Mid-autumn Festival or Mooncake Festival is just three weeks away and you can find mooncakes on sale everywhere. Today I’m going to share with you this full of buttery fragrance, with a slight crispy crust and much more easy to make than the traditional baked mooncake ~ Shanghai Mooncake
- Here is the recipe
- 140g Butter
50g Sugar caramel syrup/golden syrup
1/4 tsp Salt
1/4 tsp Lemon yellow colouring
- 1 Large eggs
- 220g Plain flour }
150g Top flour } sift together
1/4 tsp Baking powder }
- (D) 550g Lotus paste (store bought) with one handful of melon seeds
- Pour ingredient (A) into cake mixer and beat till creamery. Scrape bowl and add egg with 2 tbsp of flour (from ingredients C), beat well.
- Pour in ingredients (C) with 2 tbsp ground almond into egg mixture and use a rubber spatula roughly mix the mixture together. Texture should looks crumbly with flour on it.
- Wrap dough in a plastic bag ~ flatten it and put in freezer for 20 minutes.
- Measure 550g lotus paste with one handful of melon seeds into it and knead to smooth. Divide lotus paste into 18 pcs (about 30g each) and roll into a round ball. Cover with a cling wrap and set aside
- Take dough out from freezer and knead dough to smooth. Divide dough into 18 round balls.
- Flatten dough with a roller pin and wrap up the lotus paste filling into it and shaping it like an egg shape then place on baking tray with baking sheet below.
- Lightly brush the surface with beaten egg and add some melon seeds on top.
- Bake at preheated oven at 180C for 20 minutes.
- Leave Shanghai mooncake to cool and store in an airtight container.
Ooh, I've never tried this type of mooncakes before. I usually have the one's with the egg yolks, but I don't like egg yolks in my mooncakes so I give them to my kiddies as they enjoy them. Your version looks lovely. I'm sure they taste just as yummy as they look.
@JeannieHi Jeannie, This is very easy to make and can be done in an hour. Have a try.
I have bought mooncake molds in Chinatown in San Fransisco and was itching to try my hand at mooncakes. thanks for the timely recipe.
Mooncake festival is coming soon. Thanks for sharing this recipe. I adore shanghai mooncake. Yours look perfect.
OOO…Yummy Shanghai mooncake!BTW, may I know what is 'Top flour'? Thanks.
Yes, you can see mooncakes everywhere now and already on offer at 30% discounts at some stores! Talk about early birds lol!Your shanghai mooncakes looks delicious, I'll bookmark this for when I am in the mood to bake me some:) Thanks for sharing!
This is very beautifully baked – nice golden color. You getting busy with moon cakes liao….
Wah, so beautiful.Of all the baking mooncake, I love this the most.
I just love it.. it's so beautiful. How do you prevent cracks .. usually this type of Shanghai mooncake will have a lot of outer cracks
Your moon cakes are great!
Ya Ann, mooncake festival is getting close, isn't it! I haven't ready yet for any bake goods. Hopefully soon.Hope you're enjoying your weekend.Kristy
They look amazing, beautiful, the love and hugs.
Those look delicious! I loved the outside but the ones that are cut open… now I just want one… Please?
Small Kucing ~ I thought you've an oven at home because you and your kids always play in the kitchen :DAlice ~ Yes, the lotus paste is really expensive! Can use tau sar much cheaper.Jess, you must try to make this :)Angie, yes time really flies…just like I made mooncakes not not ago :)Thank you Dave, Rebecca and Gloria :)Hi Von, You can change to any filling you prefer.Thank you LeQuan for coming to my site after your fun and tired trip to UK. I also don't quite like salted egg.Rachel ~ 谢谢你,你不是还在度假吗?真的好感动。Shan~ 呵呵。。。可能是要先热身一下吧。
oh yumm so pretty I've never had a shanghai mooncake before..
I think I might have had these before!! They look really familiar! I don't really like lotus paste, so I'm not too much of a fan of mooncakes, but these look really cute and pretty! I'd be tempted to try some!!
