Wednesday, September 26, 2012

Shanghai Mooncake

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Mooncake with buttery pastry and sweet filling definitely well received by crowd. I saw this Shanghai mooncake recipe in Sonia house. Without much consideration I know I have to make this. I omit salted egg yolk and half the recipe. It is pretty much like making pineapple tarts ^^

Adapted and slightly modified from Sonia, nasi Lemak Lover
Half of the recipe yield 9 pieces mooncake
~ pastry
125g butter
75g icing sugar
1/2 egg (large)
190g plain flour
30g custard powder

Homemade red bean paste (from early post) or any of your preferred filling
Egg wash from remain half egg from pastry
Black and white sesame seeds

1. Weight 40g of red bean paste each. Shape into ball and set aside.
*If your self-made red bean paste curdle and hard after take out from fridge, slightly knead with hand to soften it. It is a lot easier to divide and shape.

2. Beat butter and icing sugar till creamy (do not over beat, 2-3mins just nice).

3. Add in egg, beat well to combine. Add in sifted flour and custard powder. Fold to combine into soft dough.

4. Cover with cling wrap and chill in the fridge for 30 minutes.

5. Weight dough for 50g each and shape to ball.

6. Flatten dough with palm and wrap up the red bean paste filling. Shape it like an egg shape. Place on baking tray.

7. Lightly brush the whole mooncake with egg wash and decorate top with black and white sesame seeds.

8. Bake at pre-heated oven at 180C for 20-25 minutes.

9. Leave to cool on wire rack completely before store.


  1. Yours turned out so well. Very nice to eat :)

  2. Looks good....will certainly go well with hot Chinese tea!

  3. Thanks for the entry Vivian! This reminds me I must get some mooncakes for Sunday :)

  4. Hello! I just wanted to say that I made these today. Well literally 2 hours ago. :)

    It tasted good! Using your recipe I made 12 round shanghai mooncakes.

    Well done, a successful recipe. :)

  5. Thanks for your shout out, I am planning to use the balance lotus paste to make this too .

  6. Hi Vivian,

    May I know for BEATING the butter with sugar is used by hand whisk machine or use hand with wooden spoon? If it is used by hand whisk machine by which level of speed to BEAT the mixture?


    1. I'm using electric hand mixer, medium speed. Once is creamy (not pale and fluffy stage) it is ready. Happy baking.

  7. First Time making shanghai mooncakes. Followed yr recipe. Very delicious. Thanks so much.

  8. Hi Vivian,

    Thanks for your clear info.
    Add in egg and beat well to combine - egg beat for 1min??


    1. Once egg incoporate and no sign of egg then is ready.


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