Happy Mid-Autumn Festival!
Today is the exact day to celebrate this festive, so I guess it is forgivable for me to put up another mooncake post. hee hee.
I never believed that food should be coloured with artificial colouring. It should stay the way it is or use natural food dye (like pandan juice or beetroot juice) But when it comes to this type of flaky mooncake, I say, a little bit of colours wont harm much. Infact the mooncake jumped straight out screaming “Look at me!“

I made this kinda flaky mooncakes once before; Pandan Spiral Pastry. I didn’t quite achieve the results aka, the flakes. So this time, I was quite satisfied with the amount of visible layers of flakes on the mooncake.
For the filling, I adapted it from another recipe.The thing with mooncake is that they’re quite versatile in terms of which type of filling you use. So, you can use lotus paste, red bean, pandan, yam.. etc
Filling
530g Green Tea Lotus Paste
60g roasted almond flakes
10g Japanese Seaweed
- Cut the seaweed to small pieces.
- Mix everything together and divide filling into 30g each
Ingredients for skin
100g plain flour
10g icing sugar
20g shorterning
45ml water
Ingredients for Oil skin
80g flour
45g shorterning
Method
- Combine all the ingredients for first skin in a bowl. Mix well and roll into a square piece of 13″x13″ (more or less)
- Mix ingredients for Oil skin and divide into 4 parts. Colour 1 part with pink/red, 1 part with yellow and 2 parts with green. Roll all parts squarish and place in the center of the square piece the pink layer first. Then followed by yellow overlapping the end of pink layer. Same goes to green layer overlapping abit of yellow. It should look like the pic below.

- Press flat, enclose both ends together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over and roll flat.
- Roll into a swiss roll starting from the pink dough, so the pink is inside and green is the outer layer. Cut off excess parts from both ends and keep aside. Cut out 20 pieces from the roll. Make sure you cover the dough with a damp clothes to prevent it from drying out.
- Then take a piece, roll flat with a rolling pin and wrap in the filling. Seal the ends facing downwards. Bake in preheated oven at 180 C for 15-20 minutes till baked through but not golden. Cool before cuting.
This would give u a better idea.
Note: Try not to roll the dough too thin on the middle (the pink part) cause it’s gonna be too thin and you can see the colour of the filling inside. And for a tip, to get many layers of flakes, try to roll the big flat dough as flat as possible before rolling into a swiss roll, that way you can achieve the result. But too much might cause the dough to break while you wrap in the filling. So, becareful.

I think abit of colour wouldn’t do any harm.
And it kinda matches my paper towel. Ha Ha
The outer skin was very flaky and its like melt in your mouth type of texture. Prolly because of the size of the mooncake, you dont get too much filling on too little skin, hence, it’s not so jelak. The filling was abit weird and new for me. I guess it’s probably because of the seaweed inside. The smell of seaweed really stood out and some people might or might not like it. So I guess it depends on personal preferences. If you want to stick to more traditional type of filling, go for it





