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Shanghai Mooncake ~ 2010

The Mid-Autumn Mooncake  festival which takes place on the first full moon night of the 8th month of the lunar year is around the corner again.  This year it falls on Wednesday, 22nd September.  Mooncakes are already on sale in the shopping malls and I'm making these Shanghai Mooncakes again.  I used the same recipe as my previous post but this time around, have changed the filling and also tweaked the baking method a wee bit.  To me, this is an improvement on the last one as they look better, once cut up, as I took more pains in shaping them up .......... worth it!

Bought these ready made paste from the speciality shop.  Red bean paste @ 9.50 rgt per kg and Lotus bean paste @ 21.50 rgt per kg.  They come in so handy these days ....... a blessing!

Red bean paste wrapped up with Lotus bean paste.  You can opt to substitute the red bean paste with a salted egg yolk.
Flatten the dough in between 2 plastic sheets, place a ball of paste on it and slowly wrap it up and shape it into a dome.

Apply egg glaze and decorate with almond flakes before putting them into the oven.
Baked Shanghai Mooncakes just taken out from the oven ............... aromatic!

See ........ the fruits of my labour!

I was really pleased with this end product.  This must definitely go with a cup of  freshly brewed Chinese tea, sit and relax and admire the Moon, which will be the brightest, fullest and purest on this 15th day of the Eighth Month!

Ingredients for pastry  (Makes 10)
  • 300 gm plain flour
  • 40 gm custard powder
  • 1 flat tsp baking powder
  • 1/4 flat tsp salt
  • 80 gm icing sugar
  • 1 egg lightly beaten
  • 75 gm shortening (Crisco brand)
  • 75 gm butter/margarine
  • 1/2  tsp vanilla
  • Almond flakes/pumpkin/sunflower seeds/white or black sesame seeds
Egg glaze - 1 egg yolk + 1 tsp water + a tinge of salt

For the Filling
  • 500 gm lotus bean paste
  • 100 gm red bean paste
  1. Divide the lotus bean paste into 50 gm each, roll up lightly into a ball.
  2. Divide the red bean paste into 10 gm each, roll up lightly into a ball.
  3. Wrap up the red bean paste with the lotus bean paste and lightly roll up into a ball.  Set aside.

Method for pastry
  1. Sift the flour with baking powder, salt and custard powder into a mixing bowl.
  2. Cut and rub in shortening and butter/margarine with your finger tips till it resembles bread crumbs.
  3. Sift in icing sugar.  Mix well.
  4. Make a well in the centre and add in the lightly beaten egg.
  5. Combine lightly to make a soft dough.  Do Not Knead.
  6. Cover up the bowl with a damp cloth and let dough rest for 30 mins.
  7. Divide dough into 60 gm portions.  Flatten each dough into disc using a plastic sheet.
  8. Wrap filling in the centre of the dough and shape it into a dome.  Continue with the rest of the dough.
  9. Place cakes on lightly greased  baking tray.
  10. Brush with egg glaze and decorate with almond flakes.
  11. Bake in preheated oven @ 180 deg C for 30 to 35 mins. or till golden brown.
  12. Let cool on tray before removing onto a wire rack to cool completely.


  1. Wow Cheah, so early! Btw, you bought them quite cheap leh. Yesterday, I bought the white lotus paste cost me RM24/kg & duoyong cost me RM11/kg. So expensive! I must make a complain to the boss on my next visit. haha.... This customer so leceh-lah! haha.... Enjoy your day, dear.
    Cheers, kristy

  2. Wor, this look so beautiful and good, better than outside selling..

  3. Cheah...I salute those sold at the supermarket. Well done!

  4. Kristy
    Not early already! The white lotus is selling @ 23.50/kg. But the most expensive one is the black sesame seed paste.

    Must admit that they taste good too, the crust is still 'crispy' on the 3rd day. Normally I need to reheat those store bought ones, otherwise the crust is soft.

    Thank you, thank you!

  5. Wow! You did a very good job making the mooncakes :)! I always love looking at the inside of the mooncakes once they have been cut.

