Traditional Mooncake

Package of ingredients to follow step by step
  • Melon Seed (AA) 50g
  • Daisy Cooking Oil 50g
  • FL HK White Lotus Sugar Paste 500g
  • HOIBI L Low Protein Flour 230-240g
  • Alkaline Water 1 tsp
  • Golden Syrup 160g
  • Water 1 tsp
  • Baking Soda 1/4 tsp


  1. Bake melon seed at 170°C for 3-5 minutes and bake salted egg yolk 170°C for 5 minutes.
  2. Add golden syrup, daisy cooking oil, water, baking soda & alkaline water in mixer.
  3. Stir until well mix. Add in HOIBI L Low flour and still until dough form.
  4. Wrap the dough with catering film & rest for 2 hours.
  5. Add melon seed to the white lotus low sugar paste & knead until mix. Weigh 100g of paste each.
  6. Wrap the salted egg yolk with mooncake paste & shape into a ball.
  7. Weigh the dough 65g each & shape into round. Flatten the dough & wrap in filling. Shape round again dust a little flour on the mooncake & mould.
  8. Use mooncake mould 180-200g put the dough inside the plunger & press down until you feel resistance.
  9. Bake at 170°C for 10-15 minutes. Brush with HOIBI glaze mooncake while mooncake still hot and Enjoy.