Mooncakes, a classic Chinese treat, are a staple during the Mid-Autumn Festival. These sweet pastries are typically filled with lotus seed paste, red bean paste, or other fillings that evoke the flavors and textures of the season. In this article, we’ll explore 18 traditional mooncake recipes that showcase the creativity and variety of this beloved dessert. From classic combinations to innovative twists, these recipes will inspire you to create your own unique mooncakes at home.
Whether you’re a seasoned baker or just looking for a new recipe to try, there’s something on this list for everyone. So grab your mixing bowls and baking sheets, and let’s dive into the world of traditional mooncake making!
Classic Lotus Seed Paste Mooncake
This traditional Chinese mooncake recipe yields a deliciously flaky and sweet treat filled with lotus seed paste, perfect for the Mid-Autumn Festival or any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup vegetable oil
– 1/4 cup water
– 1/2 cup lotus seed paste
– 1 egg white
– Sesame seeds and chopped nuts for decoration (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine flour, oil, and water. Mix until a dough forms.
3. Knead the dough for 5 minutes until smooth and pliable.
4. Divide the dough into small balls, about the size of a golf ball.
5. Flatten each ball slightly and place a spoonful of lotus seed paste in the center.
6. Fold the dough over the filling to form a triangle or circle shape, pressing edges together to seal.
7. Brush the tops with egg white and decorate with sesame seeds and chopped nuts if desired.
8. Place mooncakes on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Red Bean Paste Mooncake with Salted Egg Yolk
This unique mooncake combines the traditional red bean paste filling with a savory twist – a salted egg yolk center. The result is a harmonious blend of sweet and salty flavors that will delight your taste buds.
Ingredients:
– 1 package of mooncake wrappers (about 12-15 pieces)
– 2 cups of cooked red beans
– 1/4 cup of granulated sugar
– 1/4 teaspoon of salt
– 2 large egg yolks, salted and mashed
– Vegetable oil for brushing
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine cooked red beans, sugar, and salt. Mix well.
3. Place a mooncake wrapper on a flat surface. Brush with vegetable oil.
4. Place about 1 tablespoon of red bean paste in the center of the wrapper.
5. Top with a small mound of mashed salted egg yolk (about 1/2 teaspoon).
6. Fold the wrapper over the filling to form a triangle or square shape, pressing edges to seal.
7. Brush the top with vegetable oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Snow Skin Mooncake with Mango Filling
Experience the unique combination of snow skin mooncake’s tender crust and juicy mango filling, perfect for any time of the year. This recipe is a creative twist on traditional mooncakes, sure to delight your taste buds.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 cup vegetable oil
– 1/4 cup warm water
– Mango filling (homemade or store-bought)
– Sesame seeds for garnish
Instructions:
1. In a large mixing bowl, combine flour and confectioners’ sugar.
2. Gradually add in vegetable oil and warm water to form a dough.
3. Knead the dough until smooth and pliable.
4. Divide the dough into small balls, about 1-inch in diameter.
5. Flatten each ball slightly into a disk shape.
6. Place a spoonful of mango filling in the center of each disk.
7. Fold the dough over the filling to form a ball, and seal the edges.
8. Garnish with sesame seeds.
Cooking Time: None required (mooncakes are typically served at room temperature or chilled).
Pandan Coconut Mooncake
This Pandan Coconut Mooncake recipe combines the aromatic flavors of pandan and coconut to create a unique and delicious treat. Perfect for the Mid-Autumn Festival or as a sweet snack any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 cup pandan extract
– 1 egg, lightly beaten
– 1 tablespoon sesame oil
– Coconut flakes and pandan leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine flour, cornstarch, and sugar.
3. Add softened butter, coconut milk, pandan extract, and egg. Mix until a dough forms.
4. Divide the dough into small balls and flatten each ball slightly.
5. Brush tops with sesame oil and garnish with coconut flakes and pandan leaves if desired.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Matcha Green Tea Mooncake
Experience the harmonious blend of Japanese matcha green tea and traditional Chinese mooncakes with this unique dessert recipe. This delicate pastry is perfect for special occasions or as a sweet treat any time.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup matcha green tea powder
– 1 egg, beaten
– 1 tablespoon water
– Filling ingredients (e.g., red bean paste, lotus seed paste)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, confectioners’ sugar, and matcha green tea powder.
3. Add softened butter and mix until a dough forms.
4. Gradually add beaten egg and water, kneading the dough until smooth.
5. Divide the dough into 6-8 portions, depending on desired mooncake size.
6. Shape each portion into a ball and flatten slightly to form a disk shape.
7. Place your preferred filling in the center of each disk.
8. Fold the dough over the filling, pressing edges together to seal.
9. Brush tops with egg wash and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Black Sesame Mooncake
A classic Chinese dessert gets a modern twist with this rich and nutty black sesame mooncake recipe. Perfect for the Mid-Autumn Festival or any time of the year, this mooncake is sure to impress your friends and family.
