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Cantonese-style mooncakes

Cantonese-style Monncake Recipe

How to make Cantonese-style Mooncake recipe from scratch at home.
Prep Time 2 d
Cook Time 1 hr 20 mins
Course Dessert, Snack
Cuisine Chinese
Servings 8 pieces


  • Oven
  • blender


Lotus seed paste

  • 1 packet dried lotus seed (200 grams) soaked overnight
  • 4 tbsp sugar
  • 4 tbsp peanut oil or ordinary cooking oil
  • 2 cups water

Mooncake pastry

  • 160 grams plain flour have some extra flour for flouring the mold and worktop
  • 120 grams golden syrup
  • 60 grams peanut oil
  • 1/2 tsp lye water if there is none just omit it
  • 1 egg (beaten) for egg wash

The rest of the ingredients

  • 8 salted egg yolks


Make lotus seed paste

  • First of all, remove all of the green seed inside the soaked dried lotus seed as this will/can make the lotus seed paste taste bitter. Then in a blender blend the lotus seeds together with some water till it becomes creamy. I didn't do this step I use a blender stick while cooking the lotus seed instead. As a result, there are some lotus seeds not broken down.
    Then cook it in a pot with the rest of the ingredients till becomes a paste where it will hold together but not too hard. It's finding the right balance. I would prefer to make it drier as if it's too dry you can add a bit more oil to bind it. Whereas if it's too wet it wouldn't hold as a result the moon cake will be flat
    lotus seed paste

Make the pastry

  • Measure and add all the pastry ingredients together. Then let it chill in the fridge.

Make the mooncake

  • Measure out the ingredients as the ratio of the lotus paste and pastry needs to balance. This is in order to cover the filling and the mold nicely. I use 35 grams pastry and 65 fillings and it's not including the salted egg yolk. The size of the salted egg yolks can make a bit of difference to the outcome mooncake.
    Then wrap the filling around the salted egg yolk. After that roll out the pastry and then wrap it around the filling. Then press it in the floured mold. I use a bit of flour in the mold to prevent it from sticking. Then put the prepared mooncake in a baking tray.
    I use a nonstick Victoria sandwich tin to bake the mooncake but feel free to use any other type of baking tray. So there is no need to oil or line the baking tray.
    Bake in a conventional oven at 180 degrees Celcius for 7-8 minutes take it out and brush with egg wash. Then bake it further for another 12-15 minutes till it becomes nice and golden. Let it cool down and serve.
Keyword chinese, Mid-Autumn festival, Mooncake