Sweet Potato Flaky Mooncakes


These mini flaky mooncakes with sweet potato fillings are equally nice as the taro version. 

didn’t buy any taro so I tried sweet potato as substitute. Equally nice. Except that I added purple colouring to the oil skin to make it colourful.  


Sweet potato filling

250g, steamed and mashed
2tbsp full cream milk
1tbsp icing sugar
15g butter

Mix together and set aside in the fridge for 30mins. Divide the mixture into 30g each.

Ingredient for skin (A)

plain flour 100g
icing sugar 15g
shortening 25g
water 60ml

Combine ingredient (A) and knead into a soft dough and roll into a square piece.

Ingredient for oil skin (B)

plain flour 90g
shortening 50g
Few drops of purple colouring

Combine ingredient (B) and roll into a square piece, place in centre of skin A.

Enclose both sides. Rest for 20mins. Use a rolling pin to flatten all sides. Turn over and roll flat. Next, roll into a swiss roll. repeat process. Cut into 10 pieces. Wrap in the filling, seal edge facing downwards.

Place onto a baking tray lined with greaseproof paper. Bake in preheated oven at 180d for 20mins.


Note : I halved the ingredients quantity to make 10 mini moon cakes 

Recipe adapted from 爱。 月饼 , sweet potato fillings from Teacher Ann.



Shanghai Mooncake



Baked Shanghai Mooncake this year for family and giveaways. I didn’t buy alkaline water because I thought  I won’t need the whole bottle since this is a once a year bake. Maybe next year  I will do the traditional  bakes. 

I never tried the authentic Shanghai mooncakes before so I don’t know how they really tasted like. But these are the easiest to bake so far. 

Recipe (adapted from Anncoo

A) 140g butter  80g shortening 50g golden syrup ( I used agave nectar)  1/4tsp salt  1/4 tsp yellow colouring (I did not add)

B) 1 egg

C) 370g plain flour

D) 550g yam paste (Store bought)  and 4 salted yolks divided in 8 portions

Pour A into mixer. Beat till creamy. Scrape bowl. Add egg and 2tbsp of flour, beat well. Pour C, with 2tbsp ground almonds (I omitted) into egg mixture. Use spatula and mix. Texture should look crumbly. Wrap and flatten it, put aside inside the freezer for 20mins. ( I left it for 30mins). Divide the paste into 18pcs,  30g each. Roll into small balls. Divide the dough into 18 pcs, 37g each. Wrap the filling inside the dough and shape it like egg shape. Lightly brush with egg and bake at preheated oven for 180C, 20mins.



Colorless snowskin mooncakes


The girl wanted snowskin moon cakes without colourings added. I thought some colours added will make them look better. Oh well…. 

Recipe (adapted from AnncooJournal

50g Koufen
230g Premix snowskin flour
50g icing sugar sifted
46g shortening
300g water, set aside to cool
extra koufen for dusting

Combine koufen and snowskin flour in a bowl. Set aside. In a pot, add water, icing sugar, shortening together and bring to boil until the shortening dissolved. Stir with hand whisk . Pour into the bowl of flour. Use spatula to mix until dough has formed. Leave the dough to cool down. Knead until the dough becomes smooth. Add colour at this stage (if you want). Prepare 25g filing (I make 25pcs) Wrap and roll into desired shape. Chill in fridge before serve.


Piggy Mooncakes (小猪月饼)

This year, I never thought I would bake moon cakes, since I know I would be busy with baby Ian. But then, it’s weird celebrating Mid Autumn Festival without moon cakes…So I decided to bake the piggy mooncakes for the kids. And this year’s Mid Autumn Festival is Baby Ian’s first. So really must bake and let him try abit of the piggy mooncakes. 



Zann told me these piggy looked scary especially the eyes part. I didn’t really notice. I find them cute though. But abit out of shape. I didn’t really follow the recipe. Instead I used coconut oil and honey for baby’s sake. Zann helped to shape the ears and the nose. 




Recipe (adapted and tweaked  from  Nasi Lemak Lover).

150g plain flour
90g agave syrup
38g coconut oil

I added 1/4 tsp baking soda (optional)

Add syrup and oil together, mix well. Add into the sifted flour and baking soda. Mix together to become dough. Set aside for 40mins, covered. Divide the dough to 5 portions, each 50g. Divide the filing to 5 portions, each 70g. Set aside the leftover  dough to make nose, ears and tail. Put onto the baking tray, bake at 170C for 10mins, take out and brush with egg. Put back and continue to bake for 15-20mins. Wait for 2-3 days for the moon cakes to soften.

But Zann and hub didn’t wait, they had one each after that.