🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 125 (from laksa066)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa125.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://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/","crawl_time":1775736265,"first_indexed_time":1521153698,"http_code":200,"src_unparsed":"com,malaysianchinesekitchen!www,\/traditional-baked-mooncakes\/ s443","src_root_hash":"12808344434350164525","history_drop_reason":null,"meta_title":"Traditional Baked Mooncakes - Malaysian Chinese Kitchen","meta_descriptions":["Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival."],"attrs_boilerpipe_text":"Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival.\nWhen I was growing up, there was only one kind of mooncake – the golden brown skin type filled with lotus seed paste, red bean paste, or mixed fruit and nuts. The deluxe version came with double salted egg yolks. Today, there are so many different versions of pastry and filling it boggles the mind. Some are better than others but these good old\nTraditional Baked Mooncakes\nare still my absolute favorite.\nTraditional Foods Eaten During Mooncake Festival\nWhen my brothers and I were little, mom bought one or two of those cute little\ntoo kia na\n(or the fish version) more as an ornament than as food. She also prepared\nBoiled Baby Taro\nserved with sugar and boiled\nleng kak\n(water calthrop). No Mooncake Festival was complete without these three snacks.\nHomemade Red Bean Paste and Salted Egg Yolks\nTraditional Baked Mooncakes\nare not difficult to make especially with commercially available lotus seed and red bean paste. These are easily available at most bakery supply stores in Malaysia and Singapore. Here is the US, I am able to purchase them at most Asian grocery stores at a very reasonable price. Hence, homemade mooncakes are just a fraction of the cost of commercially prepared ones. I also think they taste much fresher than ones in those fancy tin boxes.\nUpdate (September 15th, 2016):\nPlease check out my\nRed Bean Paste\nrecipe if you are interested to use homemade\nRed Bean Paste\n.\nAlso check out my\nSalted Eggs\nrecipe if you are thinking of putting them in these mooncakes. I prefer to make my own and seldom buy the commercially available ones unless I am pinched for time.\nTraditional Baked Mooncake Molds\nTo make mooncakes, you do need mooncake molds and these may be purchased at the same bakery supply stores or\nonline\n. Mooncake glaze is a nice to have but can be omitted if not available. I have used the same dough recipe for the past four years with good results. I hope you will give a try.\nSimilar Products Used in Making These Traditional Baked Mooncakes\nThis post contains affiliate links. Please read my disclosure policy\nhere\n.\nMooncake Mold Traditional White Round Cookie Cutter Mold 125g\nLyle’s Golden Syrup, Original, All-Natural Syrup for Baking and Cooking, 325ml\nPillsbury Softasilk Cake Flour – 32 oz – 2 Pack\nTraditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival.\n(Makes 12 mooncakes)\nAuthor :\nLinda Ooi\nCourse :\nCakes\nCuisine :\nChinese\nKeyword :\nbaked mooncakes, traditional baked mooncakes\nPrep Time\n2\nhours\nCook Time\n20\nminutes\nTotal Time\n2\nhours\n20\nminutes\nServings:\n–\n+\nCalories:\n330\nkcal\n¾\ncup\ngolden syrup\n(180ml)\n⅓\ncup\nvegetable oil\n(80ml)\n1\ntsp\nalkaline water\n(5ml)\n2½\ncups\ncake flour\nor all-purpose flour (340g)\n1\ntbsp\negg yolk\nmixed with 1 water for egg wash\n¼\ncup\nmooncake glaze\n(4 tbsp)\nFilling\n12\nsalted egg yolks\nor however many you prefer, optional\n1\ntsp\nShao Hsing cooking wine\n(1 tsp for every 4 salted egg yolks)\n17.6\noz\nlotus seed paste\n(500g)\n17.6\noz\nred bean paste\n(500g)\n2\noz\ntoasted kuachi\n\/ melon seeds or sunflower seeds (56g)\nYou will also need a\n125g mooncake mold\n.\nCombine golden syrup, canola oil, and alkaline water in a small bowl or measuring cup.\nSift cake flour into a large bowl. Make a well in the center. Pour syrup mixture into well and mix with a spatula to form a soft dough. Cover and let it rest for 30 minutes.\nPlace salted egg yolks in a small dish. Drizzle Shao Hsing rice wine over the egg yolks. Cover with aluminum foil and steam for 8 to 10 minutes. Remove from steamer and pat dry egg yolks with paper towels and allow them to cool completely.\nMix 1 oz (28g) toasted kuachi\/sunflower seeds into the lotus seed paste and the 1 oz (28g) into the red bean paste. Form into 12 balls of approximately 90g each. If you are using salted egg yolks, then the lotus seed or red bean paste should be about 80g each. Flatten the ball and wrap the cooked salted egg yolk in the middle. Roll between your palms to form a ball.\nLightly dust working surface with cake flour. Knead dough until smooth adding a little cake flour if necessary. Divide into 12 portions of 35g to 40g each.\nTake a portion of the dough and pat into a circle of about 4 inches (10cm). Wrap the dough over a ball of filling. Roll between your two palms to smoothen.\nDust mooncake mold with cake flour. Place the ball of dough and filling in the mold. Flatten to conform to the shape of the mold.\nPlace mold onto a parchment lined tray and carefully press spring stamp down to get a nice pattern on the top. Gently and carefully lift the mold to release the mooncake onto the tray. Repeat with the remaining dough and filling.\nBake in a preheated 375°F (190°C) oven for 10 minutes. Remove from oven and allow mooncakes to cool for 5 minutes. Brush mooncakes all over with egg wash and return to oven for another 8 to 10 minutes or until golden brown.\nRemove from oven and brush on some mooncake glaze just on the top of mooncakes. Transfer to a wire rack to cool completely.\nStore in airtight containers for one to two days before serving.\nCalories:\n330\nkcal\nBe Patient\nTraditional Baked Mooncakes\nshould be kept in air tight containers for a day or two before serving. This will allow the crust to soften and deepen in color and the flavor to develop. Be patient as somethings are better with a little waiting. 😉\nA Little Fun with Leftover Dough\nI had a little leftover dough and so I molded the dough into a carp using the only plastic fish mold I had on hand. If only I had one of those little red baskets to put it in. 😉\nPhoto courtesy of Karen Choo, Penang\nAbout\nLinda\nLinda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are\nRoti n Rice\nand\nTea Tattler\n.