As the Mid-Autumn Festival approaches, bakeries and households around the world are preparing for the annual tradition of sharing mooncakes with loved ones. This iconic dessert has a long history in many Asian cultures, particularly in China and Taiwan, where it’s often served with a warm cup of tea or Chinese coffee. But modern twists on traditional recipes have introduced new flavors and textures to the classic treat. In this article, we’ll explore 20 delicious mooncake recipes that blend old and new, from classic lotus seed paste to innovative flavor combinations like durian custard and pumpkin spice.
Stay tuned for a culinary journey around the world of mooncakes!
Classic Lotus Seed Paste Mooncake
This traditional Chinese dessert is a staple during Mid-Autumn Festival celebrations. With its silky smooth lotus seed paste filling and crispy mooncake exterior, it’s a treat that’s both delicious and symbolic.
Ingredients:
– 1 cup lotus seed paste
– 2 cups mooncake flour
– 1/4 cup vegetable oil
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon sesame seeds (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix lotus seed paste and sugar in a bowl.
3. In a separate bowl, whisk together eggs, vegetable oil, and baking powder.
4. Gradually add dry ingredients to the egg mixture, stirring until a dough forms.
5. Divide the dough into small portions and shape each into a ball.
6. Flatten each ball into a disk shape and place a spoonful of lotus seed paste in the center.
7. Fold the dough over the filling to form a half-moon shape and press edges together to seal.
8. Brush tops with egg wash and sprinkle with sesame seeds (if using).
9. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Snow Skin Matcha Mooncake
Snow Skin Matcha Mooncake Recipe
As the winter solstice approaches, treat yourself to a sweet and refreshing Snow Skin Matcha Mooncake that combines the warmth of Japanese matcha with the crispness of snow.
Ingredients:
– 2 cups all-purpose flour
– 1 cup confectioner’s sugar
– 1/4 cup vegetable oil
– 1/4 cup granulated sugar
– 1/2 teaspoon matcha powder
– 1 egg, beaten
– 1 tablespoon milk
– Snow skin mixture (see below)
Snow Skin Mixture:
– 1 cup confectioner’s sugar
– 1 tablespoon cornstarch
– 1 tablespoon water
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together flour and confectioner’s sugar.
3. Add vegetable oil, granulated sugar, matcha powder, beaten egg, and milk. Mix until a dough forms.
4. Divide the dough into small portions and shape into mooncakes.
5. Roll each mooncake in snow skin mixture to coat.
6. Place mooncakes on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Note: Snow skin mixture can be stored in an airtight container at room temperature for up to 1 week.
Red Bean Paste Mooncake
Mooncakes are a classic Chinese treat typically filled with lotus seed paste or red bean paste. This recipe uses a sweet and chewy red bean paste filling wrapped in a flaky mooncake crust.
Ingredients:
– 1 cup cooked adzuki beans
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon vegetable oil
– 1 egg, beaten
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– Water, as needed
Instructions:
1. In a blender or food processor, blend the cooked adzuki beans and sugar until smooth.
2. Add the cornstarch and blend until well combined.
3. Heat the oil in a small saucepan over medium heat. Add the bean paste mixture and cook, stirring constantly, for 5 minutes.
4. Remove from heat and let cool to room temperature.
5. To make the mooncake crust, combine flour and salt in a bowl. Gradually add water to form a dough.
6. Roll out the dough to about 1/8 inch thickness.
7. Place a spoonful of cooled red bean paste in the center of the dough. Fold the dough over the filling and press edges together to seal.
8. Cook mooncakes at 350°F (175°C) for 15-20 minutes, or until golden brown.
Cooking Time: 20 minutes
Black Sesame Mooncake
Experience the rich flavors of East Asia with this traditional Black Sesame Mooncake, perfect for Lunar New Year celebrations or as a unique dessert any time.
Ingredients:
– 1 cup glutinous rice flour
– 1/2 cup all-purpose flour
– 1/4 cup confectioner’s sugar
– 1/4 cup black sesame seeds
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease a mooncake mold or a non-stick pan.
