Eating moon cakes while watching the full moon is an important part of the mid-autumn festival in China, and is more like a symbol of family unity. Here we provide a simple recipe that how to cook mooncake.

A recipe for mooncakes, the Chinese snack historically served through the Moon or Mid-Autumn Festival.

Prep Time: 20 minutes
Cook Time: 20 minutes
Complete Time: 40 minutes


1.1 pound red azuki beans
2. water
3. 3/4 cup lard or oil
4. 1-3/4 cups sugar
5. Water-Shortening Dough:
6. 2 cups flour
7. 5 tablespoons lard
8. 10 tablespoons water
9. 1/4 teaspoon salt

Flaky Dough:

1. 1 cup flour
2. 5 tablespoons lard
3. red food coloring for design


Filling Instructions: Soak red beans in water to cover two hours. Drain and discard the water. Cover with eight cups fresh water and bring to a boil, then simmer above reduced heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Spot the strained beans in several layers of cheesecloth and squeeze out any excess water.

Place in a saucepan with the lard or oil and the sugar. Cook, stirring constantly, until practically all the moisture has evaporated. Let cool.

Dough Instructions: You need two cups of filling for the mooncakes. Divide this into twenty portions and shape into balls. Combine ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide every dough into twenty equal portions.

Wrap one portion of flaky dough in every portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form 3 layers. Roll out once again, and when much more fold in thirds to type three layers.

Flatten every single piece of dough together with the palm of one's hand to form a 3" circle. Area one portion of filling while in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and get rid of the mold.

Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some meals coloring onto the cookie-design stamp, then press on leading on the mooncake.

Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake twenty minutes at 350 degrees. Let cool before serving.