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1. Shard Calculation

Query:

Response:

Calculated Shard: 153 (from laksa195)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa153.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://redhousespice.com/cantonese-mooncake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://redhousespice.com/cantonese-mooncake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/redhousespice.com\/cantonese-mooncake\/","crawl_time":1776216693,"first_indexed_time":1567735862,"http_code":200,"src_unparsed":"com,redhousespice!\/cantonese-mooncake\/ s443","src_root_hash":"10051777624303610353","history_drop_reason":null,"meta_title":"Mooncakes, a Classic Recipe (广式月饼) - Red House Spice","meta_descriptions":["Nothing can beat the taste of homemade mooncakes. This classic recipe comes with easy steps and many pro tips. A video is also included."],"attrs_boilerpipe_text":"Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps and many pro tips. A video is also included.\nPin this now to find it later!\nPin It\nIt’s true that all Chinese festivals are associated with one or more particular types of food. To welcome the upcoming\nMid-Autumn Festival\/中秋节\n(\nIn 2025, it falls on Monday, Oct 6th\n), I’m sharing a recipe for traditional Cantonese-style mooncakes filled with salted egg yolks and lotus seed paste (蛋黄莲蓉月饼).\nTable of Contents\nA Cantonese Classic\nSnow Skin Mooncakes\nTop tips\nIngredients\nEquipment\nCook the lotus paste\nMake the dough\nAssemble the mooncakes\nBake the mooncakes\nRest the mooncakes\nFAQs\n📋 Recipe card\nA Cantonese Classic\nMooncakes are a traditional delicacy dedicated to the Mid-Autumn Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar.\nEssentially, they are stuffed sweet pasties shaped into a full-moon shape with delicate patterns on top. Beautiful in appearance and tasty on the palate, they are indispensable at family reunions on this special occasion and also a popular gift.\nAmong many varieties of Chinese mooncakes,\nCantonese-style mooncakes are no doubt the most popular\n. They are baked pastries consisting of a rich, sweet filling and a thin, moist, golden brown crust. \nThe filling I use for this mooncake recipe, salted egg yolk with lotus seed paste, is one of the most loved combinations. Two ingredients create a harmonious contrast: aromatic, creamy, and sweet with a hint of saltiness. \nCompared to the no-bake\nSnow Skin Mooncakes\nthat I shared previously, this Cantonese mooncake recipe involves more time and effort. But the result is definitely rewarding!\nA no-bake alternative\nSnow Skin Mooncakes\nTop tips\nBefore we go into the detailed instructions, let me first give you a few tips for success:\nRest the dough for a while to avoid tearing.\nUse shop-bought lotus seed paste (or other fillings) to speed up the process.\nBe attentive while baking. Adjust the time if necessary.\nMake sure to keep the egg wash thin to achieve a clear pattern.\nThese mooncakes need to be rested before serving.\nWatching the tutorial video helps a lot.\nIngredients\nFor the dough\nGolden syrup\nLye water\nNeutral cooking oil\nAll-purpose flour (plain flour)\nGolden syrup\nCantonese mooncakes call for\ninverted sugar syrup\/转化糖浆\n, an indispensable ingredient for achieving the desired texture of the mooncake crust: moist, soft and shiny. It also helps to extend the shelf life of mooncakes.\nGolden syrup is a type of inverted sugar syrup. It’s accessible in most supermarkets, so it’s a good choice for this recipe.\nDon’t attempt to replace syrup with regular sugar. Honey isn’t a good substitute either as it results in a dough that tears easily.\nLye water\nEssential to Cantonese mooncakes, lye water (\nKansui\/枧水\n) is a food-grade potassium carbonate solution used to raise the PH of the dough (neutralize the acid in the syrup). Also, it helps the dough to gain an appetizing brown color and a fluffy, tender texture.\nIf you can’t find it in your local Chinese\/Asian shops, check out my post on\nLye Water and its Homemade Substitute\nto learn how to make your own using two basic ingredients: baking soda and water.\nCooking oil\nUse any oil that has a neutral flavor, such as canola, sunflower, peanut, rapeseed, soybean, corn, vegetable oil, etc. Olive oil is not recommended.\nFor the lotus seed paste\nDried lotus seed\nSugar\nNeutral cooking oil\nAlternative pastes\nMaking lotus paste from scratch takes some time. Please feel free to use the\nready-to-use version\navailable in Chinese stores.\nOther popular fillings, such as\nred bean paste\n,\nblack sesame paste\n, etc., can be used as substitutes.\nSalted egg yolks\nI use\nready-to-use salted duck egg yolks\nwhich often come in airtight plastic bags. They’re available in the chilled or frozen sections in Chinese stores.\nAlternatively, use raw salted duck eggs and cook the yolks yourself. Here are two methods:\nBoiling method\n: Start cooking the eggs in cold water. Once boiling, turn the heat down and leave to simmer for 6 minutes. Rinse under cold water then remove the shell and egg whites.\nBaking method\n: Take the hardened yolks out of the raw salted eggs. Wash off the membrane around them. Bake them in the preheated oven at 375°F\/190°C until small bubbles appear around the bottom of the yolks (it takes about 8 minutes).\nYou’ll also need\nan egg yolk for the egg wash and a little cornstarch for dusting\nwhen shaping the mooncakes.\nEquipment\nTo make traditional baked mooncakes, you’d need the following equipment:\nA\nmooncake mold\nfor making small 50g ones\nA kitchen scale\nto measure the dough and filling for each cake\nA pastry brush\nfor coating the cakes with the egg wash\nA baking sheet\nlined with parchment paper\nAbout mooncake molds\nI use\nmodern-style plastic mooncake molds\nwhich come with springy handles and different pattern plates. They’re neater and easier to use than the traditional wooden ones. You can find them in some Chinese stores or online shopping platforms such as eBay, Amazon, etc.\nCook the lotus paste\nHomemade lotus seed paste has two advantages: There are no additives or preservatives; You can adjust its sweetness to your liking. Here is how you make it:\nSoak\n: Soak dried lotus seeds in water overnight to reduce the cooking time.\nCook\n: Simmer them in water for 30 to 40 minutes until they become soft, then drain off the water.\nBlend\n: Put the cooked seeds into a food processor and blend them into a fine paste. Add a little water if you find it difficult to blend.\nFry\n: Transfer the paste to a non-stick pan. Cook over medium heat. During this process, add sugar and oil in two batches. Make sure to constantly stir and fold the paste. This helps to evenly evaporate the moisture and avoid burning. \nCool\n: Once the paste becomes quite dry and easily foldable into a solid block, remove it from the heat. Leave to cool completely.\n🛎\nNOTE\n: Make sure the cooked paste isn’t too wet as it would make assembly very challenging. It also causes excess steam during baking, thus affecting the look of the mooncakes.\nMake the dough\nFirst, mix golden syrup, lye water, and oil until well combined. Add flour to the mixture and knead briefly to form a dough. It should be soft, smooth but not sticky.\nCover the dough with plastic wrap and rest for 30 minutes. This helps to relax the gluten making it more elastic. Otherwise, you may find it easy to tear or crack.\n🛎\nNOTE\n: Be aware that you may need to adjust the quantity of the flour depending on the thickness of your syrup and the liquid absorption capacity of your flour.\nAssemble the mooncakes\nThe dough filling ratio\nOnce you have all the parts ready, you will need to measure and divide the dough and filling into small portions. \nThe dough filling ratio varies depending on personal preferences. It can be 2:8, 3:7, or 4:6. I always enjoy the taste of the dough so my recipe goes for the 4:6 ratio. That means for a 50g mooncake, the dough weighs 20g and the total weight of the lotus paste and egg yolk should be 30g (you can increase it to 35g).\nAlso, this ratio makes it easier to assemble. You’ll have enough dough to securely seal the filling thus avoiding leaking.\nHow to shape them\nOnce you have all the parts measured, follow these steps to shape the mooncakes (\nwatch the video in the recipe card below\n):\nShape a portion of lotus seed paste into a round wrapper. Put a salted egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.\nFlatten a piece of dough into a wrapper. Use the same method to tightly wrap and seal the filling.\nCoat the assembled ball with a thin layer of cornstarch. Put it into a mooncake mold.\nWith the opening facing down, place the mold over a baking sheet. Press the handle to shape the cake. Then lift the mold and press again to release the cake.\n🛎\nNOTE\n: If your mooncake mold makes 100g mooncakes, double the dough and filling quantity for each cake. Also, you may use two salted yolks to make it extra luxurious.\nBake the mooncakes\nPreheat the oven to 375°F \/190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won’t ruit the delicate pattern.\nTake them out and brush a layer of the egg wash. Put them back into the oven. Reduce the heat to 320°F\/160°C and bake for a further 5 minutes. Then brush another layer of egg wash.\nThe last baking process takes another 10-15 minutes. I suggest you check at 10 minutes. They are done once evenly golden brown.\nRest the mooncakes\nLet the mooncakes cool on a mesh rack. After that, you’ll find them quite dry to touch. Don’t rush to eat them.\nIt’s essential to rest them further\n.\nStore them in airtight containers for 1 to 2 days. During this period, mooncakes become softer and gain a nice shiny appearance. Chineses call this process “\nHuí Yóu\/回油\n”, meaning “the return of oil”.\nLeftover mooncakes can be stored in the fridge for up to 2 weeks. Bring back to room temperature before serving.\nFAQs\nQ: Can I use honey to replace syrup?\nA: I don’t recommend honey as a substitute. Through testing, I found the dough made with honey tears very easily.\nQ: My mooncake skin has a bitter taste. Why?\nQ: When molding, the corner of my mooncakes had splits and cracks. How to improve?\nQ: After baking, my mooncake skin cracked on the top. Why?\nQ: For the resting period, shall I leave the mooncakes on the counter or in the fridge?\n📋 Recipe card\nLove this recipe? Please\nleave a 🌟🌟🌟🌟🌟 rating and a comment\n. Thank you!\nPlease be aware that this type of mooncake needs to be rested for 1 day after baking.\nKitchen scale\nPastry brush\nBaking sheet\nFor the paste (see note 1 for substitutes)\n▢\n100\ng\ndried lotus seeds\n▢\n75\ng\nsugar\n,\nor to taste\n▢\n50\ng\nneutral cooking oil\n,\nsuch as sunflower, canola, vegetable, peanut, rapeseed oil, etc.\nFor the dough\n▢\n150\ng\ngolden syrup\n▢\n½\nteaspoon\nlye water\n,\naka Kansui (see note 2)\n▢\n50\ng\nneutral cooking oil\n,\nsuch as sunflower, canola, vegetable, peanut, rapeseed oil, etc.\n▢\n220\ng\nall-purpose flour\n,\naka plain flour (see note 3)\nYou also need\n▢\n20\nsalted egg yolks\n,\nready-to-use ones (see note 4)\n▢\nCornstarch\n,\nfor dusting\n▢\n1\negg yolk\n,\nfor brushing\nCook the paste (skip if using shop-bought one)\nSoak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any). \nCook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary). \nTransfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4).\nPrepare the dough\nMix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5). \nCover with plastic wrap and rest for 30 minutes.\nAssemble\nPut one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.\nFlatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely. \nFlatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below).\nShape\nCoat the ball with a thin layer of cornstarch. Put it into a mooncake mold. \nOver a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake.\nBake\nPreheat the oven to 375°F\/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later. \nWhen the time is up, reduce the oven temperature to 320°F\/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5).\nPut them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.\nRest & store\nTransfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny. \nYou may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving.\n1. You may use ready-to-use lotus seed paste from Chinese shops. Alternatively, replace it with homemade or shop-bought\nred bean paste\n, black sesame paste, etc.\n2. If lye water is unavailable, check out my post on\nhow to make homemade lye water\nusing baking powder.\n3. The amount of flour needed may vary depending on the thickness of the syrup and the absorbent nature of the flour. Adjust accordingly.\n4. Alternatively, use raw salted duck eggs. See instructions in the post above to learn how to prepare them.\n5. Don’t coat the patterned surface with too much egg wash. Before brushing, remove excess liquid by pressing the brush on the rim of the bowl.\nServing:\n1\nmooncake\n|\nCalories:\n200\nkcal\n|\nCarbohydrates:\n21\ng\n|\nProtein:\n5\ng\n|\nFat:\n11\ng\n|\nSaturated Fat:\n1\ng\n|\nPolyunsaturated Fat:\n3\ng\n|\nMonounsaturated Fat:\n1\ng\n|\nTrans Fat:\n0.1\ng\n|\nSodium:\n71\nmg\n|\nPotassium:\n80\nmg\n|\nFiber:\n0.3\ng\n|\nSugar:\n10\ng\n|\nCalcium:\n2\nmg\n|\nIron:\n1\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nA piece of homemade mooncake to eat, a cup of Chinese tea to drink, a beautiful full moon to admire, and some moon-related fairytales to share with my children, for me, this would be a perfect Mid-Autumn Festival as I live far away from my family in China (\nImage below: my daughter making mooncakes with great care\n).\nI hope this detailed post has inspired you to make some mooncakes for your loved ones on this special occasion. Wish you all a very happy “Mooncake Day”!\nUpdate Notice: This is a revised version of my original post published in 2019. It includes new images and\nmore tips\n.\nHi! I’m Wei\nBorn and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here!