🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 31 (from laksa004)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa031.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.thespruceeats.com/mooncakes-5203039\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thespruceeats.com/mooncakes-5203039\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thespruceeats.com\/mooncakes-5203039","crawl_time":1775244284,"first_indexed_time":1635359776,"http_code":200,"src_unparsed":"com,thespruceeats!www,\/mooncakes-5203039 s443","src_root_hash":"16553495538597850831","history_drop_reason":null,"meta_title":"Mooncakes Recipe","meta_descriptions":["This delicious Mooncake recipe consists of sweet baked dough stuffed red bean paste. Mooncakes are an iconic food of the Mid-Autumn Festival."],"attrs_boilerpipe_text":"Sweet baked cakes filled with red bean paste\nBy\nClarice Lam\nClarice is a pastry chef with over a decade of writing and creating recipes. Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe.\nUpdated on 01\/26\/23\nTested by\nDiana Rattray\nSouthern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.\n(25)\nThe Spruce Eats \/ Julia Hartbeck\n25 ratings\nMooncakes are the most iconic food of the Mid-Autumn Festival.\nMid-Autumn Festival\nis the second most important holiday for Chinese people next to Chinese New Year, but it is also celebrated in many countries across Asia. The festival is held on the 15th day of the 8th month of the Chinese lunar calendar and is celebrated with family gatherings, feasts, and an abundance of lights, lanterns, and candles. It is a celebration of the fullest and brightest moon of the year, hence the name mooncake.\nTypically, mooncakes are made with a sweet baked dough on the outside and filled with either\nred bean\nor lotus seed paste and salted duck yolks to represent the full moon. This version is made with just red bean paste, but feel free to get creative and use your favorite nut or seed paste.\nFor this recipe, you will need mooncake molds, which are easily found online.\nNever Lose a Recipe Again!\nLove a Spruce Eats recipe?\nWith MyRecipes, your personal home for recipes\n, easily save and organize your favorites, plus thousands more, in one convenient place.\n\"\"My mooncakes came out very good for my first try. I probably used too much egg wash on some, but other than that, the recipe worked well and the flavor was excellent. Make sure you prep the work area as instructed and let the mooncakes cool completely before removing them from the baking sheet.\" —\nDiana Rattray\nKeep Screen Awake\nFor the Lye Water Substitute:\n1\ncup\nwater\n1\/2\nteaspoon\nbaking soda\nFor the Mooncakes:\n1\/2\ncup\nhoney\n1\/2\nteaspoon\nlye water substitute\n1\/3\ncup\nvegetable oil\n2\ncups\ncake flour\n, more as needed\n1\/2\nteaspoon\nsalt\n12\nounces\nred bean paste\nCooking spray\nFor the Egg Wash:\n1\nlarge\negg\n2\nlarge\negg yolks\n1\ntablespoon\nwhole milk\n1\/4\nteaspoon\nsalt\nMake the Lye Water Substitute\nGather the ingredients.\nThe Spruce Eats \/ Julia Hartbeck\nCombine the water and baking soda in a small pot. Bring to a boil over high heat. Reduce heat to medium and continue to boil, about 7 minutes.\nThe Spruce Eats \/ Julia Hartbeck\nSet aside to cool (watch the pot closely to be sure water doesn't completely boil away. You will need 1\/2 teaspoon of lye water substitute for this recipe).\nThe Spruce Eats \/ Julia Hartbeck\nMake the Dough\nGather the ingredients.\nThe Spruce Eats \/ Julia Hartbeck\nCombine the honey, 1\/2 teaspoon lye water substitute, vegetable oil, cake flour, and salt in the bowl of an\nelectric stand mixer\nfitted with the paddle attachment. Beat on medium-low speed until the mixture comes together into a ball.\nThe Spruce Eats \/ Julia Hartbeck\nWrap the dough in plastic and refrigerate, at least 30 minutes. Place the red bean paste in a small bowl. Refrigerate, covered, at least 30 minutes.\nThe Spruce Eats \/ Julia Hartbeck\nMeanwhile, spray a tiny bit cooking spray onto your work surface, then cover with a piece of plastic wrap. The oil will help the plastic wrap stay in place. The dough is sticky and is much easier to handle with the plastic wrap. It is helpful to wear latex gloves or oil your hands to prevent sticking.\nThe Spruce Eats \/ Julia Hartbeck\nDivide the chilled dough into 6 equal portions. Roll each portion into a ball. Divide the red bean paste into 6 equal portions. Roll each portion into a ball.\nThe Spruce Eats \/ Julia Hartbeck\nDust the top of the plastic wrap with some flour. Flatten each ball of dough into a disk about 1\/4-inch thick and place a ball of red bean paste into the center of each.\nThe Spruce Eats \/ Julia Hartbeck\nWrap the dough around the paste and pinch the dough together to seal. Roll into a large, smooth, uniform ball.\nThe Spruce Eats \/ Julia Hartbeck\nDust the inside of a mooncake mold with flour. Place the filled dough ball into the mold and flatten it to fill the mold.\nThe Spruce Eats \/ Julia Hartbeck\nUnmold the mooncake onto a parchment-lined baking sheet. Repeat with the remaining portions. Leave at least 2-inches of space between each mooncake.\nThe Spruce Eats \/ Julia Hartbeck\nPlace the baking sheet of mooncakes in the freezer for about 10 minutes. Freezing will help the mooncake retain its shape and design while baking.\nThe Spruce Eats \/ Julia Hartbeck\nMake the Egg Wash\nGather the ingredients. Position a rack in the center of the oven and heat to 375 F.\nThe Spruce Eats \/ Julia Hartbeck\nCombine the egg, egg yolks, milk, and salt in a small bowl and whisk to combine.\nThe Spruce Eats \/ Julia Hartbeck\nBake the Mooncakes\nWith a\npastry brush\n, brush the tops and the sides of the mooncakes lightly with the egg wash. Repeat with a second brush of egg wash.\nThe Spruce Eats \/ Julia Hartbeck\nBake until the mooncakes are golden brown, 15 to 19 minutes. Let cool completely on the baking sheet before removing and serving.\nThe Spruce Eats \/ Julia Hartbeck\nTips\nLye water and red bean paste can be found in most Asian markets. We have provided you with a lye water substitute recipe, if that is preferred.\nThe yield will depend on the size and shape of the mooncake mold, so you may need to adjust accordingly.\nThe recipe makes 454 grams of dough (about 1 pound), and about 75.5 grams for each of the 6 mooncakes.\nA 100g to 150g mold is perfect to yield 6 mooncakes.\nRecipe Variation\nInstead of red bean paste, the sweet dough can be stuffed with your favorite nut or\nseed paste\n.\nGolden syrup, such as Lyle's, may be used instead of honey.\nStorage\nKeep the baked mooncakes in an airtight container at room temperature for up to 3 days.\nStore in the fridge for up to 1 week.\nStore in the freezer for up to 3 months.\nNutrition Facts\n(per serving)\n517\nCalories\n16g\nFat\n84g\nCarbs\n11g\nProtein\n×\nNutrition Facts\nServings: 6\nAmount per serving\nCalories\n517\n% Daily Value*\nTotal Fat\n16g\n21%\nSaturated Fat 2g\n11%\nCholesterol\n124mg\n41%\nSodium\n504mg\n22%\nTotal Carbohydrate\n84g\n31%\nDietary Fiber 3g\n11%\nTotal Sugars 42g\nProtein\n11g\nVitamin C 0mg\n1%\nCalcium 53mg\n4%\nIron 5mg\n26%\nPotassium 215mg\n5%\n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\nRate This Recipe\nI don't like this at all.\nIt's not the worst.\nSure, this will do.\nI'm a fan—would recommend.\nAmazing! I love it!