This mooncake dough contains lotus paste to produce a very soft and delicious mooncakes dough.

Mooncake recipe (Plain mooncakes without fillings)

Adapted from:Joceline Lor and Aunty Young

350g plain flour,sifted
230g golden syrup
100g peanut oil
5g alkaline water
150g lotus seed paste

For glaze:
1 egg + 1 tbsp milk, mix well and strain

For nuts fillings see recipe below. The red bean paste and lotus paste are store bought.


1. In a mixing bowl, add in syrup,peanut oil, alkaline water and lotus seed paste. Stir mix until well combined.

2. Add in sifted flour and form dough. Cover the dough with a cloth and rest for 2 – 3 hours.

3. Divide the dough into 25g each if you are making plain mooncakes without fillings. Mould into ball. Dust a mooncake mould with some flour. Press the dough into mould . Tap lightly to demould. Arrange in a baking tray.

4. Bake in preheated oven at 160’C for 10 minutes. Remove and leave to cool for about 10minutes. Brush the top with beaten egg glaze.

5. Bake in oven again for another 10 – 15 minutes or until golden brown.

Notes by Aunty Young:
* Adding milk to the egg yolk makes it less concentrated so that it is easier to apply on the surface of the mooncake.

* Wait till the mooncakes are cooled before the egg glaze is applied to get a more even coloring.
Traditional dough for mooncakes with fillings see the recipe below:

Mixed Nuts and Meat Floss recipe from No-Frills Recipes
Recipe for Mixed Nuts and Meat Floss Mooncakes
60 gm walnuts, toasted and chopped
60 gm almonds, toasted and chopped
20 gm pumpkin kernels, toasted
10 gm melon seeds, toasted
75 gm candied lime (kat paeng), chopped
140 gm tong toong kua (candied melon)
65 gm sesame seeds, toasted
2 pcs of Bak wa (grilled sweet minced meat), chopped
30 gm meat floss (chicken or pork)
40 gm caster sugar
4.1/2 Tbsp vegetable oil
4.1/2 Tbsp water
1.1/2  Tbsp rose concentrate
3/4 Tbsp golden syrup
1/4 tsp salt
6 kaffir leaves, shredded and fried (optional) – omitted
120 gm koh fun (cooked glutinous rice flour)
3 Tbsp Brandy (optional) – omitted

Mix the above items except for the last two ingredients.  Let rest for 30 mins.or more.
Mix in the koh fun and Brandy.  Roll out into balls of about 130 gm portions.


Ingredients for Traditional Skin Dough for mooncakes with fillings:
150 gm superfine flour (may need to add more if too soft to handle)
90 ml golden syrup
38 ml vegetable oil
2 ml alkaline water
Egg wash – 1 whole egg + 1 tsp water, mix and strain

Mix syrup, oil and alkaline water thoroughly till well combined. Use a handwhisk to do this.
Sift in flour, mix well with spatula and let rest for 2 hours or more.
Knead lightly on floured surface.
Dough skin is 50 to 55 gm


Snowskin Mooncake
mostly adapted from Aunty Young’s recipe
Snowskin Ingredients :

Prepare two portions of the snowskin ingredients as below:
50g kao fen (cooked glutinous rice flour)
65g icing sugar
12g Shortening
40g cold water – change colour accordingly

One portion add bluepea water and another use pandan water

Filling :

290g Lotus seed paste with melon seeds
290g Red bean paste with melon seeds,
~ divide both pastes into 4 x 50g and 2 x 45g.

2 salted egg yolk, coated with chinese wine and baked for 30 minutes at 150C, halved

Snow skin weight: 25g
Filling weight without yolk: 50g
Filling weight with yolk: 45g

photo 5 (800x800)

For Chocolate dough:

115g plain flour
15g cocoa powder
85g special mooncake syrup
25g cooking oil or corn oil
1/2 tsp alkaline water


Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
Add in flour and cocoa powder, mix and combine to a soft dough. Set aside to rest for 30mins or more.
Scale chocolate dough at 20g each and lotus paste filling at 30g each, and roll into balls (for mini mooncakes moulds).
Flatten the chocolate dough ball, put a lotus paste filling at the centre and wrap the dough round the paste and roll into a ball. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
Bake at a pre-heated oven at 160c for 10mins, remove mooncakes from oven and set aside to cool for at least 15mins.
Return mooncakes into oven and bake at preheated oven at 160c for 15mins.
Store in air-tight container at room temperature. Best to enjoy the next day when mooncakes has absorbed some of the oil from the lotus paste.


  1. Yuwadee Jimm said

    Hi…Jeanniety 🙂
    Am confused for alkaline..what can I prepare for it?
    Its nearly moon cake festival in Thailand on October. I’d love to make it its looks so delicious and easy making. Its a must to try and thanks so much for sharing and give me instructed for alkaline water. ^^


    • jeannietay said

      You have to buy the alkaline water from baking supplies shop. It’s also known as lye water.


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