Taiwanese Mooncake

Did you notice the flaky skin of this pastry? Isn't it lovely? I found this recipe when surfing the net. I have never taken this kind of mooncake before, so I think it juz pop-up at the right timing! This recipe needs a lot of hand works and patience. I went through the recipe one day earlier and try to check up the ingredients that I have in hand. So, I have all the stuffs I needed....then what else. Here I go.....

Ingredients for Water Skin :

300gm all purpose flour
1 tbsp icing sugar
120gm shortening
100ml water

- rub shortening with flour & icing sugar untill well combine.
- add in water to form a soft dough and leave aside for 15mins.

Ingredient's for Oil Skin :

190gm all purpose flour
100gm shortening

- rub shortening with flour and then knead to form a dough.
- divide into 16 portion.

Method :

- flatten water dough and wrap with oil dough.
- roll into long shape and roll up like a swiss roll.
- then flatten again into long shape and do a 3 fold method.
- roll into round shape and wrap with the prepared fillings.

Ingredients for filling :

640gm pandan lotus paste
(divide into 16 portion)

Sesame Seed Filling :

260gm lotus paste
50gm chicken floss
50gm sesame seeds
50gm almond flakes, roasted

- combine all ingredients together untill well mixed.
- divide into 16 portion.

Method :

- wrap sesame filling with lotus paste and seal nicely.
- then wrap into pastry dough and place to the baking tray.
- brush on egg glaze and top with sesame seeds.
- bake for 20-25mins at 190'c.
- leave cool before cutting.

Everything ended up perfectly...the fillings, the pastry dough, the wrapping job and of coz the baking time. I can't wait till I take my first bite out of it!

I'm cutting it....Oooo...Ooooo...wow...! Juz look at it. Still a little warm. It looks better in the next day when it's completely cool. I'm salivating! YUm...YUm...YUm... Well, what do you think it taste like??? Absolutely delicious with all the combination fillings and flaky skin. Juz imagine when you chew on the inner layer with all those sesame seeds, chicken floss and almond flavour! Perfect!


  1. wow, we've never heard anyone make their own mooncakes...these look great!

  2. Wow, I am impressed! Those look fabulous.

  3. What lovely moon cakes. I've never made them but this year I'm sorely tempted. I really like your recipe.

  4. Nice recipe, beautiful mooncakes. I still haven't searched for the ingredients yet, maybe this weekend!

  5. R/Couple : Thanks and welcome on board. Hope to hear from you more often.

    Pink : Thank you!

    H/Housewife : Thank you!

    Mary : Thank you and hope you'll it out some other time.

    Lyndsey : This recipe do not need a mould and you can always use other paste for filling. So, what else are you looking for!

  6. Rebecca,Divina & Reeni : Thank you very much! Cheers.

  7. The red bean paste and pandam paste. I went to our Aisan market and she said the paste they used to get was out of date when they got it so they don't carry it any more. They had the sweet red beans in a tin.

  8. Lyndsey : If you can't get those ready made one, try to make your own red bean paste! It worth to try though. Good luck!

  9. kristy this is the perfect blog of all the mooncakes,i am gad am reading it,hope to find all tehingredients soon at the store,i am planning a test batch at teh beginning of next week and a real one in the weekend for another festivity (Moon festival still going on here!). cheers fromHK,radha

  10. Radha : Wish you luck! Hope you'll enjoy the recipes & have a good time.

  11. Hi,
    I am attempting your mooncake recipe tomorrow. I've tried another recipe which is very similar to yours. However, the other recipe uses 'cake flour' for part of the recipe (majority is all-purpose flour). I was wondering if you knew the difference. Do you think 'cake vs. all-purpose' flour will affect the crispiness of the skin? Thanks!

  12. wow....I'm drooling over these mooncakes. The filling looks so fabulous. I think my goal next Mooncake festival is to make lots of mooncakes....hehe

  13. Hi My Little Space,
    What brand of the shortening do you use? Thanks.

  14. Ning : Sorry for the super late reply! I think I have missed out a few comments here.

    Cake flour is superfine flour already mixed in with baking powder. So, you don't need to add in extra baking powder in your baking.

    All purpose flour is plain wholemeal flour which is higher percentage in protein. And it's more suitable for cookies & pastry making.

    MaryMoh : hahaha... wishing all the best! Looking forward to your mooncake post.

    Leen : No particular branding! I just used the common white shortening (not animal lard) which is available in the market or specialty shop. Don't worry, it works fine in your pastry.

    Thanks everyone for visiting and sorry for the late reply.

    Best regards, kristy


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