Ingredients:
– 2 cups all-purpose flour
– 1 cup sweetened red bean paste
– 1/4 cup granulated sugar
– 1/2 cup black sesame seeds
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– Water, as needed
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine flour and sugar.
3. Add in black sesame seeds and mix until well combined.
4. Cut in the softened butter until the mixture resembles coarse crumbs.
5. Gradually add in eggs and water as needed to form a dough.
6. Divide the dough into 6-8 portions.
7. Flatten each portion into a disk shape, then place a spoonful of sweetened red bean paste in the center.
8. Fold the dough over the filling and press edges together to seal.
9. Place mooncakes on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Pumpkin Spice Mooncake
Celebrate the flavors of fall with this unique mooncake recipe, combining the warmth of pumpkin spice with the crunch of toasted nuts and the softness of silky mochi.
Ingredients:
– 2 cups glutinous rice flour
– 1/2 cup pumpkin puree
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped toasted pecans
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine glutinous rice flour and sugar.
3. Add melted butter, eggs, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until a dough forms.
4. Divide the dough into 6-8 equal portions.
5. Shape each portion into a ball and then flatten slightly into a disk shape.
6. Place a few chopped pecans in the center of each mooncake.
7. Fold the edges over to form a compact shape.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Chocolate Lava Mooncake
This decadent mooncake recipe combines the classic Chinese dessert with a rich chocolate filling, perfect for satisfying any sweet tooth.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Grease a mooncake mold or a non-stick skillet.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add softened butter, granulated sugar, eggs, and vanilla extract. Mix until smooth.
4. Melt chocolate chips in the microwave or double boiler. Stir in heavy cream.
5. Pour the batter into the prepared mold or skillet, leaving a 1-inch border.
6. Dollop melted chocolate mixture on top of the batter, spreading slightly.
7. Bake for 25-30 minutes or until edges are golden brown and center is set.
Cooking Time: 25-30 minutes
Taro Paste Mooncake
Taro Paste Mooncake Recipe
Get ready to experience a unique twist on the traditional mooncake with this Taro Paste Mooncake recipe! This sweet and savory treat combines the natural sweetness of taro paste with the flaky crust of a traditional mooncake.
Ingredients:
– 1 cup taro paste
– 2 cups all-purpose flour
– 1/4 cup vegetable oil
– 1 egg, beaten
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lotus seed paste (optional)
– Mooncake mold or cookie cutter
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine flour and sugar.
3. Add vegetable oil, beaten egg, salt, and baking powder. Mix until a dough forms.
4. Divide the dough into small balls, about the size of a small egg.
5. Flatten each ball into a disk shape.
6. Place 1-2 teaspoons of taro paste in the center of each disk.
7. Fold the dough over the filling to form a triangle or square shape, and press edges together to seal.
8. Brush tops with water and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Custard Mooncake with Pineapple Filling
This recipe combines the traditional mooncake filling of sweetened lotus seed paste with a modern twist – a pineapple filling, giving it a unique flavor and texture. The custard mooncake is soft and fluffy on the inside, while the pineapple filling adds a burst of freshness.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup custard powder
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 can pineapple slices in syrup (drained)
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine flour, custard powder, and sugar.
3. Add softened butter and mix until crumbly.
4. Beat in eggs until well combined.
5. Roll out dough on a floured surface to about 1/4 inch thickness.
6. Cut into desired shapes (e.g., circles or squares).
7. Place pineapple slices in the center of each shape, leaving a 1-inch border around the filling.
8. Fold and press edges together to seal the mooncake.
9. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Lychee Rose Mooncake
Celebrate Mid-Autumn with this unique mooncake recipe, combining the sweetness of lychees and the fragrance of rose petals. This delicate pastry is perfect for a special treat or gift.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup vegetable oil
– 2 large eggs
– 1 can lychee fruit, drained and chopped
– 1 tablespoon rose syrup
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and baking powder. Add oil and eggs; mix until a dough forms.
3. Fold in chopped lychees and rose syrup.
4. Divide dough into small balls. Flatten each ball slightly into a disk shape.
5. Bake for 20-25 minutes or until lightly golden. Let cool before serving.
Cooking Time: 20-25 minutes
Coffee Walnut Mooncake
This recipe combines the richness of coffee with the crunch of walnuts to create a unique and delicious mooncake filling. Perfect for the Mid-Autumn Festival or as a special treat anytime.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup brewed coffee
– 1/2 cup chopped walnuts
– 1 egg yolk
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour and sugar.
3. Add softened butter and mix until a dough forms.
4. Stir in brewed coffee, chopped walnuts, egg yolk, and cornstarch.
5. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
6. Roll out dough to about 1/8 inch thickness.
7. Cut into desired shape or use a mooncake mold.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Cheese Mooncake with Blueberry Filling
Experience the harmony of creamy cheese and sweet blueberries in this innovative mooncake recipe. Perfect for a unique dessert or snack, these mooncakes are sure to impress!
Ingredients:
– 1 package of mooncake flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup crumbled feta cheese
– 1/2 cup blueberry jam
– 1 egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease a mooncake mold and set aside.