\nMore Desserts & Snacks","attrs_markdown":"[Skip to content](https:\/\/redhousespice.com\/cantonese-mooncake\/#main-content)\n\n![](https:\/\/redhousespice.com\/wp-content\/uploads\/2025\/11\/Ebook-promo-150x150.jpg)[👉 Get Your Free Recipe eBook →](https:\/\/redhousespice.kit.com\/top-25-ebook)\n\nMy Favorites\n\n- [Index](https:\/\/redhousespice.com\/index\/)\n  - [All Recipes](https:\/\/redhousespice.com\/index\/)\n  - [Quick & Easy](https:\/\/redhousespice.com\/category\/quick-easy-recipes\/)\n  - [Takeout](https:\/\/redhousespice.com\/category\/takeout-recipes\/)\n  - [Cantonese](https:\/\/redhousespice.com\/category\/cantonese-recipes\/)\n  - [Sichuan](https:\/\/redhousespice.com\/category\/sichuan-recipes\/)\n  - [Stir-fries](https:\/\/redhousespice.com\/category\/stir-fry-recipes\/)\n  - [Noodles](https:\/\/redhousespice.com\/category\/noodle-recipes\/)\n  - [Dumplings & Wontons](https:\/\/redhousespice.com\/category\/dumpling-wonton-recipes\/)\n  - [Vegetarian & Vegan](https:\/\/redhousespice.com\/category\/vegetarian-vegan-recipes\/)\n- [Easy](https:\/\/redhousespice.com\/recipes-for-beginners\/)\n- [Popular](https:\/\/redhousespice.com\/popular-recipes\/)\n- [Subscribe](https:\/\/redhousespice.com\/subscribe\/)\n- [About](https:\/\/redhousespice.com\/about\/)\n  - [About the blog](https:\/\/redhousespice.com\/about\/)\n  - [About the creator](https:\/\/redhousespice.com\/about\/wei-guo\/)\n  - [Contact](https:\/\/redhousespice.com\/contact\/)\n- My Favorites\n\n[Home](https:\/\/redhousespice.com\/) › [Recipes](https:\/\/redhousespice.com\/index\/) › [Desserts & Snacks](https:\/\/redhousespice.com\/category\/dessert-snack-recipes\/)\n\n# Mooncakes, a Classic Recipe (广式月饼)\n[![](https:\/\/secure.gravatar.com\/avatar\/e8b430407341d36ffd2b83702a91371d41029a26307867aa2aa76fb820ec661f?s=58&d=mm&r=g)![](https:\/\/secure.gravatar.com\/avatar\/e8b430407341d36ffd2b83702a91371d41029a26307867aa2aa76fb820ec661f?s=58&d=mm&r=g)](https:\/\/redhousespice.com\/about\/wei-guo\/)\n\nBy [Wei Guo](https:\/\/redhousespice.com\/about\/wei-guo\/)Updated Sep 23, 2025\n\n[Jump to Recipe ▼](https:\/\/redhousespice.com\/cantonese-mooncake\/#wprm-recipe-container-10945)\n\nReader Rating\n\nComments\n\n[71](https:\/\/redhousespice.com\/cantonese-mooncake\/#comments)\n\nPrep 1 hour hr\n\nCook 1 hour hr 30 minutes mins\n\nTotal 2 hours hrs 30 minutes mins\n\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/redhousespice.com\/disclaimer\/).\n\n![Baked round mooncakes with overlay text that says Chinese mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/Cantonese-mooncakes-with-salted-yolk-150x150.jpg)\n\n![Baked round mooncakes with overlay text that says Chinese mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/Cantonese-mooncakes-with-salted-yolk-150x150.jpg)\n\n*Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps and many pro tips. A video is also included.*\n\n![Baked round mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/Chinese-mooncakes-with-salted-yolk-scaled.jpg)\n\nPin this now to find it later\\!\n\n[Pin It](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/redhousespice.com\/cantonese-mooncake\/&media=https:\/\/redhousespice.com\/wp-content\/uploads\/2019\/09\/Cantonese-mooncake-with-salted-egg-yolk-7.jpg&description=Mooncakes,%20a%20Classic%20Recipe%20\\(%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC\\) \"Share on Pinterest\")\n\nIt’s true that all Chinese festivals are associated with one or more particular types of food. To welcome the upcoming [Mid-Autumn Festival\/中秋节](https:\/\/www.chinahighlights.com\/festivals\/mid-autumn-festival.htm) (*In 2025, it falls on Monday, Oct 6th*), I’m sharing a recipe for traditional Cantonese-style mooncakes filled with salted egg yolks and lotus seed paste (蛋黄莲蓉月饼).\n\n## Table of Contents\n- [A Cantonese Classic](https:\/\/redhousespice.com\/cantonese-mooncake\/#a-cantonese-classic)\n- [Snow Skin Mooncakes](https:\/\/redhousespice.com\/cantonese-mooncake\/#h-recipe-title)\n- [Top tips](https:\/\/redhousespice.com\/cantonese-mooncake\/#top-tips)\n- [Ingredients](https:\/\/redhousespice.com\/cantonese-mooncake\/#ingredients)\n- [Equipment](https:\/\/redhousespice.com\/cantonese-mooncake\/#equipment)\n- [Cook the lotus paste](https:\/\/redhousespice.com\/cantonese-mooncake\/#cook-the-lotus-paste)\n- [Make the dough](https:\/\/redhousespice.com\/cantonese-mooncake\/#make-the-dough)\n- [Assemble the mooncakes](https:\/\/redhousespice.com\/cantonese-mooncake\/#assemble-the-mooncakes)\n- [Bake the mooncakes](https:\/\/redhousespice.com\/cantonese-mooncake\/#bake-the-mooncakes)\n- [Rest the mooncakes](https:\/\/redhousespice.com\/cantonese-mooncake\/#rest-the-mooncakes)\n- [FAQs](https:\/\/redhousespice.com\/cantonese-mooncake\/#faqs)\n- [📋 Recipe card](https:\/\/redhousespice.com\/cantonese-mooncake\/#%F0%9F%93%8B-recipe-card)\n## A Cantonese Classic\nMooncakes are a traditional delicacy dedicated to the Mid-Autumn Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar.\n\nEssentially, they are stuffed sweet pasties shaped into a full-moon shape with delicate patterns on top. Beautiful in appearance and tasty on the palate, they are indispensable at family reunions on this special occasion and also a popular gift.\n\n![A halved mooncake showing its lotus paste and salted yolk filling.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/halved-mooncake-with-salted-yolk-scaled.jpg)\n\n![A halved mooncake showing its lotus paste and salted yolk filling.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/halved-mooncake-with-salted-yolk-scaled.jpg)\n\nAmong many varieties of Chinese mooncakes, **Cantonese-style mooncakes are no doubt the most popular**. They are baked pastries consisting of a rich, sweet filling and a thin, moist, golden brown crust.\n\nThe filling I use for this mooncake recipe, salted egg yolk with lotus seed paste, is one of the most loved combinations. Two ingredients create a harmonious contrast: aromatic, creamy, and sweet with a hint of saltiness.\n\nCompared to the no-bake [Snow Skin Mooncakes](https:\/\/redhousespice.com\/snow-skin-mooncake\/) that I shared previously, this Cantonese mooncake recipe involves more time and effort. But the result is definitely rewarding\\!\n\n![white and green Snow Skin Mooncakes on a dusted surface.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/snow-skin-mooncakes-with-custard-filling-1024x1024.jpg)\n\n![white and green Snow Skin Mooncakes on a dusted surface.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/snow-skin-mooncakes-with-custard-filling-1024x1024.jpg)\n\nA no-bake alternative\n\n## Snow Skin Mooncakes\n[Get the recipe →](https:\/\/redhousespice.com\/snow-skin-mooncake\/)\n## Top tips\nBefore we go into the detailed instructions, let me first give you a few tips for success:\n\n- Rest the dough for a while to avoid tearing.\n- Use shop-bought lotus seed paste (or other fillings) to speed up the process.\n- Be attentive while baking. Adjust the time if necessary.\n- Make sure to keep the egg wash thin to achieve a clear pattern.\n- These mooncakes need to be rested before serving.\n- Watching the tutorial video helps a lot.\n\n## Ingredients\n### For the dough\n- Golden syrup\n- Lye water\n- Neutral cooking oil\n- All-purpose flour (plain flour)\n\n**Golden syrup**\n\nCantonese mooncakes call for [inverted sugar syrup\/转化糖浆](https:\/\/en.wikipedia.org\/wiki\/Inverted_sugar_syrup), an indispensable ingredient for achieving the desired texture of the mooncake crust: moist, soft and shiny. It also helps to extend the shelf life of mooncakes.\n\n![Pouring golden syrup](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/golden-syrup-scaled.jpg)\n\n![Pouring golden syrup](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/golden-syrup-scaled.jpg)\n\nGolden syrup is a type of inverted sugar syrup. It’s accessible in most supermarkets, so it’s a good choice for this recipe.\n\nDon’t attempt to replace syrup with regular sugar. Honey isn’t a good substitute either as it results in a dough that tears easily.\n\n**Lye water**\n\nEssential to Cantonese mooncakes, lye water (*Kansui\/枧水*) is a food-grade potassium carbonate solution used to raise the PH of the dough (neutralize the acid in the syrup). Also, it helps the dough to gain an appetizing brown color and a fluffy, tender texture.\n\n[![label of bottled lye water](https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/07\/Label-of-bottled-lye-water-scaled.jpg)](https:\/\/redhousespice.com\/lye-water\/)\n\n![label of bottled lye water](https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/07\/Label-of-bottled-lye-water-scaled.jpg)\n\nIf you can’t find it in your local Chinese\/Asian shops, check out my post on [Lye Water and its Homemade Substitute](https:\/\/redhousespice.com\/lye-water\/) to learn how to make your own using two basic ingredients: baking soda and water.\n\n**Cooking oil**\n\nUse any oil that has a neutral flavor, such as canola, sunflower, peanut, rapeseed, soybean, corn, vegetable oil, etc. Olive oil is not recommended.\n\n### For the lotus seed paste\n- Dried lotus seed\n- Sugar\n- Neutral cooking oil\n\n**Alternative pastes**\n\nMaking lotus paste from scratch takes some time. Please feel free to use the **ready-to-use version** available in Chinese stores.\n\nOther popular fillings, such as [red bean paste](https:\/\/redhousespice.com\/red-bean-paste\/), [black sesame paste](https:\/\/redhousespice.com\/black-sesame-paste\/), etc., can be used as substitutes.\n\n### Salted egg yolks\nI use **ready-to-use salted duck egg yolks** which often come in airtight plastic bags. They’re available in the chilled or frozen sections in Chinese stores.\n\n![Ready to use salted egg yolks.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/salted-egg-yolks-scaled.jpg)\n\n![Ready to use salted egg yolks.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/salted-egg-yolks-scaled.jpg)\n\nAlternatively, use raw salted duck eggs and cook the yolks yourself. Here are two methods:\n\n- **Boiling method**: Start cooking the eggs in cold water. Once boiling, turn the heat down and leave to simmer for 6 minutes. Rinse under cold water then remove the shell and egg whites.\n- **Baking method**: Take the hardened yolks out of the raw salted eggs. Wash off the membrane around them. Bake them in the preheated oven at 375°F\/190°C until small bubbles appear around the bottom of the yolks (it takes about 8 minutes).\n\n**You’ll also need** an egg yolk for the egg wash and a little cornstarch for dustingwhen shaping the mooncakes.\n\n## Equipment\nTo make traditional baked mooncakes, you’d need the following equipment:\n\n- **A [mooncake mold](https:\/\/geni.us\/daRPBA)** for making small 50g ones\n- **A kitchen scale** to measure the dough and filling for each cake\n- **A pastry brush** for coating the cakes with the egg wash\n- **A baking sheet** lined with parchment paper\n\n[![plastic mooncake molds.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/plastic-mooncake-molds-scaled.jpg)](https:\/\/geni.us\/daRPBA)\n\n![plastic mooncake molds.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/plastic-mooncake-molds-scaled.jpg)\n### About mooncake molds\nI use **modern-style plastic mooncake molds** which come with springy handles and different pattern plates. They’re neater and easier to use than the traditional wooden ones. You can find them in some Chinese stores or online shopping platforms such as eBay, Amazon, etc.\n\n## Cook the lotus paste\nHomemade lotus seed paste has two advantages: There are no additives or preservatives; You can adjust its sweetness to your liking. Here is how you make it:\n\n![Making lotus seed paste.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/make-lotus-seed-paste.jpg)\n\n![Making lotus seed paste.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/make-lotus-seed-paste.jpg)\n\n- **Soak**: Soak dried lotus seeds in water overnight to reduce the cooking time.\n- **Cook**: Simmer them in water for 30 to 40 minutes until they become soft, then drain off the water.\n- **Blend**: Put the cooked seeds into a food processor and blend them into a fine paste. Add a little water if you find it difficult to blend.\n- **Fry**: Transfer the paste to a non-stick pan. Cook over medium heat. During this process, add sugar and oil in two batches. Make sure to constantly stir and fold the paste. This helps to evenly evaporate the moisture and avoid burning.\n- **Cool**: Once the paste becomes quite dry and easily foldable into a solid block, remove it from the heat. Leave to cool completely.\n\n🛎 **NOTE**: Make sure the cooked paste isn’t too wet as it would make assembly very challenging. It also causes excess steam during baking, thus affecting the look of the mooncakes.\n\n## Make the dough\n![Making mooncake dough.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/make-mooncake-dough-1.jpg)\n\n![Making mooncake dough.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/make-mooncake-dough-1.jpg)\n\n- First, mix golden syrup, lye water, and oil until well combined. Add flour to the mixture and knead briefly to form a dough. It should be soft, smooth but not sticky.\n- Cover the dough with plastic wrap and rest for 30 minutes. This helps to relax the gluten making it more elastic. Otherwise, you may find it easy to tear or crack.\n\n🛎 **NOTE**: Be aware that you may need to adjust the quantity of the flour depending on the thickness of your syrup and the liquid absorption capacity of your flour.\n\n## Assemble the mooncakes\n![uncooked mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/uncooked-mooncakes-scaled.jpg)\n\n![uncooked mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/uncooked-mooncakes-scaled.jpg)\n### The dough filling ratio\nOnce you have all the parts ready, you will need to measure and divide the dough and filling into small portions.\n\nThe dough filling ratio varies depending on personal preferences. It can be 2:8, 3:7, or 4:6. I always enjoy the taste of the dough so my recipe goes for the 4:6 ratio. That means for a 50g mooncake, the dough weighs 20g and the total weight of the lotus paste and egg yolk should be 30g (you can increase it to 35g).\n\nAlso, this ratio makes it easier to assemble. You’ll have enough dough to securely seal the filling thus avoiding leaking.\n\n### How to shape them\nOnce you have all the parts measured, follow these steps to shape the mooncakes (*watch the video in the recipe card below*):\n\n![wrapping a mooncake.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/assemble-mooncake.jpg)\n\n![wrapping a mooncake.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/assemble-mooncake.jpg)\n\n- Shape a portion of lotus seed paste into a round wrapper. Put a salted egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.\n- Flatten a piece of dough into a wrapper. Use the same method to tightly wrap and seal the filling.\n\n![molding mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/shape-mooncakes-1.jpg)\n\n![molding mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/shape-mooncakes-1.jpg)\n\n- Coat the assembled ball with a thin layer of cornstarch. Put it into a mooncake mold.\n- With the opening facing down, place the mold over a baking sheet. Press the handle to shape the cake. Then lift the mold and press again to release the cake.\n\n🛎 **NOTE**: If your mooncake mold makes 100g mooncakes, double the dough and filling quantity for each cake. Also, you may use two salted yolks to make it extra luxurious.\n\n## Bake the mooncakes\n![Brushing and baking mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/brush-bake-mooncakes.jpg)\n\n![Brushing and baking mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/brush-bake-mooncakes.jpg)\n\n- Preheat the oven to 375°F \/190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won’t ruit the delicate pattern.\n- Take them out and brush a layer of the egg wash. Put them back into the oven. Reduce the heat to 320°F\/160°C and bake for a further 5 minutes. Then brush another layer of egg wash.