Makes: 20 pieces
Preparation and cooking time: 2-3 hours


60 grams golden syrup
¼ teaspoon lye water (kansui)
24 grams vegetable oil
100 grams cake flour

Ube Halaya With Salted Egg Filling:
10 pieces salted egg yolks
500 grams ube/ purple yam, peeled boiled and mashed/ grated
1 can (284g) condensed milk
1 can (382g) coconut milk
1 can (354g) evaporated milk
¾ cup salted butter
½ cup white sugar
1/8 cup finely chopped pili nuts

Red Monggo with Salted Egg Filling:
10 pieces salted egg yolks
1 cup red mung beans, boiled and strained
¼ cup condensed milk
¾ cup white sugar
¼ cup all-purpose flour


1. Mix golden syrup, lye, and vegetable oil using a wire whisk.
2. Gradually incorporate flour into the mixture stirring continuously until it creates a dough.
3. Cover the dough with cling wrap and let it rest in the chiller for 30 minutes.

Egg Yolks:
1. Very carefully extract or scoop out the salted egg yolk from the egg whites. Wash the egg yolks to make sure that no egg white particles are left on it. Set aside.

Ube Halaya With Salted Egg Filling:
1. Melt the butter in a wide, deep pan over medium heat. Add the mashed/ grated yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes. Transfer the yam mixture in a blender or use a stab mixer to turn it into a fine puree.
2. Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it turns into a thick, sticky dough and pulls away from the side of the pan when stirring. Set aside to cool.
3. Total weight of egg yolk and filling should be 35grams. This should be precise since one of the factors that make a good quality mooncake is the ratio of filling to dough.
4. Take the filling and roll it in your hands to create a ball.
5. Using your fingers press down the middle of the ball an flatten out filling.
6. Take an egg yolk, place in the middle of the filling and make sure that it fully coats the egg yolk. Roll it into a ball and set aside.

Red Monggo with Salted Egg Filling:
1. Soak mung beans overnight or use canned mung beans.
2. Drain the water and refresh the water. Place it in pot on medium heat. Bring to boil until the beans start to soften. Reduce heat and remove some of the water just above the beans using a ladle or spoon.
3. Add the sugar and continue to cook until it starts to thicken. Transfer to a blender or use a stab mixer and pulse until it becomes smooth and fine.
4. Put back to heat and add the flour and cook while stirring constantly until it turns into a thick paste. Remove from heat and let it cool down before using.
5. Follow the method and measurements of the paste filling – wrap the egg yolk with the monggo paste, roll into a ball and set aside.

1. Preheat oven to 175 degrees C.
2. Take out the dough from the chiller and tear the dough into smaller balls. Each ball should be 17 grams each.
3. Take a ball, place in between 2 plastic cling wrap sheets, and roll into a flat circle.
4. Take the flattened dough, get the rolled-up filling, and place in the middle of the dough. Fold the dough to encase the filling. Tear off excess dough, make sure it doesn’t overlap (to maintain consistent thickness.)
5. Roll the mooncake to form a ball. Dredge it with flour before plunging the piston mold on the dough. Press down a couple of times until the ball takes the form of the mold before releasing.
6. Place the mooncakes in a baking tray greased and lined with baking paper. Bake the mooncakes for 5 – 6 minutes before taking it out of the oven and brushing it with egg wash. Bake for another 10 minutes or until golden brown.
7. Once done, cool down mooncakes on a wire rack before placing in an airtight container. Serve it after 3 days.

Liked our take to the traditional Chinese mooncake? Make another festive delicacy with our 4 Ways Tikoy!

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