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Best Easy Mini Egg Yolk Moon Cake Recipe

Name: Best Easy Mini Egg Yolk Moon Cake Recipe
Total time: 90 min
Yield: 60 g
Ingredients: All-purpose flour 1.5 cups; Unsalted butter 0.5 cup; Salted egg yolks 8 pieces; Lotus seed paste 1 cup; Powdered sugar 0.25 cup; Egg 1 piece; Salt 0.25 tsp; Vanilla extract 0.5 tsp

Bite-sized mini egg yolk moon cakes are a perfectly portioned Mid-Autumn treat. A family dessert with rich salted egg yolk and buttery pastry.

Cook 90 min Difficulty NORMAL 210 kcal

#mid-autumn dessert #egg yolk moon cake #chinese pastry #festive treat

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Ingredients

Main ingredients

All-purpose flour 1.5 cups
Unsalted butter 0.5 cup
Salted egg yolks 8 pieces
Lotus seed paste 1 cup
Powdered sugar 0.25 cup
Egg 1 piece

Seasonings/Sauce

Salt 0.25 tsp
Vanilla extract 0.5 tsp

Nutrition summary

Carbohydrates 22 g 42%

Protein 4 g 8%

Fat 11 g 50%

Serving size 60g

Cooking steps

1

Preheat the oven to 335°F (170°C). Steam the salted egg yolks for 5 minutes over medium heat until slightly firm, then let cool.
2

Mix all-purpose flour, powdered sugar, salt, and unsalted butter in a large bowl. Rub the butter into the flour until the mixture resembles coarse crumbs.
3

Add vanilla extract and half a beaten egg, mixing gently until a soft dough forms. Wrap dough and rest in the fridge for 30 minutes.
4

Divide the rested dough and lotus seed paste into 8 equal portions. Flatten a piece of dough, wrap it around a portion of lotus seed paste, and insert one steamed salted egg yolk in the center. Seal tightly and shape into a ball.
5

Place each filled ball into a moon cake mold and press gently to shape. Arrange on a lined baking tray and brush with the remaining beaten egg for shine.
6

Bake for 18–20 minutes at 335°F (170°C) until golden. Let the moon cakes cool completely before serving for the best texture.

Personalized Q&A

Q. What is the signature ingredient in mini egg yolk moon cakes?

The signature ingredient is the salted egg yolk, which gives each moon cake a rich, savory center contrasting beautifully with the sweet lotus seed paste and buttery pastry.

Q. How can I ensure the moon cake dough is tender and not overworked?

To achieve a tender pastry, gently rub the butter into the flour until crumbly, add the liquids, and mix only until the dough just comes together. Resting the dough in the fridge helps relax gluten for a delicate bite.

Q. What baking temperature and time produce the best result for these mini moon cakes?

Bake at 335°F (170°C) for 18–20 minutes. This moderate heat lets the pastry set without becoming too dry and gives a golden finish while warming the center thoroughly.

Q. How many calories and macronutrients does each serving contain?

Each 60g moon cake contains about 210 kcal, with 22g carbs (42% of calories), 4g protein (8%), and 11g fat (50%). This balance delivers a satisfying but indulgent holiday treat.

Q. What tags best describe the nutritional or dietary style of this recipe?

With its balance of carbs and fats and festive ingredients, this recipe is best described as a mid-autumn dessert or traditional Chinese pastry, rather than fitting specific health-focused tags like keto or low carb.

Best Easy Mini Egg Yolk Moon Cake Recipe

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