Traditional Baked Mooncake

< Back to Recipe Listings

Traditional Baked Mooncake

by Charlynn Gwee

Bake your own Traditional Baked Mooncake this Mid-Autumn Festival with Chef Charlynn’s recipe!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 10 mins Ready in : 70 mins Serves : 12 pieces of Mooncakes


  • Pastry
    • 100g Plain Flour
    • 60g Golden Syrup
    • ½ tsp Alkaline Water
    • 28g Vegetable Oil
  • Fillings
    • 420g Lotus paste
  • Egg Wash
    • 1 Egg, lightly whisk & sieve


  1. Use a large bowl; mix the golden syrup, alkaline water and oil well. Sift in the flour. Knead into dough. Cover with film wrap and rest for 40 minutes.
  2. Roll lotus paste into a long tube. Cut into 12 equal portions, each 35g.
  3. Preheat oven to 180C.
  4. Divide the dough into 12 equal portions (15g each). Wrap and seal the lotus paste ball with the dough disc.
  5. Dust the mooncake mould and place the stuffed mooncake into the mould.
  6. Bake in the preheated oven for about 10 minutes.
  7. Brush the mooncakes with egg wash & continue to bake until the pastry turns golden brown.
Love this? Share it!
This entry was posted in . Bookmark the permalink.