Easy Classic Mooncake Recipe (Traditional Chinese Moon Cake)

Intricately designed mooncakes arranged on a floral-patterned background, highlighting their beautiful detailing.

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Make these delicious mooncakes with red bean paste, salted duck egg yolks, and golden syrup dough. Perfect for sharing during the Mid-Autumn Festival! Whether you love traditional Chinese mooncakes with intricate patterns or want to experiment with a variety of fillings, this recipe is your guide to creating the perfect mooncake dough and skin. Think of it as a connection to Chinese culture, all wrapped up in sweet or savory fillings.

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Growing up, mooncakes were more than just a dessert for me—they were the highlight of every Mid-Autumn Festival. My family would gather around the table with boxes of store-bought mooncakes, carefully cutting each one into perfect wedges to share. But one year, my grandma decided it was time to pass down her recipe. I’ll admit, back then, I wasn’t exactly sure what went into making mooncakes. Terms like lye water or mooncake moulds sounded intimidating. But as we worked through the steps, my grandma’s calm confidence (and the heavenly aroma of the baking process) reassured me that even store-bought versions had nothing on homemade mooncakes.

I remember the kitchen being a whirlwind of activity—flour on the countertops, sticky red bean paste clinging to our hands, and my grandma’s laughter filling the air as she showed me how to press the dough into the mold just right. My first mooncake? A bit lopsided. Okay, very lopsided. But the pride I felt when we all sat down to eat them was unmatched. And can I be honest? The first bake was a mess—too much egg wash pooled on top of the mooncakes, hiding the intricate patterns. But we laughed it off, cleaned up the excess egg wash, and tried again. A little imperfection made those moments even sweeter. Now, every time I make mooncakes, I think of those moments. And while mine still don’t look quite as perfect as hers, they’re full of love, tradition, and just the right amount of nostalgia.

Why You’ll Love This Mooncake Recipe?

  • Homemade Red Bean Paste: Store-bought paste? Sure, it’s convenient. But making it from scratch gives you a smooth, rich filling that’s hard to beat. You can also experiment with mung bean paste or black sesame paste for a unique take on this traditional sweet filling.
  • Golden Syrup Dough: Soft, slightly sweet, and so easy to work with. No tears or tantrums here! (Using Lyle’s golden syrup ensures that your mooncake skin turns out soft, pliable, and beautifully golden brown after baking).
  • Salted Egg Yolks: Optional but oh-so-delicious. They add a savory depth that balances the sweetness perfectly. (If you’ve ever had traditional Cantonese-style mooncakes, you’ll recognize the richness salted duck egg yolks bring to the table).
  • Customizable Flavors: Not a fan of red bean? Swap it for lotus seed paste, taro, or even chocolate (why not?).

Intricately designed mooncakes arranged on a floral-patterned background, highlighting their beautiful detailing.

Ingredient Notes:

Making mooncakes is a labor of love, and every ingredient has its role to play. Here’s a quick guide to what makes this recipe shine:

  • Adzuki Beans: These little powerhouses are the base of the red bean paste. Soaking them overnight gives you a velvety texture that’s totally worth the wait. Alternatively, lotus seeds can be used to make a silky lotus paste ball, another popular option for traditional Chinese mooncakes.
  • Golden Syrup: This isn’t your regular pancake syrup. It adds sweetness and helps the dough stay soft. Lyle’s golden syrup is a trusted choice for achieving the best results in both flavor and texture.
  • Salted Duck Egg Yolks: Think of them as the surprise center in your mooncake. Savory and rich, they’re a real treat. You can find duck eggs at most Asian grocers, along with other essentials like mooncake moulds and glutinous rice flour.
  • Maltose: Adds a glossy sheen to the red bean paste, making it look as good as it tastes.
  • Potassium Carbonate Solution: Sounds fancy, right? It’s just a dough softener, easily found at Asian grocery stores. Known as lye water or alkaline water, this ingredient is key to achieving smooth, pliable mooncake dough.

A collection of golden-brown mooncakes with delicate floral imprints, presented on parchment paper.

How To Make Mooncake?

Making mooncakes is like an art project you can eat. It might take a little patience, but I promise—it’s worth it.

