Nevertheless, the yearly mooncake rituals are a must. These shanghai mooncakes topped with flaked almonds have salted egg in them while those with walnuts just have white lotus paste! Homemade mooncakes with salted egg yolks are so much better than those you get from outside- storebought mooncakes, even those from high end restaurants and hotels make their mooncakes way in advance and so the salted egg yolks tend to be dry and hard, not soft and moist as they should be.



I love how cute the mooncakes look with a little walnut hat haha

Happy baking!




Shanghai Mooncakes
Recipe adapted from Nasi Lemak Lover

250g salted butter, softened
125g icing sugar
1 tsp vanilla extract
1 egg
60g custard powder (I replaced with 30g milk powder, 30g cornstarch, and 1 tsp vanilla extract)
380g plain flour

700g louts paste
16 pcs salted egg yolks

In a large bowl, cream the softened butter and icing sugar until light and fluffy, add in the vanilla and egg, and mix until smooth.
Fold in the custard powder and flour until a soft, pliable dough. Refrigerate at least 30 minutes.
Meanwhile, weigh out the lotus paste into 40g each and wrap the salted egg yolk inside.
Weigh out the pastry into 50g rounds, and wrap the lotus paste + salted egg yolk inside.
If the pastry gets too soft, refrigerate about 10-15 minutes before baking.
Brush the mooncakes with egg and press in the walnuts. (For the almonds, I baked the mooncakes for 10 minutes with egg wash, removed them from the oven, brushed on another layer of egg wash and pressed in the almonds and continued baking them. This was to prevent burning the almonds)
Bake in a preheated 180 degrees celsius oven for 20 minutes until golden brown on top.