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| Boilerpipe Text | HISTORY OF THE MID-AUTUMN FESTIVAL
The Mid-Autumn Festival is one of the major holidays in Chinese culture, and it falls on the fifteenth of the eighth month of the lunar calendar. This festival has many different names in Chinese, including äžç§çŻ (Mid-Autumn Festival), ć
«æçŻ (the festival of the eight month), and ććĄçŻ (reunion festival).
Click here
for a guide on how to pronounce these festivals in Chinese.Â
Historically, China was an agrarian society, so many of the holidays in Chinese culture revolve around the celebration of harvest. In this case, äžç§çŻ began as a celebration of the bounty of the mid-autumn harvest. People also believed that on this day of the year, the full moon was at its largest and brightest. Thus, it was the perfect time for families to gather and celebrate harmony and togetherness.Â
CANTONESE-STYLE MOONCAKES
Today, when we think about the Mid-Autumn Festival now, mooncakes immediately come to mind. There are many varieties of mooncakes, but traditional Cantonese-style mooncakes (滣ćŒæé€
) are what I grew up eating.
Traditional Cantonese-style mooncakes are golden brown cakes with a thin and soft outer skin that wraps a sweet filling (often red bean paste or lotus seed paste) and possibly one or two salted egg yolks. They also generally have intricate designs or patterns on the top of the cakes, many of which contain the logo or name of the bakery that made the mooncakes. Mooncakes are labor intensive to make, which is why they can carry a high price tag.
Mama Lin shared a mooncake recipe with me several years ago, but I had been avoiding making them on my own. I knew it would take a long time before I was able to make reasonably nice looking mooncakes, and I figured my mom would make mooncakes for the family.Â
This year, I finally decided to put my big-girl pants on and just face this challenge head on. After baking many, many batches of mooncakes over the past two months, I am proud to say that I can make delicious red bean paste mooncakes that I prefer over store-bought ones!
This mooncake recipe is a long one, as there is a lot of information and cooking tips that I want to share. Get ready as we dig deep into the mooncake-making process.
COOKING NOTES FOR MOONCAKE RECIPE
MAKING THE MOONCAKE SKIN
Lyleâs golden syrup (left) and kansui aka lye water/alkaline water (right)
While you only need 4 ingredients to make the mooncake skin, there are 2 that youâll need to get in specialty stores or online:
golden syrup
and
kansui
.Â
Golden Syrup
is a type of inverted sugar syrup (called èœćçłæŒż in Chinese) thatâs a popular ingredient in a lot of British desserts. Itâs a syrup made from sugar, water, and an acid (such as lemon juice) to prevent the syrup from crystallizing. Golden syrup is a key ingredient that gives Cantonese-style mooncakes its distinct taste, texture, and golden color.
Technically speaking, you can make golden syrup from scratch, but I havenât been able to make it with consistent results. I recommend purchasing
Lyleâs golden syrup
to use for this mooncake recipe. I have found it in specialty stores and on
Amazon
(affiliate link). If you live in the Sacramento area,
Nugget Markets
usually has Lyleâs golden syrup in stock.
Kansui
, éčŒæ°Ž/æ§æ°Ž (
jian shui
in Mandarin and
gansui
in Cantonese), is known as âlye waterâ or âalkaline waterâ in English. Usually sold in bottles, kansui is a mixture of potassium carbonate and sodium bicarbonate. Because kansui is an alkaline solution, it raises the pH in a food item.Â
In Chinese and Asian cooking, kansui has a few purposes. Kansui is responsible for the golden hue and springiness in Chinese egg noodles and ramen, creating a texture that is chewy and al dente. Kansui also provides the distinctive browning in Cantonese-style mooncake skins. I also use kansui in my
red bean paste recipe
. You can usually find kansui in Asian grocery stores or on
Amazon
(affiliate link), though it is much more expensive online.Â
RED BEAN PASTE FILLING
I modified my
red bean paste recipe
to make the filling for these mooncakes. First, I bumped up the amount of sugar from 1/2 cup to 3/4 cup (I thought the mooncakes tasted bland with less sugar). If you want to consume less sugar, stick to the original half cup amount. I also added an additional tablespoon of walnut oil to ensure that the paste stays moist even after the baking process.
To avoid a ridiculously long recipe below, I omitted the steps on making the red bean paste below. Please refer to my
red bean paste recipe
for directions and ingredient amounts.
Plastic and wooden mooncake molds
MOONCAKE MOLDS
There are many types of molds you can use to make mooncakes. First, thereâs traditional wooden ones that look like a paddle with a cavity in the center (see photo above, right). At the bottom of the cavity is an intricate pattern that has been carved into the wood. Another, more popular, type of mold are plastic ones with a large handle sticking up from the center (see photo above, left). I like using this style of mooncake mold because they often come as sets with plates that you can change to give mooncakes different designs.Â
You can usually find these plastic mooncake molds on
Amazon
(affiliate link) or on Etsy. When purchasing plastic molds for this mooncake recipe, make sure to purchase ones that are meant to make 50g to 75g mooncakes. In other words, buy the smaller variety of mooncake mold.Â
Pre-cooked salted egg yolks
SALTED EGG YOLK
In many traditional Cantonese-style mooncakes, youâll find one or two round salted egg yolks in the center of the mooncake. The yolks symbolize the full moon of the Mid-Autumn Festival. Growing up, I absolutely loved eating the salted yolk, but I started to like them less and less and Iâve gotten older.Â
Wrapping salted egg yolk in red bean paste
The mooncake recipe below outlines how to make mooncakes without the yolks. However, Iâll add directions in the notes section on how to make mooncakes with salted yolks.
BAKING MOONCAKES
In general, you usually bake the mooncakes twice. First, you bake the mooncakes for 10 minutes. Then, remove the mooncakes from the oven, brush a thin layer of egg wash over the mooncakes and bake them for another 8 to 10 minutes.
According to Kristina Cho in her cookbook
Mooncakes & Milk Bread
(affiliate link), the first round of baking is to let the mooncake design set. The second stage of baking is to finish off the baking process and give the mooncake skin its golden color. (By the way, you can find Kristinaâs cookbook on
Amazon
or
Bookshop.org
, affiliate links).Â
When applying the egg wash, make sure to apply a
very thin layer
so you donât flood the indentations of the design on the top of the mooncake. If you apply too much egg wash, the design wonât come out as clearly after the mooncakes are baked. I like to use a small natural bristle brush (not silicone) to brush the egg wash over the mooncakes. Immediately after I apply the egg wash to one mooncake, I brush the top with a second natural bristle brush to remove excess egg wash. You do not need to brush the sides of the mooncake with egg wash.Â
To ensure even baking, I bake the mooncakes in two batches (8 mooncakes at a time).Â
Itâs natural for freshly baked mooncakes to show cracks on the top
FRESHLY BAKED MOONCAKES
Freshly baked mooncakes are solid as a rock. They also tend to have some cracks at the top and the designs donât look as sharp. This is completely normal. In general, you should wait 2 days before eating the mooncakes (even better if you are patient enough to wait for 3 days). During these 2 days, the moisture and oil will return to the skin in a process known as ćæČč in Chinese, which loosely translates to âletting the oil return.â After 2 days, the skin softens, the cracks fade away, and you can see a shiny gloss develop on the top of the mooncakes. Of course, you can eat the mooncakes the day theyâre made or the next day but expect dry mooncakes.
HOW LONG DO MOONCAKES LAST?
Store the mooncakes in an airtight container for up to 5 days. You can also store the mooncakes in the fridge for up to 8 or 9 days or freeze them for several months. Let the mooncakes reach room temperature before eating again.
