Bake your own mooncakes this Mid-Autumn Festival: we've got three recipes to help

Pastry

• 100g plain flour
• 10g milk powder
• 10g custard powder
• 40g icing sugar
• 60g butter
• 1/4 beaten egg

1. Mix flour, milk powder, custard powder and icing sugar in a bowl.
2. Rub in butter, add egg and form a dough.
3. Wrap. Fridge for 30 minutes

Filling (a)

• 25g condensed milk
• 45g coconut milk
• 45g butter
• 45g evaporated milk

4. Heat in saucepan until butter melts.

Filling (b)

• 20g flour
• 20g custard powder
• 20g milk powder
• 1/2 beaten egg
• 50g sugar

5. Mix together
6. Pour milk mixture (filling a) into flour mixture (filling b), stir. Sieve to remove lumps. Steam for 10 minutes.

Filling (c)

• 3 cooked mashed up salted egg yolks.

7. Add salted egg yolks (filling c) to custard mixture. Mix thoroughly. Set aside to cool.

1. Weigh 20g pastry, roll into a ball; 30g filling press tightly, roll into a ball
2. Use clingfilm and bench scraper to press pastry into a circle.
3. Wrap pastry over filling. Roll into a cylindrical shape.
4. Dust mould with flour using pastry brush. Dust mooncakes with flour.
5. Press into mould. Remove. Place on lined baking tray
6. Bake 10 minutes at 220C
7. Brush with beaten egg
8. Bake for another 5 minutes

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Dough (a)

• 80g milk
• 100g coconut milk
• 40g sugar
• 10g oil or melted vegetable shortening
• 1/4 tsp vanilla extract

1. Mix together

Dough (b)

• 25g rice flour
• 25g glutinous rice flour
• 20g wheat starch
• 15g plain flour

2. Sieve all the different flours (dough a) into the milk mixture (dough b).
3. Whisk to combine. Sieve.
4. Steam over high heat for 20-25 minutes. Cool until slightly warm.
5. Knead into smooth dough

Filling

• 120g Korean citron tea
• 20g softened butter
• 200g cooked yellow bean paste*
• 50g custard powder

6. Mix to form a paste

To mould

1. Weigh 20g pastry roll into a ball; 30g filling press tightly and roll into a ball
2. Use clingfilm and bench scraper to press pastry into a circle.
3. Wrap pastry over filling. Roll into a cylindrical shape.
4. Dust mould with potato starch using pastry brush. Dust mooncakes with potato starch.
5. Press into mould. Remove. Place on tray, cover and fridge until ready to eat.

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Pastry (a)

• 250g plain flour
• 25g sugar
• 100g butter
• 100g water

1. Mix in food processor for about 5-7 minutes to form an elastic dough (like bread). Cover and rest

Pastry (b)

• 80g butter
• 150g plain flour

2. Mix in food processor to form a dough. Cover and rest

Filling (a)

• 10ml oil
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 1 tsp chopped chilli
• 150g mince pork
• 1 tsp sugar
• 1 tsp rice wine
• 2 tsp soy sauce
• pinch 5 spice powder
• pinch white pepper
• 35g fried shallots, chopped
• 1 tbsp sesame seeds

3. Heat oil in a pan, saute ginger, garlic, chilli, add pork, stir fry, add sugar, soy sauce, 5 spice powder, white pepper. Saute for 5-7 minutes until cooked.
4. Add the fried shallots and sesame seeds. Allow to cool.

Filling (b)

• 750g cooked green mung bean paste*

To make

1. Weigh 25g pastry (a) roll into a ball; 13g pastry (b) roll into a ball
2. Use rolling pin to roll pastry (a) into a circle, wrap pastry (b) inside the circle. Pinch to seal edges. Roll into a ball. Set aside.
3. Weigh 40g green bean paste. Roll into a ball. Make a dent in centre to form a well. Stuff a heaped teaspoon of the meat filling into the centre. Set aside.
4. Roll the pastry from step 2 into an oblong shape. Fold the bottom 1/3 up to the centre and fold the top 1/3 down to the centre. Turn over and flatten. Then roll into a circle, wrap this around the filling from step 3. Pinch to seal the edges well. Place seam side down onto a baking tray.
5. Use diluted red colouring to stamp a pattern on the top of the bun.
6. Bake for 20-25 minutes at 180C until cooked.

*rinse, soak peas or beans in water for 4 hours, drain. Steam over high heat for 25-30 minutes until soft. Sieve to get a smooth puree.