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Classic Cantonese Mooncake

To celebrate the Mid-Autumn Festival, I am going to show you how to make the classic Cantonese style salted egg yolk and lotus paste moon cake (蛋黄莲蓉月饼). It is my all-time favorite, no matter how many new styles of mooncake filling comes up every year on the market. This is the star. It has the perfect balance between the savory taste and sweetness. The skin is nice and soft. Very satisfying when you bite into it. As a Chinese, this is not just a dessert for me. It is also a symbol of reunion. Making mooncake does sound very challenging.


  • I made these through every single step & they were so good. They also looked amazing. I shared them with a 70+ year old Japanese friend who had tears in her eyes, saying she hadn’t had those flavors since she was a little girl. It was all worth the time and effort.

    Cindy on

  • Thanks fir the recipe! Is this temperature for a fan forced oven, or standard?

    Jan on

  • Can we omit the lye water?

    Ira on

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