\n- The last baking process takes another 10-15 minutes. I suggest you check at 10 minutes. They are done once evenly golden brown.\n\n## Rest the mooncakes\nLet the mooncakes cool on a mesh rack. After that, you’ll find them quite dry to touch. Don’t rush to eat them. **It’s essential to rest them further**.\n\n![Mooncakes in a container.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/mooncakes-in-container-1.jpg)\n\n![Mooncakes in a container.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/mooncakes-in-container-1.jpg)\n\nStore them in airtight containers for 1 to 2 days. During this period, mooncakes become softer and gain a nice shiny appearance. Chineses call this process “*Huí Yóu\/回油*”, meaning “the return of oil”.\n\nLeftover mooncakes can be stored in the fridge for up to 2 weeks. Bring back to room temperature before serving.\n\n![baked cantonese mooncakes on a tray.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/baked-mooncakes-scaled.jpg)\n\n![baked cantonese mooncakes on a tray.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/baked-mooncakes-scaled.jpg)\n## FAQs\n**Q: Can I use honey to replace syrup?**\n\nA: I don’t recommend honey as a substitute. Through testing, I found the dough made with honey tears very easily.\n\n**Q: My mooncake skin has a bitter taste. Why?**\n\nA: I suspect that you’ve added too much lye water. Make sure you strictly follow the suggested quantity as even a slight overdose would result in a bitter taste.\n\n**Q: When molding, the corner of my mooncakes had splits and cracks. How to improve?**\n\nA: Here are two possible causes: 1. The filling isn’t wrapped tightly by the dough so there is some air trapped inside. 2. The dough isn’t evenly distributed over the filling so some parts would tear when pressing.\n\n**Q: After baking, my mooncake skin cracked on the top. Why?**\n\nA: This usually indicates that your filling is a bit too wet. The moisture turns into steam during baking and pushes against the pastry, causing it to crack. If the openings are small, they will often close up on their own as the mooncakes cool and become unnoticeable after resting.\n\n**Q: For the resting period, shall I leave the mooncakes on the counter or in the fridge?**\n\nA: You can keep them in airtight containers on the counter away from direct sunlight unless your kitchen is very warm.\n\n## 📋 Recipe card\nLove this recipe? Please [leave a 🌟🌟🌟🌟🌟 rating and a comment](https:\/\/redhousespice.com\/cantonese-mooncake\/#commentform). Thank you\\!\n\n![A baked Cantonese mooncake](https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/08\/Mooncakes-with-salted-egg-yolks-foodgawker-300x300.jpg)\n\n![A baked Cantonese mooncake](https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/08\/Mooncakes-with-salted-egg-yolks-foodgawker-300x300.jpg)\n\n5 from 107 votes\n\n## Mooncakes, a Classic Recipe (广式月饼)\nBy [Wei Guo](https:\/\/redhousespice.com\/about\/wei-guo)\n\nNothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps. A video is also included.\n\nPrep: 1 hour hr\n\nCook: 1 hour hr 30 minutes mins\n\nTotal: 2 hours hrs 30 minutes mins\n\nServings: [20](https:\/\/redhousespice.com\/cantonese-mooncake\/) mooncakes\n\n[Save](https:\/\/redhousespice.com\/cantonese-mooncake\/)\n\n[Saved Recipe](https:\/\/redhousespice.com\/cantonese-mooncake\/)\n\n[![](http:\/\/pin-white\/) ![](https:\/\/redhousespice.com\/cantonese-mooncake\/pin-white) Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fredhousespice.com%2Fcantonese-mooncake%2F&media=https%3A%2F%2Fredhousespice.com%2Fwp-content%2Fuploads%2F2019%2F09%2FCantonese-mooncake-with-salted-egg-yolk-7.jpg&description=Mooncakes%2C+a+Classic+Recipe+%28%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC%29&is_video=false)\n\n[Rate](https:\/\/redhousespice.com\/cantonese-mooncake\/#comment) [Print](https:\/\/redhousespice.com\/wprm_print\/10945)\n\n### Before You Start\nPlease be aware that this type of mooncake needs to be rested for 1 day after baking.\n\n### Video\n![YouTube video player](https:\/\/i.ytimg.com\/vi\/jYtlR9zvqqs\/hqdefault.jpg)\n\n![](https:\/\/i.ytimg.com\/vi\/ID\/hqdefault.jpg)\n\n### Equipment\n- [Mooncake mold](https:\/\/geni.us\/daRPBA) for making small 1.8oz\/50g ones\n- Kitchen scale\n- Pastry brush\n- Baking sheet\n\n### Ingredients\n#### For the paste (see note 1 for substitutes)\n- ▢\n  100 g dried lotus seeds\n- ▢\n  75 g sugar, or to taste\n- ▢\n  50 g neutral cooking oil, such as sunflower, canola, vegetable, peanut, rapeseed oil, etc.\n\n#### For the dough\n- ▢\n  150 g golden syrup\n- ▢\n  ½ teaspoon [lye water](https:\/\/redhousespice.com\/lye-water\/), aka Kansui (see note 2)\n- ▢\n  50 g neutral cooking oil, such as sunflower, canola, vegetable, peanut, rapeseed oil, etc.\n- ▢\n  220 g all-purpose flour, aka plain flour (see note 3)\n\n#### You also need\n- ▢\n  20 salted egg yolks, ready-to-use ones (see note 4)\n- ▢\n  Cornstarch, for dusting\n- ▢\n  1 egg yolk, for brushing\n\n### Instructions\n#### Cook the paste (skip if using shop-bought one)\n- Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any).\n- Cook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary).\n- Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4).\n\n#### **Prepare the dough**\n- Mix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5).\n- Cover with plastic wrap and rest for 30 minutes.\n\n#### Assemble\n- Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.\n- Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.\n- Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below).\n\n#### Shape\n- Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold.\n- Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake.\n\n#### **Bake**\n- Preheat the oven to 375°F\/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later.\n- When the time is up, reduce the oven temperature to 320°F\/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5).\n- Put them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.\n\n#### Rest & store\n- Transfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny.\n- You may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving.\n\n### Notes\n1\\. You may use ready-to-use lotus seed paste from Chinese shops. Alternatively, replace it with homemade or shop-bought [red bean paste](https:\/\/redhousespice.com\/red-bean-paste\/), black sesame paste, etc.\n\n2\\. If lye water is unavailable, check out my post on [how to make homemade lye water](https:\/\/redhousespice.com\/lye-water\/) using baking powder.\n\n3\\. The amount of flour needed may vary depending on the thickness of the syrup and the absorbent nature of the flour. Adjust accordingly.\n\n4\\. Alternatively, use raw salted duck eggs. See instructions in the post above to learn how to prepare them.\n\n5\\. Don’t coat the patterned surface with too much egg wash. Before brushing, remove excess liquid by pressing the brush on the rim of the bowl.\n\n### Your Recipe Notes\n[✍️ Write here](https:\/\/redhousespice.com\/cantonese-mooncake\/)\n\n### Nutrition\nServing: 1mooncake \\| Calories: 200kcal \\| Carbohydrates: 21g \\| Protein: 5g \\| Fat: 11g \\| Saturated Fat: 1g \\| Polyunsaturated Fat: 3g \\| Monounsaturated Fat: 1g \\| Trans Fat: 0\\.1g \\| Sodium: 71mg \\| Potassium: 80mg \\| Fiber: 0\\.3g \\| Sugar: 10g \\| Calcium: 2mg \\| Iron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nLike this? [Rate and comment](https:\/\/redhousespice.com\/cantonese-mooncake\/#comment) below\\!\n\nA piece of homemade mooncake to eat, a cup of Chinese tea to drink, a beautiful full moon to admire, and some moon-related fairytales to share with my children, for me, this would be a perfect Mid-Autumn Festival as I live far away from my family in China (*Image below: my daughter making mooncakes with great care*).\n\n![molding mooncakes](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/molding-mooncakes.jpg)\n\n![molding mooncakes](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/molding-mooncakes.jpg)\n\nI hope this detailed post has inspired you to make some mooncakes for your loved ones on this special occasion. Wish you all a very happy “Mooncake Day”\\!\n\n*Update Notice: This is a revised version of my original post published in 2019. It includes new images and *more tips**.\n\n![A halved mooncake with overlay text that says salted yolk mooncake.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/salted-egg-yolk-mooncake-150x150.jpg)\n\n![A halved mooncake with overlay text that says salted yolk mooncake.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/salted-egg-yolk-mooncake-150x150.jpg)\n\n![Brushing and baking mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/brush-bake-mooncakes-150x150.jpg)\n\n![Brushing and baking mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/brush-bake-mooncakes-150x150.jpg)\n\nShare This:\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/redhousespice.com\/cantonese-mooncake\/&media=https:\/\/redhousespice.com\/wp-content\/uploads\/2019\/09\/Cantonese-mooncake-with-salted-egg-yolk-7.jpg&description=Mooncakes,%20a%20Classic%20Recipe%20\\(%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC\\) \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/redhousespice.com\/cantonese-mooncake\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/redhousespice.com\/cantonese-mooncake\/&text=Mooncakes%2C%20a%20Classic%20Recipe%20%28%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC%29 \"Share on Twitter\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Mooncakes%2C%20a%20Classic%20Recipe%20%28%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC%29%0D%0Ahttps%3A%2F%2Fredhousespice.com%2Fcantonese-mooncake%2F%0D%0A \"Share via Email\")\n\n![](https:\/\/redhousespice.com\/wp-content\/uploads\/2025\/10\/wei-guo-profile-2-1.jpg)\n\nHi! I’m Wei\n\nBorn and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here\\!\n\n[Learn more](https:\/\/redhousespice.com\/about\/)\n\n## More Desserts & Snacks\n[![baked rice caked with dates held by hand.](https:\/\/redhousespice.com\/wp-content\/uploads\/2024\/12\/baked-rice-cake-with-dates-2-600x800.jpg)![baked rice caked with dates held by hand.](https:\/\/redhousespice.com\/wp-content\/uploads\/2024\/12\/baked-rice-cake-with-dates-2-600x800.jpg)](https:\/\/redhousespice.com\/baked-rice-cake\/)\n\n### [Baked Rice Cake with Dates](https:\/\/redhousespice.com\/baked-rice-cake\/)\n\n[![Chinese almond cookies.](https:\/\/redhousespice.com\/wp-content\/uploads\/2024\/10\/chinese-almond-cookies-1-600x800.jpg)![Chinese almond cookies.](https:\/\/redhousespice.com\/wp-content\/uploads\/2024\/10\/chinese-almond-cookies-1-600x800.jpg)](https:\/\/redhousespice.com\/chinese-almond-cookies\/)\n\n### [Chinese Almond Cookies (杏仁酥)](https:\/\/redhousespice.com\/chinese-almond-cookies\/)\n\n[![6 sesame balls in a small basket.](https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/10\/Chinese-sesame-balls-a-600x800.jpg)![6 sesame balls in a small basket.](https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/10\/Chinese-sesame-balls-a-600x800.jpg)](https:\/\/redhousespice.com\/sesame-balls\/)\n\n### [Sesame Balls (Jian Dui\/煎堆)](https:\/\/redhousespice.com\/sesame-balls\/)\n\n[![six red bean popsicles on a tray.](https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/06\/red-bean-popsicles-10-600x800.jpg)![six red bean popsicles on a tray.](https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/06\/red-bean-popsicles-10-600x800.jpg)](https:\/\/redhousespice.com\/red-bean-popsicles\/)\n\n### [Red Bean Popsicles (红豆冰棍)](https:\/\/redhousespice.com\/red-bean-popsicles\/)\n\n## Leave a comment [Cancel reply](https:\/\/redhousespice.com\/cantonese-mooncake\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 71 Comments\n1. **Jessi** says:\n   \n   December 14, 2025 at 19:26\n   \n   Hi I was wondering if you had any recommendations for online stores that sell lotus seeds and lye water. Unfortunately I live in a town where the Asian markets don’t sell it. Thank you\\!\n   \n   [Reply](https:\/\/redhousespice.com\/cantonese-mooncake\/#comment-96126)\n   1. **Wei Guo** says:\n      \n      December 16, 2025 at 13:43\n      \n      You can find [lye water on Amazon](https:\/\/geni.us\/lye_water), but it can be challenging to source good quality lotus seeds online. [Red Bean Paste](https:\/\/redhousespice.com\/red-bean-paste\/) makes a good substitute for mooncake fillings.\n      \n      [Reply](https:\/\/redhousespice.com\/cantonese-mooncake\/#comment-96164)\n2. **Mary** says:\n   \n   October 5, 2025 at 13:01\n   \n   I made this recipe this week for the first time, and it was so good ! Very well explained thank you\\!\n   \n   [Reply](https:\/\/redhousespice.com\/cantonese-mooncake\/#comment-93639)\n   1. **Wei Guo** says:\n      \n      October 5, 2025 at 13:08\n      \n      So happy to hear that, Mary! Happy Mid-Autumn Festival\\!\n      \n      [Reply](https:\/\/redhousespice.com\/cantonese-mooncake\/#comment-93640)\n3. **Sandy** says:\n   \n   September 22, 2025 at 22:35\n   \n   Hello. Can you share the recipe to make the golden syrup?\n   \n   [Reply](https:\/\/redhousespice.com\/cantonese-mooncake\/#comment-93059)\n   1. **Wei Guo** says:\n      \n      September 23, 2025 at 06:11\n      \n      Hi Sandy! I haven’t tested a recipe for homemade golden syrup. Hope you’ll find one else where.\n      \n      [Reply](https:\/\/redhousespice.com\/cantonese-mooncake\/#comment-93070)\n\n### Comment navigation\n[Older Comments](https:\/\/redhousespice.com\/cantonese-mooncake\/comment-page-3\/#comments)\n\n![](https:\/\/redhousespice.com\/wp-content\/uploads\/2025\/10\/wei-guo-profile-2-1.jpg)\n\nHi! I’m Wei\n\nBorn and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here\\!\n\n[Learn more](https:\/\/redhousespice.com\/about\/)\n\n## Popular\n[![chinese braised pork belly over rice](https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/01\/braised-pork-belly-over-rice-600x800.jpg)![chinese braised pork belly over rice](https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/01\/braised-pork-belly-over-rice-600x800.jpg)](https:\/\/redhousespice.com\/red-cooked-pork-belly\/)\n\n### [Braised Pork Belly (Hong Shao Rou\/红烧肉), an Easy Version](https:\/\/redhousespice.com\/red-cooked-pork-belly\/)\n\n[![Chili oil in a spoon over a jar.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/10\/chinese-chili-oil-600x800.jpg)![Chili oil in a spoon over a jar.