Baked Red Yeast Mooncakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces
  • 125g cake flour/plain flour
  • 5g red yeast powder
  • 85g sugar syrup
  • 30g peanut oil
  • ½tsp alkaline water
  • 360g lotus paste filling (I used red date longan lotus paste)
  1. Mix sugar syrup, peanut oil and alkaline water together thoroughly.
  2. Sift plain flour and red yeast powder in a bowl. Make a well in the center and pour in sugar syrup mixture. Use a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 15 minutes.
  3. Divide dough into 11-12 portions, about 20g each and roll into balls. Wrap the dough around the lotus paste filling (30g).
  4. Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
  5. Bake at preheated oven 170 deg C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the mooncakes again for another 10-15 minutes.
  6. Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncake skin to soften (回油) before consuming.
Recipe by Anncoo Journal at