• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Shanghai pastry skin
  • 300g superfine flour
  • 40g custard powder
  • 1 tsp baking powder
  • 100g icing sugar
  • 1 egg, lightly beaten
  • 60g shortening
  • 60g butter
  • Filling
  • 100g black sesame paste
  • 50g peanut butter
  • ½ tsp salt
  • 1 tbsp butter
  • 500g white lotus seed paste
  • Egg glaze (lightly beaten and strained)
  • 1 egg yolk
  • Pinch of salt
  • 1 tsp water
  • Some black and white sesame seeds


  1. Sift flour, custard powder and baking powder into a large mixing bowl. Sift in icing sugar to mix. Add egg. Combine shortening and butter into the mixture and lightly mix in to combine (do not knead) until a soft dough is formed. Leave to rest for 30 minutes.
  2. Divide dough into portions of 60g each, and flatten into disks. Wrap a piece of filling in the centre and shape into a dome. Arrange on greased baking trays.
  3. Bake in a preheated oven at 180°C for 10-15 minutes. Remove the tray and leave aside to rest for 5 minutes. Brush the mooncakes with egg glaze and continue to bake for another 15 minutes.
  4. For the filling: Combine black sesame paste, peanut butter, salt and butter together. Make into very small balls of 25g each. Divide lotus seed paste into 75g each. Wrap a piece of black sesame paste mixture in the centre of the lotus seed paste ball.

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