HOW TO SAY MID-AUTUMN FESTIVAL IN CHINESE
There are many different ways to say the Mid-Autumn Festival in Chinese. Here are some common names and their pronunciations:
äžç§çŻ (äžç§è in simplified characters): This literally translates to the âmid-autumn festivalâ and is pronounced
zhong chau jzeet
in Cantonese and
zhong qiu jie
in Mandarin. This is the most commonly used name to describe the festival.
ć
«æçŻ (ć
«æè in simplified characters): This literally translates to the âfestival of the eight monthâ and is pronounced
baht yoot jzeet
in Cantonese and
bot ngoot daht
in Toisan. This is what the festival was commonly called in ć°ć±± (Toisan/Taishan), a region in southern China where my family was from. Iâm not sure if Mandarin-speaking communities actually use this phrase to describe the Mid-Autumn Festival.Â
ć
«æćäș: This literally translates to the fifteenth day of the eight month and is pronounced
baht yoot sup mm
in Cantonese and
ba yue shi wu
in Mandarin.
ććĄçŻ (ćąćè in simplified characters): This literally translates to âreunion festivalâ and is pronounced
toon yoon jzeet
in Cantonese and
tuan yuan jie
in Mandarin.Â
Servings:
16
small mooncakes
Author:
Lisa Lin
Hereâs an in-depth tutorial on how to make Cantonese-style mooncakes! This is a long recipe with many steps, so I recommend reading it through once or twice before you start baking.
When testing the recipe, I used a scale to measure most of the ingredients. I recommend that you use one, too. I got the volume measurement for the flour by using the
spoon-and-sweep method
. For the filling, I used my homemade red bean paste, and
you can find the recipe here
. I modified the original recipe slightly to use more sugar and oil (see note 9 of that recipe). You can make the red bean paste up to 3 to 4 days ahead. I donât like mooncakes with salted yolks anymore, but read the notes below for directions on how to add salted egg yolks.
To shape the mooncakes I used 50g and 75g plastic mooncake molds that have a long handle sticking up from the center. You can usually find these mooncake molds on Amazon or Etsy.
Prep Time
1
hour
Cook Time
40
minutes
Resting Time
1
hour
Mooncake Skin
1/2
cup
(140g) golden syrup
,
(see note 1)
scant 1/3 cup (60g) safflower, vegetable, or canola oil
,
any neutral-flavored oil works
3/4
teaspoon
kansui
,
(see note 2)
1 3/4
cups
(210g) all-purpose flour
,
plus more for dusting
Egg Wash
1
large egg
1 1/2
tablespoons
water
2 large baking sheets
parchment paper or quart-size sandwich bag
Rolling Pin
50g to 75g mooncake molds
they're the small mooncake molds
2 natural bristle brush
itâs fine if you only have one
Make Mooncake Skin
In a medium-size mixing bowl, whisk together the golden syrup, oil, and kansui. Add the all-purpose flour to the bowl at once. Use a wooden spoon to mix everything together, until nearly all of the flour has been absorbed.
Use a silicone spatula (or any flexible spatula) to scrape the dry flour from the sides of the bowl and fold it into the dough. Keep scraping the sides of the bowl and folding the dough until it looks smooth and there is no dry flour left. The dough will feel slightly tacky to touch, but should not be overly sticky to touch. Cover the bowl with a damp towel or silicone lid and let the dough rest for 45 minutes to 1 hour.
Divide Bean Paste
Measure 16 portions of red bean paste that are 25 grams each (a scant 1 1/2 tablespoons of paste). Roll the bean paste portions into balls and transfer to a plate.
Shape Mooncakes
Preheat the oven to 350ÂșF (175ÂșC). Line 2 large baking sheets with parchment paper and set aside.
Lightly grease a large plate with oil. Divide the mooncake dough into 16 pieces of about 25 to 26 grams each (it should be about a scant 1 1/2 tablespoons of dough). Roll the dough portions into balls and place them on the greased plate.
Because of the slight stickiness of the dough, I recommend rolling each ball of dough between 2 sheets of parchment paper or plastic (from a cut up quart-sized sandwich bag). I like using the plastic sheets because theyâre easier to maneuver and I can rinse and reuse them. Take a ball of the mooncake skin and place it between the sheets of plastic (or parchment paper). Flatten it slightly with the palm of your hand.
Then, use a rolling pin to roll out the dough into a circle of about 3 1/4 to 3 1/2 inches wide. If you are making mooncakes with salted yolks, the dough needs to be at least 3 1/2 inches wide. I like to roll out the edges a little more thinly than the center.
Remove the top sheet of plastic (or parchment paper). Hold onto a piece of red bean paste with your left hand and drape the rolled out mooncake skin over the filling. Remove the other sheet of plastic or parchment paper.
Flip everything over so that the skin sits on the crook of your right hand. Wrap the skin around the filling and seal it up. If the skin rips during this stage, simply pinch the dough together. Once you finish wrapping the bean paste, roll everything in your hands until you get a smooth ball. (NOTE: I like rolling up the mooncakes this way because it doesnât leave too many air pockets and it better ensures that the dough is evenly distributed throughout the cake. If thereâs a more intuitive way for you to wrap the mooncakes, feel free to use it.)
Lightly dust your work surface. Roll the wrapped mooncake in the flour to lightly dust it. Then, gently roll the ball into a short oblong log. This will make the mooncake easier to slide into the mold.
Insert the mooncake into the mold and gently press it down with your thumbs. This helps to prevent the mooncake from falling out when you flip the mold over.
Flip the mooncake mold over a lightly floured surface. Use medium pressure to press down on the handle of the mooncake mold. Do not press down too hard or else the mooncake skin will start to squirt out from the bottom. Transfer the shaped mooncake to the parchment-lined baking sheet. Continue shaping 7 more mooncakes so that you have 8 mooncakes total.
Bake Mooncakes
Transfer the baking sheet to the oven and bake the mooncakes for 10 minutes.
While the first batch of mooncakes are baking, prepare the egg wash by whisking the egg and water together. I like to fully bake the first batch of mooncakes before moving on to the second batch. If your kitchen is hot, refrigerate the remaining mooncake skin and bean paste.
After 10 minutes of baking, remove the mooncakes from the oven. They should start to turn golden at the top.
Apply Egg Wash
I like to use 2 natural bristle brushes to apply egg wash. Dip the first brush into the egg wash and apply a very thin layer over a mooncake. Then, use the second brush to brush over the mooncake to remove excess egg wash. You donât want to flood the indentations on the mooncake with egg wash because the design wonât come out as clearly. Continue applying egg wash to the remaining mooncakes. If you donât have 2 brushes, just try your best to apply a thin layer of egg wash. You do not need to brush the sides of the mooncake with egg wash.
Return the baking sheet to the oven and bake the mooncakes for another 8 to 10 minutes. Check the mooncakes at the 8-minute mark. If the tops of the mooncakes are an evenly golden brown color, they're done baking.
Once the first batch is done baking, let the mooncakes cool for 5 minutes before transferring to a cooling rack. Finish shaping the second batch of mooncakes and bake them on top of the second prepared baking sheet.
Wait 2 Days Before Eating Mooncakes (Be Patient!)
Freshly baked mooncakes are solid as a rock. They also tend to have some cracks at the top and the designs donât look as sharp. This is completely normal. In general, you should wait 2 days before eating the mooncakes (even better if you are patient enough to wait for 3 days). During these 2 days, the moisture returns to the skin and softens it. The cracks on the mooncakes also fade away and you can see a shiny gloss develop at the top of the mooncakes. Of course, you can eat the mooncakes the day theyâre made or the next day but expect dry mooncakes.
