Shanghai Mooncakes

I actually had not really planned to make mooncakes this year but since I promised my dance class to treat them to mooncake – I decided to try out this Shanghai mooncake recipe as it has been something I had been thinking to do. I went to Kwong Cheong Thye to purchase the lotus paste as I heard that they carried more varieties and purchased a low sugar HK lotus paste which was not only not sweet but tasty as well. I also got the ready salted egg yolks.


Ingredients ( Makes 11 Pieces)

Pastry Skin

  • 300 gm plain flour
  • 40 gm custard powder
  • 1 tsp baking powder
  • 80 gm icing sugar
  • 1 egg, lightly beaten
  • 150 gm unsalted butter
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract / essence
  • Black and White Sesame seeds


  • 605 gm of lotus seed paste
  • 11 salted egg yolks
  • 1/4 tsp sesame oil

Egg Glaze

  • 1 egg yolk
  • 1 tsp milk


  1. Sift flour with baking powder, custard powder and salt into big mixing bowl
  2. Sift in icing sugar and mix well into flour
  3. Cut in unsalted butter and rub into flour – better to use pastry cutter as there is a lot of flour and butter.
  4. Make a well and add in the lightly beaten egg and vanilla, combine into a soft dough without kneading and rest for 30 mins.
  5. Meanwhile, add sesame oil to egg yolks and steam for 5 minutes. Set aside to cool.
  6. Divide lotus paste into 55 gm each and roll into balls. Flatten and wrap one salted egg yolk inside.
  7. Divide dough into 60 gm each and roll into balls. Flatten with rolling pin and wrap filling and shape.
  8. Decorate with sesame seeds and bake in preheated oven at 180 degrees for 10 mins.
  9. Take out from oven to rest 5 mins and apply egg glaze evenly and return to oven to bake for another 25-30 mins until golden brown

Recipe from






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