After making my traditional baked mooncakes and matcha green tea snowskin mooncakes, I tried making these mooncakes, which is my very own Homemade Shanghai Mooncakes (上海月饼). I did not manage to do a posting on how to make these mooncakes before mid-autumn festival but they were such beauties that I just can’t resist and decided to share this post mid-autumn festival mooncake recipe. Perhaps, we can make them again next year. As the saying goes, it’s better late than never.
These homemade shanghai mooncakes is characterised by its short crust pastry. This crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. They are a modern variation compared to the typical traditional mooncakes. This special type of mooncake is perhaps a fusion of English and Chinese cuisine combining a western styled crisp biscuit like pastry with a traditional chinese filling which is soft, sweet yet salty from the egg yolks.
These homemade Shanghai Mooncakes are very easy to make. In fact, it is SO VERY much easier than making the Traditional Mooncakes so this can be another option if you don’t want to make the traditional ones. Just prepare the dough pastry and fillings. Then assemble them together and bake! And they taste delicious too.