Store the mooncakes in an airtight container for up to 4 days. You can also store the mooncakes in the fridge for up to 8 or 9 days or freeze them for several months. Let the mooncakes reach room temperature before eating again.
Golden Syrup
is a type of inverted sugar syrup (called èœćçłæŒż in Chinese) made from sugar, water, and an acid (such as lemon juice) to prevent the syrup from crystallizing. It is a key ingredient that gives Cantonese-style mooncakes its distinct taste, texture, and golden color. You can find it in specialty stores or on Amazon.
Kansui
(also known as âlye waterâ or âalkaline waterâ): Often sold in bottles, kansui is a mixture of potassium carbonate and sodium bicarbonate. Kansui will help give these mooncakes their distinct golden brown color. You can usually find kansui in Asian grocery stores or on Amazon, though it is much more expensive online. If it is very difficult for you to find, you can omit kansui, but the mooncakes likely wonât look like the ones you see in these photos.
S
alted Yolk
: For those of you who want to add salted egg yolks to the filling, buy a package of pre-cooked salted yolks. They usually come in shrink-wrapped packages in Asian grocery stores. Because this recipe yields relatively small mooncakes, you wonât be able to fit an entire yolk in the center of the mooncake. Therefore, slice the salted yolks in half before you wrap them in red bean paste.
Using Square or Circular Mooncake Molds
: Mooncakes made with these molds can puff out or sag at the bottom slightly. When that happens, I gently use my fingers or stiff bench scrapers to straighten out the mooncake. Be careful because the pastry is very delicate and can rip at the bottom easily. Itâs not necessary to straighten out the mooncakesâitâs merely a cosmetic issue.
Cracking on Mooncakes
: The outer mooncake skin will start to crack if the heat is too high in the oven and the mooncakes overbake. All is not lost! Once the cakes cool, the skin will deflate, and the cracks will be less noticeable. If the overbaking happened to you in the first batch, alter the heat slightly for the second batch. Bake the cakes for 350ÂșF for the first 10 minutes. Then, reduce the heat to 325ÂșF, brush egg wash on the cakes, and bake again for about 8 minutes. Check the mooncakes for doneness after 8 minutes.Â
Make Ahead Tips
: You can make the dough up to 2 days ahead and the bean paste 4 or 5 days ahead.
Tag
@hellolisalin
or leave a star rating and comment on the blog!
Serving:
1
mooncake
|
Calories:
171
kcal
|
Carbohydrates:
24
g
|
Protein:
2.9
g
|
Fat:
7.1
g
|
Saturated Fat:
0.9
g
|
Sodium:
22.6
mg
|
Fiber:
1.4
g
|
Sugar:
9
g |
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# Cantonese-Style Mooncake Recipe (滣ćŒæé€
)
by [Lisa Lin](https://healthynibblesandbits.com/about-me) \| updated on October 2, 2025
[Jump to Recipe](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#recipe)
*Hereâs an in-depth tutorial on how to make Cantonese-style mooncakes! This mooncake recipe walks you through the ingredients, special equipment, and tips you need to make beautiful golden mooncakes.*
*FAQs & Tips:* [History of Mid-Autumn Festival](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#history) \| [Mooncake molds](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#molds) \| [Using golden syrup](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#golden-syrup)
## HISTORY OF THE MID-AUTUMN FESTIVAL
The Mid-Autumn Festival is one of the major holidays in Chinese culture, and it falls on the fifteenth of the eighth month of the lunar calendar. This festival has many different names in Chinese, including äžç§çŻ (Mid-Autumn Festival), ć
«æçŻ (the festival of the eight month), and ććĄçŻ (reunion festival). [Click here](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#pronunciation) for a guide on how to pronounce these festivals in Chinese.
Historically, China was an agrarian society, so many of the holidays in Chinese culture revolve around the celebration of harvest. In this case, äžç§çŻ began as a celebration of the bounty of the mid-autumn harvest. People also believed that on this day of the year, the full moon was at its largest and brightest. Thus, it was the perfect time for families to gather and celebrate harmony and togetherness.
#### CANTONESE-STYLE MOONCAKES
Today, when we think about the Mid-Autumn Festival now, mooncakes immediately come to mind. There are many varieties of mooncakes, but traditional Cantonese-style mooncakes (滣ćŒæé€
) are what I grew up eating.
Traditional Cantonese-style mooncakes are golden brown cakes with a thin and soft outer skin that wraps a sweet filling (often red bean paste or lotus seed paste) and possibly one or two salted egg yolks. They also generally have intricate designs or patterns on the top of the cakes, many of which contain the logo or name of the bakery that made the mooncakes. Mooncakes are labor intensive to make, which is why they can carry a high price tag.
Mama Lin shared a mooncake recipe with me several years ago, but I had been avoiding making them on my own. I knew it would take a long time before I was able to make reasonably nice looking mooncakes, and I figured my mom would make mooncakes for the family.
This year, I finally decided to put my big-girl pants on and just face this challenge head on. After baking many, many batches of mooncakes over the past two months, I am proud to say that I can make delicious red bean paste mooncakes that I prefer over store-bought ones\!
This mooncake recipe is a long one, as there is a lot of information and cooking tips that I want to share. Get ready as we dig deep into the mooncake-making process.
## COOKING NOTES FOR MOONCAKE RECIPE
### MAKING THE MOONCAKE SKIN
Lyleâs golden syrup (left) and kansui aka lye water/alkaline water (right)
While you only need 4 ingredients to make the mooncake skin, there are 2 that youâll need to get in specialty stores or online: **golden syrup** and **kansui**.
**Golden Syrup** is a type of inverted sugar syrup (called èœćçłæŒż in Chinese) thatâs a popular ingredient in a lot of British desserts. Itâs a syrup made from sugar, water, and an acid (such as lemon juice) to prevent the syrup from crystallizing. Golden syrup is a key ingredient that gives Cantonese-style mooncakes its distinct taste, texture, and golden color.
Technically speaking, you can make golden syrup from scratch, but I havenât been able to make it with consistent results. I recommend purchasing [Lyleâs golden syrup](https://www.lylesgoldensyrup.com/) to use for this mooncake recipe. I have found it in specialty stores and on [Amazon](https://amzn.to/3XJZWsc) (affiliate link). If you live in the Sacramento area, [Nugget Markets](https://www.nuggetmarket.com/) usually has Lyleâs golden syrup in stock.
**Kansui**, éčŒæ°Ž/æ§æ°Ž (*jian shui* in Mandarin and *gansui* in Cantonese), is known as âlye waterâ or âalkaline waterâ in English. Usually sold in bottles, kansui is a mixture of potassium carbonate and sodium bicarbonate. Because kansui is an alkaline solution, it raises the pH in a food item.
In Chinese and Asian cooking, kansui has a few purposes. Kansui is responsible for the golden hue and springiness in Chinese egg noodles and ramen, creating a texture that is chewy and al dente. Kansui also provides the distinctive browning in Cantonese-style mooncake skins. I also use kansui in my [red bean paste recipe](https://healthynibblesandbits.com/red-bean-paste-recipe/). You can usually find kansui in Asian grocery stores or on [Amazon](https://amzn.to/3TvY7Nk) (affiliate link), though it is much more expensive online.