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/10\/chinese-chili-oil-600x800.jpg)](https:\/\/redhousespice.com\/chinese-chilli-oil\/)\n\n### [Chili Oil, an Ultimate Guide](https:\/\/redhousespice.com\/chinese-chilli-oil\/)\n\n[![Sliced Peking duck with 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oil](https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-foodgawker-600x800.jpg)![Sheng Jiang Bao with chili oil](https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-foodgawker-600x800.jpg)](https:\/\/redhousespice.com\/pan-fried-pork-buns\/)\n\n### [Sheng Jian Bao: Pan-fried pork buns (生煎包)](https:\/\/redhousespice.com\/pan-fried-pork-buns\/)\n\n[![dumpling wrappers and two dumplings](https:\/\/redhousespice.com\/wp-content\/uploads\/2019\/01\/homemade-dumpling-wrappers-600x800.jpg)![dumpling wrappers and two dumplings](https:\/\/redhousespice.com\/wp-content\/uploads\/2019\/01\/homemade-dumpling-wrappers-600x800.jpg)](https:\/\/redhousespice.com\/homemade-dumpling-wrappers\/)\n\n### [Homemade dumpling wrappers (Ultimate Dumpling Guide part 1)](https:\/\/redhousespice.com\/homemade-dumpling-wrappers\/)\n\n![a bowl of hot and sour noodles.](https:\/\/redhousespice.com\/wp-content\/uploads\/2025\/05\/Hot-Sour-Noodles-5.jpg)\n\n![a bowl of hot and sour noodles.](https:\/\/redhousespice.com\/wp-content\/uploads\/2025\/05\/Hot-Sour-Noodles-5.jpg)\n\nAs Seen 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to top](https:\/\/redhousespice.com\/cantonese-mooncake\/#top)\n\n[Red House Spice](https:\/\/redhousespice.com\/)\n\n- [Recipes](https:\/\/redhousespice.com\/index\/)\n- [About](https:\/\/redhousespice.com\/about\/)\n- [Contact](https:\/\/redhousespice.com\/contact\/)\n- [Subscribe](https:\/\/redhousespice.com\/subscribe\/)\n\n©2026 Red House Spice. All rights reserved. [Privacy Policy](https:\/\/redhousespice.com\/privacy-policy\/) • [Terms & Conditions](https:\/\/redhousespice.com\/terms\/) • [Accessibility Statement](https:\/\/redhousespice.com\/accessibility-statement\/) • [Disclaimer](https:\/\/redhousespice.com\/disclaimer\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n## Rate This Recipe","attrs_readable_markdown":"*Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps and many pro tips. A video is also included.*\n\n![Baked round mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/Chinese-mooncakes-with-salted-yolk-scaled.jpg)\n\nPin this now to find it later\\!\n\n[Pin It](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/redhousespice.com\/cantonese-mooncake\/&media=https:\/\/redhousespice.com\/wp-content\/uploads\/2019\/09\/Cantonese-mooncake-with-salted-egg-yolk-7.jpg&description=Mooncakes,%20a%20Classic%20Recipe%20\\(%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC\\) \"Share on Pinterest\")\n\nIt’s true that all Chinese festivals are associated with one or more particular types of food. To welcome the upcoming [Mid-Autumn Festival\/中秋节](https:\/\/www.chinahighlights.com\/festivals\/mid-autumn-festival.htm) (*In 2025, it falls on Monday, Oct 6th*), I’m sharing a recipe for traditional Cantonese-style mooncakes filled with salted egg yolks and lotus seed paste (蛋黄莲蓉月饼).\n\n## Table of Contents\n- [A Cantonese Classic](https:\/\/redhousespice.com\/cantonese-mooncake\/#a-cantonese-classic)\n- [Snow Skin Mooncakes](https:\/\/redhousespice.com\/cantonese-mooncake\/#h-recipe-title)\n- [Top tips](https:\/\/redhousespice.com\/cantonese-mooncake\/#top-tips)\n- [Ingredients](https:\/\/redhousespice.com\/cantonese-mooncake\/#ingredients)\n- [Equipment](https:\/\/redhousespice.com\/cantonese-mooncake\/#equipment)\n- [Cook the lotus paste](https:\/\/redhousespice.com\/cantonese-mooncake\/#cook-the-lotus-paste)\n- [Make the dough](https:\/\/redhousespice.com\/cantonese-mooncake\/#make-the-dough)\n- [Assemble the mooncakes](https:\/\/redhousespice.com\/cantonese-mooncake\/#assemble-the-mooncakes)\n- [Bake the mooncakes](https:\/\/redhousespice.com\/cantonese-mooncake\/#bake-the-mooncakes)\n- [Rest the mooncakes](https:\/\/redhousespice.com\/cantonese-mooncake\/#rest-the-mooncakes)\n- [FAQs](https:\/\/redhousespice.com\/cantonese-mooncake\/#faqs)\n- [📋 Recipe card](https:\/\/redhousespice.com\/cantonese-mooncake\/#%F0%9F%93%8B-recipe-card)\n## A Cantonese Classic\nMooncakes are a traditional delicacy dedicated to the Mid-Autumn Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar.\n\nEssentially, they are stuffed sweet pasties shaped into a full-moon shape with delicate patterns on top. Beautiful in appearance and tasty on the palate, they are indispensable at family reunions on this special occasion and also a popular gift.\n\n![A halved mooncake showing its lotus paste and salted yolk filling.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/halved-mooncake-with-salted-yolk-scaled.jpg)\n\nAmong many varieties of Chinese mooncakes, **Cantonese-style mooncakes are no doubt the most popular**. They are baked pastries consisting of a rich, sweet filling and a thin, moist, golden brown crust.\n\nThe filling I use for this mooncake recipe, salted egg yolk with lotus seed paste, is one of the most loved combinations. Two ingredients create a harmonious contrast: aromatic, creamy, and sweet with a hint of saltiness.\n\nCompared to the no-bake [Snow Skin Mooncakes](https:\/\/redhousespice.com\/snow-skin-mooncake\/) that I shared previously, this Cantonese mooncake recipe involves more time and effort. But the result is definitely rewarding\\!\n\n![white and green Snow Skin Mooncakes on a dusted surface.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/snow-skin-mooncakes-with-custard-filling-1024x1024.jpg)\n\nA no-bake alternative\n\n## Snow Skin Mooncakes\n## Top tips\nBefore we go into the detailed instructions, let me first give you a few tips for success:\n\n- Rest the dough for a while to avoid tearing.\n- Use shop-bought lotus seed paste (or other fillings) to speed up the process.\n- Be attentive while baking. Adjust the time if necessary.\n- Make sure to keep the egg wash thin to achieve a clear pattern.\n- These mooncakes need to be rested before serving.\n- Watching the tutorial video helps a lot.\n\n## Ingredients\n### For the dough\n- Golden syrup\n- Lye water\n- Neutral cooking oil\n- All-purpose flour (plain flour)\n\n**Golden syrup**\n\nCantonese mooncakes call for [inverted sugar syrup\/转化糖浆](https:\/\/en.wikipedia.org\/wiki\/Inverted_sugar_syrup), an indispensable ingredient for achieving the desired texture of the mooncake crust: moist, soft and shiny. It also helps to extend the shelf life of mooncakes.\n\n![Pouring golden syrup](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/golden-syrup-scaled.jpg)\n\nGolden syrup is a type of inverted sugar syrup. It’s accessible in most supermarkets, so it’s a good choice for this recipe.\n\nDon’t attempt to replace syrup with regular sugar. Honey isn’t a good substitute either as it results in a dough that tears easily.\n\n**Lye water**\n\nEssential to Cantonese mooncakes, lye water (*Kansui\/枧水*) is a food-grade potassium carbonate solution used to raise the PH of the dough (neutralize the acid in the syrup). Also, it helps the dough to gain an appetizing brown color and a fluffy, tender texture.\n\n[![label of bottled lye water](https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/07\/Label-of-bottled-lye-water-scaled.jpg)](https:\/\/redhousespice.com\/lye-water\/)\n\nIf you can’t find it in your local Chinese\/Asian shops, check out my post on [Lye Water and its Homemade Substitute](https:\/\/redhousespice.com\/lye-water\/) to learn how to make your own using two basic ingredients: baking soda and water.\n\n**Cooking oil**\n\nUse any oil that has a neutral flavor, such as canola, sunflower, peanut, rapeseed, soybean, corn, vegetable oil, etc. Olive oil is not recommended.\n\n### For the lotus seed paste\n- Dried lotus seed\n- Sugar\n- Neutral cooking oil\n\n**Alternative pastes**\n\nMaking lotus paste from scratch takes some time. Please feel free to use the **ready-to-use version** available in Chinese stores.\n\nOther popular fillings, such as [red bean paste](https:\/\/redhousespice.com\/red-bean-paste\/), [black sesame paste](https:\/\/redhousespice.com\/black-sesame-paste\/), etc., can be used as substitutes.\n\n### Salted egg yolks\nI use **ready-to-use salted duck egg yolks** which often come in airtight plastic bags. They’re available in the chilled or frozen sections in Chinese stores.\n\n![Ready to use salted egg yolks.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/salted-egg-yolks-scaled.jpg)\n\nAlternatively, use raw salted duck eggs and cook the yolks yourself. Here are two methods:\n\n- **Boiling method**: Start cooking the eggs in cold water. Once boiling, turn the heat down and leave to simmer for 6 minutes. Rinse under cold water then remove the shell and egg whites.\n- **Baking method**: Take the hardened yolks out of the raw salted eggs. Wash off the membrane around them. Bake them in the preheated oven at 375°F\/190°C until small bubbles appear around the bottom of the yolks (it takes about 8 minutes).\n\n**You’ll also need** an egg yolk for the egg wash and a little cornstarch for dustingwhen shaping the mooncakes.\n\n## Equipment\nTo make traditional baked mooncakes, you’d need the following equipment:\n\n- **A [mooncake mold](https:\/\/geni.us\/daRPBA)** for making small 50g ones\n- **A kitchen scale** to measure the dough and filling for each cake\n- **A pastry brush** for coating the cakes with the egg wash\n- **A baking sheet** lined with parchment paper\n\n[![plastic mooncake molds.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/plastic-mooncake-molds-scaled.jpg)](https:\/\/geni.us\/daRPBA)\n\n### About mooncake molds\nI use **modern-style plastic mooncake molds** which come with springy handles and different pattern plates. They’re neater and easier to use than the traditional wooden ones. You can find them in some Chinese stores or online shopping platforms such as eBay, Amazon, etc.\n\n## Cook the lotus paste\nHomemade lotus seed paste has two advantages: There are no additives or preservatives; You can adjust its sweetness to your liking. Here is how you make it:\n\n![Making lotus seed paste.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/make-lotus-seed-paste.jpg)\n\n- **Soak**: Soak dried lotus seeds in water overnight to reduce the cooking time.\n- **Cook**: Simmer them in water for 30 to 40 minutes until they become soft, then drain off the water.\n- **Blend**: Put the cooked seeds into a food processor and blend them into a fine paste. Add a little water if you find it difficult to blend.\n- **Fry**: Transfer the paste to a non-stick pan. Cook over medium heat. During this process, add sugar and oil in two batches. Make sure to constantly stir and fold the paste. This helps to evenly evaporate the moisture and avoid burning.\n- **Cool**: Once the paste becomes quite dry and easily foldable into a solid block, remove it from the heat. Leave to cool completely.\n\n🛎 **NOTE**: Make sure the cooked paste isn’t too wet as it would make assembly very challenging. It also causes excess steam during baking, thus affecting the look of the mooncakes.\n\n## Make the dough\n![Making mooncake dough.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/make-mooncake-dough-1.jpg)\n\n- First, mix golden syrup, lye water, and oil until well combined. Add flour to the mixture and knead briefly to form a dough. It should be soft, smooth but not sticky.\n- Cover the dough with plastic wrap and rest for 30 minutes. This helps to relax the gluten making it more elastic. Otherwise, you may find it easy to tear or crack.\n\n🛎 **NOTE**: Be aware that you may need to adjust the quantity of the flour depending on the thickness of your syrup and the liquid absorption capacity of your flour.\n\n## Assemble the mooncakes\n![uncooked mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/uncooked-mooncakes-scaled.jpg)\n\n### The dough filling ratio\nOnce you have all the parts ready, you will need to measure and divide the dough and filling into small portions.\n\nThe dough filling ratio varies depending on personal preferences. It can be 2:8, 3:7, or 4:6. I always enjoy the taste of the dough so my recipe goes for the 4:6 ratio. That means for a 50g mooncake, the dough weighs 20g and the total weight of the lotus paste and egg yolk should be 30g (you can increase it to 35g).\n\nAlso, this ratio makes it easier to assemble. You’ll have enough dough to securely seal the filling thus avoiding leaking.\n\n### How to shape them\nOnce you have all the parts measured, follow these steps to shape the mooncakes (*watch the video in the recipe card below*):\n\n![wrapping a mooncake.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/assemble-mooncake.jpg)\n\n- Shape a portion of lotus seed paste into a round wrapper. Put a salted egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.\n- Flatten a piece of dough into a wrapper. Use the same method to tightly wrap and seal the filling.\n\n![molding mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/shape-mooncakes-1.jpg)\n\n- Coat the assembled ball with a thin layer of cornstarch. Put it into a mooncake mold.\n- With the opening facing down, place the mold over a baking sheet. Press the handle to shape the cake. Then lift the mold and press again to release the cake.\n\n🛎 **NOTE**: If your mooncake mold makes 100g mooncakes, double the dough and filling quantity for each cake. Also, you may use two salted yolks to make it extra luxurious.\n\n## Bake the mooncakes\n![Brushing and baking mooncakes.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/brush-bake-mooncakes.jpg)\n\n- Preheat the oven to 375°F \/190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won’t ruit the delicate pattern.\n- Take them out and brush a layer of the egg wash. Put them back into the oven. Reduce the heat to 320°F\/160°C and bake for a further 5 minutes. Then brush another layer of egg wash.\n- The last baking process takes another 10-15 minutes. I suggest you check at 10 minutes. They are done once evenly golden brown.\n\n## Rest the mooncakes\nLet the mooncakes cool on a mesh rack. After that, you’ll find them quite dry to touch. Don’t rush to eat them. **It’s essential to rest them further**.\n\n![Mooncakes in a container.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/mooncakes-in-container-1.jpg)\n\nStore them in airtight containers for 1 to 2 days. During this period, mooncakes become softer and gain a nice shiny appearance. Chineses call this process “*Huí Yóu\/回油*”, meaning “the return of oil”.\n\nLeftover mooncakes can be stored in the fridge for up to 2 weeks. Bring back to room temperature before serving.\n\n![baked cantonese mooncakes on a tray.](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/baked-mooncakes-scaled.jpg)\n\n## FAQs\n**Q: Can I use honey to replace syrup?**\n\nA: I don’t recommend honey as a substitute. Through testing, I found the dough made with honey tears very easily.\n\n**Q: My mooncake skin has a bitter taste. Why?**\n\n**Q: When molding, the corner of my mooncakes had splits and cracks. How to improve?**\n\n**Q: After baking, my mooncake skin cracked on the top. Why?**\n\n**Q: For the resting period, shall I leave the mooncakes on the counter or in the fridge?**\n\n## 📋 Recipe card\nLove this recipe? Please [leave a 🌟🌟🌟🌟🌟 rating and a comment](https:\/\/redhousespice.com\/cantonese-mooncake\/#commentform). Thank you\\!\n\nPlease be aware that this type of mooncake needs to be rested for 1 day after baking.\n\n![](https:\/\/i.ytimg.com\/vi\/ID\/hqdefault.jpg)\n\n- Kitchen scale\n- Pastry brush\n- Baking sheet\n\n#### For the paste (see note 1 for substitutes)\n- ▢\n  100 g dried lotus seeds\n- ▢\n  75 g sugar, or to taste\n- ▢\n  50 g neutral cooking oil, such as sunflower, canola, vegetable, peanut, rapeseed oil, etc.