The Mid-Autumn Festival is just around the corner, and for many of us, that means it’s time to indulge in the sweet and savory delight of mooncakes. These traditional treats are a staple of Chinese culture, filled with a variety of delicious ingredients such as lotus seed paste, red bean paste, and even chocolate! This year, we’re excited to share 20 exquisite mooncake recipes that combine classic flavors with modern twists. From snow skin matcha mooncakes to durian mooncakes with rich aroma, there’s something for every taste bud.
In this article, we’ll take you on a culinary journey through the world of mooncakes, featuring unique flavor combinations and creative filling ideas. Whether you’re a seasoned baker or just looking for a new dessert recipe to try, these mooncake recipes are sure to inspire your next baking adventure. So, grab a cup of tea, get cozy, and let’s dive into the wonderful world of mooncakes!
Classic Lotus Seed Paste Mooncakes
A traditional Chinese dessert, mooncakes are a staple during the Mid-Autumn Festival. This recipe yields soft and chewy pastries filled with a sweet lotus seed paste.
Ingredients:
– 2 cups all-purpose flour
– 1 cup vegetable oil
– 1/4 cup granulated sugar
– 1/2 cup water
– 1/4 teaspoon salt
– 1/2 cup lotus seed paste (homemade or store-bought)
– Egg wash (1 egg beaten with 1 tablespoon water)
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. Gradually add in vegetable oil until the mixture resembles coarse crumbs.
3. Add in water and salt. Mix until a dough forms.
4. Knead the dough for about 10 minutes until smooth and elastic.
5. Divide the dough into small balls (about the size of a small egg).
6. Flatten each ball into a disk shape, then place a spoonful of lotus seed paste in the center.
7. Fold the dough over the filling to form a half-moon shape. Press edges together to seal.
8. Brush tops with egg wash and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Red Bean Paste Mooncakes with Salted Egg Yolk
A classic Cantonese treat, mooncakes are typically filled with sweet red bean paste and a savory salted egg yolk. In this recipe, we’ll combine the two for a delightful contrast of flavors.
Ingredients:
– 1 cup red bean paste
– 2 large eggs, separated
– 1/4 teaspoon salt
– 1 tablespoon granulated sugar
– 1/4 teaspoon baking powder
– 1/2 cup all-purpose flour
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a bowl, whisk together egg whites and salt until frothy.
3. Add sugar and whisk until combined.
4. Fold in egg yolks until smooth.
5. Divide red bean paste into small portions.
6. Shape each portion into a ball and flatten slightly into a disk shape.
7. Place a spoonful of the egg mixture onto one half of the disk, then fold the other half to form a half-moon shape.
8. Fry mooncakes for 2-3 minutes on each side or until golden brown.
9. Drain on paper towels and serve warm.
Cooking Time: 4-5 minutes per batch
Snow Skin Matcha Mooncakes
These delicate mooncakes are infused with the subtle sweetness of matcha and the softness of snow skin, making them a perfect treat for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup confectioner’s sugar
– 1/4 cup matcha powder
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Snow skin mixture (see below)
Snow Skin Mixture:
– 1 cup confectioner’s sugar
– 2 tablespoons cornstarch
– 2 tablespoons water
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a mooncake mold.
2. In a large bowl, whisk together the flour, confectioner’s sugar, and matcha powder.
3. Add the softened butter and granulated sugar; mix until a dough forms.
4. Beat in the eggs and vanilla extract.
5. Divide the dough into 6 equal pieces. Roll each piece into a ball and flatten slightly to fit the mooncake mold.
6. Place the snow skin mixture on top of the dough, leaving a 1/2-inch border around the edges.
7. Fold the dough over the filling, pressing gently to seal.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Pandan Coconut Mooncakes
A sweet and savory fusion of Asian flavors, these Pandan Coconut Mooncakes are a unique treat for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup coconut cream
– 2 large eggs
– 1 tsp pandan extract
– 1/4 tsp salt
– 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 sugar.
