Moon cakes, with their delicate pastry and rich fillings, are a beloved treat during the Mid-Autumn Festival.
They symbolize unity and prosperity, and making them at home brings a sense of celebration and tradition. The first time I baked moon cakes, I was mesmerized by the tender, buttery crust and the variety of sweet or savory fillings.
While crafting moon cakes might seem intimidating, this recipe simplifies the process, making it achievable for all bakers.
Picture enjoying a moon cake with a smooth lotus seed paste or a rich salted egg yolk center. It’s more than just a dessert; it’s a festive experience.
This recipe stands out with its attention to detail—from the glossy finish to the intricate designs.
With homemade moon cakes becoming increasingly popular for their personal touch, this recipe is perfect for celebrating and impressing your loved ones.
Why I Love This Recipe?
- A Tradition in My Family: Making moon cakes has been a cherished tradition in my family, connecting us to our heritage and to each other.
- Customizable Fillings: Whether you prefer classic lotus seed paste or something more adventurous, this recipe adapts easily to your taste.
- Perfect for Sharing: These moon cakes are not just delicious but also beautifully presented, making them great gifts or festive treats.
- Simplified Steps: I’ve streamlined the process without compromising the authentic flavor, so even if you’re new to baking, you can enjoy homemade moon cakes.
Lunar Delight Moon Cake Recipe
Equipment
- Oven
- 10×15-inch jelly roll pan
- Large saucepan
- Electric mixer
- Large Bowl
- Spatula
Ingredients
- 1 cup water
- 1 cup all-purpose flour
- 2 packages instant vanilla pudding mix
- 1 package cream cheese
- 1/4 cup chocolate syrup
- 1/2 cup margarine
- 4 eggs
- 3 cups milk
- 1 container frozen whipped topping, thawed
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 10×15-inch jelly roll pan.
- In a large saucepan, bring water and margarine to a boil. Remove from heat and mix in flour using an electric mixer.
- Add eggs one at a time, beating well after each addition, then spread the cake batter evenly in the prepared pan.
- Bake in the preheated oven for 20 to 25 minutes until golden brown. Allow the cake crust to cool completely.
- In a large bowl, combine pudding mix, milk, and cream cheese, and mix until smooth with an electric mixer.
- Spread the pudding mixture evenly over the cooled cake crust.
- Top with whipped topping and drizzle with chocolate syrup.
- Chill in the refrigerator until cold, then serve.
Nutrition
Time for The Tips!
- To avoid lumpy filling, ensure the milk doesn’t exceed 150°F (65°C). Use a thermometer if available, or warm it gently over low heat until comfortably warm to the touch.
- Wait to mix egg yolks with dry ingredients until after heating the milk. Adding sugar too early can alter the yolks’ texture.
- Stir the custard constantly while heating on the stove. It’ll be thin at first but thickens rapidly. Once bubbling, keep stirring and boil for a full minute to fully cook the flour.
- Let the custard chill completely before shaping the mooncake. Cooling will firm up the texture, making it easier to work with.
cypher
Tuesday 9th of July 2024
Loved this!
Ausper
Tuesday 9th of July 2024
Best ever.
sdcef
Tuesday 9th of July 2024
Good Enough
Tuesday 9th of July 2024
Nice Recipe