Special Compilation of 10 common Mooncake Recipes (10 种月饼食谱特别汇编)

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This is a special compilation of mooncake recipes to facilitate readers to locate recipes in the blog and I wish to take this opportunity to wish readers an advance HAPPY MOONCAKE FESTIVAL, 2014.

For individual recipes just click on the title or individual recipes to go the respective posts.


Baked Traditional Mooncake (传统粤式月饼)


Gongzai Mooncake or Doll Mooncake (公仔月饼, 香化饼)


Durian Ice Cream Snowskin Mooncake (冰皮榴莲月饼)


Moon cake – Toadstool Moon Cake *


Shanghai Moon Cake (上海月饼)


Moon cake – Short Crust Pastry Moon Cake 


Suzhou Style Meaty Mooncake (苏式鲜肉月饼)


Teochew Spiral Yam Mooncake (千层芋泥酥)


Teochew Traditional Moon cake (潮汕朥饼)


Citrus Zested Kite Mooncake (风吹饼,风筝饼, 烘吹饼)


Orange Snow Cake (橘皮云片雪花糕)



I hope that this compilation helps the readers to locate the recipe and I would also like to take this opportunity to thank all the readers for your support. The blog reached a milestone of achieving its one millionth (1,000,000) readership yesterday since it was set up on May 2013. Thank you and much appreciate. Without all of your support, I will not continue the blog until today.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Old School Of Mooncake With A New Look–Orange Snow Cake (橘皮云片雪花糕)



I have a hard time of naming this old school of mooncake in English. In Mandarin, it was called Yun Pian Gao (云片糕 – Cloud Cake) or Xue Hua Gao (雪花糕 – Snow Cake)or Shu Ce Gao (书册糕 –  Book Cake)…


Source: http://baike.baidu.com/view/114850.htm

Traditionally, these mooncakes are white in colour just like the snow or cloud in the sky. It is usually round like the moon or a rectangular shape. For the rectangular white colour cake, you can eat the cake by peeling cake piece by piece (like kuih lapis) and hence called a book cake..These cakes was usually offered to the moon and after offering to the Goddess of the Moon, Chang E (嫦娥), some dialects believed that eating the book cake will help the students to get good results in the examinations..

I asked Google to translate the name of the cake.. It was translated as Chinese wafer.. possibly because of the ability to tear the cake pieces by pieces…I found that it a rather funny name and I have decided to name this as a “snow cake” even though the colour does not look like snowy white..


The colour is not white because there are some changes to the original recipe. I swore that I never like this cake before when I was young. It was sandy and the taste is very monotonous , a piece of cooked glutinous rice flour..


Since this is a mooncake but not my piece of cake, I have decided to look for a “improvised” version of the cake.. I stumbled across this recipe and I am please with the role of orange peels and sesame seeds. The orange peel have completely masked the raw “Gao Fen or cooked glutinous rice flour “ taste and the sesame seed have give the monotonous floury texture of the cake something to bite.. Unsure as to the reason, possibly because of the peanut oil, the cake is not as dry as the traditional cake and hence melt in the mouth.


After I took my first bite, it completely changed my perception of the cake, the cake taste entirely different from the traditional version. In addition, I am happy that my kids love this cake and I am very doubtful if they will like the original white colour floury cake.


This cake is very easy to prepare and as long as you have a mooncake or other mould, you can prepare the cake. If you want the traditional white colour cake, you just need to use the cooked glutinous rice flour, icing sugar, white colour sugar syrup and vegetable shortening.. It will a snowy white cake. If you put in a rectangular mould, you can easily cut it into neat pieces.



Recipe adapted from: 雲片糕(雪花糕)


  • 250 grams of Gao Fen or Cooked Glutinous Rice Flour
  • 150 120 grams of icing sugar
  • 3 tablespoons of orange peels
  • 3-4 tablespoons of roasted sesame seeds
  • 100 50 grams of golden syrup
  • 120 80 grams of peanut oil


  • Mooncake mould of your choice

Recipe 2 – traditional recipe

  • 250 grams of Gao Fen or Cooked Glutinous Rice Flour
  • 120 grams of icing sugar
  • 60 grams of cold water
  • 80 grams of vegetable shortening



  • Pre-heat a steamer with hot boiling water.


  • Put all the dry ingredients (Gao Fen, icing sugar, orange peels and roasted sesame seeds) in a big mixing bowl, stir until well mixed. Make a well in the centre, pour the wet ingredients (peanut oil and golden syrup), knead until it form a crumbly doughy liked texture.