\nThanks for your rating!","attrs_markdown":"[Skip to Content](https:\/\/www.thespruceeats.com\/mooncakes-5203039#skip-to-content)\n\nbutton\n\nbutton\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\n- [Recipes](https:\/\/www.thespruceeats.com\/by-course-4162151)\n  - [Breakfast & Brunch](https:\/\/www.thespruceeats.com\/breakfast-brunch-4162826)\n  - [Lunch](https:\/\/www.thespruceeats.com\/lunch-4162818)\n  - [Appetizers & Snacks](https:\/\/www.thespruceeats.com\/appetizers-snacks-4162810)\n  - [Dinner](https:\/\/www.thespruceeats.com\/dinner-4162806)\n  - [Desserts](https:\/\/www.thespruceeats.com\/dessert-4162795)\n  - [Side Dishes](https:\/\/www.thespruceeats.com\/side-dishes-4162722)\n  - [Breads](https:\/\/www.thespruceeats.com\/breads-4162750)\n  - [Cocktails](https:\/\/www.thespruceeats.com\/cocktails-4162707)\n  - [View all](https:\/\/www.thespruceeats.com\/by-course-4162151)\n- [By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n  - [American Food](https:\/\/www.thespruceeats.com\/american-4162675)\n  - 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[This Is Fire\\!](https:\/\/www.thespruceeats.com\/this-is-fire-6826201)\n  - [View all](https:\/\/www.thespruceeats.com\/best-kitchen-products-4162152)\n- [News](https:\/\/www.thespruceeats.com\/news-5070026)\n  - [Voices](https:\/\/www.thespruceeats.com\/voices-5205329)\n  - [Trends](https:\/\/www.thespruceeats.com\/trends-5070028)\n  - [View all](https:\/\/www.thespruceeats.com\/news-5070026)\n- [About us](https:\/\/www.thespruceeats.com\/about-us-4776236)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[About Us](https:\/\/www.thespruceeats.com\/about-us-4776236) [Editorial Guidelines](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-editorial-guidelines) [Newsletters](https:\/\/www.thespruceeats.com\/newsletter-opt-in-footer-7095135) [Contact Us](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-contact)\n\nFollow us:\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\n[Tired of losing recipes? Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=zili5p&isMyrecipes=true&utm_source=thespruceeats&utm_medium=sitewidebanner)\n\n- [Recipes By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n- [Asian Food](https:\/\/www.thespruceeats.com\/asian-4162644)\n\n# Mooncakes\nSweet baked cakes filled with red bean paste\n\nBy\n\n[Clarice Lam](https:\/\/www.thespruceeats.com\/clarice-lam-5196549)\n\n![Clarice lam]()\n\n![Clarice lam](https:\/\/www.thespruceeats.com\/thmb\/KCRmrN6xB7e-AmKXLI0JN7W7u1Q=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/210505_Kimika_2421-ChefClariceLam-1d2dba2438ea49bebc474d1b665a0a1d.jpg)\n\n[Clarice Lam](https:\/\/www.thespruceeats.com\/clarice-lam-5196549)\n\nClarice is a pastry chef with over a decade of writing and creating recipes. Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe.\n\nLearn about The Spruce Eats' [Editorial Process](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-editorial-guidelines)\n\nUpdated on 01\/26\/23\n\nTested by\n\n[Diana Rattray](https:\/\/www.thespruceeats.com\/diana-rattray-3034029)\n\n![Diana Rattray]()\n\n![Diana Rattray](https:\/\/www.thespruceeats.com\/thmb\/sVdpqKdduipZZN_KGJm8KQBjeZY=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/diana-rattray-3034029-214a20a1b27243df822f3a300f26dc59.jpg)\n\nTested by [Diana Rattray](https:\/\/www.thespruceeats.com\/diana-rattray-3034029)\n\nSouthern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.\n\nLearn about The Spruce Eats' [Editorial Process](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-editorial-guidelines)\n\n(25)\n\nSave\n\n[Write a Review](https:\/\/www.thespruceeats.com\/mooncakes-5203039)\n\nClose\n\n![Mooncakes with different designs ](https:\/\/www.thespruceeats.com\/thmb\/MZIyCNoTfGtFC_C3xD9Kl0ESS5o=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-hero-01-b72c26f2bbf241fa95694aba3e6c080d.jpg)\n\n![Mooncakes with different designs ](https:\/\/www.thespruceeats.com\/thmb\/MZIyCNoTfGtFC_C3xD9Kl0ESS5o=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-hero-01-b72c26f2bbf241fa95694aba3e6c080d.jpg)\n\nThe Spruce Eats \/ Julia Hartbeck\n\nPrep:  40 mins\n\nCook:  20 mins\n\nFreeze\/Chill:  40 mins\n\nTotal:  100 mins\n\nServings:  6 servings\n\nYield:  6 mooncakes\n\n25 ratings\n\nWrite a Review\n\n[Add a comment](https:\/\/www.thespruceeats.com\/mooncakes-5203039)\n\nSaveRecipe\n\nMooncakes are the most iconic food of the Mid-Autumn Festival. [Mid-Autumn Festival](https:\/\/www.thespruceeats.com\/chinese-4162626) is the second most important holiday for Chinese people next to Chinese New Year, but it is also celebrated in many countries across Asia. The festival is held on the 15th day of the 8th month of the Chinese lunar calendar and is celebrated with family gatherings, feasts, and an abundance of lights, lanterns, and candles. It is a celebration of the fullest and brightest moon of the year, hence the name mooncake.\n\nTypically, mooncakes are made with a sweet baked dough on the outside and filled with either [red bean](https:\/\/www.thespruceeats.com\/sweet-red-bean-paste-694463) or lotus seed paste and salted duck yolks to represent the full moon. This version is made with just red bean paste, but feel free to get creative and use your favorite nut or seed paste.\n\nFor this recipe, you will need mooncake molds, which are easily found online.\n\n### Never Lose a Recipe Again\\!\nLove a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https:\/\/www.myrecipes.com\/authentication\/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place.\n\n\"\"My mooncakes came out very good for my first try. I probably used too much egg wash on some, but other than that, the recipe worked well and the flavor was excellent. Make sure you prep the work area as instructed and let the mooncakes cool completely before removing them from the baking sheet.\" — [Diana Rattray](https:\/\/www.thespruceeats.com\/diana-rattray-3034029)\n\n![mooncakes\/tester image]()\n\n![mooncakes\/tester image](https:\/\/www.thespruceeats.com\/thmb\/MzSUnIcythuiKbK1s6Pu6VMij18=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-diana-rattray-2022-2be21b64b6d340aa88f38e22fabd4eb4.jpg)\n\nA Note From Our Recipe Tester\n\nKeep Screen Awake\n\n## Ingredients\nFor the Lye Water Substitute:\n\n- 1 cup water\n- 1\/2 teaspoon baking soda\n\nFor the Mooncakes:\n\n- 1\/2 cup honey\n- 1\/2 teaspoon lye water substitute\n- 1\/3 cup vegetable oil\n- 2 cups [cake flour](https:\/\/www.thespruceeats.com\/all-about-flour-995124), more as needed\n- 1\/2 teaspoon salt\n- 12 ounces [red bean paste](https:\/\/www.thespruceeats.com\/sweet-red-bean-paste-694463)\n- Cooking spray\n\nFor the Egg Wash:\n\n- 1 large egg\n- 2 large egg yolks\n- 1 tablespoon whole milk\n- 1\/4 teaspoon salt\n\n## Steps to Make It\n## Make the Lye Water Substitute\n1. Gather the ingredients.\n   ![Lye Water Substitute ingredients ]()\n   \n   ![Lye Water Substitute ingredients ](https:\/\/www.thespruceeats.com\/thmb\/lcw6tPSsgu7YPY6zhgpwUJLG_3g=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-01-f02a5602ea994a3bb769baf011a73761.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n2. Combine the water and baking soda in a small pot. Bring to a boil over high heat. Reduce heat to medium and continue to boil, about 7 minutes.\n   ![Water and baking soda in a small pot, on a burner ]()\n   \n   ![Water and baking soda in a small pot, on a burner ](https:\/\/www.thespruceeats.com\/thmb\/LeMd-kDWVDbl3RhF82emrRZ5aK0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-02-fb9389998b9348b193647ede061c3758.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n3. Set aside to cool (watch the pot closely to be sure water doesn't completely boil away. You will need 1\/2 teaspoon of lye water substitute for this recipe).\n   ![Water and baking soda mixture in a pot on a cutting board ]()\n   \n   ![Water and baking soda mixture in a pot on a cutting board ](https:\/\/www.thespruceeats.com\/thmb\/E32gyyhRyURYg3iigplDz0CQKiM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-03-fb509d71803e4533aa784de51b9bb7c1.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n## Make the Dough\n1. Gather the ingredients.\n   ![Mooncake dough ingredients ]()\n   \n   ![Mooncake dough ingredients ](https:\/\/www.thespruceeats.com\/thmb\/YdiNUXXJEXJ8CskFGp8bhRd6sL8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-01-78642a82ce7a4e2cb6dae56fa12c00a7.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n2. Combine the honey, 1\/2 teaspoon lye water substitute, vegetable oil, cake flour, and salt in the bowl of an [electric stand mixer](https:\/\/www.thespruceeats.com\/best-stand-mixers-4087707) fitted with the paddle attachment. Beat on medium-low speed until the mixture comes together into a ball.\n   ![Dough in a stand mixer ]()\n   \n   ![Dough in a stand mixer ](https:\/\/www.thespruceeats.com\/thmb\/2WPD5QE0CXBBeSLg6VED3h4L-Xk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-02-33473bf2036c4161b9a657aaea0d0ed1.