Happy Mid-Autumn Festival from CCAI! May your day be filled with love and family! Our staff enjoyed some delicious mooncakes made by Lily Nie, CCAI’s co-founder! She has graciously shared her recipe, and we are excited to pass it on! Thanks, Lily!
Lily’s mooncakes
Ingredients for dough:
3 cups flour
1-8 oz. tub of cream cheese
1 TBS sesame oil
1 TBS honey
1 tsp baking powder
One stick of butter
*Add egg if you’d like
Filling:
Red Bean paste, purchased on Amazon or any Asian market. You can use mixed nuts, eggs, meat, jam, whatever you like!
To start, preheat the oven to 350 degrees, then melt the butter. Once butter is melted, stir in the cream cheese, honey, sesame oil, baking powder, and then flour. After the dough is mixed and rolled out, form small sections into circular pancakes, then put a small dollop of bean paste in the middle. Pinch the top of the pancake to close the bean paste in and roll it into a ball. Then, use a mold to turn the dough ball into a small mooncake.
Bake at 350 degrees for 40 minutes.
Here is an additional mooncake recipe with step-by-step instructions.
We hope you enjoy the delicious mooncakes as much as we did!