\nReader Interactions","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#genesis-sidebar-primary)\n- [Skip to footer](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#genesis-footer-widgets)\n\n- [Home](https:\/\/www.malaysianchinesekitchen.com\/)\n- [About](https:\/\/www.malaysianchinesekitchen.com\/about-2\/)\n  Submenu\n  - [Mission](https:\/\/www.malaysianchinesekitchen.com\/about\/mission\/)\n- [Privacy Policy](https:\/\/www.malaysianchinesekitchen.com\/privacy-policy\/)\n  Submenu\n  - [Disclaimer](https:\/\/www.malaysianchinesekitchen.com\/disclaimer\/)\n  - [Copyright](https:\/\/www.malaysianchinesekitchen.com\/copyright\/)\n- [Contact](https:\/\/www.malaysianchinesekitchen.com\/contact\/)\n- ## Nav Social Menu\n\n[![Malaysian Chinese Kitchen](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/04\/Logo-J600x220.jpg)](https:\/\/www.malaysianchinesekitchen.com\/)\n\nMalaysian Chinese Kitchen\n\nFood • Culture • Stories\n\nMenu\n\n- [Video Recipes](https:\/\/www.malaysianchinesekitchen.com\/category\/video-recipes\/)\n- [Web Stories](https:\/\/www.malaysianchinesekitchen.com\/web-stories\/)\n- [Recipe Index](https:\/\/www.malaysianchinesekitchen.com\/recipe-index\/)\n  Submenu\n  - [Main Ingredient](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/)\n    Submenu\n    - [Beef](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/beef\/)\n    - [Chicken](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/chicken\/)\n    - [Pork](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/pork\/)\n    - [Fish](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/fish\/)\n    - [Shrimp](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/shrimp\/)\n    - [Shellfish](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/shellfish\/)\n    - [Eggs & Tofu](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/egg-tofu\/)\n    - [Rice](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/rice\/)\n    - [Noodles](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/noodles\/)\n    - [Vegetables](https:\/\/www.malaysianchinesekitchen.com\/category\/main-ingredient\/vegetables\/)\n- [Tutorials](https:\/\/www.malaysianchinesekitchen.com\/tutorials\/)\n- [Journal](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/)\n  Submenu\n  - [Culture](https:\/\/www.malaysianchinesekitchen.com\/category\/culture\/)\n  - [Stories](https:\/\/www.malaysianchinesekitchen.com\/category\/stories\/)\n  - [Glossary](https:\/\/www.malaysianchinesekitchen.com\/glossary\/)\n- [Ingredients](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/)\n  Submenu\n  - [Beans and Seeds](https:\/\/www.malaysianchinesekitchen.com\/ingredients\/beans-and-seeds\/)\n  - [Dips and Sauces](https:\/\/www.malaysianchinesekitchen.com\/ingredients\/dips-and-sauces\/)\n  - [Dried Fruits](https:\/\/www.malaysianchinesekitchen.com\/ingredients\/dried-fruits\/)\n  - [Dried Seafood](https:\/\/www.malaysianchinesekitchen.com\/ingredients\/dried-seafood\/)\n  - [Eggs and Tofu](https:\/\/www.malaysianchinesekitchen.com\/ingredients\/eggs-and-tofu\/)\n  - [Herbs and Spices](https:\/\/www.malaysianchinesekitchen.com\/ingredients\/herbs-and-spices\/)\n  - [Melons and Tubers](https:\/\/www.malaysianchinesekitchen.com\/ingredients\/melons-and-tubers\/)\n  - [Noodles](https:\/\/www.malaysianchinesekitchen.com\/ingredients\/noodles\/)\n  - [Vegetables](https:\/\/www.malaysianchinesekitchen.com\/ingredients\/vegetables\/)\n\n[Home](https:\/\/www.malaysianchinesekitchen.com\/)\n\n\/\n\n[Courses](https:\/\/www.malaysianchinesekitchen.com\/category\/courses\/)\n\n\/\n\n[Dessert](https:\/\/www.malaysianchinesekitchen.com\/category\/courses\/dessert\/)\n\n\/\n\n[Cakes](https:\/\/www.malaysianchinesekitchen.com\/category\/courses\/dessert\/cakes\/)\n\n\/ Traditional Baked Mooncakes\n\n# Traditional Baked Mooncakes\nBy: 👩‍🦳 Linda · Published: 🖨 September 26, 2015 · Updated: 💻September 16, 2021 · 🗨 [7 Comments](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comments)\n\n[Recipe ▼](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#recipe)\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7636.jpg)\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7571.jpg)\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/Mooncakes.jpg)\n\n*Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival.*\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7582.jpg)\n\nWhen I was growing up, there was only one kind of mooncake – the golden brown skin type filled with lotus seed paste, red bean paste, or mixed fruit and nuts. The deluxe version came with double salted egg yolks. Today, there are so many different versions of pastry and filling it boggles the mind. Some are better than others but these good old **Traditional Baked Mooncakes** are still my absolute favorite.\n\n## Traditional Foods Eaten During Mooncake Festival\nWhen my brothers and I were little, mom bought one or two of those cute little [too kia na](https:\/\/www.malaysianchinesekitchen.com\/mooncake-festivals-of-yore\/#tookiana) (or the fish version) more as an ornament than as food. She also prepared [Boiled Baby Taro](https:\/\/www.malaysianchinesekitchen.com\/boiled-baby-taro\/) served with sugar and boiled [leng kak](https:\/\/www.malaysianchinesekitchen.com\/mooncake-festivals-of-yore\/#lengkak) (water calthrop). No Mooncake Festival was complete without these three snacks.\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7636.jpg)\n\n## Homemade Red Bean Paste and Salted Egg Yolks\n**Traditional Baked Mooncakes** are not difficult to make especially with commercially available lotus seed and red bean paste. These are easily available at most bakery supply stores in Malaysia and Singapore. Here is the US, I am able to purchase them at most Asian grocery stores at a very reasonable price. Hence, homemade mooncakes are just a fraction of the cost of commercially prepared ones. I also think they taste much fresher than ones in those fancy tin boxes.\n\n**Update (September 15th, 2016):** Please check out my [Red Bean Paste](https:\/\/www.malaysianchinesekitchen.com\/red-bean-paste\/) recipe if you are interested to use homemade [Red Bean Paste](https:\/\/www.malaysianchinesekitchen.com\/red-bean-paste\/).\n\nAlso check out my [Salted Eggs](https:\/\/www.malaysianchinesekitchen.com\/salted-eggs\/) recipe if you are thinking of putting them in these mooncakes. I prefer to make my own and seldom buy the commercially available ones unless I am pinched for time.\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7571.jpg)\n\n## Traditional Baked Mooncake Molds\nTo make mooncakes, you do need mooncake molds and these may be purchased at the same bakery supply stores or [online](https:\/\/amzn.to\/2OW7stI). Mooncake glaze is a nice to have but can be omitted if not available. I have used the same dough recipe for the past four years with good results. I hope you will give a try.\n\n## Similar Products Used in Making These Traditional Baked Mooncakes\n###### This post contains affiliate links. Please read my disclosure policy [here](https:\/\/www.malaysianchinesekitchen.com\/privacy-policy\/).\n[Mooncake Mold Traditional White Round Cookie Cutter Mold 125g](https:\/\/amzn.to\/2OW7stI)  \n [Lyle’s Golden Syrup, Original, All-Natural Syrup for Baking and Cooking, 325ml](http:\/\/amzn.to\/2iZlVtO)  \n [Pillsbury Softasilk Cake Flour – 32 oz – 2 Pack](http:\/\/amzn.to\/2j1F3Yg)\n\n[![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7582-500x500.jpg)](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/)\n\n[Print](https:\/\/www.malaysianchinesekitchen.com\/wprm_print\/traditional-baked-mooncakes)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.malaysianchinesekitchen.com%2Ftraditional-baked-mooncakes%2F&media=https%3A%2F%2Fwww.malaysianchinesekitchen.com%2Fwp-content%2Fuploads%2F2015%2F09%2FIMG_7582.jpg&description=Traditional+Baked+Mooncakes+filled+with+sesame+seed+or+red+bean+paste+and+salted+egg+yolk.+A+must-have+for+the+Mooncake%2FMid-Autumn+Festival.%28Makes+12+mooncakes%29&is_video=false)\n\n[Rate](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#commentform)\n\n4\\.50 from 2 votes\n## Traditional Baked Mooncakes\nTraditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival.\n\n(Makes 12 mooncakes)\n\nAuthor : Linda Ooi\n\nCourse : Cakes\n\nCuisine : Chinese\n\nKeyword : baked mooncakes, traditional baked mooncakes\n\nPrep Time 2 hours hours\n\nCook Time 20 minutes minutes\n\nTotal Time 2 hours hours 20 minutes minutes\n\nServings:\n\n–\n\n\\+\n\nCalories: 330kcal\n\n### Ingredients 1x 2x 3x\n- ¾ cup [golden syrup](http:\/\/amzn.to\/2iZlVtO) (180ml)\n- ⅓ cup vegetable oil (80ml)\n- 1 tsp alkaline water (5ml)\n- 2½ cups [cake flour](http:\/\/amzn.to\/2j1F3Yg) or all-purpose flour (340g)\n- 1 tbsp egg yolk mixed with 1 water for egg wash\n- ¼ cup mooncake glaze (4 tbsp)\n\n#### Filling\n- 12 salted egg yolks or however many you prefer, optional\n- 1 tsp [Shao Hsing cooking wine](http:\/\/amzn.to\/2w4R68t) (1 tsp for every 4 salted egg yolks)\n- 17\\.6 oz lotus seed paste (500g)\n- 17\\.6 oz red bean paste (500g)\n- 2 oz toasted kuachi \/ melon seeds or sunflower seeds (56g)\n\n### Instructions\n- You will also need a [125g mooncake mold](http:\/\/amzn.to\/2x77HMU).\n- Combine golden syrup, canola oil, and alkaline water in a small bowl or measuring cup.\n- Sift cake flour into a large bowl. Make a well in the center. Pour syrup mixture into well and mix with a spatula to form a soft dough. Cover and let it rest for 30 minutes.\n- Place salted egg yolks in a small dish. Drizzle Shao Hsing rice wine over the egg yolks. Cover with aluminum foil and steam for 8 to 10 minutes. Remove from steamer and pat dry egg yolks with paper towels and allow them to cool completely.\n- Mix 1 oz (28g) toasted kuachi\/sunflower seeds into the lotus seed paste and the 1 oz (28g) into the red bean paste. Form into 12 balls of approximately 90g each. If you are using salted egg yolks, then the lotus seed or red bean paste should be about 80g each. Flatten the ball and wrap the cooked salted egg yolk in the middle. Roll between your palms to form a ball.\n- Lightly dust working surface with cake flour. Knead dough until smooth adding a little cake flour if necessary. Divide into 12 portions of 35g to 40g each.\n- Take a portion of the dough and pat into a circle of about 4 inches (10cm). Wrap the dough over a ball of filling. Roll between your two palms to smoothen.\n- Dust mooncake mold with cake flour. Place the ball of dough and filling in the mold. Flatten to conform to the shape of the mold.\n- Place mold onto a parchment lined tray and carefully press spring stamp down to get a nice pattern on the top. Gently and carefully lift the mold to release the mooncake onto the tray. Repeat with the remaining dough and filling.\n- Bake in a preheated 375°F (190°C) oven for 10 minutes. Remove from oven and allow mooncakes to cool for 5 minutes. Brush mooncakes all over with egg wash and return to oven for another 8 to 10 minutes or until golden brown.\n- Remove from oven and brush on some mooncake glaze just on the top of mooncakes. Transfer to a wire rack to cool completely.\n- Store in airtight containers for one to two days before serving.\n\n### Nutrition\nCalories: 330kcal\n\nTried this recipe?Mention [@MalaysianChineseKitchen](https:\/\/www.instagram.com\/MalaysianChineseKitchen) or tag [\\#MalaysianChineseKitchen](https:\/\/www.instagram.com\/explore\/tags\/MalaysianChineseKitchen)\n## Be Patient\n**Traditional Baked Mooncakes** should be kept in air tight containers for a day or two before serving. This will allow the crust to soften and deepen in color and the flavor to develop. Be patient as somethings are better with a little waiting. 😉\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7625.jpg)\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7613.jpg)\n\n## A Little Fun with Leftover Dough\nI had a little leftover dough and so I molded the dough into a carp using the only plastic fish mold I had on hand. If only I had one of those little red baskets to put it in. 😉\n\n![Little colorful plastic baskets.](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/Baskets.jpg)\n\nPhoto courtesy of Karen Choo, Penang\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/Mooncakes.jpg)\n\n7\\.4K shares\n\nCategories: 🗂 [Cakes](https:\/\/www.malaysianchinesekitchen.com\/category\/courses\/dessert\/cakes\/), [Chinese](https:\/\/www.malaysianchinesekitchen.com\/category\/cuisine\/chinese\/), [Mooncake Festival](https:\/\/www.malaysianchinesekitchen.com\/category\/holiday-festival\/mooncake-festival\/), [Video Recipes](https:\/\/www.malaysianchinesekitchen.com\/category\/video-recipes\/) Tags: 📋 [red bean paste](https:\/\/www.malaysianchinesekitchen.com\/tag\/red-bean-paste\/), [salted egg](https:\/\/www.malaysianchinesekitchen.com\/tag\/salted-egg\/), [sesame seed paste](https:\/\/www.malaysianchinesekitchen.com\/tag\/sesame-seed-paste\/)\n\n![](https:\/\/secure.gravatar.com\/avatar\/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=120&d=identicon&r=g)\n\n#### About Linda\nLinda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are [Roti n Rice](http:\/\/www.rotinrice.com\/) and [Tea Tattler](http:\/\/www.teatattler.com\/).\n\n#### NEVER MISS A RECIPE\\!\nSignup for our Newsletter to receive Weekly Highlights, Recommendations, and Delicious Tidbits.\n\n#### Thank you\\!\nYou have successfully subscribed to our newsletter.\n\n![.](https:\/\/track.mailerlite.com\/webforms\/o\/929884\/m2f5g3?v1610784400)\n\nMalaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.\n\n[Previous Post: « Boiled Baby Taro](https:\/\/www.malaysianchinesekitchen.com\/boiled-baby-taro\/)\n\n[Next Post: Pickled Cucumber and Shrimp Stir Fry »](https:\/\/www.malaysianchinesekitchen.com\/pickled-cucumber-and-shrimp-stir-fry\/)\n## Reader Interactions\n### Leave a Reply [Cancel reply](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#respond)\n### Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/f8723a33c8bdfe949b3da75d8452c405a3a9ad711234ab5bf3bf15eab062e500?s=60&d=identicon&r=g)Meng says\n   \n   [September 6, 2016 at 8:24 pm](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-2241)\n   \n   ![4 stars](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-4.svg)  \n    what would happen if I cut alkaline water?\n   \n   [Reply](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-2241)\n   - ![](https:\/\/secure.gravatar.com\/avatar\/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=60&d=identicon&r=g)Linda says\n     \n     [September 10, 2016 at 4:39 am](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-2247)\n     \n     Alkaline water is needed to neutralize the acid in the golden syrup. Otherwise the pastry may taste a little sour. It also helps the pastry to brown without which the mooncakes will be very pale. If too much is used, the pastry will be too dark.\n     \n     [Reply](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-2247)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/0af5c7c5656f75e41bb0adedc91c4c1f0dc1866d685c6c28aa7603d3e26a4520?s=60&d=identicon&r=g)LIzzie says\n   \n   [December 31, 2016 at 9:32 pm](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-2523)\n   \n   What is “moon cake glaze”? Where can I purchase it? Thank you 🙂\n   \n   [Reply](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-2523)\n   - ![](https:\/\/secure.gravatar.com\/avatar\/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=60&d=identicon&r=g)Linda says\n     \n     [January 6, 2017 at 9:20 am](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-2529)\n     \n     Mooncake glaze is a special pastry glaze that gives the mooncakes a nice shine. The only places I have seen it being sold are in the bakery supply shops in Malaysia and Singapore. Please omit if it is not available.\n     \n     [Reply](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-2529)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/044f6c14f00ef7d63cd5b904a1d838694915b837349f9fbb822ef0d548511089?s=60&d=identicon&r=g)Ivy Lee says\n   \n   [January 2, 2018 at 4:50 am](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-3676)\n   \n   ![5 stars](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Thanks to you and your your recipe, Linda, my first attempt at making mooncakes was a greater success. My family enjoyed eating them.  \n    I like mooncakes with mixed nut filling. If you have the recipe for the mixed nuts filling, could you please mail it to me?  \n    Thank you once again\\!\n   \n   [Reply](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-3676)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/dfbe17d700302f9bc9e9ecae54ee5846c1b5640057795def9e29c72fc1d6a4d4?s=60&d=identicon&r=g)Nina says\n   \n   [September 18, 2018 at 9:25 am](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-4926)\n   \n   Hi Linda\n   \n   I was using the golden syrup instead. But it seems not enough to mix with the flour (all purpose flour), it was really dry! I ended up to add a lot of water to make a dough. Your recipe says 21\/2 cups flour but it’s not 340g. Unless golden syrup is not liquid enough for the recipe. Please let me know where had gone wrong. Thanks\n   \n   [Reply](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-4926)\n   - ![](https:\/\/secure.gravatar.com\/avatar\/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=60&d=identicon&r=g)Linda says\n     \n     [November 12, 2018 at 9:48 am](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-5136)\n     \n     Please note that the cup measurements are US cup size. That is why I provide the equivalent in grams. You will have to adjust accordingly.\n     \n     [Reply](https:\/\/www.malaysianchinesekitchen.com\/traditional-baked-mooncakes\/#comment-5136)\n\n## Primary Sidebar\n**I can do all things through Christ  who strengthens me.  Philippians 4:13**\n\n![](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2024\/02\/IMG_1053-4.jpg)\n\nLinda and Paul inviting you to discover the world of Malaysian Chinese cuisine.  \n [Read about us here →](https:\/\/www.malaysianchinesekitchen.com\/about-2\/)\n\n#### NEVER MISS A RECIPE\\!\nSignup for our Newsletter to receive Weekly Highlights, Recommendations, and Delicious Tidbits.\n\n#### Thank you\\!\nYou have successfully subscribed to our newsletter.\n\n![.](https:\/\/track.mailerlite.com\/webforms\/o\/929890\/z3v0n4?v1610784369)\n\n[![Malaysian Chinese Kitchen](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/01\/Logo-P800x340.png)](https:\/\/www.malaysianchinesekitchen.com\/)\n\n#### NEVER MISS A RECIPE\\!\nSignup for our Newsletter to receive Weekly Highlights, Recommendations, and Delicious Tidbits.\n\n#### Thank you\\!\nYou have successfully subscribed to our newsletter.\n\n![.](https:\/\/track.mailerlite.com\/webforms\/o\/2677550\/s2t1m2?v1610784569)\n\n## Footer\n### I can do all things through Christ who strengthens me.\nPhilippians 4:13\n\n- [Privacy Policy](https:\/\/www.malaysianchinesekitchen.com\/privacy-policy\/)\n- [Disclaimer](https:\/\/www.malaysianchinesekitchen.com\/disclaimer\/)\n- [Copyright](https:\/\/www.malaysianchinesekitchen.com\/copyright\/)\n\n© 2015–2026 · [Malaysian Chinese Kitchen](https:\/\/www.malaysianchinesekitchen.com\/) · All Rights Reserved","attrs_readable_markdown":"*Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival.*\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7582.jpg)\n\nWhen I was growing up, there was only one kind of mooncake – the golden brown skin type filled with lotus seed paste, red bean paste, or mixed fruit and nuts. The deluxe version came with double salted egg yolks. Today, there are so many different versions of pastry and filling it boggles the mind. Some are better than others but these good old **Traditional Baked Mooncakes** are still my absolute favorite.\n\n## Traditional Foods Eaten During Mooncake Festival\nWhen my brothers and I were little, mom bought one or two of those cute little [too kia na](https:\/\/www.malaysianchinesekitchen.com\/mooncake-festivals-of-yore\/#tookiana) (or the fish version) more as an ornament than as food. She also prepared [Boiled Baby Taro](https:\/\/www.malaysianchinesekitchen.com\/boiled-baby-taro\/) served with sugar and boiled [leng kak](https:\/\/www.malaysianchinesekitchen.com\/mooncake-festivals-of-yore\/#lengkak) (water calthrop). No Mooncake Festival was complete without these three snacks.\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7636.jpg)\n\n## Homemade Red Bean Paste and Salted Egg Yolks\n**Traditional Baked Mooncakes** are not difficult to make especially with commercially available lotus seed and red bean paste. These are easily available at most bakery supply stores in Malaysia and Singapore. Here is the US, I am able to purchase them at most Asian grocery stores at a very reasonable price. Hence, homemade mooncakes are just a fraction of the cost of commercially prepared ones. I also think they taste much fresher than ones in those fancy tin boxes.\n\n**Update (September 15th, 2016):** Please check out my [Red Bean Paste](https:\/\/www.malaysianchinesekitchen.com\/red-bean-paste\/) recipe if you are interested to use homemade [Red Bean Paste](https:\/\/www.malaysianchinesekitchen.com\/red-bean-paste\/).\n\nAlso check out my [Salted Eggs](https:\/\/www.malaysianchinesekitchen.com\/salted-eggs\/) recipe if you are thinking of putting them in these mooncakes. I prefer to make my own and seldom buy the commercially available ones unless I am pinched for time.\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7571.jpg)\n\n## Traditional Baked Mooncake Molds\nTo make mooncakes, you do need mooncake molds and these may be purchased at the same bakery supply stores or [online](https:\/\/amzn.to\/2OW7stI). Mooncake glaze is a nice to have but can be omitted if not available. I have used the same dough recipe for the past four years with good results. I hope you will give a try.\n\n## Similar Products Used in Making These Traditional Baked Mooncakes\n###### This post contains affiliate links. Please read my disclosure policy [here](https:\/\/www.malaysianchinesekitchen.com\/privacy-policy\/).\n[Mooncake Mold Traditional White Round Cookie Cutter Mold 125g](https:\/\/amzn.to\/2OW7stI)  \n [Lyle’s Golden Syrup, Original, All-Natural Syrup for Baking and Cooking, 325ml](http:\/\/amzn.to\/2iZlVtO)  \n [Pillsbury Softasilk Cake Flour – 32 oz – 2 Pack](http:\/\/amzn.to\/2j1F3Yg)\n\nTraditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival.\n\n(Makes 12 mooncakes)\n\nAuthor : Linda Ooi\n\nCourse : Cakes\n\nCuisine : Chinese\n\nKeyword : baked mooncakes, traditional baked mooncakes\n\nPrep Time 2 hours\n\nCook Time 20 minutes\n\nTotal Time 2 hours  20 minutes\n\nServings: –\\+\n\nCalories: 330kcal\n\n- ¾ cup [golden syrup](http:\/\/amzn.to\/2iZlVtO) (180ml)\n- ⅓ cup vegetable oil (80ml)\n- 1 tsp alkaline water (5ml)\n- 2½ cups [cake flour](http:\/\/amzn.to\/2j1F3Yg) or all-purpose flour (340g)\n- 1 tbsp egg yolk mixed with 1 water for egg wash\n- ¼ cup mooncake glaze (4 tbsp)\n\n#### Filling\n- 12 salted egg yolks or however many you prefer, optional\n- 1 tsp [Shao Hsing cooking wine](http:\/\/amzn.to\/2w4R68t) (1 tsp for every 4 salted egg yolks)\n- 17\\.6 oz lotus seed paste (500g)\n- 17\\.6 oz red bean paste (500g)\n- 2 oz toasted kuachi \/ melon seeds or sunflower seeds (56g)\n\n- You will also need a [125g mooncake mold](http:\/\/amzn.to\/2x77HMU).\n- Combine golden syrup, canola oil, and alkaline water in a small bowl or measuring cup.\n- Sift cake flour into a large bowl. Make a well in the center. Pour syrup mixture into well and mix with a spatula to form a soft dough. Cover and let it rest for 30 minutes.