Chinese · dessert
Mooncake (月饼)
Mooncake (月饼) reads richness 6.3, sweetness 5.9 and nutty 4.7 on Palate's 0–10 flavor X-ray — a Chinese dessert, about 1 hr 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 7.0 / 10
- Sour & Bright — 1.4 / 10
- Bitter & Earthy — 1.3 / 10
- Rich & Fat — 7.7 / 10
- Aromatic & Spice — 2.4 / 10
The measured notes (of 18)
Richness 6.3 · Sweetness 5.9 · Nutty 4.7 · Umami 3.9 · Fruity 3.6 · Salinity 2.9 · Floral 2.4 · Earthy 1.3 · Citrus 1.2 · Sourness 0.8
What's in it (7)
- 3/4 cup golden syrup
- 1/4 tsp lye water
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 cups lotus seed paste
- 8 salted egg yolks
- 1 egg yolk for glazing
Time & effort: about 1 hr 35 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 444.6 kcal, 25.1 g protein, 22.4 g fat, 41.6 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Combine syrup, lye water, and oil, stir in flour to form a soft dough, and rest 1 hour.
- Wrap dough around lotus paste encasing a salted yolk, press into a mooncake mold, unmold, and brush lightly with egg wash.
- Bake at 180 degrees C for 20 to 25 minutes until golden and glossy.
Dishes with a similar flavor shape
- Sanwin Makin (Semolina and Coconut Cake) — Burmese
- Bastani Sonnati (Saffron and Rosewater Ice Cream) — Persian
- Bibingka (Baked Rice Cake) — Filipino
- Puto (Steamed Rice Cakes) — Filipino
- Cambuulo (Adzuki Beans with Cracked Corn) — Somali
Keep reading: what richness, sweetness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.