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n3. Wrap the dough in plastic and refrigerate, at least 30 minutes. Place the red bean paste in a small bowl. Refrigerate, covered, at least 30 minutes.\n   ![Dough ball wrapped in plastic and red bean paste in a bowl covered with plastic ]()\n   \n   ![Dough ball wrapped in plastic and red bean paste in a bowl covered with plastic ](https:\/\/www.thespruceeats.com\/thmb\/pdm4QWEq_24rfYcDNHzUG5y2y6s=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-03-c69646fc58d4434c9d68762bed592730.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n4. Meanwhile, spray a tiny bit cooking spray onto your work surface, then cover with a piece of plastic wrap. The oil will help the plastic wrap stay in place. The dough is sticky and is much easier to handle with the plastic wrap. It is helpful to wear latex gloves or oil your hands to prevent sticking.\n   ![Wood cutting board wrapped with plastic and sprayed with cooking spray ]()\n   \n   ![Wood cutting board wrapped with plastic and sprayed with cooking spray ](https:\/\/www.thespruceeats.com\/thmb\/sgy2uKaBxuaYZN3ETILjPdR58Mc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-04-f40b61cc5a1f4fb4a72ee3aa87e6aa42.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n5. Divide the chilled dough into 6 equal portions. Roll each portion into a ball. Divide the red bean paste into 6 equal portions. Roll each portion into a ball.\n   ![Dough balls and red bean paste balls on a platter ]()\n   \n   ![Dough balls and red bean paste balls on a platter ](https:\/\/www.thespruceeats.com\/thmb\/8FqoWXTHsdZAC3O40Ggi3ypelAw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-05-6b69ccc276ce48478e2cf6c608d9defa.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n6. Dust the top of the plastic wrap with some flour. Flatten each ball of dough into a disk about 1\/4-inch thick and place a ball of red bean paste into the center of each.\n   ![Red bean paste ball on top of a rolled out piece of dough on a floured surface, next to a rolling pin ]()\n   \n   ![Red bean paste ball on top of a rolled out piece of dough on a floured surface, next to a rolling pin ](https:\/\/www.thespruceeats.com\/thmb\/EUoHmTwjgCW5EzdZywCPhGl0_5k=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-06-e210ca9a591844b79dada9739679a639.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n7. Wrap the dough around the paste and pinch the dough together to seal. Roll into a large, smooth, uniform ball.\n   ![Fold dough around the red bean pate on the floured surface ]()\n   \n   ![Fold dough around the red bean pate on the floured surface ](https:\/\/www.thespruceeats.com\/thmb\/SxcLkLSmbGk42YnvjuqMaXGg_zA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-07-e09d028378bd4395bf0e96bc645c9d4c.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n8. Dust the inside of a mooncake mold with flour. Place the filled dough ball into the mold and flatten it to fill the mold.\n   ![Mooncake dough in a mold ]()\n   \n   ![Mooncake dough in a mold ](https:\/\/www.thespruceeats.com\/thmb\/Rurf0pJ24-2aOYoHqkJntPZ8CLs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-08-7161b7f50cfb4fbda471e5e71ed1e446.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n9. Unmold the mooncake onto a parchment-lined baking sheet. Repeat with the remaining portions. Leave at least 2-inches of space between each mooncake.\n   ![Shaped mooncakes on a lined baking sheet ]()\n   \n   ![Shaped mooncakes on a lined baking sheet ](https:\/\/www.thespruceeats.com\/thmb\/xzXY7438s9r6g8_iX7naSlouuLs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-09-5016732eff5540d6842233f84faea90e.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n10. Place the baking sheet of mooncakes in the freezer for about 10 minutes. Freezing will help the mooncake retain its shape and design while baking.\n    ![Shaped mooncakes on a lined baking sheet ]()\n    \n    ![Shaped mooncakes on a lined baking sheet ](https:\/\/www.thespruceeats.com\/thmb\/hIcKi8HkVeWntlx7_Il5h4_eZjw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-10-bf8f14eaec724376ba9ba5095e3527df.jpg)\n    \n    The Spruce Eats \/ Julia Hartbeck\n## Make the Egg Wash\n1. Gather the ingredients. Position a rack in the center of the oven and heat to 375 F.\n   ![Egg wash ingredients ]()\n   \n   ![Egg wash ingredients ](https:\/\/www.thespruceeats.com\/thmb\/rEo18D17r9SUDmhrQit6-J4XZRs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-01-67080ed15cdb48a58cabe75174397b01.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n2. Combine the egg, egg yolks, milk, and salt in a small bowl and whisk to combine.\n   ![Egg wash in a bowl, with a whisk ]()\n   \n   ![Egg wash in a bowl, with a whisk ](https:\/\/www.thespruceeats.com\/thmb\/MUld3Cshi9cQfhxng-q1ZCB-lBc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-02-e5635ff44d84452ca2ec04b093591041.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n## Bake the Mooncakes\n1. With a [pastry brush](https:\/\/www.thespruceeats.com\/best-pastry-brushes-5185874), brush the tops and the sides of the mooncakes lightly with the egg wash. Repeat with a second brush of egg wash.\n   ![Mooncakes on a lined baking sheet and egg wash in a bowl ]()\n   \n   ![Mooncakes on a lined baking sheet and egg wash in a bowl ](https:\/\/www.thespruceeats.com\/thmb\/40cGtdNONMkY3yBq2swx8F89Pyk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-01-3cfe31f8fa08436da85068f60e02ab6a.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n2. Bake until the mooncakes are golden brown, 15 to 19 minutes. Let cool completely on the baking sheet before removing and serving.\n   ![Baked mooncakes on a lined baking sheet ]()\n   \n   ![Baked mooncakes on a lined baking sheet ](https:\/\/www.thespruceeats.com\/thmb\/aWPCG3mcgBxEGzEgyAn2hW-pMWc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-step-02-26c698a837ac4236b5ed085c6acb903a.jpg)\n   \n   The Spruce Eats \/ Julia Hartbeck\n\n### Tips\n- Lye water and red bean paste can be found in most Asian markets. We have provided you with a lye water substitute recipe, if that is preferred.\n- The yield will depend on the size and shape of the mooncake mold, so you may need to adjust accordingly.\n- The recipe makes 454 grams of dough (about 1 pound), and about 75.5 grams for each of the 6 mooncakes.\n- A 100g to 150g mold is perfect to yield 6 mooncakes.\n\n### Recipe Variation\n- Instead of red bean paste, the sweet dough can be stuffed with your favorite nut or [seed paste](https:\/\/www.thespruceeats.com\/chinese-sesame-paste-substitute-4095485).\n- Golden syrup, such as Lyle's, may be used instead of honey.\n\n### Storage\n- Keep the baked mooncakes in an airtight container at room temperature for up to 3 days.\n- Store in the fridge for up to 1 week.\n- Store in the freezer for up to 3 months.\n\n[Chinese Dinner Recipes](https:\/\/www.thespruceeats.com\/chinese-dinner-recipes-4162622)\n\n- [Asian Food](https:\/\/www.thespruceeats.com\/asian-4162644)\n- [Desserts](https:\/\/www.thespruceeats.com\/dessert-4162795)\n- [Fall Desserts](https:\/\/www.thespruceeats.com\/fall-desserts-4162300)\n- [Fall Recipes](https:\/\/www.thespruceeats.com\/fall-cooking-4162306)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 517 | Calories |\n| 16g | Fat |\n| 84g | Carbs |\n| 11g | Protein |\n\nShow Full Nutrition Label\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 6 |   |\n| Amount per serving |   |\n| Calories | 517 |\n| % Daily Value\\* |   |\n| Total Fat 16g | 21% |\n| Saturated Fat 2g | 11% |\n| Cholesterol 124mg | 41% |\n| Sodium 504mg | 22% |\n| Total Carbohydrate 84g | 31% |\n| Dietary Fiber 3g | 11% |\n| Total Sugars 42g |   |\n| Protein 11g |   |\n| Vitamin C 0mg | 1% |\n| Calcium 53mg | 4% |\n| Iron 5mg | 26% |\n| Potassium 215mg | 5% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\nRecipe Tags:\n\n- [mooncake](https:\/\/www.thespruceeats.com\/search?q=mooncake&page=1&searchType=recipe)\n- [red bean paste](https:\/\/www.thespruceeats.com\/search?q=red+bean+paste&page=1&searchType=recipe)\n- [snack](https:\/\/www.thespruceeats.com\/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY291cnNlIjpbeyJ2YWx1ZSI6InNuYWNrIiwiZGlzcGxheU5hbWUiOiJzbmFjayJ9XX19)\n- [chinese](https:\/\/www.thespruceeats.com\/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY3Vpc2luZSI6W3sidmFsdWUiOiJjaGluZXNlIiwiZGlzcGxheU5hbWUiOiJjaGluZXNlIn1dfX0)\n\nRate This Recipe\n\nI don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\\! Thanks for your rating\\!