Moon Cake with Mixed Fruit

The 15th day of the 8th Lunar month is what the Chinese called The Mid Autumn Festival or Moon Cake Festival, when the moon is said to be the biggest and brightest of the year. This is one of the most heavily celebrated Chinese festivals, and most people would travel home to see their families.

And no Mid Autumn Festival can be complete without enjoying some moon cake under the moonlight! Here is a mixed dried fruit filled moon cake recipe; rather different from the usual ones with adzuki bean paste. You can change the filling to lotus seed paste too, or try a different Bing Pi Moon Cake.

Ingredients (filling):

  • 100ml water
  • 100g pitted dried dates
  • 50g almond flake
  • 50g roasted sesame seed
  • 50g walnut
  • 50g raisins
  • 2 tablespoons white wine
  • 2 tablespoons rice wine
  • 1 tablespoons syrup
  • 1 tablespoons plain flour
  • 1 tablespoons glutinous rice flour
  • 20ml vegetable oil

Ingredients (pastry):

  • 200g plain flour
  • 1/2 teaspoon dried yeast
  • 100ml syrup (take from cooking 40g brown sugar in 100ml water)
  • 50ml vegetable cooking oil
  • 2 egg yolks, beaten


  1. Boil dates in the water on low, simmer till water is dried. Crush dates into fine pieces.
  2. Finely chop all the other dried fruit and nut, mix with crushed dates and the rest of the filling ingredients, and roll the mixture together till it is stuck together.
  3. Roll filling into 13 to 14 parts and roll them into ball shapes.
  4. Set the oven on 400ºF/200ºC (180ºC for fan oven).
  5. Sift flour and dried yeast into a large mixing bowl.
  6. Make a dry well in the middle of the flour, and pour mixture of syrup and vegetable oil into the well.
  7. Stir it slowly to mix well then roll lightly with your hands till the dough is smooth and not sticky.
  8. Separate the dough into 13 or 14 parts, each weighing roughly 25 grams. Roll each into a round-shaped thin pastry dough, fill it with the mixed fruit filling, and wrap it up carefully.
  9. Sprinkle a thin layer of flour into the moon cake mould, press the filled dough firmly into the mould to get the shape of the moon cake then remove from the mould.
  10. Repeat with the rest of the dough and mixed fruit filling.
  11. Place the ready-to-bake moon cakes in a baking tray, brush a layer of egg yolk to coat the surface of each cake and place the tray on the middle deck of the oven.
  12. Bake for about 30 minutes, till the surface turns golden brown.

Versatility Note:

  1. The sugar in this recipe has been reduced, and you can further reduce it according to your desired taste, or switch it to white sugar. But we do prefer brown, as it is healthier and gives a nicer aroma.
  2. You can get hold of moon cake moulds (pictured below) from most pastry equipment shops in Asia. But if you can't get one, you can use a muffin pan. Make a patterned stencil out of clean cardboard according to the size of the mould, place it at the bottom of the mould (remember to sprinkle some flour over it too) whilst pressing the filled cake dough against it. When the cake dough is taken out of the mould, the pattern would be pressed on to the top of the cake dough.
  3. Best enjoyed with some hot Chinese tea, to balance up the sweetness and the oily ingredients.