\n\n#### For the dough\n- ▢\n  150 g golden syrup\n- ▢\n  ½ teaspoon [lye water](https:\/\/redhousespice.com\/lye-water\/), aka Kansui (see note 2)\n- ▢\n  50 g neutral cooking oil, such as sunflower, canola, vegetable, peanut, rapeseed oil, etc.\n- ▢\n  220 g all-purpose flour, aka plain flour (see note 3)\n\n#### You also need\n- ▢\n  20 salted egg yolks, ready-to-use ones (see note 4)\n- ▢\n  Cornstarch, for dusting\n- ▢\n  1 egg yolk, for brushing\n\n#### Cook the paste (skip if using shop-bought one)\n- Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any).\n- Cook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary).\n- Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4).\n\n#### **Prepare the dough**\n- Mix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5).\n- Cover with plastic wrap and rest for 30 minutes.\n\n#### Assemble\n- Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.\n- Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.\n- Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below).\n\n#### Shape\n- Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold.\n- Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake.\n\n#### **Bake**\n- Preheat the oven to 375°F\/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later.\n- When the time is up, reduce the oven temperature to 320°F\/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5).\n- Put them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.\n\n#### Rest & store\n- Transfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny.\n- You may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving.\n\n1\\. You may use ready-to-use lotus seed paste from Chinese shops. Alternatively, replace it with homemade or shop-bought [red bean paste](https:\/\/redhousespice.com\/red-bean-paste\/), black sesame paste, etc.\n\n2\\. If lye water is unavailable, check out my post on [how to make homemade lye water](https:\/\/redhousespice.com\/lye-water\/) using baking powder.\n\n3\\. The amount of flour needed may vary depending on the thickness of the syrup and the absorbent nature of the flour. Adjust accordingly.\n\n4\\. Alternatively, use raw salted duck eggs. See instructions in the post above to learn how to prepare them.\n\n5\\. Don’t coat the patterned surface with too much egg wash. Before brushing, remove excess liquid by pressing the brush on the rim of the bowl.\n\nServing: 1mooncake \\| Calories: 200kcal \\| Carbohydrates: 21g \\| Protein: 5g \\| Fat: 11g \\| Saturated Fat: 1g \\| Polyunsaturated Fat: 3g \\| Monounsaturated Fat: 1g \\| Trans Fat: 0\\.1g \\| Sodium: 71mg \\| Potassium: 80mg \\| Fiber: 0\\.3g \\| Sugar: 10g \\| Calcium: 2mg \\| Iron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nA piece of homemade mooncake to eat, a cup of Chinese tea to drink, a beautiful full moon to admire, and some moon-related fairytales to share with my children, for me, this would be a perfect Mid-Autumn Festival as I live far away from my family in China (*Image below: my daughter making mooncakes with great care*).\n\n![molding mooncakes](https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/08\/molding-mooncakes.jpg)\n\nI hope this detailed post has inspired you to make some mooncakes for your loved ones on this special occasion. Wish you all a very happy “Mooncake Day”\\!\n\n*Update Notice: This is a revised version of my original post published in 2019. It includes new images and *more tips**.\n\n![](https:\/\/redhousespice.com\/wp-content\/uploads\/2025\/10\/wei-guo-profile-2-1.jpg)\n\nHi! I’m Wei\n\nBorn and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here\\!\n## More Desserts & Snacks","meta_canonical":null}

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Meta Title	Mooncakes, a Classic Recipe (广式月饼) - Red House Spice
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Boilerpipe Text	Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps and many pro tips. A video is also included. Pin this now to find it later! Pin It It’s true that all Chinese festivals are associated with one or more particular types of food. To welcome the upcoming Mid-Autumn Festival/中秋节 ( In 2025, it falls on Monday, Oct 6th ), I’m sharing a recipe for traditional Cantonese-style mooncakes filled with salted egg yolks and lotus seed paste (蛋黄莲蓉月饼). Table of Contents A Cantonese Classic Snow Skin Mooncakes Top tips Ingredients Equipment Cook the lotus paste Make the dough Assemble the mooncakes Bake the mooncakes Rest the mooncakes FAQs 📋 Recipe card A Cantonese Classic Mooncakes are a traditional delicacy dedicated to the Mid-Autumn Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar. Essentially, they are stuffed sweet pasties shaped into a full-moon shape with delicate patterns on top. Beautiful in appearance and tasty on the palate, they are indispensable at family reunions on this special occasion and also a popular gift. Among many varieties of Chinese mooncakes, Cantonese-style mooncakes are no doubt the most popular . They are baked pastries consisting of a rich, sweet filling and a thin, moist, golden brown crust. The filling I use for this mooncake recipe, salted egg yolk with lotus seed paste, is one of the most loved combinations. Two ingredients create a harmonious contrast: aromatic, creamy, and sweet with a hint of saltiness. Compared to the no-bake Snow Skin Mooncakes that I shared previously, this Cantonese mooncake recipe involves more time and effort. But the result is definitely rewarding! A no-bake alternative Snow Skin Mooncakes Top tips Before we go into the detailed instructions, let me first give you a few tips for success: Rest the dough for a while to avoid tearing. Use shop-bought lotus seed paste (or other fillings) to speed up the process. Be attentive while baking. Adjust the time if necessary. Make sure to keep the egg wash thin to achieve a clear pattern. These mooncakes need to be rested before serving. Watching the tutorial video helps a lot. Ingredients For the dough Golden syrup Lye water Neutral cooking oil All-purpose flour (plain flour) Golden syrup Cantonese mooncakes call for inverted sugar syrup/转化糖浆 , an indispensable ingredient for achieving the desired texture of the mooncake crust: moist, soft and shiny. It also helps to extend the shelf life of mooncakes. Golden syrup is a type of inverted sugar syrup. It’s accessible in most supermarkets, so it’s a good choice for this recipe. Don’t attempt to replace syrup with regular sugar. Honey isn’t a good substitute either as it results in a dough that tears easily. Lye water Essential to Cantonese mooncakes, lye water ( Kansui/枧水 ) is a food-grade potassium carbonate solution used to raise the PH of the dough (neutralize the acid in the syrup). Also, it helps the dough to gain an appetizing brown color and a fluffy, tender texture. If you can’t find it in your local Chinese/Asian shops, check out my post on Lye Water and its Homemade Substitute to learn how to make your own using two basic ingredients: baking soda and water. Cooking oil Use any oil that has a neutral flavor, such as canola, sunflower, peanut, rapeseed, soybean, corn, vegetable oil, etc. Olive oil is not recommended. For the lotus seed paste Dried lotus seed Sugar Neutral cooking oil Alternative pastes Making lotus paste from scratch takes some time. Please feel free to use the ready-to-use version available in Chinese stores. Other popular fillings, such as red bean paste , black sesame paste , etc., can be used as substitutes. Salted egg yolks I use ready-to-use salted duck egg yolks which often come in airtight plastic bags. They’re available in the chilled or frozen sections in Chinese stores. Alternatively, use raw salted duck eggs and cook the yolks yourself. Here are two methods: Boiling method : Start cooking the eggs in cold water. Once boiling, turn the heat down and leave to simmer for 6 minutes. Rinse under cold water then remove the shell and egg whites. Baking method : Take the hardened yolks out of the raw salted eggs. Wash off the membrane around them. Bake them in the preheated oven at 375°F/190°C until small bubbles appear around the bottom of the yolks (it takes about 8 minutes). You’ll also need an egg yolk for the egg wash and a little cornstarch for dusting when shaping the mooncakes. Equipment To make traditional baked mooncakes, you’d need the following equipment: A mooncake mold for making small 50g ones A kitchen scale to measure the dough and filling for each cake A pastry brush for coating the cakes with the egg wash A baking sheet lined with parchment paper About mooncake molds I use modern-style plastic mooncake molds which come with springy handles and different pattern plates. They’re neater and easier to use than the traditional wooden ones. You can find them in some Chinese stores or online shopping platforms such as eBay, Amazon, etc. Cook the lotus paste Homemade lotus seed paste has two advantages: There are no additives or preservatives; You can adjust its sweetness to your liking. Here is how you make it: Soak : Soak dried lotus seeds in water overnight to reduce the cooking time. Cook : Simmer them in water for 30 to 40 minutes until they become soft, then drain off the water. Blend : Put the cooked seeds into a food processor and blend them into a fine paste. Add a little water if you find it difficult to blend. Fry : Transfer the paste to a non-stick pan. Cook over medium heat. During this process, add sugar and oil in two batches. Make sure to constantly stir and fold the paste. This helps to evenly evaporate the moisture and avoid burning. Cool : Once the paste becomes quite dry and easily foldable into a solid block, remove it from the heat. Leave to cool completely. 🛎 NOTE : Make sure the cooked paste isn’t too wet as it would make assembly very challenging. It also causes excess steam during baking, thus affecting the look of the mooncakes. Make the dough First, mix golden syrup, lye water, and oil until well combined. Add flour to the mixture and knead briefly to form a dough. It should be soft, smooth but not sticky. Cover the dough with plastic wrap and rest for 30 minutes. This helps to relax the gluten making it more elastic. Otherwise, you may find it easy to tear or crack. 🛎 NOTE : Be aware that you may need to adjust the quantity of the flour depending on the thickness of your syrup and the liquid absorption capacity of your flour. Assemble the mooncakes The dough filling ratio Once you have all the parts ready, you will need to measure and divide the dough and filling into small portions. The dough filling ratio varies depending on personal preferences. It can be 2:8, 3:7, or 4:6. I always enjoy the taste of the dough so my recipe goes for the 4:6 ratio. That means for a 50g mooncake, the dough weighs 20g and the total weight of the lotus paste and egg yolk should be 30g (you can increase it to 35g). Also, this ratio makes it easier to assemble. You’ll have enough dough to securely seal the filling thus avoiding leaking. How to shape them Once you have all the parts measured, follow these steps to shape the mooncakes ( watch the video in the recipe card below ): Shape a portion of lotus seed paste into a round wrapper. Put a salted egg yolk in the middle. Gently push the paste upwards to seal the yolk completely. Flatten a piece of dough into a wrapper. Use the same method to tightly wrap and seal the filling. Coat the assembled ball with a thin layer of cornstarch. Put it into a mooncake mold. With the opening facing down, place the mold over a baking sheet. Press the handle to shape the cake. Then lift the mold and press again to release the cake. 🛎 NOTE : If your mooncake mold makes 100g mooncakes, double the dough and filling quantity for each cake. Also, you may use two salted yolks to make it extra luxurious. Bake the mooncakes Preheat the oven to 375°F /190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won’t ruit the delicate pattern. Take them out and brush a layer of the egg wash. Put them back into the oven. Reduce the heat to 320°F/160°C and bake for a further 5 minutes. Then brush another layer of egg wash. The last baking process takes another 10-15 minutes. I suggest you check at 10 minutes. They are done once evenly golden brown. Rest the mooncakes Let the mooncakes cool on a mesh rack. After that, you’ll find them quite dry to touch. Don’t rush to eat them. It’s essential to rest them further . Store them in airtight containers for 1 to 2 days. During this period, mooncakes become softer and gain a nice shiny appearance. Chineses call this process “ Huí Yóu/回油 ”, meaning “the return of oil”. Leftover mooncakes can be stored in the fridge for up to 2 weeks. Bring back to room temperature before serving. FAQs Q: Can I use honey to replace syrup? A: I don’t recommend honey as a substitute. Through testing, I found the dough made with honey tears very easily. Q: My mooncake skin has a bitter taste. Why? Q: When molding, the corner of my mooncakes had splits and cracks. How to improve? Q: After baking, my mooncake skin cracked on the top. Why? Q: For the resting period, shall I leave the mooncakes on the counter or in the fridge? 📋 Recipe card Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment . Thank you! Please be aware that this type of mooncake needs to be rested for 1 day after baking. Kitchen scale Pastry brush Baking sheet For the paste (see note 1 for substitutes) ▢ 100 g dried lotus seeds ▢ 75 g sugar , or to taste ▢ 50 g neutral cooking oil , such as sunflower, canola, vegetable, peanut, rapeseed oil, etc. For the dough ▢ 150 g golden syrup ▢ ½ teaspoon lye water , aka Kansui (see note 2) ▢ 50 g neutral cooking oil , such as sunflower, canola, vegetable, peanut, rapeseed oil, etc. ▢ 220 g all-purpose flour , aka plain flour (see note 3) You also need ▢ 20 salted egg yolks , ready-to-use ones (see note 4) ▢ Cornstarch , for dusting ▢ 1 egg yolk , for brushing Cook the paste (skip if using shop-bought one) Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any). Cook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary). Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4). Prepare the dough Mix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5). Cover with plastic wrap and rest for 30 minutes. Assemble Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g. Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely. Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below). Shape Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold. Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake. Bake Preheat the oven to 375°F/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later. When the time is up, reduce the oven temperature to 320°F/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5). Put them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown. Rest & store Transfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny. You may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving. 1. You may use ready-to-use lotus seed paste from Chinese shops. Alternatively, replace it with homemade or shop-bought red bean paste , black sesame paste, etc. 2. If lye water is unavailable, check out my post on how to make homemade lye water using baking powder. 3. The amount of flour needed may vary depending on the thickness of the syrup and the absorbent nature of the flour. Adjust accordingly. 4. Alternatively, use raw salted duck eggs. See instructions in the post above to learn how to prepare them. 5. Don’t coat the patterned surface with too much egg wash. Before brushing, remove excess liquid by pressing the brush on the rim of the bowl. Serving: 1 mooncake \| Calories: 200 kcal \| Carbohydrates: 21 g \| Protein: 5 g \| Fat: 11 g \| Saturated Fat: 1 g \| Polyunsaturated Fat: 3 g \| Monounsaturated Fat: 1 g \| Trans Fat: 0.1 g \| Sodium: 71 mg \| Potassium: 80 mg \| Fiber: 0.3 g \| Sugar: 10 g \| Calcium: 2 mg \| Iron: 1 mg Nutrition information is automatically calculated, so should only be used as an approximation. A piece of homemade mooncake to eat, a cup of Chinese tea to drink, a beautiful full moon to admire, and some moon-related fairytales to share with my children, for me, this would be a perfect Mid-Autumn Festival as I live far away from my family in China ( Image below: my daughter making mooncakes with great care ). I hope this detailed post has inspired you to make some mooncakes for your loved ones on this special occasion. Wish you all a very happy “Mooncake Day”! Update Notice: This is a revised version of my original post published in 2019. It includes new images and more tips . Hi! I’m Wei Born and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here! More Desserts & Snacks
