easy mooncake recipe

A Guide to Making Mooncakes

Mooncakes, the iconic treat of the Mid-Autumn Festival, come in many styles, from traditional baked varieties to modern snow skin types. Here’s a simple guide to making both.

For baked mooncakes, start with the syrup: mix sugar, water, and maltose, then add lye water and oil. Combine flour with syrup to form a smooth dough, rest for 1 hour. For filling, blend lotus seed paste with candied winter melon and nuts, or use red bean paste. Wrap filling in dough, press into a floured mold, and bake at 180°C for 20 minutes until golden.

Snow skin mooncakes are no-bake. Mix glutinous rice flour, milk powder, and sugar with hot oil and water to form a soft dough. Divide into portions, flatten each, and wrap sweet fillings like mango paste or taro. Freeze for 1 hour, then dust with cooked rice flour.

Key tips: Keep dough and filling chilled for easy shaping. Adjust sweetness to taste. Whether sharing with family or gifting, homemade mooncakes carry warmth and tradition in every bite.

Unfold / Fold

Recipe Recommendations