OMG Look amazing!!! Annco I love these!! gloria
oh wow love these send a couple my way
Thanks Joyce. Yes the prices are really expensive. Home made is the best right :)茄子,谢谢。你的手艺也是一流。Hi Victor, Thank you! Of course I can send to you :))Cherry Potato, 一定好试哦 :)Shirely, have a try if you have time.Lyn ~ Did you make them yourself? This recipe is quite easy :))Esther ~ 还是有裂的,是没拍照而已。。。:DJoelyn, 你度假回来啦!好玩吗?这月饼刚出炉的是候,真的又香又好吃。Thanks Lia, have a try on this. It is very easy to make.Sonia, I'm sure you can do a better job :)Aimee, Thank you for visiting. How I wish you can try this :)Elenareviews ~ Thank you :)Jen ~ I hope you can try this recipe.Hi Clare, So happy to see you again. Thank you for your compliment :)Yes Min, Home made is the best.Belinda, this is made by lotus. Is very fragrant and delicious.Oh dear Sandra, Thank you!
these looks terrific. Too bad i dont have an oven else would try out this recipe too. The way you explain it looks very easy and do able
These are delightful!! I'm not usually a fan of the bean paste, but these I would love to try!
@ICook4FunGert, I think no problem to use honey. If you can't find golden syrup see whether there is any corn syrup around.
I have yet to start making mooncake, look at yours, i must make this soon.
I usually buy from the cake shop for the mooncake festival. Although my mom will make some and send to her kids. Your Shanghai mooncakes looks very nice! Hope can manage to make this version at home 🙂
Looks wonderful Ann! Can always trust you to come up with something delicious and unique for a big festival =)
Great idea to colour them golden! Ok will borrow this idea when I make them next weekend, thanks Ann!
@Nami | Just One CookbookThank you Nami. Have a try on this simple mooncake. You can also add red paste in it.
whoaaa…. another beautiful and scrumptious post.. ^,^
Wow, I've never tried this version of Mooncake before! Bet it must be good 🙂
@Sherleen.TSherleen, where are you staying? :DFor the top flour, you can refer to the kitchen note below the post. Plain flour is all purpose flour (ordinary flour) can use for any kind of bakes except breads.
@Tangled NoodleTangled Noodle, What a waste! I remember I brought some of my mooncakes without salted egg yolk to US and luckily they let me passed.Have a try on this and the dough is different than the traditional mooncake.
@Yummy BakesChris, Yup.. getting busy next month 🙂
Oh wowwwww look at that last photo..wowww so delicious Ann..Great recipe, as always you did fantastic job!!!
Ann, I love Shanghai mooncake the most! Yours look so tempting, I like home-made moon cake because they are not that sweet compared with those commercial ones. Good job!
I can only imagine how delicous these are heard to buy them they cost a mere fortune… wish I could just take a little bite her! they look awesome!
Ooo, thank you for sharing your recipe! I would love to try making these. I'm still recovering from the trauma of having 3 of 4 special mooncakes being THROWN IN THE TRASH by US agriculture inspectors when returned home from a visit to Singapore & KL, just because they contained salted egg yolk. 8-(Perhaps making them will ease the pain…
Perfect Ann!! not sure will i be making mooncakes this year or not..most likely not.
This mooncake looks gorgeous.
These look delicious! I've never heard of them before but would love to know what the inside lotus paste filling tastes like 🙂
Your mooncakes look perfect! I have never actually tried making mooncakes on my own, thanks for the inspiration!
Icafe ~ if you can't find top flour just use all plain flour.
Very nice mooncakes, Ann! I'm admiring the rich golden colour of their pastry.
You are making me drool. I just finished dinner and I wish I have two of these mooncakes for dessert with my oolong tea. I am not sure if we can buy lotus seed paste here or I'll surely make this. Maybe I'll have to substitute with tau sar.
Ann, your Shanghai mooncake looks great and delectable. Everyone seems to be busy making mooncake now. I wish I can have a few slices of your homemade one. Not sure if I can find golden syrup here. What do you think I can replace it with. Honey maybe?
Ann, is it ok to substitute Top flour with cake flour? If yes, is it still 220g plain flour and 150g cake flour? Thanks!
Ai Li, I only tried this recipe with top and plain flour but saw somewhere that only plain flour is used for Shanghai mooncake.
Will it be less soft if I use all plain flour? If it does affect, then I will go and buy. Thanks!
Ann, thanks! Your Shanghai mooncakes are shaped so nicely. Hopefully I can do likewise. Any tips that you can advise? Thanks!
Ai Li, you can change the top flour all to plain flour, total 370g.
Hi Ann, if I only want plain lotus paste with no melon seeds, do I still have to knead the store bought lotus paste till smooth before weighing and rolling into balls? For Step 2: add 2 tbsp ground almond – is it extra fine almond powder or just regular is alright? Need to sieve the flour?Thank you!
Yes, you must knead the store bought lotus paste to smooth before weighing because the oil inside the paste already set in the packaging. No problem to use extra fine or regular almond powder. All flour must be sifted before used.