  • Take a moon cake mould, transfer the mixed ingredients into the mould, pressed firmly into the mould following the shape of the mould. Dislodge the cake and placed on a piece of paper and placed on a steamer tray. Heat the water until boiling, transfer the steamer tray to the steamer, OFF THE HEAT, and let it sit in the steamer (full of steam) for about 3-5 minutes. (note that you are not steaming the cake, you are using the steam to incorporate some water vapour into the cake to enhance binding of the cake)


  • Transfer out and place on a piece of oil absorbing paper. Don’t worry about the oil or if the cake is too soft. The oil will continue to drip into the paper and when placed in a cooling place, it will start to get drier and the texture will be slightly harder. You can also eat it immediately when it is out of the steamer.



When you are preparing the snow skin mooncake, I presumed you will have a lot of Gao Fen left since the commercial packing is rather big. Therefore, you can try to prepare this cake as another type of mooncake. Rest be assured that the taste of this recipe is totally different from the traditional white colour floury cake…and I presumed again, your family members will love this cake.


This recipe was included in Page 28-29 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.


Hope you like the post today. Cheers and have a nice day.



  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


What I Cooked Today Series (Special Post)- 2013 Mid Autumn Festival



I have not forgotten about this series –  “What I Cooked Today Series”! I have discontinued for a while because I am a vegetarian and the dishes were usually cooked by my mother in law who is visiting me. Therefore, I can’t claim the credit of the dishes cooked if I posted it.

Well this series will be starting soon in one two weeks time after end of my vegetarian diet. This year, I have calculated wrongly about the starting date of my diet, therefore, I am having slightly more than 2 months of vegetarian diet and it was pointed out by my neighbour when I keep on rejecting her meat dishes. She asked curiously why the diet is so long this year, she said it cannot be ! I asked my wife to recalculate again and yes, we are wrong as both of us are not that concern about anniversary dates.


Yesterday is the Mid Autumn Festival, one of the very big festivals for the Chinese worldwide. Even People’s Republic of China’s government have declared this day as a holiday in recent years. Usually, in big festivals, family gathering and get together is very important.

I only confirmed to invite my nephew’s family for dinner yesterday morning and I told them that I would only cooked what I have at home. As they are my very close relatives, I need not really concerned about what I should cooked as he have been staying with me for the past few years. I did not have the time to plan for the meal as I have to take care of the kids and I have to rush out my report for Eight Treasure Porridge.


I only started cooking at 4.00 pm in the afternoon. I looked at the fridge, I have some tofu, one pumpkin, one luffa, some chicken fillets, some asparaguses, minced meats, chicken thighs, drumsticks and fish fillets.

What influenced my dish menu last night was what I perceived what my family members like to have. I know anything soft and silky will be welcomed by them, so tofu and pumpkins would be good choices.

While the family always have bitter gourd with minced meat, but luffa with minced meat is something new to them. In addition, my kids loved luffa so luffa with minced meat was in the menu.

Preparing these two dishes had resulted some mesh pumpkins, minced meat and tofu left, therefore, I have decided to turn these 3 ingredients into  a dish.



This is a dish adapted from pork stuffed bitter gourd (苦瓜酿肉碎). The luffa was first de-skinned, and cut into 2 cm chunks. Make a hole in the centre and set aside. Minced pork were marinated for about 10 minutes with sesame oil, corn flour, light soya sauce, flavour enhancers, sugar, pepper, chopped coriander leaves and chopped winter vegetables. Stuff the minced pork into the hole of the luffa chunks, placed it in a serving plate nicely and put a goof berry on top of minced meat for garnishing. Before steaming, put some water in the plate of the meat stuffed luffa. (A bit of water is important as it will speed up the process of cooking the luffa. The luffa will be “water bathed” causing it easier to get cooked). Steamed for about 20 minutes or until your luffa is soft.  More juices will be secreted out and these gravy was very tasty as it was essentially a meat and vegetable broth.  You can put some corn starch to thicken this juices if desirable.




I have to admit that I do not know how to name this dish. Since it looks like a seas of mashed pumpkins, I  named this as “tofu sail pumpkin seas”. Firstly, I cut opened a pumpkin, de-seeded and steamed the pumpkin until the pumpkin was soft. I then scratched out the pumpkin flesh, put some sesame oils, salt, mushroom concentrate, mixed well and let the mashed pumpkin to cool.