\n- Place salted egg yolks in a small dish. Drizzle Shao Hsing rice wine over the egg yolks. Cover with aluminum foil and steam for 8 to 10 minutes. Remove from steamer and pat dry egg yolks with paper towels and allow them to cool completely.\n- Mix 1 oz (28g) toasted kuachi\/sunflower seeds into the lotus seed paste and the 1 oz (28g) into the red bean paste. Form into 12 balls of approximately 90g each. If you are using salted egg yolks, then the lotus seed or red bean paste should be about 80g each. Flatten the ball and wrap the cooked salted egg yolk in the middle. Roll between your palms to form a ball.\n- Lightly dust working surface with cake flour. Knead dough until smooth adding a little cake flour if necessary. Divide into 12 portions of 35g to 40g each.\n- Take a portion of the dough and pat into a circle of about 4 inches (10cm). Wrap the dough over a ball of filling. Roll between your two palms to smoothen.\n- Dust mooncake mold with cake flour. Place the ball of dough and filling in the mold. Flatten to conform to the shape of the mold.\n- Place mold onto a parchment lined tray and carefully press spring stamp down to get a nice pattern on the top. Gently and carefully lift the mold to release the mooncake onto the tray. Repeat with the remaining dough and filling.\n- Bake in a preheated 375°F (190°C) oven for 10 minutes. Remove from oven and allow mooncakes to cool for 5 minutes. Brush mooncakes all over with egg wash and return to oven for another 8 to 10 minutes or until golden brown.\n- Remove from oven and brush on some mooncake glaze just on the top of mooncakes. Transfer to a wire rack to cool completely.\n- Store in airtight containers for one to two days before serving.\n\nCalories: 330kcal\n## Be Patient\n**Traditional Baked Mooncakes** should be kept in air tight containers for a day or two before serving. This will allow the crust to soften and deepen in color and the flavor to develop. Be patient as somethings are better with a little waiting. 😉\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7625.jpg)\n\n![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake\/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/IMG_7613.jpg)\n\n## A Little Fun with Leftover Dough\nI had a little leftover dough and so I molded the dough into a carp using the only plastic fish mold I had on hand. If only I had one of those little red baskets to put it in. 😉\n\n![Little colorful plastic baskets.](https:\/\/www.malaysianchinesekitchen.com\/wp-content\/uploads\/2015\/09\/Baskets.jpg)\n\nPhoto courtesy of Karen Choo, Penang\n\n![](https:\/\/secure.gravatar.com\/avatar\/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=120&d=identicon&r=g)\n\n#### About Linda\nLinda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are [Roti n Rice](http:\/\/www.rotinrice.com\/) and [Tea Tattler](http:\/\/www.teatattler.com\/).\n## Reader Interactions","meta_canonical":null}

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Boilerpipe Text	Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. When I was growing up, there was only one kind of mooncake – the golden brown skin type filled with lotus seed paste, red bean paste, or mixed fruit and nuts. The deluxe version came with double salted egg yolks. Today, there are so many different versions of pastry and filling it boggles the mind. Some are better than others but these good old Traditional Baked Mooncakes are still my absolute favorite. Traditional Foods Eaten During Mooncake Festival When my brothers and I were little, mom bought one or two of those cute little too kia na (or the fish version) more as an ornament than as food. She also prepared Boiled Baby Taro served with sugar and boiled leng kak (water calthrop). No Mooncake Festival was complete without these three snacks. Homemade Red Bean Paste and Salted Egg Yolks Traditional Baked Mooncakes are not difficult to make especially with commercially available lotus seed and red bean paste. These are easily available at most bakery supply stores in Malaysia and Singapore. Here is the US, I am able to purchase them at most Asian grocery stores at a very reasonable price. Hence, homemade mooncakes are just a fraction of the cost of commercially prepared ones. I also think they taste much fresher than ones in those fancy tin boxes. Update (September 15th, 2016): Please check out my Red Bean Paste recipe if you are interested to use homemade Red Bean Paste . Also check out my Salted Eggs recipe if you are thinking of putting them in these mooncakes. I prefer to make my own and seldom buy the commercially available ones unless I am pinched for time. Traditional Baked Mooncake Molds To make mooncakes, you do need mooncake molds and these may be purchased at the same bakery supply stores or online . Mooncake glaze is a nice to have but can be omitted if not available. I have used the same dough recipe for the past four years with good results. I hope you will give a try. Similar Products Used in Making These Traditional Baked Mooncakes This post contains affiliate links. Please read my disclosure policy here . Mooncake Mold Traditional White Round Cookie Cutter Mold 125g Lyle’s Golden Syrup, Original, All-Natural Syrup for Baking and Cooking, 325ml Pillsbury Softasilk Cake Flour – 32 oz – 2 Pack Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. (Makes 12 mooncakes) Author : Linda Ooi Course : Cakes Cuisine : Chinese Keyword : baked mooncakes, traditional baked mooncakes Prep Time 2 hours Cook Time 20 minutes Total Time 2 hours 20 minutes Servings: – + Calories: 330 kcal ¾ cup golden syrup (180ml) ⅓ cup vegetable oil (80ml) 1 tsp alkaline water (5ml) 2½ cups cake flour or all-purpose flour (340g) 1 tbsp egg yolk mixed with 1 water for egg wash ¼ cup mooncake glaze (4 tbsp) Filling 12 salted egg yolks or however many you prefer, optional 1 tsp Shao Hsing cooking wine (1 tsp for every 4 salted egg yolks) 17.6 oz lotus seed paste (500g) 17.6 oz red bean paste (500g) 2 oz toasted kuachi / melon seeds or sunflower seeds (56g) You will also need a 125g mooncake mold . Combine golden syrup, canola oil, and alkaline water in a small bowl or measuring cup. Sift cake flour into a large bowl. Make a well in the center. Pour syrup mixture into well and mix with a spatula to form a soft dough. Cover and let it rest for 30 minutes. Place salted egg yolks in a small dish. Drizzle Shao Hsing rice wine over the egg yolks. Cover with aluminum foil and steam for 8 to 10 minutes. Remove from steamer and pat dry egg yolks with paper towels and allow them to cool completely. Mix 1 oz (28g) toasted kuachi/sunflower seeds into the lotus seed paste and the 1 oz (28g) into the red bean paste. Form into 12 balls of approximately 90g each. If you are using salted egg yolks, then the lotus seed or red bean paste should be about 80g each. Flatten the ball and wrap the cooked salted egg yolk in the middle. Roll between your palms to form a ball. Lightly dust working surface with cake flour. Knead dough until smooth adding a little cake flour if necessary. Divide into 12 portions of 35g to 40g each. Take a portion of the dough and pat into a circle of about 4 inches (10cm). Wrap the dough over a ball of filling. Roll between your two palms to smoothen. Dust mooncake mold with cake flour. Place the ball of dough and filling in the mold. Flatten to conform to the shape of the mold. Place mold onto a parchment lined tray and carefully press spring stamp down to get a nice pattern on the top. Gently and carefully lift the mold to release the mooncake onto the tray. Repeat with the remaining dough and filling. Bake in a preheated 375°F (190°C) oven for 10 minutes. Remove from oven and allow mooncakes to cool for 5 minutes. Brush mooncakes all over with egg wash and return to oven for another 8 to 10 minutes or until golden brown. Remove from oven and brush on some mooncake glaze just on the top of mooncakes. Transfer to a wire rack to cool completely. Store in airtight containers for one to two days before serving. Calories: 330 kcal Be Patient Traditional Baked Mooncakes should be kept in air tight containers for a day or two before serving. This will allow the crust to soften and deepen in color and the flavor to develop. Be patient as somethings are better with a little waiting. 