Oven-baked Traditional Mooncake Recipe

Sorry for the long wait! As promised, I am posting up the mooncake recipe to share...

Have you got your kitchen equipment and utensils ready?

Here is the list of ingredients you will need:

  • 45g peanut oil
  • 135g top flour/plain flour (sieved)
  • 1 tsp alkaline water
  • 380g lotus paste
  • 4 salty egg yolks
  • 85g golden syrup
  • Egg for eggwash


  1. Bake salty egg yolks at 80 ’C for 2-3 minutes.
  2. Whisk together peanut oil, alkaline water and golden syrup until cloudy.
  3. Form a well and mix in sieved flour to above mixture.
  4. Let dough rest for 30 minutes.
  5. Cut egg yolks into half.
  6. Roll out lotus paste into 8 equal pieces.
  7. Take on ball and indent the middle with thumb.
  8. Place half egg yolk into indent and wrap it with lotus paste.
  9. Roll out dough into 8 equal pieces.
  10. Roll into ball and flatten it.
  11. Place the lotus paste with egg yolk in the centre and wrap it with dough sheet. Each dough should weigh approximately 68g.
  12. At this point, preheat oven to 180C.
  13. Sprinkle mooncake mould with flour and push ball into cake mould. Press hard to ensure indentations are made.
  14. Hit the mould against a hard surface, facing down at 45
  15. Bake mooncakes for about 3-5 minutes (In the UNOX convection oven, I only baked for 3 minutes until it starts to brown. Most domestic ovens will probably require you to bake 5 minutes to achieve same results.)
  16. Remove mooncakes from oven and brush with eggwash lightly.
  17. Place mooncakes back into oven to bake for another 10-15 minutes. (If you are using UNOX convection oven, 8-10 minutes will be sufficient.)
  18. Leave the mooncakes to rest at room temperature for 2 days so that the skin soaks up the oil and becomes soft.

Enjoy your baking session!