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  • Step 1 – Make the Red Bean Paste: Start by soaking your adzuki beans overnight. If you have an Instant Pot, even better—it cuts the cooking time down significantly. Once they’re soft, blend them into a smooth paste and cook it down with sugar and maltose until thick and shiny. Trust me, your kitchen will smell amazing. (If you’re using a food processor to blend the paste, aim for a smooth ball that’s easy to wrap in dough later).
  • Step 2 – Prep the Salted Duck Egg Yolks: This step is optional but highly recommended. Bake the yolks for 10 minutes to bring out their oils and flavor. Let them cool before wrapping them in the red bean paste. (Baking them on a lined baking tray ensures they release their oils, giving you that signature richness in every bite).
  • Step 3 – Make the Dough: Mix golden syrup, oil, and potassium carbonate solution. Add flour and gently knead it into a soft dough. Let it rest—it needs time to relax, just like we all do! (Mixing the dough in a large bowl helps incorporate the ingredients evenly, ensuring a smooth mooncake-making process).
  • Step 4 – Assemble the Mooncakes: Roll out the dough, wrap it around the filling, and press it into a mooncake mold. This is the fun part—it’s like crafting edible works of art. (Press each mooncake firmly into the mould to create intricate patterns, and ensure the sides of the mooncake are smooth to prevent cracks during baking).
  • Step 5 – Bake: Bake at 325°F for five minutes, then brush with egg wash and bake for another 15 minutes. (Be careful not to use too much egg wash, as it can pool in the intricate patterns and affect the final look. Use a pastry brush for an even coat.) Let them cool completely before enjoying (if you can wait that long!).

Close-up of a mooncake showcasing its detailed carving and glossy finish on a white ceramic plate.

Storage Options:

  • Room Temperature: Store in an airtight container for up to five days. (Using an air-tight container keeps the mooncake skin soft and prevents the sweet filling from drying out).
  • Refrigeration: Extend their life to 10 days, but let them come to room temperature before serving.
  • Freezing: Wrap individually in plastic wrap and freeze for up to two months. Thaw overnight in the fridge before eating. To avoid sticking, wrap each mooncake with parchment paper before freezing.

Variations and Substitutions:

  • Fillings: Try lotus seed paste, taro, or even matcha. Feeling adventurous? Nutella works too! For a traditional twist, try black sesame paste, mung bean paste, or even a lotus paste ball made with lotus seeds.
  • Gluten-Free Dough: Swap the all-purpose flour for a gluten-free blend.
  • Savory Twist: Use meat or salty fillings for a unique spin. Consider savory fillings like minced pork or chestnut paste for a Chinese pastry-inspired variation.

Handcrafted mooncakes with diverse patterns, arranged artfully on a wooden tray.

What to Serve with Mooncake?

  • Traditional: A pot of jasmine or oolong tea is a must. This is a time-honored pairing cherished by Chinese people, especially during the Mid-Autumn Festival.
  • Modern: Pair with vanilla ice cream for a fun fusion dessert.
  • Festive: Add pomelos, taro cakes, or even some candied nuts to your Mid-Autumn table. Pomelos and taro cakes are other traditional Chinese desserts that complement mooncakes perfectly.

Frequently Asked Questions:

Do I need a mooncake mold?
Technically, no. But if you want those gorgeous designs, it’s worth the small investment. Mooncake moulds not only help create beautiful, intricate patterns but also ensure even baking for the best results.

Can I skip the salted egg yolks?
Absolutely. The mooncakes will still be delicious without them.

Why does my dough crack?
It might be too dry. Add a little oil or water, and you’re good to go. (Cracks can also happen if the dough isn’t rested long enough. Be patient—it’s worth the wait for the perfect mooncake).

Making mooncakes is more than just a recipe—it’s a way to connect with tradition, family, and a whole lot of deliciousness. Whether you’re making them for the first time or the fiftieth, each batch tells its own story. So, give it a shot, and let me know how they turn out. I’d love to hear about your mooncake-making adventures!