  6. Whah...these look perfect. You should come here and make...can make a fortune :D Mooncakes here are highly expensive. I should try, too. Thanks very much for sharing.

  7. Wah, mooncake festival coming the crust of this type of mooncake!

  8. hi cheah, i also made some mooncakes yesterday and just posted. I got my filling paste from a friend at RM28.00/kg applies to all flavours..shops are seliing cheaper. I would love to try out these shanghai mooncakes cos my parents love that.

  9. I wish I can buy this type of mooncake paste here. Even if I can find it will cost over $5 for a very small packet. I actually like this type of mooncakes which have more pastry to it. Thanks for sharing and inspiration. Maybe I should make some for myself this year :)

  10. Cheah, you are so early! I just ate mooncake yesterday but was sent by supplier, hope I am able to bake some soon :)

  11. Wow, you made your own mooncakes? I did not even realize Mid-Autumn Festival is here already!

  12. Cooking Gallery
    Thanks. I do too, just so eager to see how it turns out!

    The mooncakes from restaurants are expensive too, that's why must resort to DIY!

    I like the crust too, that's why I prefer not to have too much paste.

    Oh, really? Must hop over to take a peep at yours. Yes, try these, much more easier to make.

    You are most welcome. Perhaps you'll need to make from scratch if the paste is not available. Yes, I too like the pastry crust of this type of mooncake.

    Looking forward to seeing your mooncakes!

    Yes, many ladies make their own mooncakes nowadays, much cheaper. They're terribly expensive these days!

  13. cheah, thanks for highlighting the problem on my blog, i've rectified it.

  14. THe pastry looks really crumbly and yummy! Can't believe mooncake festival is nearing, time flies.

  15. Hi cheah, that is a great looking mooncake. I will make them soon :) Haaha... better thsn those sold outside right?

  16. lena
    You are most welcome!

    Yes, time flies! You won't have so much feel of the festival when you are away from home, right? Back here, you'll see so many of those stalls selling mooncakes mushrooming in the malls, then you know that this festival is imminent.

    Give it a try. Commercial ones are super expensive and may not be so fresh!

  17. These look decadent! I love the lotus seed paste the most!

  18. It is time of the year... this year I will be making mooncakes too.

  19. Wow! I have always wanted to make these, but keep putting it off until the festival is over, then I tell myself I'll do it next year lol! But of course I'll procastinate again...maybe, I won't be late this year :P Thanks for sharing Cheah:D

  20. Hi Cheah, I love the two fillings you added in this Shanghai Mooncake. Looks so pretty.

  21. Angie
    Thanks. Nowadays there is a vast variety of mooncakes, tiramisu, black sesame seeds,dragon fruit, mocha, but to me the traditional ones with lotus paste with or without egg yolks are still the best!

    Please do and join in the fun. I'm sure there'll be lots of mooncake recipes in the blogosphere soon!

    You are most welcome! If you keep on postponing, you'll never get to do it. Make hay while the sun shines!

    Thanks, yes contrasting colours.

  22. Your mooncakes look wonderful and the lotus seed paste filling takes them over the top. They will be enjoyed. I hope you have a wonderful day. Blessings...Mary

  23. I make these uses ur recipe ^_^
    hehe nice nice.. but still find the dough 'dry' .. or something went wrong in my pastry process

  24. Simonne
    Just hopped over to your blog to take a peep at the pastries. They look nice. If you find the dough difficult to handle you can add in more fat sparingly until you find the right consistency. Sometimes it can be due to the different brand of shortening you're using, types of flour, weather, a lot of factors.

  25. Hi! Your Shanghai mooncake looks great! Am intending to try, but was wondering can I replace shortening with all butter instead? will that make a difference? what is the use of the shortening?

    Thanks, ya!

    1. Hi Pinky, you can substitute shortening with butter or margarine or even lard. I prefer to use shortening in this recipe because I feel that it's more authentic as from ages ago, Chinese pastries were made with lard and shortening is more or less an equivalent. With butter the taste will be slightly different as it's got the buttery smell and there's no smell in shortening. It's all a personal preference.


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