😉 A Little Fun with Leftover Dough I had a little leftover dough and so I molded the dough into a carp using the only plastic fish mold I had on hand. If only I had one of those little red baskets to put it in. 😉 Photo courtesy of Karen Choo, Penang About Linda Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler . Reader Interactions
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A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7636.jpg) ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7571.jpg) ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/Mooncakes.jpg) Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7582.jpg) When I was growing up, there was only one kind of mooncake – the golden brown skin type filled with lotus seed paste, red bean paste, or mixed fruit and nuts. The deluxe version came with double salted egg yolks. Today, there are so many different versions of pastry and filling it boggles the mind. Some are better than others but these good old Traditional Baked Mooncakes are still my absolute favorite. ## Traditional Foods Eaten During Mooncake Festival When my brothers and I were little, mom bought one or two of those cute little [too kia na](https://www.malaysianchinesekitchen.com/mooncake-festivals-of-yore/#tookiana) (or the fish version) more as an ornament than as food. She also prepared [Boiled Baby Taro](https://www.malaysianchinesekitchen.com/boiled-baby-taro/) served with sugar and boiled [leng kak](https://www.malaysianchinesekitchen.com/mooncake-festivals-of-yore/#lengkak) (water calthrop). No Mooncake Festival was complete without these three snacks. ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7636.jpg) ## Homemade Red Bean Paste and Salted Egg Yolks Traditional Baked Mooncakes are not difficult to make especially with commercially available lotus seed and red bean paste. These are easily available at most bakery supply stores in Malaysia and Singapore. Here is the US, I am able to purchase them at most Asian grocery stores at a very reasonable price. Hence, homemade mooncakes are just a fraction of the cost of commercially prepared ones. I also think they taste much fresher than ones in those fancy tin boxes. Update (September 15th, 2016): Please check out my [Red Bean Paste](https://www.malaysianchinesekitchen.com/red-bean-paste/) recipe if you are interested to use homemade [Red Bean Paste](https://www.malaysianchinesekitchen.com/red-bean-paste/). Also check out my [Salted Eggs](https://www.malaysianchinesekitchen.com/salted-eggs/) recipe if you are thinking of putting them in these mooncakes. I prefer to make my own and seldom buy the commercially available ones unless I am pinched for time. ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7571.jpg) ## Traditional Baked Mooncake Molds To make mooncakes, you do need mooncake molds and these may be purchased at the same bakery supply stores or [online](https://amzn.to/2OW7stI). Mooncake glaze is a nice to have but can be omitted if not available. I have used the same dough recipe for the past four years with good results. I hope you will give a try. ## Similar Products Used in Making These Traditional Baked Mooncakes ###### This post contains affiliate links. Please read my disclosure policy [here](https://www.malaysianchinesekitchen.com/privacy-policy/). [Mooncake Mold Traditional White Round Cookie Cutter Mold 125g](https://amzn.to/2OW7stI) [Lyle’s Golden Syrup, Original, All-Natural Syrup for Baking and Cooking, 325ml](http://amzn.to/2iZlVtO) [Pillsbury Softasilk Cake Flour – 32 oz – 2 Pack](http://amzn.to/2j1F3Yg) [![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7582-500x500.jpg)](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/) [Print](https://www.malaysianchinesekitchen.com/wprm_print/traditional-baked-mooncakes) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.malaysianchinesekitchen.com%2Ftraditional-baked-mooncakes%2F&media=https%3A%2F%2Fwww.malaysianchinesekitchen.com%2Fwp-content%2Fuploads%2F2015%2F09%2FIMG_7582.jpg&description=Traditional+Baked+Mooncakes+filled+with+sesame+seed+or+red+bean+paste+and+salted+egg+yolk.+A+must-have+for+the+Mooncake%2FMid-Autumn+Festival.%28Makes+12+mooncakes%29&is_video=false) [Rate](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#commentform) 4\.50 from 2 votes ## Traditional Baked Mooncakes Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. (Makes 12 mooncakes) Author : Linda Ooi Course : Cakes Cuisine : Chinese Keyword : baked mooncakes, traditional baked mooncakes Prep Time 2 hours hours Cook Time 20 minutes minutes Total Time 2 hours hours 20 minutes minutes Servings: – \+ Calories: 330kcal ### Ingredients 1x 2x 3x - ¾ cup [golden syrup](http://amzn.to/2iZlVtO) (180ml) - ⅓ cup vegetable oil (80ml) - 1 tsp alkaline water (5ml) - 2½ cups [cake flour](http://amzn.to/2j1F3Yg) or all-purpose flour (340g) - 1 tbsp egg yolk mixed with 1 water for egg wash - ¼ cup mooncake glaze (4 tbsp) #### Filling - 12 salted egg yolks or however many you prefer, optional - 1 tsp [Shao Hsing cooking wine](http://amzn.to/2w4R68t) (1 tsp for every 4 salted egg yolks) - 17\.6 oz lotus seed paste (500g) - 17\.6 oz red bean paste (500g) - 2 oz toasted kuachi / melon seeds or sunflower seeds (56g) ### Instructions - You will also need a [125g mooncake mold](http://amzn.to/2x77HMU). - Combine golden syrup, canola oil, and alkaline water in a small bowl or measuring cup. - Sift cake flour into a large bowl. Make a well in the center. Pour syrup mixture into well and mix with a spatula to form a soft dough. Cover and let it rest for 30 minutes. - Place salted egg yolks in a small dish. Drizzle Shao Hsing rice wine over the egg yolks. Cover with aluminum foil and steam for 8 to 10 minutes. Remove from steamer and pat dry egg yolks with paper towels and allow them to cool completely. - Mix 1 oz (28g) toasted kuachi/sunflower seeds into the lotus seed paste and the 1 oz (28g) into the red bean paste. Form into 12 balls of approximately 90g each. If you are using salted egg yolks, then the lotus seed or red bean paste should be about 80g each. Flatten the ball and wrap the cooked salted egg yolk in the middle. Roll between your palms to form a ball. - Lightly dust working surface with cake flour. Knead dough until smooth adding a little cake flour if necessary. Divide into 12 portions of 35g to 40g each. - Take a portion of the dough and pat into a circle of about 4 inches (10cm). Wrap the dough over a ball of filling. Roll between your two palms to smoothen. - Dust mooncake mold with cake flour. Place the ball of dough and filling in the mold. Flatten to conform to the shape of the mold. - Place mold onto a parchment lined tray and carefully press spring stamp down to get a nice pattern on the top. Gently and carefully lift the mold to release the mooncake onto the tray. Repeat with the remaining dough and filling. - Bake in a preheated 375°F (190°C) oven for 10 minutes. Remove from oven and allow mooncakes to cool for 5 minutes. Brush mooncakes all over with egg wash and return to oven for another 8 to 10 minutes or until golden brown. - Remove from oven and brush on some mooncake glaze just on the top of mooncakes. Transfer to a wire rack to cool completely. - Store in airtight containers for one to two days before serving. ### Nutrition Calories: 330kcal Tried this recipe?Mention [@MalaysianChineseKitchen](https://www.instagram.com/MalaysianChineseKitchen) or tag [\#MalaysianChineseKitchen](https://www.instagram.com/explore/tags/MalaysianChineseKitchen) ## Be Patient Traditional Baked Mooncakes should be kept in air tight containers for a day or two before serving. This will allow the crust to soften and deepen in color and the flavor to develop. Be patient as somethings are better with a little waiting. 