[](https://healthynibblesandbits.com/red-bean-paste-recipe/)
### RED BEAN PASTE FILLING
I modified my [red bean paste recipe](https://healthynibblesandbits.com/red-bean-paste-recipe/) to make the filling for these mooncakes. First, I bumped up the amount of sugar from 1/2 cup to 3/4 cup (I thought the mooncakes tasted bland with less sugar). If you want to consume less sugar, stick to the original half cup amount. I also added an additional tablespoon of walnut oil to ensure that the paste stays moist even after the baking process.
To avoid a ridiculously long recipe below, I omitted the steps on making the red bean paste below. Please refer to my [red bean paste recipe](https://healthynibblesandbits.com/red-bean-paste-recipe/) for directions and ingredient amounts.
Plastic and wooden mooncake molds
### MOONCAKE MOLDS
There are many types of molds you can use to make mooncakes. First, thereâs traditional wooden ones that look like a paddle with a cavity in the center (see photo above, right). At the bottom of the cavity is an intricate pattern that has been carved into the wood. Another, more popular, type of mold are plastic ones with a large handle sticking up from the center (see photo above, left). I like using this style of mooncake mold because they often come as sets with plates that you can change to give mooncakes different designs.
You can usually find these plastic mooncake molds on [Amazon](https://amzn.to/3TycIaR) (affiliate link) or on Etsy. When purchasing plastic molds for this mooncake recipe, make sure to purchase ones that are meant to make 50g to 75g mooncakes. In other words, buy the smaller variety of mooncake mold.
Pre-cooked salted egg yolks
### SALTED EGG YOLK
In many traditional Cantonese-style mooncakes, youâll find one or two round salted egg yolks in the center of the mooncake. The yolks symbolize the full moon of the Mid-Autumn Festival. Growing up, I absolutely loved eating the salted yolk, but I started to like them less and less and Iâve gotten older.
Wrapping salted egg yolk in red bean paste
The mooncake recipe below outlines how to make mooncakes without the yolks. However, Iâll add directions in the notes section on how to make mooncakes with salted yolks.
### BAKING MOONCAKES
In general, you usually bake the mooncakes twice. First, you bake the mooncakes for 10 minutes. Then, remove the mooncakes from the oven, brush a thin layer of egg wash over the mooncakes and bake them for another 8 to 10 minutes.
According to Kristina Cho in her cookbook [*Mooncakes & Milk Bread*](https://bookshop.org/a/7672/9780785238997) (affiliate link), the first round of baking is to let the mooncake design set. The second stage of baking is to finish off the baking process and give the mooncake skin its golden color. (By the way, you can find Kristinaâs cookbook on [Amazon](https://amzn.to/3zoDoUB) or [Bookshop.org](https://bookshop.org/a/7672/9780785238997), affiliate links).
When applying the egg wash, make sure to apply a **very thin layer** so you donât flood the indentations of the design on the top of the mooncake. If you apply too much egg wash, the design wonât come out as clearly after the mooncakes are baked. I like to use a small natural bristle brush (not silicone) to brush the egg wash over the mooncakes. Immediately after I apply the egg wash to one mooncake, I brush the top with a second natural bristle brush to remove excess egg wash. You do not need to brush the sides of the mooncake with egg wash.
To ensure even baking, I bake the mooncakes in two batches (8 mooncakes at a time).
Itâs natural for freshly baked mooncakes to show cracks on the top
### FRESHLY BAKED MOONCAKES
Freshly baked mooncakes are solid as a rock. They also tend to have some cracks at the top and the designs donât look as sharp. This is completely normal. In general, you should wait 2 days before eating the mooncakes (even better if you are patient enough to wait for 3 days). During these 2 days, the moisture and oil will return to the skin in a process known as ćæČč in Chinese, which loosely translates to âletting the oil return.â After 2 days, the skin softens, the cracks fade away, and you can see a shiny gloss develop on the top of the mooncakes. Of course, you can eat the mooncakes the day theyâre made or the next day but expect dry mooncakes.
### HOW LONG DO MOONCAKES LAST?
Store the mooncakes in an airtight container for up to 5 days. You can also store the mooncakes in the fridge for up to 8 or 9 days or freeze them for several months. Let the mooncakes reach room temperature before eating again.
#### HOW TO SAY MID-AUTUMN FESTIVAL IN CHINESE
There are many different ways to say the Mid-Autumn Festival in Chinese. Here are some common names and their pronunciations:
- äžç§çŻ (äžç§è in simplified characters): This literally translates to the âmid-autumn festivalâ and is pronounced *zhong chau jzeet* in Cantonese and *zhong qiu jie* in Mandarin. This is the most commonly used name to describe the festival.
- ć
«æçŻ (ć
«æè in simplified characters): This literally translates to the âfestival of the eight monthâ and is pronounced *baht yoot jzeet* in Cantonese and *bot ngoot daht* in Toisan. This is what the festival was commonly called in ć°ć±± (Toisan/Taishan), a region in southern China where my family was from. Iâm not sure if Mandarin-speaking communities actually use this phrase to describe the Mid-Autumn Festival.
- ć
«æćäș: This literally translates to the fifteenth day of the eight month and is pronounced *baht yoot sup mm* in Cantonese and *ba yue shi wu* in Mandarin.
- ććĄçŻ (ćąćè in simplified characters): This literally translates to âreunion festivalâ and is pronounced *toon yoon jzeet* in Cantonese and *tuan yuan jie* in Mandarin.
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Servings: 16 small mooncakes
Author: Lisa Lin
## Cantonese-Style Mooncake Recipe (滣ćŒæé€
)
Hereâs an in-depth tutorial on how to make Cantonese-style mooncakes! This is a long recipe with many steps, so I recommend reading it through once or twice before you start baking.
When testing the recipe, I used a scale to measure most of the ingredients. I recommend that you use one, too. I got the volume measurement for the flour by using the [spoon-and-sweep method](https://healthynibblesandbits.com/how-to-measure-flour/). For the filling, I used my homemade red bean paste, and [you can find the recipe here](https://healthynibblesandbits.com/red-bean-paste-recipe/). I modified the original recipe slightly to use more sugar and oil (see note 9 of that recipe). You can make the red bean paste up to 3 to 4 days ahead. I donât like mooncakes with salted yolks anymore, but read the notes below for directions on how to add salted egg yolks.
To shape the mooncakes I used 50g and 75g plastic mooncake molds that have a long handle sticking up from the center. You can usually find these mooncake molds on Amazon or Etsy.
Prep Time1 hour hr
Cook Time40 minutes mins
Resting Time1 hour hr
### Ingredients
#### Mooncake Skin
- 1/2 cup (140g) golden syrup, (see note 1)
- scant 1/3 cup (60g) safflower, vegetable, or canola oil , any neutral-flavored oil works
- 3/4 teaspoon kansui, (see note 2)
- 1 3/4 cups (210g) all-purpose flour, plus more for dusting
#### Filling
- 1 to 1 1/4 cup [red bean paste](https://healthynibblesandbits.com/red-bean-paste-recipe/)
#### Egg Wash
- 1 large egg
- 1 1/2 tablespoons water
### Equipment
- 2 large baking sheets
- parchment paper or quart-size sandwich bag
- Rolling Pin
- 50g to 75g mooncake molds they're the small mooncake molds
- 2 natural bristle brush itâs fine if you only have one
### Instructions
#### Make Mooncake Skin
- In a medium-size mixing bowl, whisk together the golden syrup, oil, and kansui. Add the all-purpose flour to the bowl at once. Use a wooden spoon to mix everything together, until nearly all of the flour has been absorbed.
- Use a silicone spatula (or any flexible spatula) to scrape the dry flour from the sides of the bowl and fold it into the dough. Keep scraping the sides of the bowl and folding the dough until it looks smooth and there is no dry flour left. The dough will feel slightly tacky to touch, but should not be overly sticky to touch. Cover the bowl with a damp towel or silicone lid and let the dough rest for 45 minutes to 1 hour.
