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How to Make Moon Cake

 How to Make Moon Cake

The moon­cake recipe we used came from the fol­low­ing web­site: http://www.kitchenbowl.com/recipe/kVtFBXmyw1/mini-lotus-paste-mooncakes

The recipe was altered to address

  1. More eas­i­ly acces­si­ble hon­ey (instead of hard­er-to-find gold­en syrup)
  2. Veg­etable oil (instead of peanut oil due to kid peanut aller­gy)
  3. Bak­ing soda (instead hard­er-to-find alka­line water)


Mooncake Skin


Step 1

Start by prepar­ing moon­cake skin dough. First, whisk togeth­er hon­ey, veg­etable oil and bak­ing soda until they are thor­ough­ly blend­ed. Then add in flour.

 Start by preparing mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water until they are thoroughly blended. Then add in flour.

Step 2

Using a spat­u­la, mix and fold in the flour until a soft and sticky dough is formed. Cov­er with cling wrap and put in refrig­er­a­tor to chill before work­ing on it. This will make it eas­i­er to por­tion out the skin lat­er and cold­er dough holds the mold pat­terns bet­ter.

Mooncake Filling

We used pre-made red bean paste from Japan­ese super­mar­ket. Typ­i­cal­ly this paste is made from red bean, sug­ar, and water. To use it as a fill­ing, we had to make it into a thick­er, denser fill­ing.

  1. Heat red bean paste under low flame.
  2. Add 1/4 stick of but­ter (or lard if you want tra­di­tion­al Chi­nese method). This helps give it the nec­es­sary oils to help keep it fla­vor­ful­ly soft but stiff to form.
  3. Con­tin­ue to stir to make sure not to burn the red bean paste.
  4. Pur­pose is to cook off more water so the red bean becomes a thick­er paste, almost like very thick mashed pota­to con­sis­ten­cy.


Forming the Mooncake

We ordered this inex­pen­sive plas­tic mold press­es from Ama­zon

  1. Depend­ing on if you are mak­ing 50g or 100g moon­cake shape, por­tion out dough skin & red bean fill­ing accord­ing­ly.
  2. Roll the dough skin into a ball and then flat­ten to form a cir­cu­lar disk.
  3. Roll small­er ball of red bean fill­ing and place in mid­dle of the cir­cu­lar dough skin disk.
  4. Care­ful­ly wrap the skin around the red bean fill­ing.
  5. Put this skin-wrapped red bean ball into the mold press.
  6. Care­ful­ly push down to apply the pat­tern, and then push out the formed moon­cake.


Baking Mooncake

  1. Pre­heat oven to 350 degrees.
  2. Bake moon­cake for about 10 min­utes.
  3. Take out and brush out­side skin with egg yolk (this will give it the nice gold­en brown tex­ture).
  4. Put back in the oven to bake for anoth­er 10–15 min­utes.
  5. Take out to cool.



Gen­er­al­ly moon­cake is best eat­en 1–2 days after it is baked. The but­ter (or lard) and water mois­ture in the fill­ing help soft­en the hard­er & dri­er “dough skin” to give it the char­ac­ter­is­tic soft­ness of moon­cake.

You can how­ev­er eat it imme­di­ate­ly if you want.



Here are some oth­er web­sites with more infor­ma­tion (and pic­tures):

How To Make Tra­di­tion­al Lotus Seed Moon­cakes

Here is why we used HONEY to sub­sti­tute for GOLDEN SYRUP.

The Best Gold­en Syrup Sub­sti­tute List You Need to Start Bak­ing

Here is infor­ma­tion for mak­ing SESAME PASTE FILLING
(also shows pic­tures of how to form moon­cakes with the plas­tic molds press)