3. Add softened butter, coconut cream, eggs, pandan extract, and salt. Mix until a dough forms.
4. Roll out the dough on a floured surface to about 1/4 inch thickness.
5. Cut into desired shapes (e.g., moons or squares).
6. Place on prepared baking sheet, leaving space between each mooncake.
7. Bake for 20-22 minutes or until edges are lightly golden.
8. Allow to cool completely before dusting with confectioners’ sugar.
Cooking Time: 20-22 minutes
Chocolate Lava Mooncakes
Experience the thrill of a gooey chocolate center in these decadent mooncakes, perfect for satisfying your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 tablespoons unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 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, sugar, cocoa powder, and baking powder.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour into 6 (1/2 cup) ramekins or small cups.
6. Bake for 20-25 minutes or until edges are set.
7. Remove from oven and let cool for 10 minutes before serving.
Cooking Time: 20-25 minutes
Five Kernel Mooncakes with Nuts and Seeds
A traditional Chinese treat gets a nutritious boost with the addition of five different types of nuts and seeds.
Ingredients:
– 2 cups mooncake dough (homemade or store-bought)
– 1/4 cup chopped walnuts
– 1/4 cup chopped almonds
– 1/4 cup sesame seeds
– 1/4 cup pumpkin seeds
– 1/4 cup sunflower seeds
– 1 tablespoon honey
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Roll out mooncake dough to about 1/8 inch thickness.
3. Place a spoonful of dough in the center of each piece of parchment paper, leaving a 1-inch border around the edges.
4. Sprinkle a pinch of nuts and seeds onto the dough, then drizzle with honey.
5. Fold the dough over the filling to form a triangle or square shape.
6. Brush the tops with beaten egg for a golden glaze.
7. Bake for 20-25 minutes, or until mooncakes are lightly browned.
Cooking Time: 20-25 minutes
Taro Paste Mooncakes with Purple Sweet Potato
This recipe combines the traditional Chinese mooncake filling of taro paste with the natural sweetness and vibrant color of purple sweet potato, creating a unique and delicious treat.
Ingredients:
– 1 cup taro paste
– 1/2 cup cooked and mashed purple sweet potato
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 large egg, beaten
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine taro paste, mashed sweet potato, sugar, flour, salt, and baking powder. Mix until well combined.
3. Beat in the egg until smooth.
4. Divide the mixture into 6-8 portions, depending on desired mooncake size.
5. Roll each portion into a ball and then flatten slightly into a disk shape.
6. Brush tops with vegetable oil and bake for 15-20 minutes, or until golden brown.
7. Allow to cool before serving.
Cooking Time: 15-20 minutes
Custard Mooncakes with Creamy Filling
A classic Chinese dessert, mooncakes are a staple during the Mid-Autumn Festival. These creamy-filled custard mooncakes are an irresistible treat that combines the tender crust of traditional mooncakes with a velvety filling.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1/4 cup confectioner’s sugar
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 tablespoon vanilla extract
For the filling:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioner’s sugar, and salt. Add softened butter and mix until a crumbly dough forms.
3. Beat in eggs and vanilla extract until smooth.
4. Divide dough into 6-8 portions. Roll each portion into a ball and then flatten slightly into disks.
5. Place a spoonful of filling onto one half of the disk, leaving a 1/2-inch border around edges.
6. Fold other half over filling to form a triangle or a square shape. Press edges together to seal.
7. Place mooncakes on prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Black Sesame Mooncakes with Crunchy Texture
A twist on traditional mooncakes, these bite-sized treats combine the nutty flavor of black sesame seeds with a satisfying crunch from toasted coconut flakes. Perfect for a unique dessert or snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 tsp vanilla extract
– 1/4 cup black sesame seeds
– 1/4 cup toasted coconut flakes
– Salt to taste
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. In a large bowl, beat butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in black sesame seeds and toasted coconut flakes.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
7. Bake for 18-20 minutes or until edges are lightly golden.
8. Allow mooncakes to cool completely before serving.
Cooking Time: 18-20 minutes
Durian Mooncakes with Rich Aroma
This recipe combines the exotic flavor of durian fruit with the traditional mooncake filling, creating a unique and aromatic treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup durian puree (see note)
– 1/4 cup golden syrup
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cornstarch, and confectioners’ sugar.