Markdown	[Skip to content](https://redhousespice.com/cantonese-mooncake/#main-content) ![](https://redhousespice.com/wp-content/uploads/2025/11/Ebook-promo-150x150.jpg)[👉 Get Your Free Recipe eBook →](https://redhousespice.kit.com/top-25-ebook) My Favorites - [Index](https://redhousespice.com/index/) - [All Recipes](https://redhousespice.com/index/) - [Quick & Easy](https://redhousespice.com/category/quick-easy-recipes/) - [Takeout](https://redhousespice.com/category/takeout-recipes/) - [Cantonese](https://redhousespice.com/category/cantonese-recipes/) - [Sichuan](https://redhousespice.com/category/sichuan-recipes/) - [Stir-fries](https://redhousespice.com/category/stir-fry-recipes/) - [Noodles](https://redhousespice.com/category/noodle-recipes/) - [Dumplings & Wontons](https://redhousespice.com/category/dumpling-wonton-recipes/) - [Vegetarian & Vegan](https://redhousespice.com/category/vegetarian-vegan-recipes/) - [Easy](https://redhousespice.com/recipes-for-beginners/) - [Popular](https://redhousespice.com/popular-recipes/) - [Subscribe](https://redhousespice.com/subscribe/) - [About](https://redhousespice.com/about/) - [About the blog](https://redhousespice.com/about/) - [About the creator](https://redhousespice.com/about/wei-guo/) - [Contact](https://redhousespice.com/contact/) - My Favorites [Home](https://redhousespice.com/) › [Recipes](https://redhousespice.com/index/) › [Desserts & Snacks](https://redhousespice.com/category/dessert-snack-recipes/) # Mooncakes, a Classic Recipe (广式月饼) [![](https://secure.gravatar.com/avatar/e8b430407341d36ffd2b83702a91371d41029a26307867aa2aa76fb820ec661f?s=58&d=mm&r=g)![](https://secure.gravatar.com/avatar/e8b430407341d36ffd2b83702a91371d41029a26307867aa2aa76fb820ec661f?s=58&d=mm&r=g)](https://redhousespice.com/about/wei-guo/) By [Wei Guo](https://redhousespice.com/about/wei-guo/)Updated Sep 23, 2025 [Jump to Recipe ▼](https://redhousespice.com/cantonese-mooncake/#wprm-recipe-container-10945) Reader Rating Comments [71](https://redhousespice.com/cantonese-mooncake/#comments) Prep 1 hour hr Cook 1 hour hr 30 minutes mins Total 2 hours hrs 30 minutes mins This post may contain affiliate links. Read our [disclosure policy](https://redhousespice.com/disclaimer/). ![Baked round mooncakes with overlay text that says Chinese mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/Cantonese-mooncakes-with-salted-yolk-150x150.jpg) ![Baked round mooncakes with overlay text that says Chinese mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/Cantonese-mooncakes-with-salted-yolk-150x150.jpg) Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps and many pro tips. A video is also included. ![Baked round mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/Chinese-mooncakes-with-salted-yolk-scaled.jpg) Pin this now to find it later\! [Pin It](https://pinterest.com/pin/create/button/?url=https://redhousespice.com/cantonese-mooncake/&media=https://redhousespice.com/wp-content/uploads/2019/09/Cantonese-mooncake-with-salted-egg-yolk-7.jpg&description=Mooncakes,%20a%20Classic%20Recipe%20\(%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC\) "Share on Pinterest") It’s true that all Chinese festivals are associated with one or more particular types of food. To welcome the upcoming [Mid-Autumn Festival/中秋节](https://www.chinahighlights.com/festivals/mid-autumn-festival.htm) (In 2025, it falls on Monday, Oct 6th), I’m sharing a recipe for traditional Cantonese-style mooncakes filled with salted egg yolks and lotus seed paste (蛋黄莲蓉月饼). ## Table of Contents - [A Cantonese Classic](https://redhousespice.com/cantonese-mooncake/#a-cantonese-classic) - [Snow Skin Mooncakes](https://redhousespice.com/cantonese-mooncake/#h-recipe-title) - [Top tips](https://redhousespice.com/cantonese-mooncake/#top-tips) - [Ingredients](https://redhousespice.com/cantonese-mooncake/#ingredients) - [Equipment](https://redhousespice.com/cantonese-mooncake/#equipment) - [Cook the lotus paste](https://redhousespice.com/cantonese-mooncake/#cook-the-lotus-paste) - [Make the dough](https://redhousespice.com/cantonese-mooncake/#make-the-dough) - [Assemble the mooncakes](https://redhousespice.com/cantonese-mooncake/#assemble-the-mooncakes) - [Bake the mooncakes](https://redhousespice.com/cantonese-mooncake/#bake-the-mooncakes) - [Rest the mooncakes](https://redhousespice.com/cantonese-mooncake/#rest-the-mooncakes) - [FAQs](https://redhousespice.com/cantonese-mooncake/#faqs) - [📋 Recipe card](https://redhousespice.com/cantonese-mooncake/#%F0%9F%93%8B-recipe-card) ## A Cantonese Classic Mooncakes are a traditional delicacy dedicated to the Mid-Autumn Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar. Essentially, they are stuffed sweet pasties shaped into a full-moon shape with delicate patterns on top. Beautiful in appearance and tasty on the palate, they are indispensable at family reunions on this special occasion and also a popular gift. ![A halved mooncake showing its lotus paste and salted yolk filling.](https://redhousespice.com/wp-content/uploads/2022/08/halved-mooncake-with-salted-yolk-scaled.jpg) ![A halved mooncake showing its lotus paste and salted yolk filling.](https://redhousespice.com/wp-content/uploads/2022/08/halved-mooncake-with-salted-yolk-scaled.jpg) Among many varieties of Chinese mooncakes, Cantonese-style mooncakes are no doubt the most popular. They are baked pastries consisting of a rich, sweet filling and a thin, moist, golden brown crust. The filling I use for this mooncake recipe, salted egg yolk with lotus seed paste, is one of the most loved combinations. Two ingredients create a harmonious contrast: aromatic, creamy, and sweet with a hint of saltiness. Compared to the no-bake [Snow Skin Mooncakes](https://redhousespice.com/snow-skin-mooncake/) that I shared previously, this Cantonese mooncake recipe involves more time and effort. But the result is definitely rewarding\! ![white and green Snow Skin Mooncakes on a dusted surface.](https://redhousespice.com/wp-content/uploads/2022/08/snow-skin-mooncakes-with-custard-filling-1024x1024.jpg) ![white and green Snow Skin Mooncakes on a dusted surface.](https://redhousespice.com/wp-content/uploads/2022/08/snow-skin-mooncakes-with-custard-filling-1024x1024.jpg) A no-bake alternative ## Snow Skin Mooncakes [Get the recipe →](https://redhousespice.com/snow-skin-mooncake/) ## Top tips Before we go into the detailed instructions, let me first give you a few tips for success: - Rest the dough for a while to avoid tearing. - Use shop-bought lotus seed paste (or other fillings) to speed up the process. - Be attentive while baking. Adjust the time if necessary. - Make sure to keep the egg wash thin to achieve a clear pattern. - These mooncakes need to be rested before serving. - Watching the tutorial video helps a lot. ## Ingredients ### For the dough - Golden syrup - Lye water - Neutral cooking oil - All-purpose flour (plain flour) Golden syrup Cantonese mooncakes call for [inverted sugar syrup/转化糖浆](https://en.wikipedia.org/wiki/Inverted_sugar_syrup), an indispensable ingredient for achieving the desired texture of the mooncake crust: moist, soft and shiny. It also helps to extend the shelf life of mooncakes. ![Pouring golden syrup](https://redhousespice.com/wp-content/uploads/2022/08/golden-syrup-scaled.jpg) ![Pouring golden syrup](https://redhousespice.com/wp-content/uploads/2022/08/golden-syrup-scaled.jpg) Golden syrup is a type of inverted sugar syrup. It’s accessible in most supermarkets, so it’s a good choice for this recipe. Don’t attempt to replace syrup with regular sugar. Honey isn’t a good substitute either as it results in a dough that tears easily. Lye water Essential to Cantonese mooncakes, lye water (Kansui/枧水) is a food-grade potassium carbonate solution used to raise the PH of the dough (neutralize the acid in the syrup). Also, it helps the dough to gain an appetizing brown color and a fluffy, tender texture. [![label of bottled lye water](https://redhousespice.com/wp-content/uploads/2021/07/Label-of-bottled-lye-water-scaled.jpg)](https://redhousespice.com/lye-water/) ![label of bottled lye water](https://redhousespice.com/wp-content/uploads/2021/07/Label-of-bottled-lye-water-scaled.jpg) If you can’t find it in your local Chinese/Asian shops, check out my post on [Lye Water and its Homemade Substitute](https://redhousespice.com/lye-water/) to learn how to make your own using two basic ingredients: baking soda and water. Cooking oil Use any oil that has a neutral flavor, such as canola, sunflower, peanut, rapeseed, soybean, corn, vegetable oil, etc. Olive oil is not recommended. ### For the lotus seed paste - Dried lotus seed - Sugar - Neutral cooking oil Alternative pastes Making lotus paste from scratch takes some time. Please feel free to use the ready-to-use version available in Chinese stores. Other popular fillings, such as [red bean paste](https://redhousespice.com/red-bean-paste/), [black sesame paste](https://redhousespice.com/black-sesame-paste/), etc., can be used as substitutes. ### Salted egg yolks I use ready-to-use salted duck egg yolks which often come in airtight plastic bags. They’re available in the chilled or frozen sections in Chinese stores. ![Ready to use salted egg yolks.](https://redhousespice.com/wp-content/uploads/2022/08/salted-egg-yolks-scaled.jpg) ![Ready to use salted egg yolks.](https://redhousespice.com/wp-content/uploads/2022/08/salted-egg-yolks-scaled.jpg) Alternatively, use raw salted duck eggs and cook the yolks yourself. Here are two methods: - Boiling method: Start cooking the eggs in cold water. Once boiling, turn the heat down and leave to simmer for 6 minutes. Rinse under cold water then remove the shell and egg whites. - Baking method: Take the hardened yolks out of the raw salted eggs. Wash off the membrane around them. Bake them in the preheated oven at 375°F/190°C until small bubbles appear around the bottom of the yolks (it takes about 8 minutes). You’ll also need an egg yolk for the egg wash and a little cornstarch for dustingwhen shaping the mooncakes. ## Equipment To make traditional baked mooncakes, you’d need the following equipment: - A [mooncake mold](https://geni.us/daRPBA) for making small 50g ones - A kitchen scale to measure the dough and filling for each cake - A pastry brush for coating the cakes with the egg wash - A baking sheet lined with parchment paper [![plastic mooncake molds.](https://redhousespice.com/wp-content/uploads/2022/08/plastic-mooncake-molds-scaled.jpg)](https://geni.us/daRPBA) ![plastic mooncake molds.](https://redhousespice.com/wp-content/uploads/2022/08/plastic-mooncake-molds-scaled.jpg) ### About mooncake molds I use modern-style plastic mooncake molds which come with springy handles and different pattern plates. They’re neater and easier to use than the traditional wooden ones. You can find them in some Chinese stores or online shopping platforms such as eBay, Amazon, etc. ## Cook the lotus paste Homemade lotus seed paste has two advantages: There are no additives or preservatives; You can adjust its sweetness to your liking. Here is how you make it: ![Making lotus seed paste.](https://redhousespice.com/wp-content/uploads/2022/08/make-lotus-seed-paste.jpg) ![Making lotus seed paste.](https://redhousespice.com/wp-content/uploads/2022/08/make-lotus-seed-paste.jpg) - Soak: Soak dried lotus seeds in water overnight to reduce the cooking time. - Cook: Simmer them in water for 30 to 40 minutes until they become soft, then drain off the water. - Blend: Put the cooked seeds into a food processor and blend them into a fine paste. Add a little water if you find it difficult to blend. - Fry: Transfer the paste to a non-stick pan. Cook over medium heat. During this process, add sugar and oil in two batches. Make sure to constantly stir and fold the paste. This helps to evenly evaporate the moisture and avoid burning. - Cool: Once the paste becomes quite dry and easily foldable into a solid block, remove it from the heat. Leave to cool completely. 🛎 NOTE: Make sure the cooked paste isn’t too wet as it would make assembly very challenging. It also causes excess steam during baking, thus affecting the look of the mooncakes. ## Make the dough ![Making mooncake dough.](https://redhousespice.com/wp-content/uploads/2022/08/make-mooncake-dough-1.jpg) ![Making mooncake dough.](https://redhousespice.com/wp-content/uploads/2022/08/make-mooncake-dough-1.jpg) - First, mix golden syrup, lye water, and oil until well combined. Add flour to the mixture and knead briefly to form a dough. It should be soft, smooth but not sticky. - Cover the dough with plastic wrap and rest for 30 minutes. This helps to relax the gluten making it more elastic. Otherwise, you may find it easy to tear or crack. 