Whether you’re continuing a family tradition or trying homemade mooncakes for the first time, the mooncake-making process is as rewarding as the delicious results. Take your time, enjoy the creativity, and celebrate the Mid-Autumn Festival with your loved ones.

Freshly baked mooncakes with a glossy golden crust, perfect for a festive treat.

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Close-up of a mooncake showcasing its detailed carving and glossy finish on a white ceramic plate.

Mooncake Recipe

Prep Time 4 hours
Cook Time 1 hour 30 minutes
Total Time 17 hours 30 minutes
Delight in the art of mooncake-making with this traditional recipe. Featuring a soft golden syrup dough, red bean paste filling, and optional salted duck egg yolks, these mooncakes bring the Mid-Autumn Festival to life.
24 Servings

Ingredients

For the Red Bean Paste:

  • 450 g dried adzuki beans
  • 830 ml water 4 cups if using stovetop
  • 235 ml vegetable oil
  • 190 g rock sugar or 1 cup granulated sugar
  • 105-160 g maltose

For the Salted Duck Egg Yolks (optional):

  • 24 pre-cooked salted duck egg yolks or uncooked salted duck eggs

For the Dough:

  • 250 g golden syrup approximately ¾ cup plus 1 tablespoon
  • 120 ml peanut oil or corn oil
  • 1 ½ tsp potassium carbonate solution lye water
  • 385 g all-purpose flour plus more for dusting

For Baking:

  • 1 egg yolk
  • 45 ml water

Instructions
 

Prepare the Red Bean Paste:

  1. For Instant Pot: Rinse the adzuki beans and combine with 3½ cups of water in an Instant Pot. Cook on the "Bean/Chili" setting for 25 minutes. Allow the pressure to release naturally for 10 minutes before manually venting.
  2. For Stovetop: Soak the beans overnight in a large bowl with water covering them by 2 inches. Drain, transfer to a medium pot, and add 4 cups of fresh water. Bring to a boil, reduce to medium-low, and simmer for 40–60 minutes, stirring occasionally, until beans are soft.
  3. Puree the cooked beans and liquid in a food processor until smooth.
  4. Heat ¼ cup of vegetable oil in a nonstick pan over medium heat. Add the bean puree and sugar, stirring frequently to avoid sticking. Gradually incorporate the remaining oil in batches, cooking for 30–40 minutes. Stir in maltose and cook until thickened. Allow to cool before handling.

Prepare the Salted Duck Egg Yolks (Optional):

  1. Bake pre-cooked yolks at 350°F (175°C) for 10 minutes. Let cool.
  2. For uncooked yolks, rinse to remove egg whites, coat in a clear liquor like baijiu, and bake at 350°F for 10 minutes.

Make the Dough:

  1. Combine golden syrup, oil, and potassium carbonate solution in a mixing bowl. Mix thoroughly.
  2. Gradually add the flour, mixing until a soft dough forms. Do not over-knead. Rest the dough in the refrigerator for at least 1 hour or overnight.

Assemble the Mooncakes:

  1. Divide the red bean paste into 55 g portions. Shape each portion into a ball. Insert a salted egg yolk into the center, if using.
  2. Divide the dough into 28–30 g pieces and roll into balls. Keep covered and chilled.
  3. Flatten a dough ball into a circle, wrap it around a red bean filling ball, and seal tightly. Roll gently to form a smooth sphere.
  4. Dust a mooncake mold with flour and press the dough ball into the mold firmly. Release and place on a baking sheet.

Bake the Mooncakes:

  1. Preheat the oven to 325°F (160°C). Mist the mooncakes with water or sprinkle lightly to prevent cracks.
  2. Bake for 5 minutes, then apply a light egg wash. Lower the oven temperature to 300°F (150°C) and bake for another 15 minutes.
  3. Allow the mooncakes to cool completely before serving or storing.

Notes

Replace the all-purpose flour with a gluten-free baking blend. Ensure all additional ingredients, like the golden syrup and filling components, are labeled gluten-free to avoid cross-contamination.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 41g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 203mg | Sodium: 12mg | Potassium: 273mg | Fiber: 3g | Sugar: 16g | Vitamin A: 274IU | Calcium: 40mg | Iron: 2mg
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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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