\n\n[![Indian Rice Pudding (Kheer)]() ![Indian Rice Pudding (Kheer)](https:\/\/www.thespruceeats.com\/thmb\/HunIaUVx5hF-vJc-OsTXOArgTik=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/kheer-payasam-rice-pudding-1957827-84c4680664254f03815991474d510336.jpg) Kheer (Indian Rice Pudding) Recipe 85 mins Ratings](https:\/\/www.thespruceeats.com\/kheer-payasam-rice-pudding-1957827)\n\n[![A slice of Appalachian apple stack cake, topped with whipped cream and served with a mug of coffee]() ![A slice of Appalachian apple stack cake, topped with whipped cream and served with a mug of coffee](https:\/\/www.thespruceeats.com\/thmb\/hUxEC4-vLLCr3UNTCsq6f1F4s30=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-Appalachian-Apple-Stack-Cake-Beauty-01-e2077adc11cc4c83a797279ad523bc4d.jpg) Appalachian Apple Stack Cake 3 hrs Ratings](https:\/\/www.thespruceeats.com\/appalachian-apple-stack-cake-7629073)\n\n[![Chocolate 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Ratings](https:\/\/www.thespruceeats.com\/pecan-pie-brownies-recipe-7734915)\n\n[![chocolate cupcakes]() ![chocolate cupcakes](https:\/\/www.thespruceeats.com\/thmb\/X5fhMqqVKj-Is2DvdYu9iSvCGVo=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chocolate-cupcake-6503267-hero-03-2d3d62a345c74278ae118364ec100ebe.jpg) Chocolate Cupcakes 35 mins Ratings](https:\/\/www.thespruceeats.com\/chocolate-cupcake-recipe-6503267)\n\n[![Homemade Graham Crackers]() ![Homemade Graham Crackers](https:\/\/www.thespruceeats.com\/thmb\/zcSp3nkov81xSTN453N6JXwHEsI=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/graham-crackers-18-82f048fa0f1d4cada984037d61618d4d.jpg) Homemade Graham Crackers 50 mins Ratings](https:\/\/www.thespruceeats.com\/homemade-graham-crackers-5186704)\n\n[![A pecan pie tamale, cut open showing a pecan pie filling, in a green bowl, with a larger bowl of pecan pie tamales in the background]() ![A pecan pie tamale, cut open showing a pecan pie filling, in a green bowl, with a larger bowl of pecan pie tamales in the background](https:\/\/www.thespruceeats.com\/thmb\/2fLAL87GXJIVJoV1vwbhVbYoA0M=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-pecan-pie-tamales-recipe-7852625-hero-A-045c4cc15af1419da53963213449518e.jpg) Pecan Pie Tamales 2 hrs Ratings](https:\/\/www.thespruceeats.com\/pecan-pie-tamales-recipe-7852625)\n\n[![honey pie]() ![honey pie](https:\/\/www.thespruceeats.com\/thmb\/hf9wp_YwPT0Awjs2d8iIkBrXi4w=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/honey-pie-recipe-6560702-hero-01-f8980f1263754aa6bdc7c7a4ace8e800.jpg) Honey Pie 80 mins Ratings](https:\/\/www.thespruceeats.com\/honey-pie-recipe-6560702)\n\n[![Delicious Dairy-Free Pecan Pie]() ![Delicious Dairy-Free Pecan Pie](https:\/\/www.thespruceeats.com\/thmb\/ZVKf1MHocXKS6OIYSYv50s2qexk=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/dairy-free-pecan-pie-1001031-hero-01-bb3c097fe00048fdb3d6ef07e87fdab0.jpg) Delicious Dairy-Free Pecan Pie 55 mins Ratings](https:\/\/www.thespruceeats.com\/dairy-free-pecan-pie-1001031)\n\n[![Low-Calorie Apple Crisp on a plate ]() ![Low-Calorie Apple Crisp on a plate ](https:\/\/www.thespruceeats.com\/thmb\/bgBUFaRDzGvJDdYr8jCM4omn6CY=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/low-calorie-baked-apple-crisp-2238541-hero-01-43e41c77d49f4cc7a2bd8c41038aae5f.jpg) Low-Calorie Apple Crisp 45 mins Ratings](https:\/\/www.thespruceeats.com\/low-calorie-baked-apple-crisp-2238541)\n\n[![Spiced Pumpkin Pudding]() ![Spiced Pumpkin 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pudding](https:\/\/www.thespruceeats.com\/thmb\/omzh8KL__QLTujemlFd9twBbcT8=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/cranberry-orange-bread-pudding-3051810-hero-01-5c7dbd03c9e77c00012f82ae.jpg) Cranberry Orange Bread Pudding 75 mins Ratings](https:\/\/www.thespruceeats.com\/cranberry-orange-bread-pudding-3051810)\n\n[![Pumpkin Squares With Oat Crust and Crumb Topping]() ![Pumpkin Squares With Oat Crust and Crumb Topping](https:\/\/www.thespruceeats.com\/thmb\/wYHVbJ9zsDe_4wfTiuA_M8usEJU=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/pumpkin-squares-3052040-hero-01-681cbf531777463587ce762289af9c06.jpg) Pumpkin Squares With Oat Crust and Crumb Topping 55 mins Ratings](https:\/\/www.thespruceeats.com\/pumpkin-squares-3052040)\n\n[![A serving of apple brown betty in a bowl, served with vanilla ice cream, with a baking dish of apple brown better on the side]() ![A serving of apple brown betty in a bowl, served with vanilla ice 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[Sweepstakes](https:\/\/www.thespruceeats.com\/sweepstakes)\n\nThe Spruce Eats is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nMyrecipes Dialog","attrs_readable_markdown":"Sweet baked cakes filled with red bean paste\n\nBy\n\n[Clarice Lam](https:\/\/www.thespruceeats.com\/clarice-lam-5196549)\n\n![Clarice lam](https:\/\/www.thespruceeats.com\/thmb\/KCRmrN6xB7e-AmKXLI0JN7W7u1Q=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/210505_Kimika_2421-ChefClariceLam-1d2dba2438ea49bebc474d1b665a0a1d.jpg)\n\nClarice is a pastry chef with over a decade of writing and creating recipes. Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe.\n\nUpdated on 01\/26\/23\n\nTested by\n\n[Diana Rattray](https:\/\/www.thespruceeats.com\/diana-rattray-3034029)\n\n![Diana Rattray](https:\/\/www.thespruceeats.com\/thmb\/sVdpqKdduipZZN_KGJm8KQBjeZY=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/diana-rattray-3034029-214a20a1b27243df822f3a300f26dc59.jpg)\n\nSouthern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.\n\n(25)\n\nThe Spruce Eats \/ Julia Hartbeck\n\n25 ratings\n\nMooncakes are the most iconic food of the Mid-Autumn Festival. [Mid-Autumn Festival](https:\/\/www.thespruceeats.com\/chinese-4162626) is the second most important holiday for Chinese people next to Chinese New Year, but it is also celebrated in many countries across Asia. The festival is held on the 15th day of the 8th month of the Chinese lunar calendar and is celebrated with family gatherings, feasts, and an abundance of lights, lanterns, and candles. It is a celebration of the fullest and brightest moon of the year, hence the name mooncake.\n\nTypically, mooncakes are made with a sweet baked dough on the outside and filled with either [red bean](https:\/\/www.thespruceeats.com\/sweet-red-bean-paste-694463) or lotus seed paste and salted duck yolks to represent the full moon. This version is made with just red bean paste, but feel free to get creative and use your favorite nut or seed paste.\n\nFor this recipe, you will need mooncake molds, which are easily found online.\n\n### Never Lose a Recipe Again\\!\nLove a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https:\/\/www.myrecipes.com\/authentication\/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place.\n\n\"\"My mooncakes came out very good for my first try. I probably used too much egg wash on some, but other than that, the recipe worked well and the flavor was excellent. Make sure you prep the work area as instructed and let the mooncakes cool completely before removing them from the baking sheet.\" — [Diana Rattray](https:\/\/www.thespruceeats.com\/diana-rattray-3034029)\n\n![mooncakes\/tester image](https:\/\/www.thespruceeats.com\/thmb\/MzSUnIcythuiKbK1s6Pu6VMij18=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mooncakes-5203039-diana-rattray-2022-2be21b64b6d340aa88f38e22fabd4eb4.jpg)\n\nKeep Screen Awake\n\nFor the Lye Water Substitute:\n\n- 1 cup water\n- 1\/2 teaspoon baking soda\n\nFor the Mooncakes:\n\n- 1\/2 cup honey\n- 1\/2 teaspoon lye water substitute\n- 1\/3 cup vegetable oil\n- 2 cups [cake flour](https:\/\/www.thespruceeats.com\/all-about-flour-995124), more as needed\n- 1\/2 teaspoon salt\n- 12 ounces [red bean paste](https:\/\/www.thespruceeats.com\/sweet-red-bean-paste-694463)\n- Cooking spray\n\nFor the Egg Wash:\n\n- 1 large egg\n- 2 large egg yolks\n- 1 tablespoon whole milk\n- 1\/4 teaspoon salt\n\n## Make the Lye Water Substitute\n1. Gather the ingredients.