Traditional Mooncake

50 minutes


6 pieces

It’s almost Mid-Autumn festival, and this year we decided to show you guys how to make the classic lotus filling mooncake and yes, we like ours with salted egg yolk! This is perfect to make as gifts to loved ones and the best thing is that it’s pretty easy to make and not too time consuming. We used a traditional wooden mould for ours, but feel free to use a plastic mould which makes it way easier to remove the mooncakes.

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70g groundnut oil
150g dark golden syrup
10g alkaline water
240g bread flour
20g full cream milk powder
510g lotus paste
6salted egg yolks
Extra bread flour for dusting
1lightly beaten egg (egg wash)



Whisk bread flour and milk powder together. In a separate bowl, golden syrup, mix oil and alkaline water together.
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Add wet mixture to dry mixture, mix well until dough forms. Knead briefly.
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Divide dough into 50g portions. Cling wrap to prevent them from drying out.
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Roll dough into a ball, dust a rolling pin lightly. Flatten the dough into a thin circle. Wrap 1 salted egg yolk in 85g of lotus paste and then wrap lotus ball with dough. Roll into a smooth ball.
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Dust the ball in bread flour. Press firmly into the mooncake mould. For the traditional mould, knock the mould in four different directions. For the plunger mould, push the mooncake out of the mould.
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Lay mooncakes on a lined baking tray. Spray a little water on the mooncakes just before baking. Bake at 200°C for 5 minutes to set the patterns. Remove from the oven, brush the tops of the mooncakes lightly with beaten egg. Bake for another 10 to 15 minutes or until dark golden brown.
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Remove mooncakes from oven and set aside to cool.
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