#### Divide Bean Paste
- Measure 16 portions of red bean paste that are 25 grams each (a scant 1 1/2 tablespoons of paste). Roll the bean paste portions into balls and transfer to a plate.
#### Shape Mooncakes
- Preheat the oven to 350ÂșF (175ÂșC). Line 2 large baking sheets with parchment paper and set aside.
- Lightly grease a large plate with oil. Divide the mooncake dough into 16 pieces of about 25 to 26 grams each (it should be about a scant 1 1/2 tablespoons of dough). Roll the dough portions into balls and place them on the greased plate.
- Because of the slight stickiness of the dough, I recommend rolling each ball of dough between 2 sheets of parchment paper or plastic (from a cut up quart-sized sandwich bag). I like using the plastic sheets because theyâre easier to maneuver and I can rinse and reuse them. Take a ball of the mooncake skin and place it between the sheets of plastic (or parchment paper). Flatten it slightly with the palm of your hand.
- Then, use a rolling pin to roll out the dough into a circle of about 3 1/4 to 3 1/2 inches wide. If you are making mooncakes with salted yolks, the dough needs to be at least 3 1/2 inches wide. I like to roll out the edges a little more thinly than the center.
- Remove the top sheet of plastic (or parchment paper). Hold onto a piece of red bean paste with your left hand and drape the rolled out mooncake skin over the filling. Remove the other sheet of plastic or parchment paper.
- Flip everything over so that the skin sits on the crook of your right hand. Wrap the skin around the filling and seal it up. If the skin rips during this stage, simply pinch the dough together. Once you finish wrapping the bean paste, roll everything in your hands until you get a smooth ball. (NOTE: I like rolling up the mooncakes this way because it doesnât leave too many air pockets and it better ensures that the dough is evenly distributed throughout the cake. If thereâs a more intuitive way for you to wrap the mooncakes, feel free to use it.)
- Lightly dust your work surface. Roll the wrapped mooncake in the flour to lightly dust it. Then, gently roll the ball into a short oblong log. This will make the mooncake easier to slide into the mold.
- Insert the mooncake into the mold and gently press it down with your thumbs. This helps to prevent the mooncake from falling out when you flip the mold over.
- Flip the mooncake mold over a lightly floured surface. Use medium pressure to press down on the handle of the mooncake mold. Do not press down too hard or else the mooncake skin will start to squirt out from the bottom. Transfer the shaped mooncake to the parchment-lined baking sheet. Continue shaping 7 more mooncakes so that you have 8 mooncakes total.
#### Bake Mooncakes
- Transfer the baking sheet to the oven and bake the mooncakes for 10 minutes.
- While the first batch of mooncakes are baking, prepare the egg wash by whisking the egg and water together. I like to fully bake the first batch of mooncakes before moving on to the second batch. If your kitchen is hot, refrigerate the remaining mooncake skin and bean paste.
- After 10 minutes of baking, remove the mooncakes from the oven. They should start to turn golden at the top.
#### Apply Egg Wash
- I like to use 2 natural bristle brushes to apply egg wash. Dip the first brush into the egg wash and apply a very thin layer over a mooncake. Then, use the second brush to brush over the mooncake to remove excess egg wash. You donât want to flood the indentations on the mooncake with egg wash because the design wonât come out as clearly. Continue applying egg wash to the remaining mooncakes. If you donât have 2 brushes, just try your best to apply a thin layer of egg wash. You do not need to brush the sides of the mooncake with egg wash.
- Return the baking sheet to the oven and bake the mooncakes for another 8 to 10 minutes. Check the mooncakes at the 8-minute mark. If the tops of the mooncakes are an evenly golden brown color, they're done baking.
- Once the first batch is done baking, let the mooncakes cool for 5 minutes before transferring to a cooling rack. Finish shaping the second batch of mooncakes and bake them on top of the second prepared baking sheet.
#### Wait 2 Days Before Eating Mooncakes (Be Patient!)
- Freshly baked mooncakes are solid as a rock. They also tend to have some cracks at the top and the designs donât look as sharp. This is completely normal. In general, you should wait 2 days before eating the mooncakes (even better if you are patient enough to wait for 3 days). During these 2 days, the moisture returns to the skin and softens it. The cracks on the mooncakes also fade away and you can see a shiny gloss develop at the top of the mooncakes. Of course, you can eat the mooncakes the day theyâre made or the next day but expect dry mooncakes.
- Store the mooncakes in an airtight container for up to 4 days. You can also store the mooncakes in the fridge for up to 8 or 9 days or freeze them for several months. Let the mooncakes reach room temperature before eating again.
### Notes
1. **Golden Syrup** is a type of inverted sugar syrup (called èœćçłæŒż in Chinese) made from sugar, water, and an acid (such as lemon juice) to prevent the syrup from crystallizing. It is a key ingredient that gives Cantonese-style mooncakes its distinct taste, texture, and golden color. You can find it in specialty stores or on Amazon.
2. **Kansui** (also known as âlye waterâ or âalkaline waterâ): Often sold in bottles, kansui is a mixture of potassium carbonate and sodium bicarbonate. Kansui will help give these mooncakes their distinct golden brown color. You can usually find kansui in Asian grocery stores or on Amazon, though it is much more expensive online. If it is very difficult for you to find, you can omit kansui, but the mooncakes likely wonât look like the ones you see in these photos.
3. S**alted Yolk**: For those of you who want to add salted egg yolks to the filling, buy a package of pre-cooked salted yolks. They usually come in shrink-wrapped packages in Asian grocery stores. Because this recipe yields relatively small mooncakes, you wonât be able to fit an entire yolk in the center of the mooncake. Therefore, slice the salted yolks in half before you wrap them in red bean paste.
4. **Using Square or Circular Mooncake Molds**: Mooncakes made with these molds can puff out or sag at the bottom slightly. When that happens, I gently use my fingers or stiff bench scrapers to straighten out the mooncake. Be careful because the pastry is very delicate and can rip at the bottom easily. Itâs not necessary to straighten out the mooncakesâitâs merely a cosmetic issue.
5. **Cracking on Mooncakes**: The outer mooncake skin will start to crack if the heat is too high in the oven and the mooncakes overbake. All is not lost! Once the cakes cool, the skin will deflate, and the cracks will be less noticeable. If the overbaking happened to you in the first batch, alter the heat slightly for the second batch. Bake the cakes for 350ÂșF for the first 10 minutes. Then, reduce the heat to 325ÂșF, brush egg wash on the cakes, and bake again for about 8 minutes. Check the mooncakes for doneness after 8 minutes.
6. **Make Ahead Tips**: You can make the dough up to 2 days ahead and the bean paste 4 or 5 days ahead.
Did you enjoy this recipe?Tag [@hellolisalin](https://www.instagram.com/hellolisalin) or leave a star rating and comment on the blog\!
### Nutrition
Serving: 1mooncake \| Calories: 171kcal \| Carbohydrates: 24g \| Protein: 2\.9g \| Fat: 7\.1g \| Saturated Fat: 0\.9g \| Sodium: 22\.6mg \| Fiber: 1\.4g \| Sugar: 9g
Cuisine: Asian, Chinese
Category: Dessert
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1. Peter James says
[September 30, 2024 at 9:50 am](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1243724)
Thank you first off for this recipe, I tried a moon cake on the flight home so had to try and make.