I love the unique look of Chinese pastry! (For this reason I bought Arron Liu’s book.) Yours looks incredible, even if the filling is not really to my taste.
By: manggy on September 25, 2007
at 1:32 pm
What fun! I’ve never had Chinese mooncake and yours are beautiful. It’s something I will have to look for. Your post is totally endearing and humorous. Thanks for sharing!
By: figswithbri on September 25, 2007
at 1:48 pm
sweesan, these looked so fabulous! so pretty like flowers as the layers coiled around the fillings.
By: babe_kl on September 25, 2007
at 1:53 pm
So elegant! I must admit I never heard of mooncakes before and I can’t quite imagine how they would taste but I love the variety and the shapes they come in. Lovely!
By: baking soda on September 25, 2007
at 1:59 pm
oooh, nice.
is there anything else that can be substituted for shortening? i find them abit dodgy and am rather wary of using them.
By: rachel on September 25, 2007
at 4:29 pm
this one looks amazing. you’re really talented. wish i can have one too. happy mooncake festival
By: rokh on September 25, 2007
at 9:27 pm
hey its been a long time. Your new blog skin looks fab. And this moon cakes…oooh ! never seen anything like these before.They look fantastic ! Gosh what all have i been missing on your blog…!
By: Kate on September 25, 2007
at 10:46 pm
Hi manggy, well I also bought a book specially on mooncakes just to make mooncakes
Hi figswithbri, I guess thats what different cultures has to offer. I’ve never had figs too
HI babe, hehe thanks
Hi bakingsoda, well then you should try making them, its puff pastry ala chinese style
Hi rachel, You can try with margerine but I’m not so sure if the results would be the same
Hi rokh, ha, thanks. HAppy mooncake festival!
Hi Kate, U know I’ve been missing your blog too because of that stupid internet connection. *bummer* but thanks for dropping by again.
By: Swee on September 25, 2007
at 11:21 pm
These are gorgeous!
By: Wendy on September 26, 2007
at 2:19 am
I never tried one before. I’m getting hungry. I need to get me some mooncake. By the way, great blog.
By: NDM on September 26, 2007
at 2:30 am
This one looks like some award winning creation. I like the way they look, shell pastry is lovely.
By: wmw on September 26, 2007
at 9:37 am
do you sell your creations? many
By: recurrant puff on September 26, 2007
at 5:09 pm
[...] Japanese Inspired Filling Flaky Mooncake [...]
By: Just another WordPress weblog on September 26, 2007
at 5:24 pm
Wow, they look beautiful! I was sure that they were professionally made and was looking for where to buy them. Thanks for the recipe
By: Lorraine E on September 27, 2007
at 12:59 pm
Hi there you have a great blog,lovely recipes. Feel free to visit my blog too
Jeena xx
Click Here For Food Recipes
By: jeena on September 27, 2007
at 6:04 pm
Wow, they look wonderful and ever so pretty! I love mooncakes…
By: Rosa on September 27, 2007
at 9:35 pm
Hi wendy, Thanks
Hi NDM, Thanks, but becareful not to eat too much
Hi wmw, award-winning ? wah seh, *shy shy* But thanks for dropping by
Hi recurrant puff, Sorry, I ddin’t have any intentions to sell them when I made them, but well maybe next year I’ll do.
Hi Lorraine E, professionally made? hrrmmpp I am a professional rofl. Let me know the result if you try
Hi jeena, uhh Thanks
Hi Rosa, Thanks for dropping by. Do you mean you love to make or eat mooncakes ?
By: Swee on September 30, 2007
at 12:32 am
So colourful, so warm and so inviting……..
By: BigBoysOven on October 2, 2007
at 8:42 am
Ooops sorry, I didn’t see your About page, I was too busy drooling over the cakes!
By: Lorraine E on October 7, 2007
at 9:19 am
First-time poster, very nice site! Looking forward to trying out your recipes.
Where can I buy green tea lotus paste though? Or would you have a recipe for it? =) Thanks a lot!
By: bottomsup on October 11, 2007
at 12:09 pm
I must say that this is another year gone by with no mooncakes to eat so yours (especially when I love flaky mooncakes) look extra tempting. Didn’t know that mooncakes are so easy to make, I must certainly attempt your recipe one of these days…
By: East Meets West on October 12, 2007
at 5:25 pm
i made these a few weeks ago and they were good. i used red bean paste because green tea paste isn’t available here. my one issue is that the dough was so heavy on the shortening i couldn’t really get it to roll up very nicely – it was doable, but just barely. too sticky. i think i ended up handling it too much because it was flaky, but not as much as yours. i am making them again tonight for a party (with yam) and i think i will up the flour. what type of flour did you use?
By: victoria on November 18, 2007
at 6:17 am
So pretty! Such a great piece of art! Love them!
By: Karen Lim on April 18, 2008
at 12:01 pm
So pretty! Such a great piece of art! Love them!
By: Karen Lim on April 18, 2008
at 12:02 pm
Woah! Looks mad!
I’m trying to make it now, but i just need an answer to this question:
That part when you roll it like a swiss role, do you roll it WITH the white skin underneath the coloured skins? Does that mean that the white skin is the most inside layer not the pink?
thanks please help me out
By: Janice Yu on July 6, 2008
at 8:16 pm