3. In a large bowl, cream butter and durian puree until smooth. Add golden syrup and mix well.
4. Beat in eggs one at a time, followed by vanilla extract and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour batter onto prepared baking sheet and shape into desired mooncake form (e.g., crescent or round).
7. Bake for 25-30 minutes, or until lightly golden.
Note: To make durian puree, cook and mash ripe durian fruit with a fork until smooth. Strain through cheesecloth to remove any fibers.
Green Tea Mooncakes with Subtle Bitterness
These delicate mooncakes are infused with the subtle bitterness of green tea, perfectly balancing sweet and savory flavors.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1 large egg
– 2 teaspoons green tea extract
– 1 tablespoon water
– Sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, confectioners’ sugar, and baking powder.
3. Add softened butter and mix until the mixture resembles coarse crumbs.
4. Beat in egg and green tea extract until well combined.
5. Gradually add water to form a dough.
6. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Cut into desired shapes.
7. Place mooncakes on prepared baking sheet, leaving space between each cake.
8. Bake for 18-20 minutes or until edges are golden brown.
Cooking Time: 18-20 minutes
Cheese Mooncakes with Savory Twist
Elevate your cheese mooncake game with this savory twist, featuring a rich and creamy goat cheese filling, crispy prosciutto, and a hint of thyme.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1/2 cup goat cheese, crumbled
– 6 slices prosciutto, chopped
– 1 tablespoon fresh thyme leaves
– Sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Add softened butter and mix until crumbly.
3. Beat in eggs one at a time, followed by crumbled goat cheese and chopped prosciutto.
4. Divide dough into 6-8 equal portions. Shape each portion into a ball and flatten slightly into mooncake shapes.
5. Place on prepared baking sheet, leaving about 1 inch of space between each mooncake.
6. Bake for 20-22 minutes or until golden brown. Garnish with thyme leaves and sesame seeds (if using). Serve warm.
Cooking Time: 20-22 minutes
Pumpkin Mooncakes with Spiced Filling
As autumn nights draw near, warm up with a sweet and spicy treat that combines the essence of pumpkin pie with the flaky texture of mooncakes.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
For the filling:
– 1 can (15 oz) pumpkin puree
– 1/2 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Add cold butter; use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. On a lightly floured surface, roll out the crust to a thickness of about 1/8 inch. Cut out circles using a cookie cutter or the rim of a glass.
4. Place a spoonful of spiced filling in the center of each circle. Fold the dough over the filling to form a half-moon shape; press edges together to seal.
5. Place mooncakes on the prepared baking sheet, leaving about 1 inch of space between each.
6. Bake for 20-25 minutes or until golden brown.
Rose Petal Mooncakes with Floral Notes
Rose Petal Mooncakes with Floral Notes: Experience the essence of springtime in every bite!
Ingredients:
• 2 cups all-purpose flour
• 1 cup confectioners’ sugar
• ¼ teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons rose water
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Fresh rose petals for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, cream butter and eggs until light and fluffy. Add rose water, vanilla extract, and milk; mix well.
4. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
5. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter or glass rim.
6. Place mooncakes on prepared baking sheet, leaving about 2 inches of space between each cake.
7. Bake for 15-18 minutes or until edges are lightly golden.
Notes: Allow mooncakes to cool completely before serving. Garnish with fresh rose petals and serve with a cup of tea or coffee.
Cooking Time: 15-18 minutes
Almond Paste Mooncakes with Nutty Flavor
These mooncakes are filled with a rich almond paste and topped with a crispy, nutty crust. Perfect for the Mid-Autumn Festival or any time you want to indulge in a sweet and satisfying treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup almond paste
– 1 egg, beaten
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Chopped almonds for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
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. Spread almond paste evenly over one half of the dough, leaving a 1/2 inch border.
