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“Got this recipe while searching for a craving.....can't wait to try them. Listed as being from Yan Can Cook.”
24 cakes

Ingredients Nutrition


  1. Mix can of lotus seed paste and walnuts together, set aside for later.
  2. Sift together flour, milk powder, baking powder and salt into a bowl.
  3. In a separate bowl, beat eggs until light and lemon coloured.
  4. Add sugar to eggs and beat for 10 minutes or until mixture falls in a thick ribbon.
  5. Add shortening to egg mixture and mix lightly.
  6. Fold in flour mixture with spatula.
  7. Turn dough out on lightly floured board and knead for 1 minute or until smooth and satiny.
  8. Divide dough in half; roll each half into a log and cut into 12 equal pieces.
  9. To shape each moon cake, roll a piece of dough into a ball. Roll out to make a 4" circle about 1/8" thick.
  10. Place 1 tbsp of lotus seed paste mixture in centre of circle. Fold in sides of dough to completely enclose filling; press edges to seal.
  11. Lightly flour inside of moon cake mold and place cake in, seam side up; flatten dough into mold.
  12. Bang one end of mold to release cake.
  13. Place cakes on ungreased baking sheet; brush tops with egg yolk.
  14. Bake in preheated 375 F oven for 30 minutes until golden. Transfer to rack and let cool.

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