Traditional Chinese Mooncakes 蛋黃月餅



The best mooncakes are the ones with a salted egg yolk in the middle. Yum! Traditionally, Chinese mooncakes are made for the moon or autumn festival. And, that’s usually the only time you can buy them in stores. But, with this amazing recipe, you can have these delectable treats any time you want!

I found the idea for this recipe at

Oven Temperature: 350°F
Baking Time: 10-20 min.
Makes: 6 mooncakes


150 grams all purpose flour, sifted
54 ml or 3 tbsp+2 tsp vegetable oil
90 grams or 6 tbsp golden syrup
a pinch of salt
6 salted egg yolks
3 tsp rose flavored cooking wine 玫瑰露酒 (can use whatever liquid you have)
810 grams or 28.5 oz lotus or red bean paste (the bean paste found in stores is usually 16.75 oz or 475 grams)
egg wash: one egg yolk mixed with 45 ml or 3 tbsp milk


To make the dough: Put the flour, oil, golden syrup, and salt in a bowl. Use a rubber spatula or spoon to mix it until it forms a ball of dough. This will take a little while to mix. Use your hands if the dough gets too tough to mix with the spatula.

Put the dough in a piece of plastic wrap and refrigerate for one hour.

Preheat your oven to 300°F.
Wash and rinse the salted egg yolks. Put the egg yolks in an oven safe baking dish or bowl. Then pour the rose flavored cooking wine on top. Let it sit for 15 minutes. Then bake it in the oven for 7-8 minutes.

For the moon cake filling, the paste needs to be rather firm. If your paste is very wet and not the right consistency, you can fix it. What we did was we put the filling into a pot and stirred it over medium heat. The water will evaporate and you will have a good consistency filling that you can form into balls. After the filling is ready, put it in plastic wrap and put it in the refrigerator or freezer to chill until no longer hot to the touch.

Then, when the dough is chilled and the egg yolks are baked, then it is time to assemble the mooncakes. You will need a mooncake mold to make the characteristic designs on the mooncake. If you don’t have that, you can shape it with your hands, like we did. Divide the mooncake dough into 6 pieces. Then divide the filling into 6 pieces.

Take one portion of the filling and form it into a ball. Then make an indent in the middle with your finger. Place one egg yolk inside, and then re-roll the filling into a ball. Place one piece of plastic wrap onto your work surface. Take one portion of the dough and form it into a ball. Then place it onto the plastic wrap. Put another piece of plastic wrap on top. Then roll it into a circular shape with a rolling pin. The circle should be about 2.5 times the width of your filling. Then take the top layer of plastic wrap off. Put your filling in the middle of the dough. Use the plastic wrap to lift the dough and drape it over the filling. Smooth out the sides as best as you can and take off the plastic wrap. Then work the dough in your hands to completely cover the filling. It’s okay if your dough tears or has folds in it.

If you have a mold, now is the time to flour it and place the mooncake inside. Press the mooncake in lightly and then bang the mold on the table or your hand to get the mooncake out. If you don’t have a mold, shape your mooncake into a squat cylinder. If you want, you can use a knife to make indents in the side of your mooncake and use a cookie cutter or other shape to make a design in the top.

Now preheat your oven to 350°F. Place the mooncakes on a foil lined baking tray for 8 minutes. Then take out and brush with the egg wash twice. Return to the oven for 5 minutes. Then take out and brush with the egg wash twice again. Return to the oven for another 5 minutes. Repeat this for as long as it takes for the mooncakes to become brown on the bottom and golden on top. (This should not take too long. Be careful not to burn the bottoms of the mooncakes.)

When your mooncakes are finally done, you can’t eat them. Well, actually, you can (we did sample one) but the mooncakes are best when the skin softens one day later. So, set your mooncakes out on the counter (do not cover them) and wait one day. Then, your mooncakes should be perfect! Enjoy!


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