1 tbsp water in a bowl

Mooncake Filling

  • 420 grams ready-made mooncake filling paste (such as lotus paste, red bean paste etc)


  • melon seeds (about 1-2 tsp per mooncake)
  • raw salted duck yolk (half egg yolk per mooncake) remove white and rinse the yolk, coat yolks in sesame oil and steam for 5 minute, halved

Mooncake Dough

  • 70 grams golden syrup
  • 1/2 tsp alkaline water (lye water)
  • 25ml (5 tsp) olive or vegetable oil
  • 1/2 tsp vanilla extract
  • 100 grams plain or all-purpose flour sifted


  • mini mooncake mould (50 grams mold)



  1. In a large bowl, add golden syrup, alkaline water, olive oil and vanilla extract. Stir with a spatula until well combined.
  2. Add in sifted flour and mix with a spatula to form a soft dough. Do not over knead the dough.
  3. Wrap dough with cling wrap and leave to rest for about 2 hours.
  4. After the waiting time of 2 hours, dust the dough with some flour. Give the dough a few light kneading to smoothen it.
  5. Divide dough into 15 grams pieces. Shape each dough into a ball.

Filling paste

  1. Divide the filling paste into 35 grams pieces. If desired, add 1 to 2 tsp of melon seeds to each serving of filling paste. Shape each dough into a ball.
  2. If making filling with salted egg yolk, weigh halved egg yolk and lotus paste to form 35 grams. Wrap lotus paste around the yolk and shape into a ball.
  3. Depending on the number of 15 grams dough you have, make the same number of filling balls accordingly.

Making & baking the mooncakes

  1. Roll the dough over some flour. Dust hand or rolling pin with flour and flatten each dough into a small disc. Wrap the mooncake skin around the filling and shape it into a ball.
  2. Lightly dust the wrapped mooncake ball with some flour. Place it in the mooncake mould and press firmly. Invert the mould and tap a few taps to push the mooncake out. Place mooncake on a baking tray lined with parchment paper. Repeat until all the dough is used up.
  3. Spray some water on the mooncakes.
  4. Bake at preheated oven of 180 °C (356 °F) for 10 mins. Remove from oven and leave to cool for 20 minutes.
  5. Brush the mooncake  with egg wash. Return to oven and continue to bake for another 10 to 12 mins, or until golden brown.
  6. Leave the mooncake to cool completely and store in air tight containers. Wait 1 to 2 days for the mooncakes’ skin to become soft and shiny, before serving.
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14 comments on “Traditional Baked Mooncakes”

  1. Pingback: I baked mooncakes :) – Baking adventures

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