🛎 NOTE: Be aware that you may need to adjust the quantity of the flour depending on the thickness of your syrup and the liquid absorption capacity of your flour. ## Assemble the mooncakes ![uncooked mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/uncooked-mooncakes-scaled.jpg) ![uncooked mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/uncooked-mooncakes-scaled.jpg) ### The dough filling ratio Once you have all the parts ready, you will need to measure and divide the dough and filling into small portions. The dough filling ratio varies depending on personal preferences. It can be 2:8, 3:7, or 4:6. I always enjoy the taste of the dough so my recipe goes for the 4:6 ratio. That means for a 50g mooncake, the dough weighs 20g and the total weight of the lotus paste and egg yolk should be 30g (you can increase it to 35g). Also, this ratio makes it easier to assemble. You’ll have enough dough to securely seal the filling thus avoiding leaking. ### How to shape them Once you have all the parts measured, follow these steps to shape the mooncakes (watch the video in the recipe card below): ![wrapping a mooncake.](https://redhousespice.com/wp-content/uploads/2022/08/assemble-mooncake.jpg) ![wrapping a mooncake.](https://redhousespice.com/wp-content/uploads/2022/08/assemble-mooncake.jpg) - Shape a portion of lotus seed paste into a round wrapper. Put a salted egg yolk in the middle. Gently push the paste upwards to seal the yolk completely. - Flatten a piece of dough into a wrapper. Use the same method to tightly wrap and seal the filling. ![molding mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/shape-mooncakes-1.jpg) ![molding mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/shape-mooncakes-1.jpg) - Coat the assembled ball with a thin layer of cornstarch. Put it into a mooncake mold. - With the opening facing down, place the mold over a baking sheet. Press the handle to shape the cake. Then lift the mold and press again to release the cake. 🛎 NOTE: If your mooncake mold makes 100g mooncakes, double the dough and filling quantity for each cake. Also, you may use two salted yolks to make it extra luxurious. ## Bake the mooncakes ![Brushing and baking mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/brush-bake-mooncakes.jpg) ![Brushing and baking mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/brush-bake-mooncakes.jpg) - Preheat the oven to 375°F /190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won’t ruit the delicate pattern. - Take them out and brush a layer of the egg wash. Put them back into the oven. Reduce the heat to 320°F/160°C and bake for a further 5 minutes. Then brush another layer of egg wash. - The last baking process takes another 10-15 minutes. I suggest you check at 10 minutes. They are done once evenly golden brown. ## Rest the mooncakes Let the mooncakes cool on a mesh rack. After that, you’ll find them quite dry to touch. Don’t rush to eat them. It’s essential to rest them further. ![Mooncakes in a container.](https://redhousespice.com/wp-content/uploads/2022/08/mooncakes-in-container-1.jpg) ![Mooncakes in a container.](https://redhousespice.com/wp-content/uploads/2022/08/mooncakes-in-container-1.jpg) Store them in airtight containers for 1 to 2 days. During this period, mooncakes become softer and gain a nice shiny appearance. Chineses call this process “Huí Yóu/回油”, meaning “the return of oil”. Leftover mooncakes can be stored in the fridge for up to 2 weeks. Bring back to room temperature before serving. ![baked cantonese mooncakes on a tray.](https://redhousespice.com/wp-content/uploads/2022/08/baked-mooncakes-scaled.jpg) ![baked cantonese mooncakes on a tray.](https://redhousespice.com/wp-content/uploads/2022/08/baked-mooncakes-scaled.jpg) ## FAQs Q: Can I use honey to replace syrup? A: I don’t recommend honey as a substitute. Through testing, I found the dough made with honey tears very easily. Q: My mooncake skin has a bitter taste. Why? A: I suspect that you’ve added too much lye water. Make sure you strictly follow the suggested quantity as even a slight overdose would result in a bitter taste. Q: When molding, the corner of my mooncakes had splits and cracks. How to improve? A: Here are two possible causes: 1. The filling isn’t wrapped tightly by the dough so there is some air trapped inside. 2. The dough isn’t evenly distributed over the filling so some parts would tear when pressing. Q: After baking, my mooncake skin cracked on the top. Why? A: This usually indicates that your filling is a bit too wet. The moisture turns into steam during baking and pushes against the pastry, causing it to crack. If the openings are small, they will often close up on their own as the mooncakes cool and become unnoticeable after resting. Q: For the resting period, shall I leave the mooncakes on the counter or in the fridge? A: You can keep them in airtight containers on the counter away from direct sunlight unless your kitchen is very warm. ## 📋 Recipe card Love this recipe? Please [leave a 🌟🌟🌟🌟🌟 rating and a comment](https://redhousespice.com/cantonese-mooncake/#commentform). Thank you\! ![A baked Cantonese mooncake](https://redhousespice.com/wp-content/uploads/2020/08/Mooncakes-with-salted-egg-yolks-foodgawker-300x300.jpg) ![A baked Cantonese mooncake](https://redhousespice.com/wp-content/uploads/2020/08/Mooncakes-with-salted-egg-yolks-foodgawker-300x300.jpg) 5 from 107 votes ## Mooncakes, a Classic Recipe (广式月饼) By [Wei Guo](https://redhousespice.com/about/wei-guo) Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps. A video is also included. Prep: 1 hour hr Cook: 1 hour hr 30 minutes mins Total: 2 hours hrs 30 minutes mins Servings: [20](https://redhousespice.com/cantonese-mooncake/) mooncakes [Save](https://redhousespice.com/cantonese-mooncake/) [Saved Recipe](https://redhousespice.com/cantonese-mooncake/) [![](http://pin-white/) ![](https://redhousespice.com/cantonese-mooncake/pin-white) Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fredhousespice.com%2Fcantonese-mooncake%2F&media=https%3A%2F%2Fredhousespice.com%2Fwp-content%2Fuploads%2F2019%2F09%2FCantonese-mooncake-with-salted-egg-yolk-7.jpg&description=Mooncakes%2C+a+Classic+Recipe+%28%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC%29&is_video=false) [Rate](https://redhousespice.com/cantonese-mooncake/#comment) [Print](https://redhousespice.com/wprm_print/10945) ### Before You Start Please be aware that this type of mooncake needs to be rested for 1 day after baking. ### Video ![YouTube video player](https://i.ytimg.com/vi/jYtlR9zvqqs/hqdefault.jpg) ![](https://i.ytimg.com/vi/ID/hqdefault.jpg) ### Equipment - [Mooncake mold](https://geni.us/daRPBA) for making small 1.8oz/50g ones - Kitchen scale - Pastry brush - Baking sheet ### Ingredients #### For the paste (see note 1 for substitutes) - ▢ 100 g dried lotus seeds - ▢ 75 g sugar, or to taste - ▢ 50 g neutral cooking oil, such as sunflower, canola, vegetable, peanut, rapeseed oil, etc. #### For the dough - ▢ 150 g golden syrup - ▢ ½ teaspoon [lye water](https://redhousespice.com/lye-water/), aka Kansui (see note 2) - ▢ 50 g neutral cooking oil, such as sunflower, canola, vegetable, peanut, rapeseed oil, etc. - ▢ 220 g all-purpose flour, aka plain flour (see note 3) #### You also need - ▢ 20 salted egg yolks, ready-to-use ones (see note 4) - ▢ Cornstarch, for dusting - ▢ 1 egg yolk, for brushing ### Instructions #### Cook the paste (skip if using shop-bought one) - Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any). - Cook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary). - Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4). #### Prepare the dough - Mix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5). - Cover with plastic wrap and rest for 30 minutes. #### Assemble - Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g. - Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely. - Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below). #### Shape - Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold. - Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake. #### Bake - Preheat the oven to 375°F/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later. - When the time is up, reduce the oven temperature to 320°F/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5). - Put them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown. #### Rest & store - Transfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny. - You may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving. ### Notes 1\. You may use ready-to-use lotus seed paste from Chinese shops. Alternatively, replace it with homemade or shop-bought [red bean paste](https://redhousespice.com/red-bean-paste/), black sesame paste, etc. 2\. If lye water is unavailable, check out my post on [how to make homemade lye water](https://redhousespice.com/lye-water/) using baking powder. 3\. The amount of flour needed may vary depending on the thickness of the syrup and the absorbent nature of the flour. Adjust accordingly. 4\. Alternatively, use raw salted duck eggs. See instructions in the post above to learn how to prepare them. 5\. Don’t coat the patterned surface with too much egg wash. Before brushing, remove excess liquid by pressing the brush on the rim of the bowl. ### Your Recipe Notes [✍️ Write here](https://redhousespice.com/cantonese-mooncake/) ### Nutrition Serving: 1mooncake \\| Calories: 200kcal \\| Carbohydrates: 21g \\| Protein: 5g \\| Fat: 11g \\| Saturated Fat: 1g \\| Polyunsaturated Fat: 3g \\| Monounsaturated Fat: 1g \\| Trans Fat: 0\.1g \\| Sodium: 71mg \\| Potassium: 80mg \\| Fiber: 0\.3g \\| Sugar: 10g \\| Calcium: 2mg \\| Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? [Rate and comment](https://redhousespice.com/cantonese-mooncake/#comment) below\! A piece of homemade mooncake to eat, a cup of Chinese tea to drink, a beautiful full moon to admire, and some moon-related fairytales to share with my children, for me, this would be a perfect Mid-Autumn Festival as I live far away from my family in China (Image below: my daughter making mooncakes with great care). ![molding mooncakes](https://redhousespice.com/wp-content/uploads/2022/08/molding-mooncakes.jpg) ![molding mooncakes](https://redhousespice.com/wp-content/uploads/2022/08/molding-mooncakes.jpg) I hope this detailed post has inspired you to make some mooncakes for your loved ones on this special occasion. Wish you all a very happy “Mooncake Day”\! Update Notice: This is a revised version of my original post published in 2019. It includes new images and more tips. ![A halved mooncake with overlay text that says salted yolk mooncake.](https://redhousespice.com/wp-content/uploads/2022/08/salted-egg-yolk-mooncake-150x150.jpg) ![A halved mooncake with overlay text that says salted yolk mooncake.](https://redhousespice.com/wp-content/uploads/2022/08/salted-egg-yolk-mooncake-150x150.jpg) ![Brushing and baking mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/brush-bake-mooncakes-150x150.jpg) ![Brushing and baking mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/brush-bake-mooncakes-150x150.jpg) Share This: [Pin](https://pinterest.com/pin/create/button/?url=https://redhousespice.com/cantonese-mooncake/&media=https://redhousespice.com/wp-content/uploads/2019/09/Cantonese-mooncake-with-salted-egg-yolk-7.jpg&description=Mooncakes,%20a%20Classic%20Recipe%20\(%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC\) "Share on Pinterest") [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://redhousespice.com/cantonese-mooncake/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Tweet](https://twitter.com/share?url=https://redhousespice.com/cantonese-mooncake/&text=Mooncakes%2C%20a%20Classic%20Recipe%20%28%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC%29 "Share on Twitter") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Mooncakes%2C%20a%20Classic%20Recipe%20%28%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC%29%0D%0Ahttps%3A%2F%2Fredhousespice.com%2Fcantonese-mooncake%2F%0D%0A "Share via Email") ![](https://redhousespice.com/wp-content/uploads/2025/10/wei-guo-profile-2-1.jpg) Hi! I’m Wei Born and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here\! 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[Learn how your comment data is processed.](https://akismet.com/privacy/) ## 71 Comments 1. Jessi says: December 14, 2025 at 19:26 Hi I was wondering if you had any recommendations for online stores that sell lotus seeds and lye water. Unfortunately I live in a town where the Asian markets don’t sell it. Thank you\! [Reply](https://redhousespice.com/cantonese-mooncake/#comment-96126) 1. Wei Guo says: December 16, 2025 at 13:43 You can find [lye water on Amazon](https://geni.us/lye_water), but it can be challenging to source good quality lotus seeds online. [Red Bean Paste](https://redhousespice.com/red-bean-paste/) makes a good substitute for mooncake fillings. [Reply](https://redhousespice.com/cantonese-mooncake/#comment-96164) 2. Mary says: October 5, 2025 at 13:01 I made this recipe this week for the first time, and it was so good ! Very well explained thank you\! [Reply](https://redhousespice.com/cantonese-mooncake/#comment-93639) 1. Wei Guo says: October 5, 2025 at 13:08 So happy to hear that, Mary! Happy Mid-Autumn Festival\! [Reply](https://redhousespice.com/cantonese-mooncake/#comment-93640) 3. Sandy says: September 22, 2025 at 22:35 Hello. Can you share the recipe to make the golden syrup? [Reply](https://redhousespice.com/cantonese-mooncake/#comment-93059) 1. Wei Guo** says: September 23, 2025 at 06:11 Hi Sandy! I haven’t tested a recipe for homemade golden syrup. Hope you’ll find one else where. [Reply](https://redhousespice.com/cantonese-mooncake/#comment-93070) ### Comment navigation [Older Comments](https://redhousespice.com/cantonese-mooncake/comment-page-3/#comments) ![](https://redhousespice.com/wp-content/uploads/2025/10/wei-guo-profile-2-1.jpg) Hi! I’m Wei Born and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here\! 