The ultimate home-baking challenge. This is not for the fainthearted wannaby home chef, but once you have done it once, it is quite easy to do it again. Here are my versions with Red Bean, Nuts and Green Tea fillings. To make them look like on the photo here, you'd need a mooncake mold.
Note: This recipe is made for 100g or 150g mooncake molds, repectively. That is, each mooncake is going to weigh 100g or 150g, respectively. The amounts given for the dough and filling below are given relative to the mooncake mold size. Use a kitchen scale for precise measuring.
Eat straight away when cool or store them in an airtight container in the fridge for a couple of days. The typical dark golden mooncake color will appear a day after baking and will become more dark the longer they are stored.
Thank you for giving this recipe a go!
Mimi Mo