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Mini Cantonese-Style Mooncakes

These Mini Cantonese-Style Mooncakes are a classic Mid-Autumn Festival treat. They feature a tender baked pastry with an often sweet, thick, rich and dense filling.
Course Snack
Cuisine Cantonese, Chinese
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 187kcal
Author Michelle


Golden syrup: (make 2 weeks ahead of time; yields more than required for mooncakes)

  • 400 g granulated sugar
  • 145 ml water
  • 1 large lemon cut into small cubes, with skin on
  • 15 ml white vinegar
  • teaspoon baking soda
  • 1 teaspoon water


  • 60 ml golden syrup
  • 25 ml vegetable oil
  • 2 ml lye water
  • 100 g all-purpose flour


  • 420 g lotus seed paste

Egg wash:

  • 1 egg yolk
  • 1 teaspoon water


Make the golden syrup: (best done 2 weeks prior)

  • Add sugar and water into a small pot and bring to a simmer over high heat.
  • Let the sugar completely dissolve and then reduce to very low heat.
  • Add in the lemon and vinegar, cooking until the mixture reaches 105°C on a candy thermometer, about 10-20 minutes. Once the syrup reaches 108°C, remove from heat. Don't let the mixture go above 108°C.
  • Add in the baking soda (dissolved in 1 teaspoon water).
  • Let the syrup cool, and then strain into a clean and sterilized glass jar.
  • Store at room temperature for up to 6 months or longer.

Prepare the pastry dough:

  • In a bowl, mix together golden syrup, vegetable oil and lye water.
  • Add in all-purpose flour and use your hands to gently mix until combined. Be careful not to over mix.
  • Cover the dough with plastic wrap and let it rest for 1 hour, or overnight in the fridge.

Prepare the filling:

  • Divide the lotus seed paste into 12 equal portions and roll into balls, about 35g each.

If adding salted egg yolks:

  • With your finger, indent the lotus seed paste ball and add ¼ of a salted egg yolk.
  • Enclose the salted egg yolk with the lotus seed paste and roll into a ball.


  • Divide the pastry dough into 12 equal portions, about 15g each.
  • Roll into round balls.
  • Place the dough ball in between plastic wrap and use a rolling pin to roll it out very thinly.
  • Add the lotus seed paste filling in the centre, and enclose with the pastry dough.
  • Roll the pastry with your palms into a smooth round ball.
  • Lightly dust the round ball in a small bowl with 1 tablespoon of all-purpose flour. Brush off any excess flour.
  • Roll into a slight oval shape.
  • Place the dough into a 50g mooncake mold and gently press with your thumb to fill the corners.
  • Invert the mold onto a baking sheet lined with parchment paper.
  • Press down on the plunger twice (firmly) and then release the mooncake out of the mold.
  • Repeat with the remainder.

Bake the mooncakes:

  • Preheat oven to 325°F/163°C.
  • Before baking, lightly spray the mooncakes with water.
  • Bake the mooncakes at 325°F/163°C for 10 minutes.
  • Remove the mooncakes and reduce the oven temperature to 300°F/149°C.
  • Let the mooncakes cool for 15 minutes.
  • In a small bowl, beat together egg yolk with 1 teaspoon water.
  • Lightly brush the mooncakes with egg wash (avoiding the indented areas to retain the imprinted design).
  • Wait 2 minutes for egg wash to dry and apply a second light coating of egg wash.
  • After 15 minutes, return the mooncakes back into the oven at 300°F/149°C for 12-15 minutes, until golden in colour.
  • Remove the mooncakes from the oven and let them cool on a wire rack.
  • Store cooled mooncakes in an airtight container, lined with parchment paper.
  • Let mooncakes sit for 2 days at room temperature before serving.


Calories: 187kcal | Carbohydrates: 45g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 16mg | Sodium: 13mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 39g | Vitamin A: 22IU | Calcium: 4mg | Iron: 0.4mg