Su style mooncakes

A Guide to Making Suzhou-Style Mooncakes

Suzhou-style mooncakes, renowned for their flaky crust and sweet fillings, are a delicacy rooted in Jiangsu’s culinary tradition. Making them requires precision, but the results are a harmonious blend of textures and flavors.

For the Crust (Short Pastry):

Combine 200g of cake flour, 100g of icing sugar, and a pinch of salt. Rub in 150g of cold, cubed butter until the mixture resembles breadcrumbs. Gradually add 3-4 tablespoons of ice water, mixing until a dough forms. Wrap in plastic and chill for 1 hour. Roll the dough into a thin sheet, fold it into thirds, and repeat twice to create layers.

For the Fillings:

Traditional options include red bean paste, osmanthus paste, or mixed nuts. For nut fillings, roast 150g of almonds, walnuts, and sesame seeds, chop finely, and mix with 100g of maltose, 50g of sugar, and a teaspoon of sesame oil. Shape into small balls.

Assembly & Baking:

Roll the chilled dough into circles, wrap around the filling, and seal tightly. Press into mooncake molds dusted with flour for imprinted designs. Brush with egg wash and bake at 180°C (350°F) for 25–30 minutes until golden. Cool completely before serving to allow the layers to set.

These delicate pastries, best enjoyed with tea, embody the elegance of Suzhou’s cuisine.