2. In a medium bowl, combine glutinous rice flour, all-purpose flour, confectioner’s sugar, and black sesame seeds.
3. In a large bowl, whisk together granulated sugar, softened butter, eggs, vanilla extract, and salt until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
5. Shape into small balls or use the mooncake mold to shape.
6. Place in the prepared pan or mold and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Durian Custard Mooncake
A unique twist on traditional mooncakes, this Durian Custard Mooncake combines the creamy richness of durian with the sweetness of custard and the crunch of a flaky crust.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup durian puree
– 2 large eggs
– 1/2 cup whole milk
– Salt to taste
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and sugar.
3. Add softened butter and mix until a crumbly dough forms.
4. Press dough into a 9-inch tart pan with removable bottom.
5. Bake for 15-20 minutes or until lightly golden.
6. In a large bowl, whisk together durian puree, eggs, milk, and salt.
7. Pour custard mixture over baked crust and bake for an additional 30-35 minutes or until set.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 45-50 minutes
Pandan Coconut Mooncake
Moist and fragrant pandan coconut mooncakes are a popular Chinese dessert, especially during the Mid-Autumn Festival. This recipe combines the aroma of pandan leaves with the richness of coconut to create a delightful treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, melted
– 1/2 cup pandan extract (or 1-2 pandan leaves)
– 2 large eggs
– 1/2 teaspoon salt
– 1 tablespoon water
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour and sugar.
3. Add melted butter, pandan extract (or leaves), eggs, and salt. Mix until well combined.
4. Stir in shredded coconut and water.
5. Pour batter into mooncake molds or small ceramic cups.
6. Bake for 20-25 minutes or until edges are golden brown.
7. Let cool completely before serving.
Cooking Time: 20-25 minutes
Chocolate Lava Mooncake
Experience the delight of a warm, gooey chocolate center wrapped in a crispy mooncake shell. This unique dessert combines the traditional Asian mooncake with the indulgent richness of chocolate.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup semisweet chocolate chips
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter, milk, eggs, and vanilla extract. Mix until smooth batter forms.
4. Pour batter onto the prepared baking sheet and shape into a log about 12 inches long.
5. Bake for 15-20 minutes or until lightly golden brown.
6. Remove from oven and immediately press chocolate chips onto one half of the mooncake.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Purple Sweet Potato Mooncake
This unique mooncake recipe combines the natural sweetness of purple sweet potatoes with the subtle flavor of sesame seeds, resulting in a delicious and visually stunning treat. Perfect for lunar festivals or special occasions.
Ingredients:
– 2 large purple sweet potatoes
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 teaspoon sesame oil
– 1 tablespoon unsalted butter, melted
– 1 egg, lightly beaten
– Sesame seeds for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake the sweet potatoes for 45-50 minutes, or until soft.
3. Let cool, then peel and mash.
4. In a bowl, combine mashed sweet potatoes, sugar, flour, and salt. Mix well.
5. Stir in sesame oil and melted butter.
6. Beat in egg until smooth.
7. Pour mixture into a greased 9-inch (23cm) pie dish or mooncake mold.
8. Bake for an additional 25-30 minutes, or until set.
9. Let cool before serving. Garnish with sesame seeds.
Cooking Time: Approximately 1 hour and 15 minutes
Egg Yolk and Salted Duck Egg Mooncake
A unique twist on traditional mooncakes, this recipe combines the richness of egg yolks with the savory flavor of salted duck eggs. Perfect for a special occasion or as a gift.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large egg yolks
– 1/2 cup salted duck egg yolks
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, and cornstarch.
3. Add softened butter and mix until crumbly.
4. Beat in egg yolks and salted duck egg yolks until well combined.
5. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
6. Wrap dough in plastic wrap and refrigerate for 30 minutes.
7. Roll out dough to about 1/8 inch thickness and cut into desired shapes.
8. Brush with vegetable oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Cheese and Custard Mooncake
A classic Chinese dessert gets a creamy twist with the addition of cheese and custard. This rich and decadent mooncake is perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 2 cups mooncake flour
– 1/4 cup confectioner’s sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup custard filling (see below)
– 1/2 cup grated cheddar cheese
– Confectioner’s sugar, for dusting
Custard Filling:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour and confectioner’s sugar.
