Monday, 9 September 2013

Walnut Mooncake (Baked)

I have gotten quite a fair bit of enquiries from a snowskin mooncake workshop that I am currently doing for kids.  So I am posting some of the recipes from my old blog for those who are interested to make mooncake from scratch.


Verdict: This yield a really nice texture, it actually reminds me of pineapple tart. LOLz. With the crunch and flavour from the walnut that blended really well with the lotus seed paste. Will try this pastry with pineapple jam next time.
The next round, I will be more generous and used the WHOLE nut but I guess I will either need a little more skill to ease the lotus seed paste round it or reduce the paste instead if not, I will end up with a gigantic big.

What you need:
50g icing sugar
50g shortening
220g salted butter
½ tsp vanilla extract

1 egg

380g plain flour
26g custard powder
½ tsp baking soda

Method :
Cream (A) together till slight white and well mixed.

Gradually add in egg and mix well.

C) together and add into mixture and form a dough. Do not knead.

Leave the dough in a plastic bag or cling wrap and leave in the fridge overnight or for a few days.

Weigh out the skin to 20g and 20g filling

Wrap lotus paste in the skin and decorate with walnut

Apply egg wash and bake at 160ºC for 10 mins.

Bring out and leave to cool for 10 mins.

Apply egg wash again and bake for another 15 mins.



  1. The mooncake looks gorgeous and I love how you are teaching kids to bake as well. I would love to send my kids to your baking class in the future! ;) I always refrigerate my filling until they are very firm so that it's a lot easier to wrap, not sure if this tip will work for you as well!

  2. Yummy! Looks so good. This is the only mooncake this year which I haven't eaten!


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