How to make mid autumn cakes / moon cakes

Welcome to TTVTC!

Bánh Trung Thu Nhân Đậu Xanh và Trứng~ Mung Bean & Egg Filling Mooncakes

Dough – outermost of the cake or the skin of the cake


  1. angle cake flour/cake flour
  2. vegetable cooking oil
  3. Karol light corn syrup
  4. lye or lye solution ***
    or Koon Chun (Potassium Carbonate & Sodium Bi-Carbonate Solution, Product of Hong Kong)
  5. food color red
  6. food color yellow


  1. Add #1 + #2 + #3 + #4 to cake machine bowl = Turn on machine & beat until mixed
  2. While beating, add #5 and #6 = Continue to beat until all  mix together
  3. The longer beating is the better.
  4. When it’s done, turn dough out on a lightly flour board;
    pull the dough together into a ball with your hands;
    wrap the dough in the plastic wrap;
    set a side.

Filling – innermost of the cake


  1. mung bean
  2. flour
  3. sugar
  4. vanilla
  5. cooking oil
  6. preserved salted duck egg yolk: to make,
    1. buy or pre-made some preserved salted duck egg
    2. separate egg yolk
    3. soak in ginger wine
    4. heat at 350 F for 10 minutes.


For mung bean paste,

  1. mung bean = soak overnight = rinse = steam until it is cooked then mash it.
  2. a saucepan or a pot = mashed mung bean + sugar + flour = Mix well + vanilla = Mix well
  3. turn on the stove at medium – low high heat (don’t turn too high b/c the mixture will burn out) for better, us non-stick pot b/c it’s less stick
  4. when the sugar is melt out, add cooking oil = Mix well
  5. leave it to cool.

For the egg mung bean filling,

  1. when the filling is completely cooled, divide them into 3-oz each for egg filling.
  2. for each, press and place egg yolk in center of the filling circle, pull mashed mung bean up to wrap around the egg and then circle into a ball.

Shaping the mooncake

  • now take the dough (skin cake) out and divide them into 1.5 to 2 oz each
  • for each,
    knead in and out then roll it into a ball;
    press it down into thinned skin by hand
    add the filling in center of dough circle
    fold in all sides of dough to completely enclose filling
    roll it into a ball;
    deep this ball into flour (little, don’t deep too much);
    place it into mooncake mold…

Making the glaze

  1. for the glaze, lightly beaten egg york + dark caramel + food color (red + yellow)

Baking mooncake

  1. place cakes into a baking tray
  2. brush the top of the cake with the glaze
  3. bake at pre-heat 350 oven for 7 minutes; take out; leave to cool;
  4. brush the top of the cake again
  5. bake again at 350 oven for 5 minutes
  6. take out; leave cool for 1 day


  • Now it’s ready to eat.
  • Don’t forget drinking some hot tea when eating the mooncake.

1.5 cups Angle cake flour/cake flour
4-oz vegetable cooking oil
4-oz Karol light corn syrup
1/2 tsp lye or lye solution or Koon Chun (Potassium Carbonate & Sodium Bi-Carbonate Solution, Product of Hong Kong)
1/2 drop food color red
1/2 drop food color yellow
1/2 bag-1 lb no skin mung bean
2 tbsp flour
1/2 lb sugar
1/4 tsp vanilla
2 tbsp cooking oil
preserved salted duck egg yolk

Thank you for stopping by. See you again soon.