Bird’s Nest Mooncakes

Cherish traditions by making mooncakes from scratch this Mid-Autumn season!


We made our own rendition of mooncakes inspired by Eu Yan Sang’s latest launched Mid-Autumn Premium Bird’s Nest Mooncakes! Eu Yan Sang’s Premium Bird’s Nest Mooncakes come in two reduced sugar flavours — Red Dates White Lotus Paste and Orange Peel (Chen Pi) White Lotus Paste. Both flavours have a generous filling of premium bird’s nest in the centre.


This recipe takes time and patience to work through but it’s worth the effort! No time to get hands on? Get their limited-edition Premium Bird’s Nest Mooncakes at their retail stores or for the ultimate Mid-Autumn experience fuss-free!


Tasting notes: The natural mellow sweetness from red dates and refreshing tanginess from dried mandarin peel meld perfectly with the iconic white lotus paste. The bird’s nest core nestled in each mooncake makes them extra indulgent and luxurious to bite into.


Eu Yan Sang’s Mid-Autumn Gift Sets comes in a variety of gifting options starting from $88! Choose your favourite mooncake flavour or enjoy both flavours when you purchase their Perfect in Pairs gift sets (2 mooncakes in each flavour), they also have giftsets that come paired with Majestic Cave Premium Bird’s Nest or Superior Bird’s Nest Goji Berry Snow Fungus!


Early Bird Specials are available from now till 10 Aug 2022, plus there will be FREE gift-with-purchase* (Bird’s Nest Collagen Beverages 6s worth $49.90) when you purchase their Mid-Autumn gift sets!


Exclusively available at all Eu Yan Sang stores island-wide or online Limited sets available. *Conditions apply. You can also visit Eu Yan Sang’s Mid-Autumn booth at JEM (1 – 7 Aug 2022) and Compass One (8 – 14 Aug 2022). Early Bird Specials available till 10 Aug 2022.

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Adjust Servings
140 g Groundnut oil
320 g Dark golden syrup
20 g Alkaline water
480 g Bread flour
40 g Full cream milk powder
4 bottles Eu Yan Sang Royal Crystal Bird's Nest
Chen Pi Filling:
300 g Lotus seed (soaked overnight)
600 ml Water
150 g Powdered sugar
200 g G
20 g Eu Yan Sang Chen Pi (Mandarin peels)
Red date filling:
100 g Eu Yan Sang Seedless Red dates. (sliced)
150 g Lotus seed (soaked overnight)
120 g Powdered sugar
90 g Groundnut oil
400 ml Water



Wash lotus seeds, remove green stalks and soak them overnight.

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After lotus seeds are soaked, strain and add them into a pot of wate r. Bring to boil and simmer for about 45 minutes until lotus seeds are soft.

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Strain and add into a blender. Add water, Eu Yan Sang Chen Pi and blend until smooth.

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Add blended lotus seeds into a pan, and cook for about 15 minutes, mixing constantly until it's slightly dry.

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Add powdered sugar and oil in 3 batches every 15 minutes mixing constantly and cooking until mixture is thick and malleable. This whole process should take about an hour.

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For the red dates filling, follow the same steps from step 2-4.

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Once done transfer to a wide plate and leave to cool completely.

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For the Mooncake skin. Add Groundnut oil, dark golden syrup, alkaline water into a bowl and mix well.

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In a large mixing bowl, add flour and full cream milk powder, mix well.

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Add wet mixture into dry mixture and mix well until a dough forms.

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Knead dough until smooth, cling wrap and refrigerate for at least 30 minutes.

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Strain birds' nests filling and leave in the refrigerator to dry out.

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Roll fillings into 60g balls, and dough into 50g balls.

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Once done, flatten and roll dough balls in between 2 cling wraps. Remove the top layer.

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Make an indentation in the center of filling balls and add 1 tsp full of bird's nest, wrap bird's nest in filling and roll back into a ball.

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Lay filling on top of flattened dough and wrap filling with dough using the cling wrap. Twist the end of cling wrap to tighten and unwrap. Shape dough back into a ball.

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Lay mooncake into a mooncake mold, press it in and release straight into a lined baking tray.

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Spray water over dough and bake in a 200°C oven for 5 minutes.

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Remove from the oven and lightly brush over egg yolk. Bake for another 5 minutes, turning the oven down to 160°C.

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Remove from the oven and brush with egg yolk once more. Bake for another 10 minutes.

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Once done, remove from the oven and leave to cool completely.

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