Chinese New Year's Recipe: Mooncake

Tulip Chocolate

As Lunar New Year arrives, mooncakes bring joy and tradition.

These carefully crafted treats, adorned with symbols of luck, go beyond being delightful snacks. Each bite captures the essence of cultural heritage and family ties, making mooncakes a focal point of Chinese New Year celebrations.

Whether filled with lotus seed paste or other delicious surprises (like chocolate!) - these round delights reflect the full moon, symbolizing hopes for a year filled with abundance and harmony.

Sharing mooncakes is more than a culinary tradition; it's a sincere gesture of goodwill and best wishes for the journey ahead.

If you are interested in making the mooncake, we have the recipe for you down below:


Mooncake Dough


  • 140g Golden Syrup
  • 50g Oil
  • 200g Medium-Protein Flour
  • 2g Salt


Mix all ingredients until a dough forms.

Wrap the dough in cling wrap to prevent drying.

Chocolate Ganache


  • 220g Cream
  • 150g Tulip Bittersweet Chocolate
  • 60g Tulip Milk Chocolate Compound
  • 30g Butter
  • 30g Glucose
  • 4.9g Super Neutrose (Super Neutrose is a stabilizer. The recommended usage is 1% of the total dough weight)


Heat the cream until just below boiling (about 90°C).

Pour the hot cream over the chocolate and mix well.

Add the butter, glucose, and Super Neutrose. Blend until emulsified.



  • Mooncake Dough
  • Lotus Paste
  • Chocolate Ganache
  • Mooncake Press Molds
  • Water Sprayer
  • Egg yolk with a pinch of salt and a brush


  1. Measure about 40g of mooncake dough, form it into a ball, and wrap it in cling wrap.
  2. Measure 20g of lotus paste. Take 1 tablespoon of chocolate ganache and form it into a ball. Ensure the ganache is fully covered by the lotus paste.
  3. Encase the lotus paste and ganache filling completely with the mooncake dough.
  4. Prepare the mooncake press molds with your chosen shape.
  5. Press the filled dough into the mold, ensuring consistent shape and pressure.
  6. Arrange the shaped mooncakes on a baking tray.
  7. Prepare the water sprayer and lightly mist the dough evenly. Avoid over-spraying.
  8. Bake the mooncakes at 160°C for 10 minutes.
  9. Remove the mooncakes from the oven and brush them evenly with the egg yolk mixture.
  10. Bake again at 160°C for 5-7 minutes, or until golden brown.
  11. Cool the mooncakes completely at room temperature before storing them in an airtight container.
  12. Mooncakes are best enjoyed after 2 days of resting.

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