Traditional Mooncakes


After baking for 20 minutes

After baking for 20 minutes, remove from oven and allow to cool for 15 minutes before applying egg glaze


after applying glaze, put back to bake another 10 minutes or until golden brown





@2016 with single yolk

Traditional Mooncakes – makes 16 large and 4 mini mooncakes


for dough: (multiply by 5 for more mooncakes)
100g plain flour  (500g)
70g golden syrup (350g) (I have used 300g before as I ran out of syrup)
2ml alkaline water (10 g) 2.5 tsp
25ml peanut oil (125g)

for filling:

Your favourite filling, add some melon seeds to mix before dividing and shaping into balls.

Mini mooncakes: 20g/50g (dough:filling) = 70g
Large mooncakes: 50g/130g (dough:filling) = 180g

Note: if you are using salted egg yolks, weigh the yolk and reduce the filling accordingly


1. Mix lotus paste with melon seeds. Divide the filling into portions and shape into balls. Set aside.

2. Place golden syrup, alkaline water and oil in a bowl. Stir with a whisk until combined.

3. In a stand mixer, place flour then add the syrup mixture. Mix with paddle attachment to form a soft dough. Remove and shape it into a smooth dough then cover with cling film and leave to rest for at least 2 hours to make the dough pliable.

4. Divide dough into portions. Shape each dough into a ball and roll it into a flat round disc. Wrap it around the filling and shape it into a ball. Dust hand with some flour if the dough is sticky.

5. Lightly dust the wrapped dough with some flour and insert it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Repeat until all completed.

6. Spray some water on the mooncakes; this helps to minimize cracking while baking.
Bake at preheated oven at 170C for 20 mins on higher level of your oven. Remove from oven and leave to cool for about 15 mins before glazing with egg wash. Return to oven to bake for another 10-15 mins or until nicely golden. (keep watch the last few minutes to avoid over browning)


After 20 minutest at 170C, this is how the cakes look

6. Leave mooncake to cool completely and store in air tight containers.  Keep for2 ~ 3 days before serving.

After the second bake, which is nicer? I personally think without glaze look better:P

After the second bake, which is nicer? I personally think without glaze look better:P






  1. Karen Yap said

    Hi Jeannie,
    With or without glaze, all these mooncakes are so perfectly baked ! I’ve not tried baking traditional mooncake (involved using alkaline water/golden syrup). Thanks for sharing.


    • jeannietay said

      Thanks for your kind comments Karen:D
      It’s much cheaper to make your own, buying these cakes are really expensive!


  2. Kim said

    Hello Jeannie,

    Both of your baked mooncakes look fabulous. In term of dough skin, which one is easier to work with (mooncake with lotus filling or mooncake with nuts). Which dough skin taste better? It’s my 1st time baking mooncake this year…I’m little nerveous.




    • jeannietay said

      Nothing to be nervous, just a piece of cake, literally! The baked version can last longer obviously, so you might want to start with that first. the lotus filling is easier to handle as you can easily press it into the mould, the nuts ones you have to be careful not to tear the dough but it is also ok because it won’t leak.


  3. Kerrelyn said

    Hi, may I know how u get the alkaline water?


    • jeannietay said

      Can buy from baking supplies shops


  4. Angie said

    I mean the clear glazed 🙂


    • jeannietay said

      What glaze? I don’t put any glaze at all, just egg wash the top


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