My 1st try was ok but found the pastry wasnât enough to cover all so was a bit thin next time i will make more. after all itâs trial an error to get it perfect
Thank you again
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1243724)
- Lisa Lin says
[October 7, 2024 at 1:12 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1244362)
Hi Peter, thank you for trying this recipe, and I appreciate the feedback! Wrapping the pastry around the filling is definitely one of the trickiest parts! For mooncakes, a thinner pastry is desirable, so I definitely tried to use as little dough as possible when shaping the mooncakes. I should add a note for people who are making this for the very first timeâthat you can make a thicker pastry to make wrapping easier.
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1244362)
2. [Saksham](https://roanrickard.com/) says
[November 16, 2024 at 1:29 am](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1247410)
This recipe looks delicious, and my kids will enjoy it. Thanks for sharing interesting recipes with us.
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1247410)
3. Elaine says
[October 2, 2025 at 4:12 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289071)
Kids will have fun making these cute moon cakes đ„ź
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289071)
- Lisa Lin says
[October 7, 2025 at 8:55 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289842)
Thank you\!
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289842)
4. Kimberly says
[October 2, 2025 at 9:18 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289101)
Hello, I know either the red or white bean paste is the traditional mooncake filling. What would it take to make a pineapple or apple filling? any ideas or suggestions? Thanks\!
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289101)
- Lisa Lin says
[October 7, 2025 at 9:07 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289849)
Hi, Kimberly. You can look up pineapple tart recipes to try to make a pineapple filling! I am hoping to develop a pineapple tart recipe some time soon\!
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289849)
- Kimberly says
[October 7, 2025 at 10:45 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289859)
I make a fresh pineapple lattice pie. I think a similar process can be used to excellent results for a moon cake.
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289859)
5. VK says
[October 4, 2025 at 9:40 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289413)
This is my favorite mooncake recipe. Iâve been making this for the past 5 years, ever since you posted it in your instagram story, and Iâve never had an issue. I use the grams measurements and weigh everything and use the golden syrup recipe you posted from your mom. Such a great one and easy to follow along, thank\!
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289413)
- Lisa Lin says
[October 7, 2025 at 8:58 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289844)
VK! THANK YOU for making this and for leaving a review! Iâm SO happy to hear that the homemade golden syrup recipe worked too\!
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1289844)
6. Pauline Tsang says
[October 23, 2025 at 6:26 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1292710)
As an American of Chinese descent, I never knew how they made these delicious cakes. I donât think my mom knew how to bake these (she was born in San Francisco). Your recipe is so informative. Now I know how the cakes are made. Thank you so much.
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1292710)
- Lisa Lin says
[October 24, 2025 at 8:13 am](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1292754)
Thank you, Pauline\!
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1292754)
7. Tiffanie T. says
[October 31, 2025 at 5:01 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1293164)
Made this recipe and it came out perfect!! So easy! I found putting the dough and filling in the fridge in between steps really helped. (Before rolling out, after rolling out, and right after shaping.)
I think perhaps there was too much moisture either in the mooncakes themselves, or in my environment. My mooncakes started sweating after day 2? Perhaps I will just keep them in the fridge after baking next time.
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1293164)
- Lisa Lin says
[November 12, 2025 at 11:53 am](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1293886)
Hi, Tiffanie, thanks for trying this recipe! Did you chill the dough because the skin was too soft? Is your kitchen/house a bit warm? Iâm curious how these mooncakes cook in different kitchen environments.
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1293886)
- Tiffanie says
[November 13, 2025 at 12:08 pm](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1293948)
Yes, I live in Texas where it is already hot, and my apartment stays pretty humid. So I found the dough to be a little too sticky without refrigeration.
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1293948)
- Lisa Lin says
[November 14, 2025 at 8:44 am](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1293970)
Got it, thank you for letting me know\!
[Reply](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#comment-1293970)
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## HISTORY OF THE MID-AUTUMN FESTIVAL
The Mid-Autumn Festival is one of the major holidays in Chinese culture, and it falls on the fifteenth of the eighth month of the lunar calendar. This festival has many different names in Chinese, including äžç§çŻ (Mid-Autumn Festival), ć
«æçŻ (the festival of the eight month), and ććĄçŻ (reunion festival). [Click here](https://healthynibblesandbits.com/cantonese-style-mooncake-recipe/#pronunciation) for a guide on how to pronounce these festivals in Chinese.
Historically, China was an agrarian society, so many of the holidays in Chinese culture revolve around the celebration of harvest. In this case, äžç§çŻ began as a celebration of the bounty of the mid-autumn harvest. People also believed that on this day of the year, the full moon was at its largest and brightest. Thus, it was the perfect time for families to gather and celebrate harmony and togetherness.
#### CANTONESE-STYLE MOONCAKES
Today, when we think about the Mid-Autumn Festival now, mooncakes immediately come to mind. There are many varieties of mooncakes, but traditional Cantonese-style mooncakes (滣ćŒæé€
) are what I grew up eating.
Traditional Cantonese-style mooncakes are golden brown cakes with a thin and soft outer skin that wraps a sweet filling (often red bean paste or lotus seed paste) and possibly one or two salted egg yolks. They also generally have intricate designs or patterns on the top of the cakes, many of which contain the logo or name of the bakery that made the mooncakes. Mooncakes are labor intensive to make, which is why they can carry a high price tag.
Mama Lin shared a mooncake recipe with me several years ago, but I had been avoiding making them on my own. I knew it would take a long time before I was able to make reasonably nice looking mooncakes, and I figured my mom would make mooncakes for the family.
This year, I finally decided to put my big-girl pants on and just face this challenge head on. After baking many, many batches of mooncakes over the past two months, I am proud to say that I can make delicious red bean paste mooncakes that I prefer over store-bought ones\!
This mooncake recipe is a long one, as there is a lot of information and cooking tips that I want to share. Get ready as we dig deep into the mooncake-making process.
## COOKING NOTES FOR MOONCAKE RECIPE
### MAKING THE MOONCAKE SKIN
Lyleâs golden syrup (left) and kansui aka lye water/alkaline water (right)
While you only need 4 ingredients to make the mooncake skin, there are 2 that youâll need to get in specialty stores or online: **golden syrup** and **kansui**.
**Golden Syrup** is a type of inverted sugar syrup (called èœćçłæŒż in Chinese) thatâs a popular ingredient in a lot of British desserts. Itâs a syrup made from sugar, water, and an acid (such as lemon juice) to prevent the syrup from crystallizing. Golden syrup is a key ingredient that gives Cantonese-style mooncakes its distinct taste, texture, and golden color.
Technically speaking, you can make golden syrup from scratch, but I havenât been able to make it with consistent results. I recommend purchasing [Lyleâs golden syrup](https://www.lylesgoldensyrup.com/) to use for this mooncake recipe. I have found it in specialty stores and on [Amazon](https://amzn.to/3XJZWsc) (affiliate link). If you live in the Sacramento area, [Nugget Markets](https://www.nuggetmarket.com/) usually has Lyleâs golden syrup in stock.
**Kansui**, éčŒæ°Ž/æ§æ°Ž (*jian shui* in Mandarin and *gansui* in Cantonese), is known as âlye waterâ or âalkaline waterâ in English. Usually sold in bottles, kansui is a mixture of potassium carbonate and sodium bicarbonate. Because kansui is an alkaline solution, it raises the pH in a food item.
In Chinese and Asian cooking, kansui has a few purposes. Kansui is responsible for the golden hue and springiness in Chinese egg noodles and ramen, creating a texture that is chewy and al dente. Kansui also provides the distinctive browning in Cantonese-style mooncake skins. I also use kansui in my [red bean paste recipe](https://healthynibblesandbits.com/red-bean-paste-recipe/). You can usually find kansui in Asian grocery stores or on [Amazon](https://amzn.to/3TvY7Nk) (affiliate link), though it is much more expensive online.
