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Thursday, 12 September 2013

Traditional Mooncakes

I am sure you have noticed the past few weeks or days many food bloggers have been marathon baking mooncakes as our mid Autumn Festival falls on 19th September this year.

I have never bake traditional mooncakes before nor have I made the snow skin types too.  I am not a fan of mooncakes as they are usually very sweet if buy from the shops.  So I seldom buy it unless someone gave this for me.  I can't remember when was the last time I had mooncakes.  Well, seeing so many bloggers made so beautiful mooncakes on the blog it has inspired and motivated me to do so this year.

I have been going through from one blog to another and another, reading the steps again and again trying to make this mooncakesUntil I really can't decide which one to follow.....and still so indecisive so I used Jessie of CookingMoments  on her Taro Mooncakes recipe as well as using Anncoo Journal recipe on her Traditional Mooncake as reference.

Recipe reference source from Jessie-CookingMomentsAnncoo Journal
(made 10pcs)

Skin Ingredients
200g Hong Kong Flour
130g Golden Syrup
50g Vegetable Oil
6g Alkaline Water, available in Chinese Grocery Shop

Yolk Ingredients
5 Salted Egg Yolks

Filling Ingredients
45g x 10 White Lotus paste, store-bought

Egg Wash Ingredients
1 Small Egg yolk + 1tbsp Water

Whisk until well-combined. Pass through a fine sieve, set aside.


1.  Remove salted egg yolk whites and rinse under gentle running water.  Place yolks on
     steaaming plate, add 1 tbsp cooking wine and a drop of sesame oil, mix well with
     yolks.  Steam for 5 minutes at high heat.  Leave to cool and cut to half.

2.  Weight white lotus paste to 45g and wrapped half of yolk inside.  Roll into ball again.
      Repeat the rest.

3  . To make the “skin,” mix golden syrup, oil & alkaline water with a whisk until well-
      combined.  Rest for 1 hour.

4.   Place flour in a big bowl, make a well in the center. Pour syrup mixture into the flour.
      Mix with a spatula until a soft dough is formed. Cover with cling wrap and & rest for
      40 minutes to an hour.

5.   Divide dough into 10 equal portions, roll into balls.

6.  Grab one dough, flatten into a disc, then wrap a filling inside.  Roll into a ball again.

7.  Dust mooncake mold with some flour. Pour out the excess flour.

8.  Place the dough ball in the center of the mold. Gently press from the center until the
     dough fill up the mold completely. Release the ring & unmold carefully, place the
 mooncake on a lined tray.

9.  Repeat for the rest of the ingredients.

10.  Lightly spray the mooncakes with some water and bake in a 160C-preheated oven at
       lower middle level for 10 minutes.

11. Remove to cool down for 10-15 minutes. (Important to let mooncakes to cool down) .

12. Brush egg wash on all sides of the mooncakes. Bake for another 5 minutes or until the
      egg wash are dried & the mooncakes look golden.

13. Remove to cool down on a wire rack completely. Wait for 2-3 days for the
      mooncakes to become soft again (to release oil) before consuming.

Remember to let the mooncakes to rest for 2-3 days before consuming.... this is to let the skin to turn soft.

My first attempt of baking mooncakes and much cheaper than store bought!


  1. Mel, your mooncakes look so irresistible! Lovely colour and beautiful print. Are they mini ones?

  2. Hi Veronica,
    Thank you! Yes, these mooncakes are mini ones in 6cm diameter.

  3. Your moon cakes are so pretty! Love the intricate design.

  4. These mini mooncakes are really beautifully done, mel! Just like the store bought ones ~ so pro! ^^

  5. Ah mui manyak pandai lah! Seriously, Mel, these mooncakes look so beautiful! I like molds with flower for mooncakes as I think now that I'm getting older, I prefer the traditional pattern for the traditional recipes. Thanks for mentioning my name here. My hubby doesn't like salted egg yolks so I didn't add in my moocakes but I actually prefer to eat with them. So now you know what should do lah, belanjar, hahaha!

  6. Your mooncakes look golden and the pattern also look beautiful, well done Mel.

  7. agree with Sonia! these are so nicely done it looks like those food on display!

  8. Hi Mel,
    Your mooncakes looks perfect, I would never know that this is your first time making them! Great job!

  9. Congrats, Mel. Your first attempt is very well done, nicely baked and I like all the designs. Thumbs up!

  10. Hi Mel, I think your mooncakes looks beautiful! Cannot believe it is the first time you are making this! Yep, making mooncakes ourselves are so much cheaper than buying although the packaging can be really tempting:D

  11. Hi Mel, your mooncakes look perfect and delicious! Like you, I'm not a fan of those mooncakes sold outside because they are mostly too sweet and they are getting so expensive!

  12. Those look so beautiful and perfect! I love mooncakes but wait until someone gives them to me as a present. They are so expensive here, £7+ each. I bought some mooncake moulds in Malaysia but have yet to embark on the daunting task of using them.

  13. Good afternoon,
    The mooncakes truly looks so beautiful and perfect. The patterns are so interesting too.

  14. Hi Mel, WAAAA.... your mooncakes look so perfectly done & lovely! I've not tried this traditional mooncake before , only made some snowskin mooncakes . Thanks for sharing this recipe, bookmarking again! hehehehehhe

  15. Gorgeous photos! These sound so delicious and so wholesome - love it!

  16. Mel, hats off to you for the beautiful mooncakes!

  17. Mel, first time and you're doing it like a pro! Really beautiful mooncakes.

  18. Mel, your mooncakes absolutely looks good and beautiful, great job!!!
    I have no time to bake mooncake this year, hopefully can try it next year, hehe!

  19. Mel, your mooncakes are so pretty! One day I'd love to make it from scratch. :)

  20. Hi Mel,
    Are you sure this is your first attempt? You made them so beautifully.
    They look great. ( like store bought)