Fresh, Warm, Mooncakes. Straight From The Oven


The Mooncake Festival is just around the corner. And I took it upon myself this year to learn from my Aunt Florence on how she bakes her mooncakes. In a single day, my aunt taught me both the glutinous rice dumplings and the traditional sweet mooncakes.

I have always thought that making mooncakes would be difficult. However, as far as homemade mooncakes go, I found it quite simple to learn and create. And maybe next year, its Snowskin mooncakes.

There are many interesting fillings. I personally had durian, lotus with truffles and the all time favourite lotus with salted egg yolk. Thinking about creating your own mooncake at home? You can adapt my aunt’s recipe to your liking and even add in an additional ingredient or two just for fun. Wait till I create a mooncake with 4 salted egg yolks!

Makes 24 mini mooncakes


  • 220 grams hong kong flour
  • 70ml corn oil
  • 1 tsp alkaline water
  • 130ml sugar syrup
  1. Mix all ingredients to form a soft dough.
  2. Let the dough rest for 15 minutes.
  3. Portion out into 15gram balls.


  • 1 kg lotus paste
  • 1 packet melon seeds, quantity based on personal choice
  1. Mix filling ingredients.
  2. Portion out into 35gram balls.

Making The Mooncakes

  1. Take 15 grams of portioned dough, flatten into a circle.
  2. Take 35 grams of portioned filling, wrap the dough around until well covered.
  3. Place piece into mould, flattening the base.
  4. Hit the mould gently on both sides on the table until mooncake drops out.


  1. Preheat oven to 220 Degrees Celsius.
  2. Brush baking paper with margarine and place mooncakes on top.
  3. Bake for 10 minutes until a light brown.
  4. Remove from oven and brush mooncakes with egg yolk.
  5. Bake for another 10 minutes.
  6. Set to cool.