😉 ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7625.jpg) ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7613.jpg) ## A Little Fun with Leftover Dough I had a little leftover dough and so I molded the dough into a carp using the only plastic fish mold I had on hand. If only I had one of those little red baskets to put it in. 😉 ![Little colorful plastic baskets.](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/Baskets.jpg) Photo courtesy of Karen Choo, Penang ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/Mooncakes.jpg) 7\.4K shares Categories: 🗂 [Cakes](https://www.malaysianchinesekitchen.com/category/courses/dessert/cakes/), [Chinese](https://www.malaysianchinesekitchen.com/category/cuisine/chinese/), [Mooncake Festival](https://www.malaysianchinesekitchen.com/category/holiday-festival/mooncake-festival/), [Video Recipes](https://www.malaysianchinesekitchen.com/category/video-recipes/) Tags: 📋 [red bean paste](https://www.malaysianchinesekitchen.com/tag/red-bean-paste/), [salted egg](https://www.malaysianchinesekitchen.com/tag/salted-egg/), [sesame seed paste](https://www.malaysianchinesekitchen.com/tag/sesame-seed-paste/) ![](https://secure.gravatar.com/avatar/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=120&d=identicon&r=g) #### About Linda Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are [Roti n Rice](http://www.rotinrice.com/) and [Tea Tattler](http://www.teatattler.com/). #### NEVER MISS A RECIPE\! Signup for our Newsletter to receive Weekly Highlights, Recommendations, and Delicious Tidbits. #### Thank you\! You have successfully subscribed to our newsletter. ![.](https://track.mailerlite.com/webforms/o/929884/m2f5g3?v1610784400) Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. [Previous Post: « Boiled Baby Taro](https://www.malaysianchinesekitchen.com/boiled-baby-taro/) [Next Post: Pickled Cucumber and Shrimp Stir Fry »](https://www.malaysianchinesekitchen.com/pickled-cucumber-and-shrimp-stir-fry/) ## Reader Interactions ### Leave a Reply [Cancel reply](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#respond) ### Comments 1. ![](https://secure.gravatar.com/avatar/f8723a33c8bdfe949b3da75d8452c405a3a9ad711234ab5bf3bf15eab062e500?s=60&d=identicon&r=g)Meng says [September 6, 2016 at 8:24 pm](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-2241) ![4 stars](https://www.malaysianchinesekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-4.svg) what would happen if I cut alkaline water? [Reply](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-2241) - ![](https://secure.gravatar.com/avatar/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=60&d=identicon&r=g)Linda says [September 10, 2016 at 4:39 am](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-2247) Alkaline water is needed to neutralize the acid in the golden syrup. Otherwise the pastry may taste a little sour. It also helps the pastry to brown without which the mooncakes will be very pale. If too much is used, the pastry will be too dark. [Reply](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-2247) 2. ![](https://secure.gravatar.com/avatar/0af5c7c5656f75e41bb0adedc91c4c1f0dc1866d685c6c28aa7603d3e26a4520?s=60&d=identicon&r=g)LIzzie says [December 31, 2016 at 9:32 pm](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-2523) What is “moon cake glaze”? Where can I purchase it? Thank you 🙂 [Reply](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-2523) - ![](https://secure.gravatar.com/avatar/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=60&d=identicon&r=g)Linda says [January 6, 2017 at 9:20 am](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-2529) Mooncake glaze is a special pastry glaze that gives the mooncakes a nice shine. The only places I have seen it being sold are in the bakery supply shops in Malaysia and Singapore. Please omit if it is not available. [Reply](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-2529) 3. ![](https://secure.gravatar.com/avatar/044f6c14f00ef7d63cd5b904a1d838694915b837349f9fbb822ef0d548511089?s=60&d=identicon&r=g)Ivy Lee says [January 2, 2018 at 4:50 am](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-3676) ![5 stars](https://www.malaysianchinesekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Thanks to you and your your recipe, Linda, my first attempt at making mooncakes was a greater success. My family enjoyed eating them. I like mooncakes with mixed nut filling. If you have the recipe for the mixed nuts filling, could you please mail it to me? Thank you once again\! [Reply](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-3676) 4. ![](https://secure.gravatar.com/avatar/dfbe17d700302f9bc9e9ecae54ee5846c1b5640057795def9e29c72fc1d6a4d4?s=60&d=identicon&r=g)Nina says [September 18, 2018 at 9:25 am](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-4926) Hi Linda I was using the golden syrup instead. But it seems not enough to mix with the flour (all purpose flour), it was really dry! I ended up to add a lot of water to make a dough. Your recipe says 21/2 cups flour but it’s not 340g. Unless golden syrup is not liquid enough for the recipe. Please let me know where had gone wrong. Thanks [Reply](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-4926) - ![](https://secure.gravatar.com/avatar/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=60&d=identicon&r=g)Linda says [November 12, 2018 at 9:48 am](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-5136) Please note that the cup measurements are US cup size. That is why I provide the equivalent in grams. You will have to adjust accordingly. [Reply](https://www.malaysianchinesekitchen.com/traditional-baked-mooncakes/#comment-5136) ## Primary Sidebar I can do all things through Christ who strengthens me. Philippians 4:13 ![](https://www.malaysianchinesekitchen.com/wp-content/uploads/2024/02/IMG_1053-4.jpg) Linda and Paul inviting you to discover the world of Malaysian Chinese cuisine. [Read about us here →](https://www.malaysianchinesekitchen.com/about-2/) #### NEVER MISS A RECIPE\! Signup for our Newsletter to receive Weekly Highlights, Recommendations, and Delicious Tidbits. #### Thank you\! You have successfully subscribed to our newsletter. ![.](https://track.mailerlite.com/webforms/o/929890/z3v0n4?v1610784369) [![Malaysian Chinese Kitchen](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/01/Logo-P800x340.png)](https://www.malaysianchinesekitchen.com/) #### NEVER MISS A RECIPE\! Signup for our Newsletter to receive Weekly Highlights, Recommendations, and Delicious Tidbits. #### Thank you\! You have successfully subscribed to our newsletter. ![.](https://track.mailerlite.com/webforms/o/2677550/s2t1m2?v1610784569) ## Footer ### I can do all things through Christ who strengthens me. 