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
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.
- 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
- 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
- Boil dates in the water on low, simmer till water is dried. Crush dates into fine pieces.
- 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.
- Roll filling into 13 to 14 parts and roll them into ball shapes.
- Set the oven on 400ºF/200ºC (180ºC for fan oven).
- Sift flour and dried yeast into a large mixing bowl.
- Make a dry well in the middle of the flour, and pour mixture of syrup and vegetable
oil into the well.
- Stir it slowly to mix well then roll lightly with your hands till the dough is
smooth and not sticky.
- 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
- 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.
- Repeat with the rest of the dough and mixed fruit filling.
- 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.
- Bake for about 30 minutes, till the surface turns golden brown.
- 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.
- 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.
- Best enjoyed with some hot Chinese tea, to balance up the sweetness and the oily ingredients.
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