Shanghai Mooncakes 上海月饼

Huang Kitchen by Angie Liew


Shanghai mooncake is characterised by its short crust pastry. The crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. A modern variation compared to the typical traditional mooncakes: these mooncakes combine a western style crisp biscuit like pastry with a traditional chinese filling which is soft, sweet yet salty from the egg yolks.


  • 105 grams margarine (or butter)
  • 55 grams icing sugar
  • 2 egg yolks
  • 1 1/2 tbsp evaporated milk
  • 220 grams all-purpose flour (sieved)
  • 1 1/2 tbsp custard powder
  • 500 grams lotus seed paste
  • 25 grams melon seeds (toasted)
  • 10 grams white sesame seeds (toasted)
  • 5 Salted egg yolks (baked)
  • 1 egg yolk (lightly beaten)


  1. First, have ready all ingredients needed to make these Shanghai mooncakes. To start, bake salted egg yolks in a 175 degree C preheated...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Shanghai Mooncakes 上海月饼

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Rating: 5.0 / 5.0 (3 Votes)
Angie Liew
Recipe Yields:
5 mooncakes
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