3. Add softened butter and mix until crumbly.
4. Press mixture into a mooncake mold or a square baking dish lined with parchment paper.
5. Bake for 15-20 minutes, or until golden brown.
6. Allow to cool completely before filling with custard and cheese.
Cooking Time: 20-25 minutes
Five Nut Mooncake
This classic Chinese mooncake recipe combines the rich flavors of five nuts (walnuts, almonds, cashews, hazelnuts, and pistachios) with a sweet and savory filling. Perfect for celebrating the Mid-Autumn Festival or as a delightful treat any time of the year.
Ingredients:
– 1 cup mooncake flour
– 1/2 cup granulated sugar
– 1/4 cup vegetable oil
– 2 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 5 nuts (walnuts, almonds, cashews, hazelnuts, and pistachios), chopped
– Filling ingredients (e.g., red bean paste, sweetened lotus seed paste)
– Cooking oil for frying
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add vegetable oil, eggs, and baking powder. Mix until a dough forms.
4. Knead in chopped nuts until evenly distributed.
5. Divide the dough into small portions and flatten each portion slightly.
6. Place a spoonful of filling in the center of each dough piece. Fold and shape into a mooncake.
7. Fry or bake the mooncakes until golden brown (about 15-20 minutes).
8. Allow to cool before serving.
Cooking Time: 15-20 minutes
Green Tea and Red Bean Mooncake
A traditional Chinese dessert, mooncakes are a must-have during the Mid-Autumn Festival. This recipe combines the delicate flavor of green tea with the sweet and nutty taste of red beans for a unique and delicious treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup red bean paste
– 1 tablespoon green tea powder
– 1 egg, beaten
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and green tea powder.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in red bean paste and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place mooncakes on prepared baking sheet, leaving space between each.
7. Bake for 20-25 minutes or until edges are lightly golden.
Cooking Time: 20-25 minutes
Taro Paste Mooncake
A classic Chinese dessert, mooncakes are typically filled with sweet fillings like lotus seed paste or red bean paste. This recipe takes a unique twist by using taro paste as the filling, adding a nutty and slightly sweet flavor to this traditional treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup vegetable oil
– 1/4 cup warm water
– 1/2 cup taro paste
– 1 egg, beaten (for egg wash)
– Confectioner’s sugar (for dusting)
Instructions:
1. In a large mixing bowl, combine flour and vegetable oil. Gradually add in warm water to form a dough.
2. Knead the dough for about 10 minutes until smooth and elastic.
3. Divide the dough into small balls, about the size of a golf ball.
4. Roll out each ball into a thin circle, about 1/8 inch thick.
5. Place 1-2 teaspoons of taro paste in the center of each circle.
6. Fold the dough over the filling to form a triangle or a square shape, and press edges together to seal.
7. Brush with beaten egg for a glaze.
8. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.
9. Dust with confectioner’s sugar before serving.
Cooking Time: 15-20 minutes
Coffee Flavored Mooncake
Get ready to elevate your mooncake game with this unique coffee flavored twist! This recipe combines the classic Chinese dessert with the richness of coffee, creating a delightful treat perfect for any time of day.
Ingredients:
– 1 cup mooncake flour
– 1/2 cup confectioner’s sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 teaspoon coffee powder
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together mooncake flour and confectioner’s sugar.
3. Add softened butter and mix until crumbly.
4. In a separate bowl, whisk together granulated sugar, eggs, coffee powder, and salt.
5. Pour wet ingredients into dry mixture and mix until a dough forms.
6. Roll out dough to 1/8 inch thickness.
7. Cut into desired shapes (e.g., crescents or squares).
8. Place on baking sheet lined with parchment paper.
9. Bake for 15-20 minutes, or until edges are lightly golden.
10. Allow to cool completely before serving.
Cooking Time: 15-20 minutes
Rose Petal Mooncake
A sweet and fragrant twist on traditional mooncakes, this recipe combines the delicate flavor of rose petals with a tender and crumbly pastry. Perfect for celebrating the Mid-Autumn Festival or as a unique dessert to share with loved ones.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tablespoon rose petal jam (or dried rose petals, rehydrated)
– Sesame seeds or chopped nuts for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, whisk together flour, sugar, and baking powder.