[](https://healthynibblesandbits.com/red-bean-paste-recipe/)
### RED BEAN PASTE FILLING
I modified my [red bean paste recipe](https://healthynibblesandbits.com/red-bean-paste-recipe/) to make the filling for these mooncakes. First, I bumped up the amount of sugar from 1/2 cup to 3/4 cup (I thought the mooncakes tasted bland with less sugar). If you want to consume less sugar, stick to the original half cup amount. I also added an additional tablespoon of walnut oil to ensure that the paste stays moist even after the baking process.
To avoid a ridiculously long recipe below, I omitted the steps on making the red bean paste below. Please refer to my [red bean paste recipe](https://healthynibblesandbits.com/red-bean-paste-recipe/) for directions and ingredient amounts.
Plastic and wooden mooncake molds
### MOONCAKE MOLDS
There are many types of molds you can use to make mooncakes. First, thereâs traditional wooden ones that look like a paddle with a cavity in the center (see photo above, right). At the bottom of the cavity is an intricate pattern that has been carved into the wood. Another, more popular, type of mold are plastic ones with a large handle sticking up from the center (see photo above, left). I like using this style of mooncake mold because they often come as sets with plates that you can change to give mooncakes different designs.
You can usually find these plastic mooncake molds on [Amazon](https://amzn.to/3TycIaR) (affiliate link) or on Etsy. When purchasing plastic molds for this mooncake recipe, make sure to purchase ones that are meant to make 50g to 75g mooncakes. In other words, buy the smaller variety of mooncake mold.
Pre-cooked salted egg yolks
### SALTED EGG YOLK
In many traditional Cantonese-style mooncakes, youâll find one or two round salted egg yolks in the center of the mooncake. The yolks symbolize the full moon of the Mid-Autumn Festival. Growing up, I absolutely loved eating the salted yolk, but I started to like them less and less and Iâve gotten older.
Wrapping salted egg yolk in red bean paste
The mooncake recipe below outlines how to make mooncakes without the yolks. However, Iâll add directions in the notes section on how to make mooncakes with salted yolks.
### BAKING MOONCAKES
In general, you usually bake the mooncakes twice. First, you bake the mooncakes for 10 minutes. Then, remove the mooncakes from the oven, brush a thin layer of egg wash over the mooncakes and bake them for another 8 to 10 minutes.
According to Kristina Cho in her cookbook [*Mooncakes & Milk Bread*](https://bookshop.org/a/7672/9780785238997) (affiliate link), the first round of baking is to let the mooncake design set. The second stage of baking is to finish off the baking process and give the mooncake skin its golden color. (By the way, you can find Kristinaâs cookbook on [Amazon](https://amzn.to/3zoDoUB) or [Bookshop.org](https://bookshop.org/a/7672/9780785238997), affiliate links).
When applying the egg wash, make sure to apply a **very thin layer** so you donât flood the indentations of the design on the top of the mooncake. If you apply too much egg wash, the design wonât come out as clearly after the mooncakes are baked. I like to use a small natural bristle brush (not silicone) to brush the egg wash over the mooncakes. Immediately after I apply the egg wash to one mooncake, I brush the top with a second natural bristle brush to remove excess egg wash. You do not need to brush the sides of the mooncake with egg wash.
To ensure even baking, I bake the mooncakes in two batches (8 mooncakes at a time).
Itâs natural for freshly baked mooncakes to show cracks on the top
### FRESHLY BAKED MOONCAKES
Freshly baked mooncakes are solid as a rock. They also tend to have some cracks at the top and the designs donât look as sharp. This is completely normal. In general, you should wait 2 days before eating the mooncakes (even better if you are patient enough to wait for 3 days). During these 2 days, the moisture and oil will return to the skin in a process known as ćæČč in Chinese, which loosely translates to âletting the oil return.â After 2 days, the skin softens, the cracks fade away, and you can see a shiny gloss develop on the top of the mooncakes. Of course, you can eat the mooncakes the day theyâre made or the next day but expect dry mooncakes.
### HOW LONG DO MOONCAKES LAST?
Store the mooncakes in an airtight container for up to 5 days. You can also store the mooncakes in the fridge for up to 8 or 9 days or freeze them for several months. Let the mooncakes reach room temperature before eating again.
#### HOW TO SAY MID-AUTUMN FESTIVAL IN CHINESE
There are many different ways to say the Mid-Autumn Festival in Chinese. Here are some common names and their pronunciations:
- äžç§çŻ (äžç§è in simplified characters): This literally translates to the âmid-autumn festivalâ and is pronounced *zhong chau jzeet* in Cantonese and *zhong qiu jie* in Mandarin. This is the most commonly used name to describe the festival.
- ć
«æçŻ (ć
«æè in simplified characters): This literally translates to the âfestival of the eight monthâ and is pronounced *baht yoot jzeet* in Cantonese and *bot ngoot daht* in Toisan. This is what the festival was commonly called in ć°ć±± (Toisan/Taishan), a region in southern China where my family was from. Iâm not sure if Mandarin-speaking communities actually use this phrase to describe the Mid-Autumn Festival.
- ć
«æćäș: This literally translates to the fifteenth day of the eight month and is pronounced *baht yoot sup mm* in Cantonese and *ba yue shi wu* in Mandarin.
- ććĄçŻ (ćąćè in simplified characters): This literally translates to âreunion festivalâ and is pronounced *toon yoon jzeet* in Cantonese and *tuan yuan jie* in Mandarin.
Servings: 16 small mooncakes
Author: Lisa Lin
Hereâs an in-depth tutorial on how to make Cantonese-style mooncakes! This is a long recipe with many steps, so I recommend reading it through once or twice before you start baking.
When testing the recipe, I used a scale to measure most of the ingredients. I recommend that you use one, too. I got the volume measurement for the flour by using the [spoon-and-sweep method](https://healthynibblesandbits.com/how-to-measure-flour/). For the filling, I used my homemade red bean paste, and [you can find the recipe here](https://healthynibblesandbits.com/red-bean-paste-recipe/). I modified the original recipe slightly to use more sugar and oil (see note 9 of that recipe). You can make the red bean paste up to 3 to 4 days ahead. I donât like mooncakes with salted yolks anymore, but read the notes below for directions on how to add salted egg yolks.
To shape the mooncakes I used 50g and 75g plastic mooncake molds that have a long handle sticking up from the center. You can usually find these mooncake molds on Amazon or Etsy.
Prep Time1 hour
Cook Time40 minutes
Resting Time1 hour
#### Mooncake Skin
- 1/2 cup (140g) golden syrup, (see note 1)
- scant 1/3 cup (60g) safflower, vegetable, or canola oil , any neutral-flavored oil works
- 3/4 teaspoon kansui, (see note 2)
- 1 3/4 cups (210g) all-purpose flour, plus more for dusting
#### Egg Wash
- 1 large egg
- 1 1/2 tablespoons water
- 2 large baking sheets
- parchment paper or quart-size sandwich bag
- Rolling Pin
- 50g to 75g mooncake molds they're the small mooncake molds
- 2 natural bristle brush itâs fine if you only have one
#### Make Mooncake Skin
- In a medium-size mixing bowl, whisk together the golden syrup, oil, and kansui. Add the all-purpose flour to the bowl at once. Use a wooden spoon to mix everything together, until nearly all of the flour has been absorbed.