2. In a large mixing bowl, combine flour, sugar, and softened butter. Mix until a dough forms.
3. Knead in the crumbled feta cheese until well combined.
4. Divide the dough into 6-8 portions. Roll each portion into a ball and flatten slightly to fit the mooncake mold.
5. Place a small spoonful of blueberry jam in the center of each dough circle. Fold the dough over the filling, forming a crescent shape.
6. Brush the tops with beaten egg and bake for 20-25 minutes or until golden brown.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Lavender Honey Mooncake
Celebrate the Mid-Autumn Festival with a unique and delicious mooncake recipe that combines the floral sweetness of lavender with the warmth of honey. This Lunar-inspired treat is sure to delight your senses.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup lavender honey
– 1/4 cup dried lavender buds
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar. Add softened butter and mix until crumbly.
3. Beat in eggs and vanilla extract. Gradually add lavender honey and mix until dough forms.
4. Knead the dough for 5-7 minutes until smooth. Wrap and rest for 30 minutes.
5. Divide dough into 8 equal pieces. Shape each piece into a ball, then flatten slightly into a disk shape.
6. Bake for 18-20 minutes or until edges are lightly golden.
Cooking Time: 18-20 minutes
Durian Cream Mooncake
This recipe combines the creamy richness of durian fruit with the traditional flavors of mooncakes, creating a unique and mouthwatering dessert. Perfect for the Mid-Autumn Festival or as a special treat any time of year.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup durian puree
– 2 large eggs
– 1 tablespoon vanilla extract
– Sesame seeds or chopped nuts for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Add softened butter and mix until crumbly.
3. In a separate bowl, whisk together durian puree, eggs, and vanilla extract. Pour mixture into the flour mixture and stir until a dough forms.
4. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
5. Roll out dough to about 1/8 inch thickness. Cut into desired shapes (e.g., circles or squares).
6. Place mooncakes on prepared baking sheet, leaving about 1 inch space between each.
7. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Almond Crunch Mooncake
Celebrate Mid-Autumn Festival with a twist on the classic mooncake – Almond Crunch! This delightful dessert combines the traditional lotus seed filling with crunchy almond flakes and a hint of sweetness.
Ingredients:
– 2 cups all-purpose flour
– 1 cup lotus seed paste
– 1/2 cup granulated sugar
– 1/4 cup water
– 1/4 cup unsalted butter, melted
– 1/2 cup sliced almonds
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour and sugar. Add in water and mix until a dough forms.
3. Divide the dough into small balls, about the size of a golf ball.
4. Flatten each ball into a disk shape, then place a tablespoon of lotus seed paste in the center.
5. Fold the dough over the filling to form a half-moon shape, pressing edges together to seal.
6. Brush tops with beaten egg for glaze and sprinkle sliced almonds on top.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Strawberry Cheesecake Mooncake
This unique mooncake combines the classic flavors of strawberry and cheesecake with a tender, flaky crust. Perfect for Lunar New Year celebrations or any occasion where you want to impress!
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup strawberry jam
– 8 ounces cream cheese, softened
– 1 large egg
– 1 teaspoon vanilla extract
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). In a bowl, whisk together flour and confectioners’ sugar.
2. Add softened butter and mix until a dough forms.
3. Divide the dough into small portions and shape each into a ball.
4. Flatten each ball into a disk shape.
5. Spread strawberry jam on one half of the disk, leaving a 1/2-inch border around edges.
6. In a separate bowl, beat cream cheese, egg, and vanilla extract until smooth.
7. Place the cream cheese mixture on top of the jam, spreading it evenly.
8. Fold the other half of the disk over the filling to form a moon shape.
9. Bake for 25-30 minutes or until golden brown.
10. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Caramel Macadamia Mooncake
This sweet treat combines the rich flavors of caramel, macadamia nuts, and mooncake pastry to create a unique dessert perfect for special occasions. With its crunchy exterior and gooey interior, this Caramel Macadamia Mooncake is sure to delight.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup vegetable oil
– 1/2 cup caramel sauce
– 1/2 cup chopped macadamia nuts
– 1 egg, beaten
– 1 tablespoon mooncake paste (or store-bought filling)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour and sugar. Add oil and mix until crumbly.
3. Press dough into a disk shape, about 1/4 inch thick.
4. Spoon caramel sauce onto one half of the dough, leaving a 1/2 inch border. Top with macadamia nuts.
5. Fold the other half of the dough over filling to form a half-moon shape. Seal edges by pressing gently.
6. Brush tops with beaten egg and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in the sweetness and richness of traditional mooncakes! This article features 18 mouthwatering recipes that combine classic ingredients with creative twists. From classic lotus seed paste to innovative combinations like red bean paste with salted egg yolk, snow skin with mango filling, and more, there’s something for every taste bud. Whether you’re a fan of nuts, fruits, or spices, these mooncake recipes are sure to delight. Discover the perfect combination to satisfy your cravings and celebrate this beloved Asian holiday treat.