3. Add oil, eggs, and rose petal jam (or rehydrated dried rose petals). Mix until a dough forms.
4. Divide the dough into 8-10 equal pieces.
5. Shape each piece into a ball and then flatten slightly into a disk shape.
6. Place on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Pumpkin Spice Mooncake
A sweet and aromatic twist on the traditional mooncake, this Pumpkin Spice Mooncake combines the warmth of pumpkin with the comfort of spices.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cornstarch, confectioners’ sugar, and salt.
3. Add melted butter, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth.
4. Pour batter onto prepared baking sheet. Spread evenly to form a round shape.
5. Bake for 25-30 minutes or until edges are golden brown.
Cooking Time: 25-30 minutes
Almond and Honey Mooncake
Celebrate the Mid-Autumn Festival with this delicious Almond and Honey Mooncake recipe! This traditional Chinese dessert is filled with sweet and nutty goodness, making it a perfect treat for friends and family.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup almond paste
– 1/4 cup honey
– 1/4 cup vegetable oil
– 2 eggs
– 1 teaspoon baking powder
– Pinch of salt
– Sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and almond paste.
3. Add honey, vegetable oil, eggs, baking powder, and salt. Mix until a dough forms.
4. Knead the dough for about 10 minutes until smooth.
5. Divide the dough into small balls, about the size of an egg.
6. Flatten each ball into a disk shape.
7. Bake for 15-20 minutes or until golden brown.
8. Allow the mooncakes to cool before serving.
Cooking Time: 15-20 minutes
Lychee and Cream Cheese Mooncake
This unique mooncake combines the sweetness of lychees with the creaminess of cream cheese, creating a fascinating flavor profile. Perfect for those looking to try something new and exciting!
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup cream cheese, softened
– 1/4 cup lychee puree
– 1 egg, beaten
– 1 tablespoon water
– Confectioners’ sugar, for dusting
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 softened butter and mix until a dough forms.
3. In a separate bowl, whisk together cream cheese, lychee puree, and egg. Add water and mix until smooth.
4. Roll out the dough to about 1/8 inch thickness. Place spoonfuls of the cream cheese mixture onto one half of the dough, leaving a small border.
5. Fold the other half of the dough over the filling and press edges together to seal. Brush with egg wash (beaten egg mixed with 1 tablespoon water) and bake for 20-25 minutes or until golden brown.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Golden Pineapple Mooncake
A sweet and tangy twist on traditional mooncakes, these golden treats are filled with a pineapple-infused filling and topped with a crispy cookie crust.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup crushed pineapple
– 1 egg yolk
– 1 tsp vanilla extract
– Pinch of salt
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough on a floured surface to about 1/8 inch thickness.
5. Spoon a small amount of pineapple filling onto one half of the dough, leaving a 1/2 inch border.
6. Fold the other half over the filling and press edges to seal.
7. Brush with egg yolk and bake for 20-25 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Mango Sticky Rice Mooncake
Celebrate the fusion of Asian flavors with this unique dessert, combining sweet and sticky mango rice with a tender mooncake crust.
Ingredients:
– 2 cups glutinous rice flour
– 1/4 cup vegetable oil
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 ripe mango, diced
– 1 tablespoon honey
– 1 egg white
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Grease a mooncake mold or an 8-inch round cake pan.
2. In a large mixing bowl, combine glutinous rice flour and vegetable oil until crumbly. Add sugar and water; mix until a dough forms.
3. Knead the dough for about 5 minutes until smooth. Divide into 6-8 equal portions.
4. Shape each portion into a ball and flatten slightly to fit the mold or pan.
5. Place a spoonful of diced mango on one half of each mooncake, leaving a small border around the fruit.
6. Fold the other half over the filling to form a half-moon shape. Press edges to seal.
7. Brush tops with honey and sprinkle with sesame seeds if desired.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in a world of mooncakes! This article presents 20 delicious recipes, both traditional and modern, to satisfy your cravings. From classic Lotus Seed Paste Mooncake to innovative creations like Durian Custard Mooncake and Pumpkin Spice Mooncake, there’s something for everyone. Explore flavors like matcha, red bean paste, black sesame, and even lychee and cream cheese. Whether you’re looking for a traditional treat or a unique twist on this beloved pastry, these recipes will guide you through the process of creating your own mouthwatering mooncakes.
Leave a Reply