6. Fold the other half of the dough over the filling and press edges to seal.
7. Brush with beaten egg and sprinkle with chopped almonds.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Snow Skin Mango Mooncakes with Tropical Taste
Experience the sweet fusion of snow skin and tropical flavors with these heavenly mooncakes.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cornstarch
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 3 large eggs
– 2 tablespoons mango puree
– 1 tablespoon tropical fruit syrup (e.g., pineapple, orange)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
Instructions:
1. Preheat oven to 375°F (190°C). Line a mooncake mold with parchment paper.
2. In a large bowl, whisk together flour, cornstarch, and confectioners’ sugar.
3. Add softened butter and mix until a crumbly mixture forms.
4. Mix in granulated sugar, eggs, mango puree, tropical fruit syrup, salt, and baking powder.
5. Press the mixture into the prepared mooncake mold.
6. Bake for 25-30 minutes or until edges are lightly golden.
Cooking Time: 25-30 minutes
Lavender Mooncakes with Aromatic Essence
These delicate mooncakes infused with the soothing aroma of lavender and a hint of aromatic essence are perfect for a relaxing evening treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon lavender syrup (or dried lavender buds)
– Aromatic essence (such as bergamot or ylang-ylang)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and whisk until mixture resembles coarse crumbs.
4. Beat in eggs and vanilla extract.
5. Stir in lavender syrup or dried lavender buds.
6. Gradually add the aromatic essence, whisking until well combined.
7. Pour batter into a greased mooncake mold (or a 9-inch round cake pan).
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Yield: 6-8 mooncakes
Caramel Mooncakes with Gooey Center
These rich mooncakes are filled with a sweet and sticky caramel center, making them the perfect treat for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Caramel filling (recipe below)
Caramel Filling:
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, beat the butter and granulated sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet.
6. Bake for 15-20 minutes or until lightly golden.
7. Allow mooncakes to cool completely before filling with caramel.
Cooking Time: 15-20 minutes per batch
Lychee Mooncakes with Refreshing Flavor
A classic Chinese dessert gets a refreshing twist with the addition of lychee and a hint of citrus. These mooncakes are perfect for a warm weather treat or a unique dessert to impress your friends.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 can lychee in syrup, drained and chopped (about 1 cup)
– 1 tablespoon grated lime zest
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a mooncake pan or a non-stick skillet.
2. In a large bowl, whisk together flour and sugar. Add softened butter and mix until crumbly.
3. Beat in eggs until well combined. Stir in chopped lychee, lime zest, and lime juice.
4. Pour batter into prepared pan and smooth top.
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
6. Allow mooncakes to cool completely before serving.
Cooking Time: 20-25 minutes
Snow Skin Strawberry Mooncakes with Sweet Tang
Experience the delicate balance of sweet and tangy flavors in these heavenly mooncakes, infused with the essence of strawberries and a hint of snow skin’s creamy texture.
Ingredients:
– 2 cups all-purpose flour
– 1 cup confectioner’s sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/2 cup strawberry puree
– 2 large eggs
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together flour and confectioner’s sugar.
3. Add softened butter and granulated sugar; mix until a dough forms.
4. Fold in strawberry puree, eggs, vanilla extract, and salt.
5. Divide dough into small portions and shape into balls.
6. Flatten each ball slightly to form the characteristic mooncake shape.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in a mooncake extravaganza! This article presents 20 exquisite mooncake recipes that blend traditional flavors with modern twists. From classic Lotus Seed Paste Mooncakes to innovative Snow Skin Mango and Strawberry variations, each recipe is a masterclass in combining textures and tastes. Discover the art of pairing ingredients like durian, taro, and lavender with creamy custards and crunchy nuttiness. Whether you’re a seasoned baker or a curious foodie, these mooncake recipes are sure to delight your senses and satisfy your sweet tooth.
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