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Writer's pictureMichelle Lee

Shanghai Mooncake

Shanghai mooncake is different from the traditional mooncake as it has a thick buttery pastry crust. If you ate it while it's still warm, the crust will be a bit crunchy just like eating cookies.

This is the simplest mooncake to make. Basically you just combine everything and wrap them up together.

You can use any filling of your own preference with or without salted egg yolk. Filling can be easily available off the shelf.


(Recipe adapted from Wong Kim Meng recipe book)

Ingredients : Makes 4 pcs Pastry: 60g Margarine (I used Planta)

40g Icing Sugar

1/2 Egg (beaten) -weigh about 25g 1/2 tbsp Milk Powder

15g Custard Powder (sifted)

120g All Purpose Flour (sifted)

5g Corn Flour


Filling:

240g Lotus Paste (store bought)

2 tbsp Melon seeds

4 Salted Egg Yolk (steamed for 10 mins)


Egg wash - use the balance of beaten egg from above.


(you may increase the lotus paste fillings if you don’t want to add in salted egg yolk)


Step by Step :

1. Steamed salted egg yolk for 10 mins & set aside to cool down. 2. In a mixing bowl, whisk margarine, icing sugar and egg till well combined.

3. Add in milk powder, custard powder, corn flour, all purpose flour and mix well into a dough. Set aside for 10 minutes.

4. Divide pastry dough into 60g each.

5. Mix melon seeds into lotus paste and divide into 60g each.

6. Wrap egg yolk with lotus paste filling & shape into a ball. Repeat for all.

7. Preheat oven at 180C.


8. Wrap filling with pastry dough & shape into a ball. Place on baking tray. Decorate with some melon seeds on top. Press slightly so that it sticks properly.


9. Bake in preheated oven for 15 mins.

10. Take out & brush with egg wash all over. Set aside for 15 mins.

11. Continue to bake for another 10 mins or until golden brown. Cool down slightly before cutting & serve.

Happy Baking.

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