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Readable Markdown	Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7582.jpg) When I was growing up, there was only one kind of mooncake – the golden brown skin type filled with lotus seed paste, red bean paste, or mixed fruit and nuts. The deluxe version came with double salted egg yolks. Today, there are so many different versions of pastry and filling it boggles the mind. Some are better than others but these good old Traditional Baked Mooncakes are still my absolute favorite. ## Traditional Foods Eaten During Mooncake Festival When my brothers and I were little, mom bought one or two of those cute little [too kia na](https://www.malaysianchinesekitchen.com/mooncake-festivals-of-yore/#tookiana) (or the fish version) more as an ornament than as food. She also prepared [Boiled Baby Taro](https://www.malaysianchinesekitchen.com/boiled-baby-taro/) served with sugar and boiled [leng kak](https://www.malaysianchinesekitchen.com/mooncake-festivals-of-yore/#lengkak) (water calthrop). No Mooncake Festival was complete without these three snacks. ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7636.jpg) ## Homemade Red Bean Paste and Salted Egg Yolks Traditional Baked Mooncakes are not difficult to make especially with commercially available lotus seed and red bean paste. These are easily available at most bakery supply stores in Malaysia and Singapore. Here is the US, I am able to purchase them at most Asian grocery stores at a very reasonable price. Hence, homemade mooncakes are just a fraction of the cost of commercially prepared ones. I also think they taste much fresher than ones in those fancy tin boxes. Update (September 15th, 2016): Please check out my [Red Bean Paste](https://www.malaysianchinesekitchen.com/red-bean-paste/) recipe if you are interested to use homemade [Red Bean Paste](https://www.malaysianchinesekitchen.com/red-bean-paste/). Also check out my [Salted Eggs](https://www.malaysianchinesekitchen.com/salted-eggs/) recipe if you are thinking of putting them in these mooncakes. I prefer to make my own and seldom buy the commercially available ones unless I am pinched for time. ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7571.jpg) ## Traditional Baked Mooncake Molds To make mooncakes, you do need mooncake molds and these may be purchased at the same bakery supply stores or [online](https://amzn.to/2OW7stI). Mooncake glaze is a nice to have but can be omitted if not available. I have used the same dough recipe for the past four years with good results. I hope you will give a try. ## Similar Products Used in Making These Traditional Baked Mooncakes ###### This post contains affiliate links. Please read my disclosure policy [here](https://www.malaysianchinesekitchen.com/privacy-policy/). [Mooncake Mold Traditional White Round Cookie Cutter Mold 125g](https://amzn.to/2OW7stI) [Lyle’s Golden Syrup, Original, All-Natural Syrup for Baking and Cooking, 325ml](http://amzn.to/2iZlVtO) [Pillsbury Softasilk Cake Flour – 32 oz – 2 Pack](http://amzn.to/2j1F3Yg) Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. (Makes 12 mooncakes) Author : Linda Ooi Course : Cakes Cuisine : Chinese Keyword : baked mooncakes, traditional baked mooncakes Prep Time 2 hours Cook Time 20 minutes Total Time 2 hours 20 minutes Servings: –\+ Calories: 330kcal - ¾ cup [golden syrup](http://amzn.to/2iZlVtO) (180ml) - ⅓ cup vegetable oil (80ml) - 1 tsp alkaline water (5ml) - 2½ cups [cake flour](http://amzn.to/2j1F3Yg) or all-purpose flour (340g) - 1 tbsp egg yolk mixed with 1 water for egg wash - ¼ cup mooncake glaze (4 tbsp) #### Filling - 12 salted egg yolks or however many you prefer, optional - 1 tsp [Shao Hsing cooking wine](http://amzn.to/2w4R68t) (1 tsp for every 4 salted egg yolks) - 17\.6 oz lotus seed paste (500g) - 17\.6 oz red bean paste (500g) - 2 oz toasted kuachi / melon seeds or sunflower seeds (56g) - You will also need a [125g mooncake mold](http://amzn.to/2x77HMU). - Combine golden syrup, canola oil, and alkaline water in a small bowl or measuring cup. - Sift cake flour into a large bowl. Make a well in the center. Pour syrup mixture into well and mix with a spatula to form a soft dough. Cover and let it rest for 30 minutes. - Place salted egg yolks in a small dish. Drizzle Shao Hsing rice wine over the egg yolks. Cover with aluminum foil and steam for 8 to 10 minutes. Remove from steamer and pat dry egg yolks with paper towels and allow them to cool completely. - Mix 1 oz (28g) toasted kuachi/sunflower seeds into the lotus seed paste and the 1 oz (28g) into the red bean paste. Form into 12 balls of approximately 90g each. If you are using salted egg yolks, then the lotus seed or red bean paste should be about 80g each. Flatten the ball and wrap the cooked salted egg yolk in the middle. Roll between your palms to form a ball. - Lightly dust working surface with cake flour. Knead dough until smooth adding a little cake flour if necessary. Divide into 12 portions of 35g to 40g each. - Take a portion of the dough and pat into a circle of about 4 inches (10cm). Wrap the dough over a ball of filling. Roll between your two palms to smoothen. - Dust mooncake mold with cake flour. Place the ball of dough and filling in the mold. Flatten to conform to the shape of the mold. - Place mold onto a parchment lined tray and carefully press spring stamp down to get a nice pattern on the top. Gently and carefully lift the mold to release the mooncake onto the tray. Repeat with the remaining dough and filling. - Bake in a preheated 375°F (190°C) oven for 10 minutes. Remove from oven and allow mooncakes to cool for 5 minutes. Brush mooncakes all over with egg wash and return to oven for another 8 to 10 minutes or until golden brown. - Remove from oven and brush on some mooncake glaze just on the top of mooncakes. Transfer to a wire rack to cool completely. - Store in airtight containers for one to two days before serving. Calories: 330kcal ## Be Patient Traditional Baked Mooncakes should be kept in air tight containers for a day or two before serving. This will allow the crust to soften and deepen in color and the flavor to develop. Be patient as somethings are better with a little waiting. 😉 ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7625.jpg) ![Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. A must-have for the Mooncake/Mid-Autumn Festival. \\| MalaysianChineseKitchen.com](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/IMG_7613.jpg) ## A Little Fun with Leftover Dough I had a little leftover dough and so I molded the dough into a carp using the only plastic fish mold I had on hand. If only I had one of those little red baskets to put it in. 😉 ![Little colorful plastic baskets.](https://www.malaysianchinesekitchen.com/wp-content/uploads/2015/09/Baskets.jpg) Photo courtesy of Karen Choo, Penang ![](https://secure.gravatar.com/avatar/c1f48c0b0a826a1481504458a649002834a020ec62da519623ca88cde18a31d6?s=120&d=identicon&r=g) #### About Linda Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are [Roti n Rice](http://www.rotinrice.com/) and [Tea Tattler](http://www.teatattler.com/). ## Reader Interactions
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