As the summer heat begins to fade and the crispness of fall gently takes over, families across East Asia and beyond come together to celebrate the Mid-Autumn Festival—a time of reunion, reflection, and of course, mooncakes! This cherished holiday, held on the 15th day of the 8th lunar month, is marked by glowing lanterns, moon gazing, and sweet treats shared under the full moon.
In Chinese culture, the roundness of the full moon symbolizes unity and togetherness, which is why the Mid-Autumn Festival is often considered a family holiday. Whether you're gathering with loved ones or simply indulging in a cozy night at home, making mooncakes from scratch is a delicious and meaningful way to honor this beautiful tradition.
Mooncakes are round, pastry-like treats traditionally filled with sweet or savory fillings such as lotus seed paste, red bean paste, or even salted egg yolks. They’re often stamped with ornate patterns or characters symbolizing longevity, harmony, and good fortune.
While you can find mooncakes in stores during the season, there’s something extra special about making your own. The process is surprisingly approachable, and the result is both beautiful and deeply satisfying.
In a medium bowl, whisk together all the dough ingredients except flour until well combined. Then add flour to the mixture and knead until a soft dough forms. Cover and let the dough rest for 1-2 hours. This allows the flour to fully absorb the liquid and gives you a pliable dough for shaping.
Divide the rested dough into 18 equal portions (about 25g each). Divide the lotus seed paste into 18 portions of about 26g. And wrap each yolk half inside the lotus paste and roll into a ball.
Flatten a dough ball into a round disc. Place a lotus paste ball in the center and gently work the dough around the filling, pinching to seal. Roll into a smooth ball.
Lightly flour your mooncake mold and place the ball inside. Press firmly to shape and imprint the design. Gently release and place on a parchment-lined baking sheet.
Preheat your oven to 356°F. Bake for 5 minutes to set the shape. Remove from the oven, lightly brush with egg wash.
Return to oven and bake for another 15 minutes.
Here’s the trick to perfect mooncakes: after baking, let them cool completely and then store them in an airtight container for 1–2 days. This resting period helps the pastry soften and gives them their signature glossy look and texture will be much more deliciously soft and moist.
Store mooncakes in an airtight container at room temperature for up to 5 days. If you made a large batch, you can freeze them for up to 1 month. To serve, simply thaw at room temperature. Mooncakes are traditionally eaten at room temperature, no reheating needed!
Absolutely! The egg yolks add a savory depth, but the mooncakes will still be delicious without them.
Yes! Mooncakes are incredibly versatile. Try mung bean paste, nuts, coconut, or even chocolate. Just make sure the filling isn't too wet or runny.
Definitely. Just change baking time accordingly, and make sure wrap is very thin so moon cake skin will not crack and you get clear pattern on the moon cakes, .
Making mooncakes isn’t just about food—it’s about connection. Whether you’re gathering family around the kitchen counter, packing up mooncakes as gifts, or simply enjoying one under the night sky with a cup of tea, this little treat carries generations of tradition and warmth.
So this Mid-Autumn Festival, light a lantern, admire the moon, and savor your own homemade mooncakes. May your heart be full and your table even fuller. ❤️