\n   The Spruce Eats \/ Julia Hartbeck\n2. Combine the water and baking soda in a small pot. Bring to a boil over high heat. Reduce heat to medium and continue to boil, about 7 minutes.\n   The Spruce Eats \/ Julia Hartbeck\n3. Set aside to cool (watch the pot closely to be sure water doesn't completely boil away. You will need 1\/2 teaspoon of lye water substitute for this recipe).\n   The Spruce Eats \/ Julia Hartbeck\n## Make the Dough\n1. Gather the ingredients.\n   The Spruce Eats \/ Julia Hartbeck\n2. Combine the honey, 1\/2 teaspoon lye water substitute, vegetable oil, cake flour, and salt in the bowl of an [electric stand mixer](https:\/\/www.thespruceeats.com\/best-stand-mixers-4087707) fitted with the paddle attachment. Beat on medium-low speed until the mixture comes together into a ball.\n   The Spruce Eats \/ Julia Hartbeck\n3. Wrap the dough in plastic and refrigerate, at least 30 minutes. Place the red bean paste in a small bowl. Refrigerate, covered, at least 30 minutes.\n   The Spruce Eats \/ Julia Hartbeck\n4. Meanwhile, spray a tiny bit cooking spray onto your work surface, then cover with a piece of plastic wrap. The oil will help the plastic wrap stay in place. The dough is sticky and is much easier to handle with the plastic wrap. It is helpful to wear latex gloves or oil your hands to prevent sticking.\n   The Spruce Eats \/ Julia Hartbeck\n5. Divide the chilled dough into 6 equal portions. Roll each portion into a ball. Divide the red bean paste into 6 equal portions. Roll each portion into a ball.\n   The Spruce Eats \/ Julia Hartbeck\n6. Dust the top of the plastic wrap with some flour. Flatten each ball of dough into a disk about 1\/4-inch thick and place a ball of red bean paste into the center of each.\n   The Spruce Eats \/ Julia Hartbeck\n7. Wrap the dough around the paste and pinch the dough together to seal. Roll into a large, smooth, uniform ball.\n   The Spruce Eats \/ Julia Hartbeck\n8. Dust the inside of a mooncake mold with flour. Place the filled dough ball into the mold and flatten it to fill the mold.\n   The Spruce Eats \/ Julia Hartbeck\n9. Unmold the mooncake onto a parchment-lined baking sheet. Repeat with the remaining portions. Leave at least 2-inches of space between each mooncake.\n   The Spruce Eats \/ Julia Hartbeck\n10. Place the baking sheet of mooncakes in the freezer for about 10 minutes. Freezing will help the mooncake retain its shape and design while baking.\n    The Spruce Eats \/ Julia Hartbeck\n## Make the Egg Wash\n1. Gather the ingredients. Position a rack in the center of the oven and heat to 375 F.\n   The Spruce Eats \/ Julia Hartbeck\n2. Combine the egg, egg yolks, milk, and salt in a small bowl and whisk to combine.\n   The Spruce Eats \/ Julia Hartbeck\n## Bake the Mooncakes\n1. With a [pastry brush](https:\/\/www.thespruceeats.com\/best-pastry-brushes-5185874), brush the tops and the sides of the mooncakes lightly with the egg wash. Repeat with a second brush of egg wash.\n   The Spruce Eats \/ Julia Hartbeck\n2. Bake until the mooncakes are golden brown, 15 to 19 minutes. Let cool completely on the baking sheet before removing and serving.\n   The Spruce Eats \/ Julia Hartbeck\n\n### Tips\n- Lye water and red bean paste can be found in most Asian markets. We have provided you with a lye water substitute recipe, if that is preferred.\n- The yield will depend on the size and shape of the mooncake mold, so you may need to adjust accordingly.\n- The recipe makes 454 grams of dough (about 1 pound), and about 75.5 grams for each of the 6 mooncakes.\n- A 100g to 150g mold is perfect to yield 6 mooncakes.\n\n### Recipe Variation\n- Instead of red bean paste, the sweet dough can be stuffed with your favorite nut or [seed paste](https:\/\/www.thespruceeats.com\/chinese-sesame-paste-substitute-4095485).\n- Golden syrup, such as Lyle's, may be used instead of honey.\n\n### Storage\n- Keep the baked mooncakes in an airtight container at room temperature for up to 3 days.\n- Store in the fridge for up to 1 week.\n- Store in the freezer for up to 3 months.\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 517 | Calories |\n| 16g | Fat |\n| 84g | Carbs |\n| 11g | Protein |\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 6 |   |\n| Amount per serving |   |\n| Calories | 517 |\n| % Daily Value\\* |   |\n| Total Fat 16g | 21% |\n| Saturated Fat 2g | 11% |\n| Cholesterol 124mg | 41% |\n| Sodium 504mg | 22% |\n| Total Carbohydrate 84g | 31% |\n| Dietary Fiber 3g | 11% |\n| Total Sugars 42g |   |\n| Protein 11g |   |\n| Vitamin C 0mg | 1% |\n| Calcium 53mg | 4% |\n| Iron 5mg | 26% |\n| Potassium 215mg | 5% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\nRate This Recipe\n\nI don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\\! Thanks for your rating\\!","meta_canonical":null}

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Meta Description	This delicious Mooncake recipe consists of sweet baked dough stuffed red bean paste. Mooncakes are an iconic food of the Mid-Autumn Festival.
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Boilerpipe Text	Sweet baked cakes filled with red bean paste By Clarice Lam Clarice is a pastry chef with over a decade of writing and creating recipes. Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe. Updated on 01/26/23 Tested by Diana Rattray Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. (25) The Spruce Eats / Julia Hartbeck 25 ratings Mooncakes are the most iconic food of the Mid-Autumn Festival. Mid-Autumn Festival is the second most important holiday for Chinese people next to Chinese New Year, but it is also celebrated in many countries across Asia. The festival is held on the 15th day of the 8th month of the Chinese lunar calendar and is celebrated with family gatherings, feasts, and an abundance of lights, lanterns, and candles. It is a celebration of the fullest and brightest moon of the year, hence the name mooncake. Typically, mooncakes are made with a sweet baked dough on the outside and filled with either red bean or lotus seed paste and salted duck yolks to represent the full moon. This version is made with just red bean paste, but feel free to get creative and use your favorite nut or seed paste. For this recipe, you will need mooncake molds, which are easily found online. Never Lose a Recipe Again! Love a Spruce Eats recipe? With MyRecipes, your personal home for recipes , easily save and organize your favorites, plus thousands more, in one convenient place. ""My mooncakes came out very good for my first try. I probably used too much egg wash on some, but other than that, the recipe worked well and the flavor was excellent. Make sure you prep the work area as instructed and let the mooncakes cool completely before removing them from the baking sheet." — Diana Rattray Keep Screen Awake For the Lye Water Substitute: 1 cup water 1/2 teaspoon baking soda For the Mooncakes: 1/2 cup honey 1/2 teaspoon lye water substitute 1/3 cup vegetable oil 2 cups cake flour , more as needed 1/2 teaspoon salt 12 ounces red bean paste Cooking spray For the Egg Wash: 1 large egg 2 large egg yolks 1 tablespoon whole milk 1/4 teaspoon salt Make the Lye Water Substitute Gather the ingredients. The Spruce Eats / Julia Hartbeck Combine the water and baking soda in a small pot. Bring to a boil over high heat. Reduce heat to medium and continue to boil, about 7 minutes. The Spruce Eats / Julia Hartbeck Set aside to cool (watch the pot closely to be sure water doesn't completely boil away. You will need 1/2 teaspoon of lye water substitute for this recipe). The Spruce Eats / Julia Hartbeck Make the Dough Gather the ingredients. The Spruce Eats / Julia Hartbeck Combine the honey, 1/2 teaspoon lye water substitute, vegetable oil, cake flour, and salt in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-low speed until the mixture comes together into a ball. The Spruce Eats / Julia Hartbeck Wrap the dough in plastic and refrigerate, at least 30 minutes. Place the red bean paste in a small bowl. Refrigerate, covered, at least 30 minutes. The Spruce Eats / Julia Hartbeck Meanwhile, spray a tiny bit cooking spray onto