Chinese Moon Cake(Yuebing )—Traditional Version

China Sichuan Food

Ready in: 45 minutes
Servings: 14
Dairy Free


  • 1 tablespoon egg white
    Milk, Eggs, Other Dairy
  • 1 egg yolk
    Milk, Eggs, Other Dairy
  • 6 salted egg yolks (optional or more if needed) soak in vegetable oil for at least 30 minutes to remove the raw taste and then drain.
    Milk, Eggs, Other Dairy
  • 40ml fresh lemon juice
  • 350g red bean paste or lotus seed paste
    Health Foods;Gourmet
  • 150 g plain flour
  • 300g castor sugar
  • 30 g vegetable oil
    Oil, Vinegar, Salad Dressing
  • 180ml water
  • Mix dietary alkali with clean water at ratio of 1:4 (around 3gm for this recipe)


  • In a large pot, mix castor sugar and water. Bring all the content to a boiling on medium heat.
  • Add freshly lemon juice. Bring to a boiling again. Slow down the fire to simmer the sauce for 40 minutes or until any golden color you prefer. Move off the fire and set aside to cool down. (Please keep the left in an airtight container.)Prepare all the other ingredients: golden syrup, alkaline water, flour and vegetable oil together.
  • Combine golden syrup with vegetable oil and alkaline water in a large mixing bowl. Shift flour in.
  • Mix well. Knead to a ball, wrap with film and reset for 1 hour in refrigerator. Make red bean paste according tothis guide
  • Prepare the wrappers, soaked egg yolk and fillings. Divide the dough and red bean paste into 14 portions. I only use 6 egg yolks in my moon cakes this time. Some of those only use red bean paste as filling for the consideration for vegan friendly readers. How to assemble the moon cakes: wrap the egg yolks with red bean paste firstly. And then take one portion of the wrapper, press into a round wrapper and then place the red bean ball in center. Push the wrapper from bottom to top little by little until the whole ball is completely wrapped. Or you can roll the wrapper into a larger one before assembling. For more tips, see notes. When the assembling process is done, coat the ball with a layer of flour. Also coat your tool please.
  • Place the ball on your board, then carefully cover with the shaping tool, press the rod and gently remove the cake from the tool. In a small bowl, whisked the egg yolk and combine with egg whites. Preheat oven to 180C (356F).
  • Bake for 5 to 10 minutes and then transfer out and brush a thin layer of egg brushing. Each time after dipping your brush into the egg brushing, remove the extra liquid otherwise the egg liquid might spoil the pattern on the surface. Continue bake for around 15 minutes until the moon cake becomes golden brown.
  • Transfer out and reset to cool down.
  • Place in an airtight container with film wrapped. Wait for around 1 or 2 days for the pasty to become soft.Enjoy!


  • Calories: 253.56  cal  (12.68%)
  • Fat: 5.14  g  (7.9%)
  • Saturated Fat: 2.71  g  (16.91%)
  • Carbohydrates: 46.25  g  (15.42%)
  • Sugar: 21.54  g  (23.94%)
  • Cholesterol: 97.65  mg  (32.55%)
  • Sodium: 8.42  mg  (0.37%)
  • Protein: 6.51  g  (13.02%)
  • Manganese: 0.66  mg  (32.94%)
  • Phosphorus: 203.56  mg  (20.36%)
  • Vitamin B1: 0.26  mg  (17.38%)
  • Folate: 59.36  µg  (14.84%)
  • Magnesium: 55.72  mg  (13.93%)
  • Selenium: 9.01  µg  (12.88%)
  • Potassium: 368.37  mg  (10.52%)
  • Vitamin B6: 0.19  mg  (9.74%)
  • Iron: 1.64  mg  (9.11%)
  • Vitamin B2: 0.15  mg  (8.65%)
  • Copper: 0.11  mg  (5.71%)
  • Calcium: 54.81  mg  (5.48%)
  • Vitamin B5: 0.53  mg  (5.35%)
  • Vitamin B3: 1.04  mg  (5.19%)
  • Zinc: 0.55  mg  (3.66%)
  • Vitamin D: 0.49  µg  (3.24%)
  • Vitamin B12: 0.18  µg  (2.94%)
  • Vitamin A: 142.45  IU  (2.85%)
  • Vitamin E: 0.32  mg  (2.16%)
  • Vitamin C: 1.11  mg  (1.34%)
  • Fiber: 0.3  g  (1.19%)

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