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Shanghai Moon Cake

An easy moon cake recipe. Suitable for beginners. Salted egg yolks can be added to replace the adzuki bean paste centre.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: celebration, Snack
Cuisine: Asian, Chinese, Malaysian, South-east Asian, Thai
Keyword: adzuki paste, Easy, Flour, lotus paste, Malaysian, mid-autumn festival, moon cakes, Salted egg, sesame paste, sesame seeds, South-east Asian, Yolks,
Servings: 8 or more
Cost: £4.00

Equipment

  • Baking Tray
  • Pastry rolling pin
  • Pastry brush
  • kitchen scale, measuring jugs, spoons, etc

Ingredients

Pastry

  • 80 g Unsalted butter cut to small pieces, and chill
  • 250 g plain flour
  • 2 tsp baking powder
  • 25 g castor sugar
  • 1/4 tsp salt
  • 1 egg beaten
  • cold water

Fillings

  • 400 g Lotus seed paste
  • 200 g Adzuki bean paste
  • salted egg yolks to replace the adzuki bean paste centre. As many as you want.
  • 50 g melon seeds, or nuts/seeds of your choice

Egg Wash

  • 1 Egg yolk
  • 1 tbsp Milk or water
  • 1/4 tsp Oil optional

Topping / garnishing

  • 1 tbsp Sesame seeds or other types for seed for topping

Instructions

  • Pre-heat the oven to 180C or gas mark 4.
  • Sieve the flour, baking powder, sugar and salt.
  • Cut the butter into small pieces in the flour and rub until fine breadcrumbs.
  • Add in the egg and quickly bring the mixture together to get it clumpy. Add in more milk/water if it is too dry. Once the clumps form, bring it together to form a dough and knead lightly to get a pliable dough.
  • Wrap in cling film and set aside in the fridge.
  • Mix the nuts into the lotus paste and divide equally into 8 pieces and roll into balls.
  • Divide the Adzuki bean paste into 8 pieces and roll into balls.
  • Flatten the lotus paste and place a ball of the bean paste in the centre and wrap with the lotus paste. Shape into a ball. Repeat for all the paste. Set aside.
  • Remove the pastry from the fridge and divide into 8 equal pieces. Take a dough ball and flatten it and wrap the filling in the centre ensuring that it is well sealed and place on a tray lined with non-stick baking parchment. (I used a silicone baking sheet with cups)
  • Apply egg wash to the balls, ensuring it covers the whole ball as much as possible. Bake in the oven for 10 minutes.
  • Remove and reapply the egg wash. Sprinkle with sesame and bake for another 15 to 20 minutes or until golden brown.
  • Cool and serve.

Video

Notes

These can keep for a few days. The crust will be crispy. After a few days, the crust will soften a bit.