your work surface, then cover with a piece of plastic wrap. The oil will help the plastic wrap stay in place. The dough is sticky and is much easier to handle with the plastic wrap. It is helpful to wear latex gloves or oil your hands to prevent sticking. The Spruce Eats / Julia Hartbeck Divide the chilled dough into 6 equal portions. Roll each portion into a ball. Divide the red bean paste into 6 equal portions. Roll each portion into a ball. The Spruce Eats / Julia Hartbeck Dust the top of the plastic wrap with some flour. Flatten each ball of dough into a disk about 1/4-inch thick and place a ball of red bean paste into the center of each. The Spruce Eats / Julia Hartbeck Wrap the dough around the paste and pinch the dough together to seal. Roll into a large, smooth, uniform ball. The Spruce Eats / Julia Hartbeck Dust the inside of a mooncake mold with flour. Place the filled dough ball into the mold and flatten it to fill the mold. The Spruce Eats / Julia Hartbeck Unmold the mooncake onto a parchment-lined baking sheet. Repeat with the remaining portions. Leave at least 2-inches of space between each mooncake. The Spruce Eats / Julia Hartbeck Place the baking sheet of mooncakes in the freezer for about 10 minutes. Freezing will help the mooncake retain its shape and design while baking. The Spruce Eats / Julia Hartbeck Make the Egg Wash Gather the ingredients. Position a rack in the center of the oven and heat to 375 F. The Spruce Eats / Julia Hartbeck Combine the egg, egg yolks, milk, and salt in a small bowl and whisk to combine. The Spruce Eats / Julia Hartbeck Bake the Mooncakes With a pastry brush , brush the tops and the sides of the mooncakes lightly with the egg wash. Repeat with a second brush of egg wash. The Spruce Eats / Julia Hartbeck Bake until the mooncakes are golden brown, 15 to 19 minutes. Let cool completely on the baking sheet before removing and serving. The Spruce Eats / Julia Hartbeck Tips Lye water and red bean paste can be found in most Asian markets. We have provided you with a lye water substitute recipe, if that is preferred. The yield will depend on the size and shape of the mooncake mold, so you may need to adjust accordingly. The recipe makes 454 grams of dough (about 1 pound), and about 75.5 grams for each of the 6 mooncakes. A 100g to 150g mold is perfect to yield 6 mooncakes. Recipe Variation Instead of red bean paste, the sweet dough can be stuffed with your favorite nut or seed paste . Golden syrup, such as Lyle's, may be used instead of honey. Storage Keep the baked mooncakes in an airtight container at room temperature for up to 3 days. Store in the fridge for up to 1 week. Store in the freezer for up to 3 months. Nutrition Facts (per serving) 517 Calories 16g Fat 84g Carbs 11g Protein × Nutrition Facts Servings: 6 Amount per serving Calories 517 % Daily Value* Total Fat 16g 21% Saturated Fat 2g 11% Cholesterol 124mg 41% Sodium 504mg 22% Total Carbohydrate 84g 31% Dietary Fiber 3g 11% Total Sugars 42g Protein 11g Vitamin C 0mg 1% Calcium 53mg 4% Iron 5mg 26% Potassium 215mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
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Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe. Learn about The Spruce Eats' [Editorial Process](https://www.thespruceeats.com/about-us-4776236#toc-editorial-guidelines) Updated on 01/26/23 Tested by [Diana Rattray](https://www.thespruceeats.com/diana-rattray-3034029) ![Diana Rattray]() ![Diana Rattray](https://www.thespruceeats.com/thmb/sVdpqKdduipZZN_KGJm8KQBjeZY=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/diana-rattray-3034029-214a20a1b27243df822f3a300f26dc59.jpg) Tested by [Diana Rattray](https://www.thespruceeats.com/diana-rattray-3034029) Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Learn about The Spruce Eats' [Editorial Process](https://www.thespruceeats.com/about-us-4776236#toc-editorial-guidelines) (25) Save [Write a Review](https://www.thespruceeats.com/mooncakes-5203039) Close ![Mooncakes with different designs ](https://www.thespruceeats.com/thmb/MZIyCNoTfGtFC_C3xD9Kl0ESS5o=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-hero-01-b72c26f2bbf241fa95694aba3e6c080d.jpg) ![Mooncakes with different designs ](https://www.thespruceeats.com/thmb/MZIyCNoTfGtFC_C3xD9Kl0ESS5o=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-hero-01-b72c26f2bbf241fa95694aba3e6c080d.jpg) The Spruce Eats / Julia Hartbeck Prep: 40 mins Cook: 20 mins Freeze/Chill: 40 mins Total: 100 mins Servings: 6 servings Yield: 6 mooncakes 25 ratings Write a Review [Add a comment](https://www.thespruceeats.com/mooncakes-5203039) SaveRecipe Mooncakes are the most iconic food of the Mid-Autumn Festival. [Mid-Autumn Festival](https://www.thespruceeats.com/chinese-4162626) is the second most important holiday for Chinese people next to Chinese New Year, but it is also celebrated in many countries across Asia. The festival is held on the 15th day of the 8th month of the Chinese lunar calendar and is celebrated with family gatherings, feasts, and an abundance of lights, lanterns, and candles. It is a celebration of the fullest and brightest moon of the year, hence the name mooncake. Typically, mooncakes are made with a sweet baked dough on the outside and filled with either [red bean](https://www.thespruceeats.com/sweet-red-bean-paste-694463) or lotus seed paste and salted duck yolks to represent the full moon. This version is made with just red bean paste, but feel free to get creative and use your favorite nut or seed paste. For this recipe, you will need mooncake molds, which are easily found online. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. ""My mooncakes came out very good for my first try. I probably used too much egg wash on some, but other than that, the recipe worked well and the flavor was excellent. Make sure you prep the work area as instructed and let the mooncakes cool completely before removing them from the baking sheet." — [Diana Rattray](https://www.thespruceeats.com/diana-rattray-3034029) ![mooncakes/tester image]() ![mooncakes/tester image](https://www.thespruceeats.com/thmb/MzSUnIcythuiKbK1s6Pu6VMij18=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-diana-rattray-2022-2be21b64b6d340aa88f38e22fabd4eb4.jpg) A Note From Our Recipe Tester Keep Screen Awake ## Ingredients For the Lye Water Substitute: - 1 cup water - 1/2 teaspoon baking soda For the Mooncakes: - 1/2 cup honey - 1/2 teaspoon lye water substitute - 1/3 cup vegetable oil - 2 cups [cake flour](https://www.thespruceeats.com/all-about-flour-995124), more as needed - 1/2 teaspoon salt - 12 ounces [red bean paste](https://www.thespruceeats.com/sweet-red-bean-paste-694463) - Cooking spray For the Egg Wash: - 1 large egg - 2 large egg yolks - 1 tablespoon whole milk - 1/4 teaspoon salt ## Steps to Make It ## Make the Lye Water Substitute 1. Gather the ingredients. ![Lye Water Substitute ingredients ]() ![Lye Water Substitute ingredients ](https://www.thespruceeats.com/thmb/lcw6tPSsgu7YPY6zhgpwUJLG_3g=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-01-f02a5602ea994a3bb769baf011a73761.jpg) The Spruce Eats / Julia Hartbeck 2. Combine the water and baking soda in a small pot. Bring to a boil over high heat. Reduce heat to medium and continue to boil, about 7 minutes. ![Water and baking soda in a small pot, on a burner ]() ![Water and baking soda in a small pot, on a burner ](https://www.thespruceeats.com/thmb/LeMd-kDWVDbl3RhF82emrRZ5aK0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-02-fb9389998b9348b193647ede061c3758.jpg) The Spruce Eats / Julia Hartbeck 3. Set aside to cool (watch the pot closely to be sure water doesn't completely boil away. You will need 1/2 teaspoon of lye water substitute for this recipe). ![Water and baking soda mixture in a pot on a cutting board ]() ![Water and baking soda mixture in a pot on a cutting board ](https://www.thespruceeats.com/thmb/E32gyyhRyURYg3iigplDz0CQKiM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-03-fb509d71803e4533aa784de51b9bb7c1.jpg) The Spruce Eats / Julia Hartbeck ## Make the Dough 1. Gather the ingredients. ![Mooncake dough ingredients ]() ![Mooncake dough ingredients ](https://www.thespruceeats.com/thmb/YdiNUXXJEXJ8CskFGp8bhRd6sL8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-01-78642a82ce7a4e2cb6dae56fa12c00a7.jpg) The Spruce Eats / Julia Hartbeck 2. Combine the honey, 1/2 teaspoon lye water substitute, vegetable oil, cake flour, and salt in the bowl of an [electric stand mixer](https://www.thespruceeats.com/best-stand-mixers-4087707) fitted with the paddle attachment. Beat on medium-low speed until the mixture comes together into a ball. ![Dough in a stand mixer ]() ![Dough in a stand mixer ](https://www.thespruceeats.com/thmb/2WPD5QE0CXBBeSLg6VED3h4L-Xk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-02-33473bf2036c4161b9a657aaea0d0ed1.jpg) The Spruce Eats / Julia Hartbeck 3. Wrap the dough in plastic and refrigerate, at least 30 minutes. Place the red bean paste in a small bowl. Refrigerate, covered, at least 30 minutes. ![Dough ball wrapped in plastic and red bean paste in a bowl covered with plastic ]() ![Dough ball wrapped in plastic and red bean paste in a bowl covered with plastic ](https://www.thespruceeats.com/thmb/pdm4QWEq_24rfYcDNHzUG5y2y6s=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-03-c69646fc58d4434c9d68762bed592730.jpg) The Spruce Eats / Julia Hartbeck 4. Meanwhile, spray a tiny bit cooking spray onto your work surface, then cover with a piece of plastic wrap. The oil will help the plastic wrap stay in place. The dough is sticky and is much easier to handle with the plastic wrap. It is helpful to wear latex gloves or oil your hands to prevent sticking. ![Wood cutting board wrapped with plastic and sprayed with cooking spray ]() ![Wood cutting board wrapped with plastic and sprayed with cooking spray ](https://www.thespruceeats.com/thmb/sgy2uKaBxuaYZN3ETILjPdR58Mc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-04-f40b61cc5a1f4fb4a72ee3aa87e6aa42.jpg) The Spruce Eats / Julia Hartbeck 5. Divide the chilled dough into 6 equal portions. Roll each portion into a ball. Divide the red bean paste into 6 equal portions. Roll each portion into a ball. ![Dough balls and red bean paste balls on a platter ]() ![Dough balls and red bean paste balls on a platter ](https://www.thespruceeats.com/thmb/8FqoWXTHsdZAC3O40Ggi3ypelAw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-05-6b69ccc276ce48478e2cf6c608d9defa.jpg) The Spruce Eats / Julia Hartbeck 6. Dust the top of the plastic wrap with some flour. Flatten each ball of dough into a disk about 1/4-inch thick and place a ball of red bean paste into the center of each. ![Red bean paste ball on top of a rolled out piece of dough on a floured surface, next to a rolling pin ]() ![Red bean paste ball on top of a rolled out piece of dough on a floured surface, next to a rolling pin ](https://www.thespruceeats.com/thmb/EUoHmTwjgCW5EzdZywCPhGl0_5k=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-06-e210ca9a591844b79dada9739679a639.jpg) The Spruce Eats / Julia Hartbeck 7. Wrap the dough around the paste and pinch the dough together to seal. Roll into a large, smooth, uniform ball. ![Fold dough around the red bean pate on the floured surface ]() ![Fold dough around the red bean pate on the floured surface ](https://www.thespruceeats.com/thmb/SxcLkLSmbGk42YnvjuqMaXGg_zA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-07-e09d028378bd4395bf0e96bc645c9d4c.jpg) The Spruce Eats / Julia Hartbeck 8. Dust the inside of a mooncake mold with flour. Place the filled dough ball into the mold and flatten it to fill the mold. ![Mooncake dough in a mold ]() ![Mooncake dough in a mold ](https://www.thespruceeats.com/thmb/Rurf0pJ24-2aOYoHqkJntPZ8CLs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-08-7161b7f50cfb4fbda471e5e71ed1e446.jpg) The Spruce Eats / Julia Hartbeck 9. Unmold the mooncake onto a parchment-lined baking sheet. Repeat with the remaining portions. Leave at least 2-inches of space between each mooncake. ![Shaped mooncakes on a lined baking sheet ]() ![Shaped mooncakes on a lined baking sheet ](https://www.thespruceeats.com/thmb/xzXY7438s9r6g8_iX7naSlouuLs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-09-5016732eff5540d6842233f84faea90e.jpg) The Spruce Eats / Julia Hartbeck 10. Place the baking sheet of mooncakes in the freezer for about 10 minutes. Freezing will help the mooncake retain its shape and design while baking. ![Shaped mooncakes on a lined baking sheet ]() ![Shaped mooncakes on a lined baking sheet ](https://www.thespruceeats.com/thmb/hIcKi8HkVeWntlx7_Il5h4_eZjw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-10-bf8f14eaec724376ba9ba5095e3527df.jpg) The Spruce Eats / Julia Hartbeck ## Make the Egg Wash 1. Gather the ingredients. Position a rack in the center of the oven and heat to 375 F. ![Egg wash ingredients ]() ![Egg wash ingredients ](https://www.thespruceeats.com/thmb/rEo18D17r9SUDmhrQit6-J4XZRs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-01-67080ed15cdb48a58cabe75174397b01.jpg) The Spruce Eats / Julia Hartbeck 2. Combine the egg, egg yolks, milk, and salt in a small bowl and whisk to combine. ![Egg wash in a bowl, with a whisk ]() ![Egg wash in a bowl, with a whisk ](https://www.thespruceeats.com/thmb/MUld3Cshi9cQfhxng-q1ZCB-lBc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-02-e5635ff44d84452ca2ec04b093591041.jpg) The Spruce Eats / Julia Hartbeck ## Bake the Mooncakes 1. With a [pastry brush](https://www.thespruceeats.com/best-pastry-brushes-5185874), brush the tops and the sides of the mooncakes lightly with the egg wash. Repeat with a second brush of egg wash. ![Mooncakes on a lined baking sheet and egg wash in a bowl ]() ![Mooncakes on a lined baking sheet and egg wash in a bowl ](https://www.thespruceeats.com/thmb/40cGtdNONMkY3yBq2swx8F89Pyk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-01-3cfe31f8fa08436da85068f60e02ab6a.jpg) The Spruce Eats / Julia Hartbeck 2. Bake until the mooncakes are golden brown, 15 to 19 minutes. Let cool completely on the baking sheet before removing and serving. ![Baked mooncakes on a lined baking sheet ]() ![Baked mooncakes on a lined baking sheet ](https://www.thespruceeats.com/thmb/aWPCG3mcgBxEGzEgyAn2hW-pMWc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-step-02-26c698a837ac4236b5ed085c6acb903a.jpg) The Spruce Eats / Julia Hartbeck ### Tips - Lye water and red bean paste can be found in most Asian markets. We have provided you with a lye water substitute recipe, if that is preferred. - The yield will depend on the size and shape of the mooncake mold, so you may need to adjust accordingly. - The recipe makes 454 grams of dough (about 1 pound), and about 75.5 grams for each of the 6 mooncakes. - A 100g to 150g mold is perfect to yield 6 mooncakes. ### Recipe Variation - Instead of red bean paste, the sweet dough can be stuffed with your favorite nut or [seed paste](https://www.thespruceeats.com/chinese-sesame-paste-substitute-4095485). - Golden syrup, such as Lyle's, may be used instead of honey. ### Storage - Keep the baked mooncakes in an airtight container at room temperature for up to 3 days. - Store in the fridge for up to 1 week. - Store in the freezer for up to 3 months. [Chinese Dinner Recipes](https://www.thespruceeats.com/chinese-dinner-recipes-4162622) - [Asian Food](https://www.thespruceeats.com/asian-4162644) - [Desserts](https://www.thespruceeats.com/dessert-4162795) - [Fall Desserts](https://www.thespruceeats.com/fall-desserts-4162300) - [Fall Recipes](https://www.thespruceeats.com/fall-cooking-4162306) \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 517 \| Calories \| \| 16g \| Fat \| \| 84g \| Carbs \| \| 11g \| Protein \| Show Full Nutrition Label × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 6 \| \| \| Amount per serving \| \| \| Calories \| 517 \| \| % Daily Value\* \| \| \| Total Fat 16g \| 21% \| \| Saturated Fat 2g \| 11% \| \| Cholesterol 124mg \| 41% \| \| Sodium 504mg \| 22% \| \| Total Carbohydrate 84g \| 31% \| \| Dietary Fiber 3g \| 11% \| \| Total Sugars 42g \| \| \| Protein 11g \| \| \| Vitamin C 0mg \| 1% \| \| Calcium 53mg \| 4% \| \| Iron 5mg \| 26% \| \| Potassium 215mg \| 5% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Recipe Tags: - [mooncake](https://www.thespruceeats.com/search?q=mooncake&page=1&searchType=recipe) - [red bean paste](https://www.thespruceeats.com/search?q=red+bean+paste&page=1&searchType=recipe) - [snack](https://www.thespruceeats.com/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY291cnNlIjpbeyJ2YWx1ZSI6InNuYWNrIiwiZGlzcGxheU5hbWUiOiJzbmFjayJ9XX19) - [chinese](https://www.thespruceeats.com/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY3Vpc2luZSI6W3sidmFsdWUiOiJjaGluZXNlIiwiZGlzcGxheU5hbWUiOiJjaGluZXNlIn1dfX0) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\! Thanks for your rating\! 