- Use a silicone spatula (or any flexible spatula) to scrape the dry flour from the sides of the bowl and fold it into the dough. Keep scraping the sides of the bowl and folding the dough until it looks smooth and there is no dry flour left. The dough will feel slightly tacky to touch, but should not be overly sticky to touch. Cover the bowl with a damp towel or silicone lid and let the dough rest for 45 minutes to 1 hour.
#### Divide Bean Paste
- Measure 16 portions of red bean paste that are 25 grams each (a scant 1 1/2 tablespoons of paste). Roll the bean paste portions into balls and transfer to a plate.
#### Shape Mooncakes
- Preheat the oven to 350ÂșF (175ÂșC). Line 2 large baking sheets with parchment paper and set aside.
- Lightly grease a large plate with oil. Divide the mooncake dough into 16 pieces of about 25 to 26 grams each (it should be about a scant 1 1/2 tablespoons of dough). Roll the dough portions into balls and place them on the greased plate.
- Because of the slight stickiness of the dough, I recommend rolling each ball of dough between 2 sheets of parchment paper or plastic (from a cut up quart-sized sandwich bag). I like using the plastic sheets because theyâre easier to maneuver and I can rinse and reuse them. Take a ball of the mooncake skin and place it between the sheets of plastic (or parchment paper). Flatten it slightly with the palm of your hand.
- Then, use a rolling pin to roll out the dough into a circle of about 3 1/4 to 3 1/2 inches wide. If you are making mooncakes with salted yolks, the dough needs to be at least 3 1/2 inches wide. I like to roll out the edges a little more thinly than the center.
- Remove the top sheet of plastic (or parchment paper). Hold onto a piece of red bean paste with your left hand and drape the rolled out mooncake skin over the filling. Remove the other sheet of plastic or parchment paper.
- Flip everything over so that the skin sits on the crook of your right hand. Wrap the skin around the filling and seal it up. If the skin rips during this stage, simply pinch the dough together. Once you finish wrapping the bean paste, roll everything in your hands until you get a smooth ball. (NOTE: I like rolling up the mooncakes this way because it doesnât leave too many air pockets and it better ensures that the dough is evenly distributed throughout the cake. If thereâs a more intuitive way for you to wrap the mooncakes, feel free to use it.)
- Lightly dust your work surface. Roll the wrapped mooncake in the flour to lightly dust it. Then, gently roll the ball into a short oblong log. This will make the mooncake easier to slide into the mold.
- Insert the mooncake into the mold and gently press it down with your thumbs. This helps to prevent the mooncake from falling out when you flip the mold over.
- Flip the mooncake mold over a lightly floured surface. Use medium pressure to press down on the handle of the mooncake mold. Do not press down too hard or else the mooncake skin will start to squirt out from the bottom. Transfer the shaped mooncake to the parchment-lined baking sheet. Continue shaping 7 more mooncakes so that you have 8 mooncakes total.
#### Bake Mooncakes
- Transfer the baking sheet to the oven and bake the mooncakes for 10 minutes.
- While the first batch of mooncakes are baking, prepare the egg wash by whisking the egg and water together. I like to fully bake the first batch of mooncakes before moving on to the second batch. If your kitchen is hot, refrigerate the remaining mooncake skin and bean paste.
- After 10 minutes of baking, remove the mooncakes from the oven. They should start to turn golden at the top.
#### Apply Egg Wash
- I like to use 2 natural bristle brushes to apply egg wash. Dip the first brush into the egg wash and apply a very thin layer over a mooncake. Then, use the second brush to brush over the mooncake to remove excess egg wash. You donât want to flood the indentations on the mooncake with egg wash because the design wonât come out as clearly. Continue applying egg wash to the remaining mooncakes. If you donât have 2 brushes, just try your best to apply a thin layer of egg wash. You do not need to brush the sides of the mooncake with egg wash.
- Return the baking sheet to the oven and bake the mooncakes for another 8 to 10 minutes. Check the mooncakes at the 8-minute mark. If the tops of the mooncakes are an evenly golden brown color, they're done baking.
- Once the first batch is done baking, let the mooncakes cool for 5 minutes before transferring to a cooling rack. Finish shaping the second batch of mooncakes and bake them on top of the second prepared baking sheet.
#### Wait 2 Days Before Eating Mooncakes (Be Patient!)
- Freshly baked mooncakes are solid as a rock. They also tend to have some cracks at the top and the designs donât look as sharp. This is completely normal. In general, you should wait 2 days before eating the mooncakes (even better if you are patient enough to wait for 3 days). During these 2 days, the moisture returns to the skin and softens it. The cracks on the mooncakes also fade away and you can see a shiny gloss develop at the top of the mooncakes. Of course, you can eat the mooncakes the day theyâre made or the next day but expect dry mooncakes.
- Store the mooncakes in an airtight container for up to 4 days. You can also store the mooncakes in the fridge for up to 8 or 9 days or freeze them for several months. Let the mooncakes reach room temperature before eating again.
1. **Golden Syrup** is a type of inverted sugar syrup (called èœćçłæŒż in Chinese) made from sugar, water, and an acid (such as lemon juice) to prevent the syrup from crystallizing. It is a key ingredient that gives Cantonese-style mooncakes its distinct taste, texture, and golden color. You can find it in specialty stores or on Amazon.
2. **Kansui** (also known as âlye waterâ or âalkaline waterâ): Often sold in bottles, kansui is a mixture of potassium carbonate and sodium bicarbonate. Kansui will help give these mooncakes their distinct golden brown color. You can usually find kansui in Asian grocery stores or on Amazon, though it is much more expensive online. If it is very difficult for you to find, you can omit kansui, but the mooncakes likely wonât look like the ones you see in these photos.
3. S**alted Yolk**: For those of you who want to add salted egg yolks to the filling, buy a package of pre-cooked salted yolks. They usually come in shrink-wrapped packages in Asian grocery stores. Because this recipe yields relatively small mooncakes, you wonât be able to fit an entire yolk in the center of the mooncake. Therefore, slice the salted yolks in half before you wrap them in red bean paste.
4. **Using Square or Circular Mooncake Molds**: Mooncakes made with these molds can puff out or sag at the bottom slightly. When that happens, I gently use my fingers or stiff bench scrapers to straighten out the mooncake. Be careful because the pastry is very delicate and can rip at the bottom easily. Itâs not necessary to straighten out the mooncakesâitâs merely a cosmetic issue.
5. **Cracking on Mooncakes**: The outer mooncake skin will start to crack if the heat is too high in the oven and the mooncakes overbake. All is not lost! Once the cakes cool, the skin will deflate, and the cracks will be less noticeable. If the overbaking happened to you in the first batch, alter the heat slightly for the second batch. Bake the cakes for 350ÂșF for the first 10 minutes. Then, reduce the heat to 325ÂșF, brush egg wash on the cakes, and bake again for about 8 minutes. Check the mooncakes for doneness after 8 minutes.
6. **Make Ahead Tips**: You can make the dough up to 2 days ahead and the bean paste 4 or 5 days ahead.
Tag [@hellolisalin](https://www.instagram.com/hellolisalin) or leave a star rating and comment on the blog\!
Serving: 1mooncake \| Calories: 171kcal \| Carbohydrates: 24g \| Protein: 2\.9g \| Fat: 7\.1g \| Saturated Fat: 0\.9g \| Sodium: 22\.6mg \| Fiber: 1\.4g \| Sugar: 9g |
| Shard | 178 (laksa) |
| Root Hash | 12097010133611172978 |
| Unparsed URL | com,healthynibblesandbits!/cantonese-style-mooncake-recipe/ s443 |