Mooncake Recipe (White Lotus, Red Bean, Mixed Nut & Green Tea Fillings)

Mooncake making for the Mid-Autumn festival can be a fun family activity that you can do at home. Our mooncake recipe below focuses on the steps on how to make the dough, filling the cakes, moulding and baking them. We will be explaining how to make 20 pieces with 5 different flavoured fillings. You can refer to detailed instructions on how to make the fillings separately in the article above.

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% Daily Values based on a 2,000 calorie diet

Step 1

Combine golden syrup and lye water in a large bowl and mix until emulsified.

Step 2

Add oil and mix well. Using a sieve, add all the flour at once to the mixture. Fold until combined. Rest for 30 minutes.

Step 3

Divide the dough into 20 equal portions. You can use the kitchen scale to make this easier. Roll each portion into a ball.

Step 4

Cover one ball with plastic wrap or dust with flour and roll it out into a thin circle. Flour might make the texture gritty, so try to use plastic wrap. You can reuse the same one for each dough ball. Preheat the oven to 180 °C (or 355 °F).

Step 5

For Salted Egg Yolk Filling Mooncake: Roll the lotus paste into as many balls as there are egg yolks (4 in this case). The paste balls should be smaller than the dough balls. Poke a hole in each one and insert a salted egg yolk (or 2 yolk halves). Seal the lotus paste in the dough disc.

Step 6

For White Lotus, Red Bean, Green Tea and Wu Ren Fillings: Roll the filling paste into a long tube. Cut it so that it matches the desired number of mooncakes. Roll each piece into a ball. Seal each ball in a dough disc.

Step 7

Oil and flour your mould. Place the filling-sealed-in-dough ball inside it. Press the handle lightly, then remove the pressed pastry. Place on a lined baking sheet.

Step 8

Oil and flour your mould. Place the filling-sealed-in-dough ball inside it. Press the handle lightly, then remove the pressed pastry. Place on a lined baking sheet.

Step 9

After moulding all 20 yue bing, mix the milk and egg yolks to make an egg wash. Brush each pastry with this mixture. If desired, brush them again delicately with a dry brush to remove excess and preserve the moulding.

Step 10

Bake for 10-12 minutes. After removing from the oven, let cool for 5 minutes and then brush again with remaining egg wash. Let cool on a wire rack and then store in an airtight container for 1-2 days before consuming.

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