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Readable Markdown	Sweet baked cakes filled with red bean paste By [Clarice Lam](https://www.thespruceeats.com/clarice-lam-5196549) ![Clarice lam](https://www.thespruceeats.com/thmb/KCRmrN6xB7e-AmKXLI0JN7W7u1Q=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/210505_Kimika_2421-ChefClariceLam-1d2dba2438ea49bebc474d1b665a0a1d.jpg) Clarice is a pastry chef with over a decade of writing and creating recipes. Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe. Updated on 01/26/23 Tested by [Diana Rattray](https://www.thespruceeats.com/diana-rattray-3034029) ![Diana Rattray](https://www.thespruceeats.com/thmb/sVdpqKdduipZZN_KGJm8KQBjeZY=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/diana-rattray-3034029-214a20a1b27243df822f3a300f26dc59.jpg) Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. (25) The Spruce Eats / Julia Hartbeck 25 ratings Mooncakes are the most iconic food of the Mid-Autumn Festival. [Mid-Autumn Festival](https://www.thespruceeats.com/chinese-4162626) is the second most important holiday for Chinese people next to Chinese New Year, but it is also celebrated in many countries across Asia. The festival is held on the 15th day of the 8th month of the Chinese lunar calendar and is celebrated with family gatherings, feasts, and an abundance of lights, lanterns, and candles. It is a celebration of the fullest and brightest moon of the year, hence the name mooncake. Typically, mooncakes are made with a sweet baked dough on the outside and filled with either [red bean](https://www.thespruceeats.com/sweet-red-bean-paste-694463) or lotus seed paste and salted duck yolks to represent the full moon. This version is made with just red bean paste, but feel free to get creative and use your favorite nut or seed paste. For this recipe, you will need mooncake molds, which are easily found online. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. ""My mooncakes came out very good for my first try. I probably used too much egg wash on some, but other than that, the recipe worked well and the flavor was excellent. Make sure you prep the work area as instructed and let the mooncakes cool completely before removing them from the baking sheet." — [Diana Rattray](https://www.thespruceeats.com/diana-rattray-3034029) ![mooncakes/tester image](https://www.thespruceeats.com/thmb/MzSUnIcythuiKbK1s6Pu6VMij18=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/mooncakes-5203039-diana-rattray-2022-2be21b64b6d340aa88f38e22fabd4eb4.jpg) Keep Screen Awake For the Lye Water Substitute: - 1 cup water - 1/2 teaspoon baking soda For the Mooncakes: - 1/2 cup honey - 1/2 teaspoon lye water substitute - 1/3 cup vegetable oil - 2 cups [cake flour](https://www.thespruceeats.com/all-about-flour-995124), more as needed - 1/2 teaspoon salt - 12 ounces [red bean paste](https://www.thespruceeats.com/sweet-red-bean-paste-694463) - Cooking spray For the Egg Wash: - 1 large egg - 2 large egg yolks - 1 tablespoon whole milk - 1/4 teaspoon salt ## Make the Lye Water Substitute 1. Gather the ingredients. The Spruce Eats / Julia Hartbeck 2. Combine the water and baking soda in a small pot. Bring to a boil over high heat. Reduce heat to medium and continue to boil, about 7 minutes. The Spruce Eats / Julia Hartbeck 3. Set aside to cool (watch the pot closely to be sure water doesn't completely boil away. You will need 1/2 teaspoon of lye water substitute for this recipe). The Spruce Eats / Julia Hartbeck ## Make the Dough 1. Gather the ingredients. The Spruce Eats / Julia Hartbeck 2. Combine the honey, 1/2 teaspoon lye water substitute, vegetable oil, cake flour, and salt in the bowl of an [electric stand mixer](https://www.thespruceeats.com/best-stand-mixers-4087707) fitted with the paddle attachment. Beat on medium-low speed until the mixture comes together into a ball. The Spruce Eats / Julia Hartbeck 3. Wrap the dough in plastic and refrigerate, at least 30 minutes. Place the red bean paste in a small bowl. Refrigerate, covered, at least 30 minutes. The Spruce Eats / Julia Hartbeck 4. Meanwhile, spray a tiny bit cooking spray onto your work surface, then cover with a piece of plastic wrap. The oil will help the plastic wrap stay in place. The dough is sticky and is much easier to handle with the plastic wrap. It is helpful to wear latex gloves or oil your hands to prevent sticking. The Spruce Eats / Julia Hartbeck 5. Divide the chilled dough into 6 equal portions. Roll each portion into a ball. Divide the red bean paste into 6 equal portions. Roll each portion into a ball. The Spruce Eats / Julia Hartbeck 6. Dust the top of the plastic wrap with some flour. Flatten each ball of dough into a disk about 1/4-inch thick and place a ball of red bean paste into the center of each. The Spruce Eats / Julia Hartbeck 7. Wrap the dough around the paste and pinch the dough together to seal. Roll into a large, smooth, uniform ball. The Spruce Eats / Julia Hartbeck 8. Dust the inside of a mooncake mold with flour. Place the filled dough ball into the mold and flatten it to fill the mold. The Spruce Eats / Julia Hartbeck 9. Unmold the mooncake onto a parchment-lined baking sheet. Repeat with the remaining portions. Leave at least 2-inches of space between each mooncake. The Spruce Eats / Julia Hartbeck 10. Place the baking sheet of mooncakes in the freezer for about 10 minutes. Freezing will help the mooncake retain its shape and design while baking. The Spruce Eats / Julia Hartbeck ## Make the Egg Wash 1. Gather the ingredients. Position a rack in the center of the oven and heat to 375 F. The Spruce Eats / Julia Hartbeck 2. Combine the egg, egg yolks, milk, and salt in a small bowl and whisk to combine. The Spruce Eats / Julia Hartbeck ## Bake the Mooncakes 1. With a [pastry brush](https://www.thespruceeats.com/best-pastry-brushes-5185874), brush the tops and the sides of the mooncakes lightly with the egg wash. Repeat with a second brush of egg wash. The Spruce Eats / Julia Hartbeck 2. Bake until the mooncakes are golden brown, 15 to 19 minutes. Let cool completely on the baking sheet before removing and serving. The Spruce Eats / Julia Hartbeck ### Tips - Lye water and red bean paste can be found in most Asian markets. We have provided you with a lye water substitute recipe, if that is preferred. - The yield will depend on the size and shape of the mooncake mold, so you may need to adjust accordingly. - The recipe makes 454 grams of dough (about 1 pound), and about 75.5 grams for each of the 6 mooncakes. - A 100g to 150g mold is perfect to yield 6 mooncakes. ### Recipe Variation - Instead of red bean paste, the sweet dough can be stuffed with your favorite nut or [seed paste](https://www.thespruceeats.com/chinese-sesame-paste-substitute-4095485). - Golden syrup, such as Lyle's, may be used instead of honey. ### Storage - Keep the baked mooncakes in an airtight container at room temperature for up to 3 days. - Store in the fridge for up to 1 week. - Store in the freezer for up to 3 months. \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 517 \| Calories \| \| 16g \| Fat \| \| 84g \| Carbs \| \| 11g \| Protein \| × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 6 \| \| \| Amount per serving \| \| \| Calories \| 517 \| \| % Daily Value\* \| \| \| Total Fat 16g \| 21% \| \| Saturated Fat 2g \| 11% \| \| Cholesterol 124mg \| 41% \| \| Sodium 504mg \| 22% \| \| Total Carbohydrate 84g \| 31% \| \| Dietary Fiber 3g \| 11% \| \| Total Sugars 42g \| \| \| Protein 11g \| \| \| Vitamin C 0mg \| 1% \| \| Calcium 53mg \| 4% \| \| Iron 5mg \| 26% \| \| Potassium 215mg \| 5% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.) 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