Two packets of tofu’s were cut into 8 pieces and arrange in a serving plate. I used a teaspoon to make a hole on the tofu, put some mashed pumpkins to cover the hole. Use the remaining pumpkin to put beside the tofu and steamed for about 10 minutes. Surprisingly, the tofu and pumpkins really blends well.




From the above two dishes, I have some mashed pumpkin left , some tofu left (from making a hole in the tofu cubes), some minced meat left (as I have prepared one package of minced meat for the luffa dish, therefore, I still have about half of the minced meat left). With these 3 ingredients, I have decided to mash the tofu and fried these 3 ingredients together.

I first stir fried some spring onion (white part) in a frying pan of hot oil until aromatic, followed by the minced meat and once the meat was 50% cooked, add the mesh pumpkin and mesh tofu. Stir fried for another 2-3 minutes, add white pepper, sugar, light soya sauce and salt and it become a rather presentable dish..like the famous Shanghai dish, “Tofu With Hairy Crab Roe”. Therefore I have named this dish in Mandarin the “Fake Tofu With Hairy Crab Roe”.

The dish was very tasty and smooth, it is well liked by the kids because of the aromatic spring onions.  I have placed the cooked dish in the empty shell of the pumpkin for serving.




This is really an easy dish.

Asparagus were de-skinned (depends on whether it is too mature or not) and cut into same length. Chicken fillet were first cut into the desired sizes, marinated with sesame oil, pepper and light soya sauce for about 10 minutes,

Have a pot of boiling hot water, drizzle a few drops of cooking oil and pinches of salt. Get ready a serving plate and put some oyster sauce on the plate.  Blanched the asparagus in the hot boiling water for 3 minutes and dip in icy cold cooked water.

Place these asparagus neatly in the serving plate on top of the oyster sauce. Coated the chicken fillet with some corn flours and blanched the chicken fillets in the hot boiling water for about 5 minutes. Scoop out and placed on top of the blanched asparagus. Sprinkled some fried shallots on top of the chicken and the dish was done.

This was definitely an easy and healthier dish as it involved no frying like the traditional method. Though I did not taste the asparagus but I can tell you that it was sweet as all the juices were being sealed inside the asparagus via blanching method of cooking.




This dish was usually treated an appetizer in Chinese full course dinners and did not really need any preparation. As I have quite a lot of pickled ginger left from my demonstration in Guaishushu’s Page, therefore, I have decided to prepare this dish as an appetizer. You may want to learn about how to prepare the pickled gingers HERE.

POMELO (柚子/文旦)


When I was young, we did not celebrate Moon Cake Festivals with pomelo.

However, in recent years, it seemed that it is very common that pomelo became one of the festival fruit  during the  Moon Cake Festivals. I checked the internet, pomelo have the syllables as “have kids” (有子)in Mandarin, therefore, having pomelo means that it will bring you luck in conceiving a kid. Well, definitely not for me.

It is my usual way to de-skin my pomelo like what is in the picture to make it easier for my kids to eat. Therefore, all my kids loves to eat pomelo as they do not need to peel the internal white membranes separating the lobes in the fruit. They have been pampered, Unlike me, I never like to eat pomelo when I was young because of the difficulty to peel of the internal white membranes.



This is nothing to do with this festival. I just spotted in the supermarket a few days ago and I really love these green dates. I always called it mini apples. In my humble opinion, it taste like apples and is a one bite size. I am able to finish one box within a day. I don’t know but I do believe it is a very healthy snack, much healthy than any carbohydrates and sugar loaded snacks. Yesterday, it was served together with pomelo after dinner.



I have a few boxes of moon cakes and I have decided to  serve a durian moon cake that my nephew gave me from the international “Three” Seasons Hotel.  However, I am rather disappointed with the moon cakes. Put in bluntly, it is just pure durian flesh wrapped in snow skin. When you eat the moon cakes, it is very soft and just like when one is eating fresh durian (though it don’t taste that fresh any more after so many days).

It was definitely not cheap and my nephew told me even after discount, one small moon cake cost SGD 12. I honestly believed that should I received the moon cake earlier, I will be able to replicate the moon cake  .. and how much is one durian is this season? May be 3 durians for SGD 10?  Well the one below is equally disappointing as they have incorporate orange flavour in the lotus seeds fillings.


Lastly, I hoped that you like my cooking adventures today and unlike previous festivals, I have cooked something very simple. In other festivals, majority were meat dishes and I managed to locate an old picture in my Facebook to share with you. This was taken by one of my nieces in 2012 to celebrate Chap Goh Me (元宵)during Chinese New Year.


Have a nice day and cheers.