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Readable Markdown	Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps and many pro tips. A video is also included. ![Baked round mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/Chinese-mooncakes-with-salted-yolk-scaled.jpg) Pin this now to find it later\! [Pin It](https://pinterest.com/pin/create/button/?url=https://redhousespice.com/cantonese-mooncake/&media=https://redhousespice.com/wp-content/uploads/2019/09/Cantonese-mooncake-with-salted-egg-yolk-7.jpg&description=Mooncakes,%20a%20Classic%20Recipe%20\(%E5%B9%BF%E5%BC%8F%E6%9C%88%E9%A5%BC\) "Share on Pinterest") It’s true that all Chinese festivals are associated with one or more particular types of food. To welcome the upcoming [Mid-Autumn Festival/中秋节](https://www.chinahighlights.com/festivals/mid-autumn-festival.htm) (In 2025, it falls on Monday, Oct 6th), I’m sharing a recipe for traditional Cantonese-style mooncakes filled with salted egg yolks and lotus seed paste (蛋黄莲蓉月饼). ## Table of Contents - [A Cantonese Classic](https://redhousespice.com/cantonese-mooncake/#a-cantonese-classic) - [Snow Skin Mooncakes](https://redhousespice.com/cantonese-mooncake/#h-recipe-title) - [Top tips](https://redhousespice.com/cantonese-mooncake/#top-tips) - [Ingredients](https://redhousespice.com/cantonese-mooncake/#ingredients) - [Equipment](https://redhousespice.com/cantonese-mooncake/#equipment) - [Cook the lotus paste](https://redhousespice.com/cantonese-mooncake/#cook-the-lotus-paste) - [Make the dough](https://redhousespice.com/cantonese-mooncake/#make-the-dough) - [Assemble the mooncakes](https://redhousespice.com/cantonese-mooncake/#assemble-the-mooncakes) - [Bake the mooncakes](https://redhousespice.com/cantonese-mooncake/#bake-the-mooncakes) - [Rest the mooncakes](https://redhousespice.com/cantonese-mooncake/#rest-the-mooncakes) - [FAQs](https://redhousespice.com/cantonese-mooncake/#faqs) - [📋 Recipe card](https://redhousespice.com/cantonese-mooncake/#%F0%9F%93%8B-recipe-card) ## A Cantonese Classic Mooncakes are a traditional delicacy dedicated to the Mid-Autumn Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar. Essentially, they are stuffed sweet pasties shaped into a full-moon shape with delicate patterns on top. Beautiful in appearance and tasty on the palate, they are indispensable at family reunions on this special occasion and also a popular gift. ![A halved mooncake showing its lotus paste and salted yolk filling.](https://redhousespice.com/wp-content/uploads/2022/08/halved-mooncake-with-salted-yolk-scaled.jpg) Among many varieties of Chinese mooncakes, Cantonese-style mooncakes are no doubt the most popular. They are baked pastries consisting of a rich, sweet filling and a thin, moist, golden brown crust. The filling I use for this mooncake recipe, salted egg yolk with lotus seed paste, is one of the most loved combinations. Two ingredients create a harmonious contrast: aromatic, creamy, and sweet with a hint of saltiness. Compared to the no-bake [Snow Skin Mooncakes](https://redhousespice.com/snow-skin-mooncake/) that I shared previously, this Cantonese mooncake recipe involves more time and effort. But the result is definitely rewarding\! ![white and green Snow Skin Mooncakes on a dusted surface.](https://redhousespice.com/wp-content/uploads/2022/08/snow-skin-mooncakes-with-custard-filling-1024x1024.jpg) A no-bake alternative ## Snow Skin Mooncakes ## Top tips Before we go into the detailed instructions, let me first give you a few tips for success: - Rest the dough for a while to avoid tearing. - Use shop-bought lotus seed paste (or other fillings) to speed up the process. - Be attentive while baking. Adjust the time if necessary. - Make sure to keep the egg wash thin to achieve a clear pattern. - These mooncakes need to be rested before serving. - Watching the tutorial video helps a lot. ## Ingredients ### For the dough - Golden syrup - Lye water - Neutral cooking oil - All-purpose flour (plain flour) Golden syrup Cantonese mooncakes call for [inverted sugar syrup/转化糖浆](https://en.wikipedia.org/wiki/Inverted_sugar_syrup), an indispensable ingredient for achieving the desired texture of the mooncake crust: moist, soft and shiny. It also helps to extend the shelf life of mooncakes. ![Pouring golden syrup](https://redhousespice.com/wp-content/uploads/2022/08/golden-syrup-scaled.jpg) Golden syrup is a type of inverted sugar syrup. It’s accessible in most supermarkets, so it’s a good choice for this recipe. Don’t attempt to replace syrup with regular sugar. Honey isn’t a good substitute either as it results in a dough that tears easily. Lye water Essential to Cantonese mooncakes, lye water (Kansui/枧水) is a food-grade potassium carbonate solution used to raise the PH of the dough (neutralize the acid in the syrup). Also, it helps the dough to gain an appetizing brown color and a fluffy, tender texture. [![label of bottled lye water](https://redhousespice.com/wp-content/uploads/2021/07/Label-of-bottled-lye-water-scaled.jpg)](https://redhousespice.com/lye-water/) If you can’t find it in your local Chinese/Asian shops, check out my post on [Lye Water and its Homemade Substitute](https://redhousespice.com/lye-water/) to learn how to make your own using two basic ingredients: baking soda and water. Cooking oil Use any oil that has a neutral flavor, such as canola, sunflower, peanut, rapeseed, soybean, corn, vegetable oil, etc. Olive oil is not recommended. ### For the lotus seed paste - Dried lotus seed - Sugar - Neutral cooking oil Alternative pastes Making lotus paste from scratch takes some time. Please feel free to use the ready-to-use version available in Chinese stores. Other popular fillings, such as [red bean paste](https://redhousespice.com/red-bean-paste/), [black sesame paste](https://redhousespice.com/black-sesame-paste/), etc., can be used as substitutes. ### Salted egg yolks I use ready-to-use salted duck egg yolks which often come in airtight plastic bags. They’re available in the chilled or frozen sections in Chinese stores. ![Ready to use salted egg yolks.](https://redhousespice.com/wp-content/uploads/2022/08/salted-egg-yolks-scaled.jpg) Alternatively, use raw salted duck eggs and cook the yolks yourself. Here are two methods: - Boiling method: Start cooking the eggs in cold water. Once boiling, turn the heat down and leave to simmer for 6 minutes. Rinse under cold water then remove the shell and egg whites. - Baking method: Take the hardened yolks out of the raw salted eggs. Wash off the membrane around them. Bake them in the preheated oven at 375°F/190°C until small bubbles appear around the bottom of the yolks (it takes about 8 minutes). You’ll also need an egg yolk for the egg wash and a little cornstarch for dustingwhen shaping the mooncakes. ## Equipment To make traditional baked mooncakes, you’d need the following equipment: - A [mooncake mold](https://geni.us/daRPBA) for making small 50g ones - A kitchen scale to measure the dough and filling for each cake - A pastry brush for coating the cakes with the egg wash - A baking sheet lined with parchment paper [![plastic mooncake molds.](https://redhousespice.com/wp-content/uploads/2022/08/plastic-mooncake-molds-scaled.jpg)](https://geni.us/daRPBA) ### About mooncake molds I use modern-style plastic mooncake molds which come with springy handles and different pattern plates. They’re neater and easier to use than the traditional wooden ones. You can find them in some Chinese stores or online shopping platforms such as eBay, Amazon, etc. ## Cook the lotus paste Homemade lotus seed paste has two advantages: There are no additives or preservatives; You can adjust its sweetness to your liking. Here is how you make it: ![Making lotus seed paste.](https://redhousespice.com/wp-content/uploads/2022/08/make-lotus-seed-paste.jpg) - Soak: Soak dried lotus seeds in water overnight to reduce the cooking time. - Cook: Simmer them in water for 30 to 40 minutes until they become soft, then drain off the water. - Blend: Put the cooked seeds into a food processor and blend them into a fine paste. Add a little water if you find it difficult to blend. - Fry: Transfer the paste to a non-stick pan. Cook over medium heat. During this process, add sugar and oil in two batches. Make sure to constantly stir and fold the paste. This helps to evenly evaporate the moisture and avoid burning. - Cool: Once the paste becomes quite dry and easily foldable into a solid block, remove it from the heat. Leave to cool completely. 🛎 NOTE: Make sure the cooked paste isn’t too wet as it would make assembly very challenging. It also causes excess steam during baking, thus affecting the look of the mooncakes. ## Make the dough ![Making mooncake dough.](https://redhousespice.com/wp-content/uploads/2022/08/make-mooncake-dough-1.jpg) - First, mix golden syrup, lye water, and oil until well combined. Add flour to the mixture and knead briefly to form a dough. It should be soft, smooth but not sticky. - Cover the dough with plastic wrap and rest for 30 minutes. This helps to relax the gluten making it more elastic. Otherwise, you may find it easy to tear or crack. 🛎 NOTE: Be aware that you may need to adjust the quantity of the flour depending on the thickness of your syrup and the liquid absorption capacity of your flour. ## Assemble the mooncakes ![uncooked mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/uncooked-mooncakes-scaled.jpg) ### The dough filling ratio Once you have all the parts ready, you will need to measure and divide the dough and filling into small portions. The dough filling ratio varies depending on personal preferences. It can be 2:8, 3:7, or 4:6. I always enjoy the taste of the dough so my recipe goes for the 4:6 ratio. That means for a 50g mooncake, the dough weighs 20g and the total weight of the lotus paste and egg yolk should be 30g (you can increase it to 35g). Also, this ratio makes it easier to assemble. You’ll have enough dough to securely seal the filling thus avoiding leaking. ### How to shape them Once you have all the parts measured, follow these steps to shape the mooncakes (watch the video in the recipe card below): ![wrapping a mooncake.](https://redhousespice.com/wp-content/uploads/2022/08/assemble-mooncake.jpg) - Shape a portion of lotus seed paste into a round wrapper. Put a salted egg yolk in the middle. Gently push the paste upwards to seal the yolk completely. - Flatten a piece of dough into a wrapper. Use the same method to tightly wrap and seal the filling. ![molding mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/shape-mooncakes-1.jpg) - Coat the assembled ball with a thin layer of cornstarch. Put it into a mooncake mold. - With the opening facing down, place the mold over a baking sheet. Press the handle to shape the cake. Then lift the mold and press again to release the cake. 🛎 NOTE: If your mooncake mold makes 100g mooncakes, double the dough and filling quantity for each cake. Also, you may use two salted yolks to make it extra luxurious. ## Bake the mooncakes ![Brushing and baking mooncakes.](https://redhousespice.com/wp-content/uploads/2022/08/brush-bake-mooncakes.jpg) - Preheat the oven to 375°F /190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won’t ruit the delicate pattern. - Take them out and brush a layer of the egg wash. Put them back into the oven. Reduce the heat to 320°F/160°C and bake for a further 5 minutes. Then brush another layer of egg wash. - The last baking process takes another 10-15 minutes. I suggest you check at 10 minutes. They are done once evenly golden brown. ## Rest the mooncakes Let the mooncakes cool on a mesh rack. After that, you’ll find them quite dry to touch. Don’t rush to eat them. It’s essential to rest them further. ![Mooncakes in a container.](https://redhousespice.com/wp-content/uploads/2022/08/mooncakes-in-container-1.jpg) Store them in airtight containers for 1 to 2 days. During this period, mooncakes become softer and gain a nice shiny appearance. Chineses call this process “Huí Yóu/回油”, meaning “the return of oil”. Leftover mooncakes can be stored in the fridge for up to 2 weeks. Bring back to room temperature before serving. ![baked cantonese mooncakes on a tray.](https://redhousespice.com/wp-content/uploads/2022/08/baked-mooncakes-scaled.jpg) ## FAQs Q: Can I use honey to replace syrup? A: I don’t recommend honey as a substitute. Through testing, I found the dough made with honey tears very easily. Q: My mooncake skin has a bitter taste. Why? Q: When molding, the corner of my mooncakes had splits and cracks. How to improve? Q: After baking, my mooncake skin cracked on the top. Why? Q: For the resting period, shall I leave the mooncakes on the counter or in the fridge? ## 📋 Recipe card Love this recipe? Please [leave a 🌟🌟🌟🌟🌟 rating and a comment](https://redhousespice.com/cantonese-mooncake/#commentform). Thank you\! Please be aware that this type of mooncake needs to be rested for 1 day after baking. ![](https://i.ytimg.com/vi/ID/hqdefault.jpg) - Kitchen scale - Pastry brush - Baking sheet #### For the paste (see note 1 for substitutes) - ▢ 100 g dried lotus seeds - ▢ 75 g sugar, or to taste - ▢ 50 g neutral cooking oil, such as sunflower, canola, vegetable, peanut, rapeseed oil, etc. #### For the dough - ▢ 150 g golden syrup - ▢ ½ teaspoon [lye water](https://redhousespice.com/lye-water/), aka Kansui (see note 2) - ▢ 50 g neutral cooking oil, such as sunflower, canola, vegetable, peanut, rapeseed oil, etc. - ▢ 220 g all-purpose flour, aka plain flour (see note 3) #### You also need - ▢ 20 salted egg yolks, ready-to-use ones (see note 4) - ▢ Cornstarch, for dusting - ▢ 1 egg yolk, for brushing #### Cook the paste (skip if using shop-bought one) - Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any). - Cook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary). - Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4). #### Prepare the dough - Mix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5). - Cover with plastic wrap and rest for 30 minutes. #### Assemble - Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g. - Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely. - Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below). #### Shape - Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold. - Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake. #### Bake - Preheat the oven to 375°F/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later. - When the time is up, reduce the oven temperature to 320°F/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5). - Put them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown. #### Rest & store - Transfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny. - You may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving. 1\. You may use ready-to-use lotus seed paste from Chinese shops. Alternatively, replace it with homemade or shop-bought [red bean paste](https://redhousespice.com/red-bean-paste/), black sesame paste, etc. 2\. If lye water is unavailable, check out my post on [how to make homemade lye water](https://redhousespice.com/lye-water/) using baking powder. 3\. The amount of flour needed may vary depending on the thickness of the syrup and the absorbent nature of the flour. Adjust accordingly. 4\. Alternatively, use raw salted duck eggs. See instructions in the post above to learn how to prepare them. 5\. Don’t coat the patterned surface with too much egg wash. Before brushing, remove excess liquid by pressing the brush on the rim of the bowl. Serving: 1mooncake \\| Calories: 200kcal \\| Carbohydrates: 21g \\| Protein: 5g \\| Fat: 11g \\| Saturated Fat: 1g \\| Polyunsaturated Fat: 3g \\| Monounsaturated Fat: 1g \\| Trans Fat: 0\.1g \\| Sodium: 71mg \\| Potassium: 80mg \\| Fiber: 0\.3g \\| Sugar: 10g \\| Calcium: 2mg \\| Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. A piece of homemade mooncake to eat, a cup of Chinese tea to drink, a beautiful full moon to admire, and some moon-related fairytales to share with my children, for me, this would be a perfect Mid-Autumn Festival as I live far away from my family in China (Image below: my daughter making mooncakes with great care). ![molding mooncakes](https://redhousespice.com/wp-content/uploads/2022/08/molding-mooncakes.jpg) I hope this detailed post has inspired you to make some mooncakes for your loved ones on this special occasion. Wish you all a very happy “Mooncake Day”\! Update Notice: This is a revised version of my original post published in 2019. It includes new images and more tips**. ![](https://redhousespice.com/wp-content/uploads/2025/10/wei-guo-profile-2-1.jpg) Hi! I’m Wei Born and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here\! ## More Desserts & Snacks
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