Go Back
–+ servings
Vietnamese Mooncakes Recipe

Bánh Trung Thu Nhân Thập Cẩm Recipe (Vietnamese Mooncake)

Bánh trung thu nhân thập cẩm, or Vietnamese mooncakes, are a traditional dessert that signifies the Mid-Autumn festival in Vietnam. They make for a delectable after-meal sweet treat or tea-time snack.
5 from 3 votes
Print Pin
Course: Desserts
Cuisine: Vietnamese
Keyword: Bánh Trung Thu, Bánh Trung Thu Nhân Thập Cẩm, Vietnamese Mooncake
Level of Difficulty: Hard
Dietary Preference: None
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 10 servings
Calories: 977kcal

Equipment

  • Mooncake Mold
  • Oven
  • Mixing Bowl
  • Sieve
  • Egg Separator
  • Scraping Spatula
  • Chopping Board
  • Knife
  • Ladle
  • Spoon
  • Basting Brush
  • Baking tray
  • Aluminum Foil
  • Parchment Paper
  • Baking Mat
  • Rolling Pin
  • Pastry Scraper
  • Fork
  • Food Prep Gloves
  • Heat-resistant Oven Gloves
  • Plastic Food Wrap
  • Digital Kitchen Scale

Ingredients

For the dough

  • 0.88 pounds cake flour or bread flour
  • 0.55 pounds golden syrup for mooncake homemade or store-bought
  • 1.8 ounces sunflower or peanut oil
  • 1 egg yolk
  • 0.6 ounces peanut butter
  • 0.1 ounces five-spice powder
  • 0.4 ounces custard powder

For the homemade golden syrup

  • 0.6 quarts water
  • 1.1 pounds granulated sugar
  • 1.1 pounds brown sugar
  • Juice of 1 lemon
  • Peel of 1 lemon

For brushing the cake surface

  • 1 egg yolk
  • 1 little egg white
  • 1 teaspoon sesame oil

For the cake filling

  • 3.5 ounces pumpkin seeds
  • 3.5 ounces watermelon seeds
  • 3.5 ounces cashews or almonds
  • 1.8 ounces white sesame seeds
  • 3.5 ounces candied winter melon
  • 3.5 ounces candied lotus seeds
  • 3.5 ounces red candied ginger
  • 1.8 ounces candied lemon peel
  • 5.3 ounces Chinese sausage (lap cheong)
  • 0.25 pack of five-spice powder
  • 10 salted egg yolks
  • 1.2 ounces chicken floss
  • 0.35 ounces kaffir lime leaves
  • 0.35 ounces grated lemon zest
  • 1 tablespoon sesame oil, for brushing the salted egg

For binding the filling

  • 0.6 ounces bột bánh dẻo or toasted glutinous rice flour
  • 2 teaspoons sesame oil
  • 2 tablespoons Mei Kuei Lu wine
  • 1 teaspoon five-spice powder
US Customary - Metric

Instructions 

Prepare the Dough

  • Make golden syrup 2 weeks in advance to avoid mold, or use store-bought syrup labeled “nước đường bánh nướng” from Asian stores. To prepare: Boil 0.6 quarts of water, dissolve 1.1 pounds each of granulated and brown sugar. Add lemon juice and peel, simmer for 50-65 minutes, remove the peel, and cool.
    Sift the flour into a large, deep bowl, making sure that there are no lumps. Make a hole in the middle of the sifted flour and add an egg yolk to that hole. Add 3 grams of five-spice powder.
    Sift The Flour Into A Large
  • Pour in 50 grams of sunflower oil, peanut oil, or coconut oil. Add in golden syrup and custard powder.
    Add Golden Syrup And Custard Powder
  • Stir in peanut butter. Skip this step if you use peanut oil.
    Grams Of Peanut Butter
  • Use a scraping spatula to mix the dough. Mix well until combined.
    Mix Well Until Combined
  • Cover the dough with plastic wrap and let it rest for 30 to 45 minutes.
    Cover The Dough

Prepare the Filling

  • Roast the pumpkin seeds, watermelon seeds, and white sesame seeds until golden.
    Roast The Pumpkin Seeds
  • Dice and roast the Chinese sausage.
    Chinese Sausage
  • Finely dice the cashews and candied lotus seeds. Mince the red candied ginger and candied lemon peel. Mince the lime leaves.
    Mince The Lime Leaves
  • Put all the ingredients for the filling into a mixing bowl, except the grated lemon zest. Only add half the lime leaves. Mix well using a spoon.
    Put All The Ingredient
  • After combining the ingredients, mix in the remaining lime leaves and lemon zest.
    After Combining The Ingredients
  • Gradually add the toasted glutinous rice flour, sesame oil, five-spice powder, and Mei Kuei Lu wine until the filling binds together.
    Add The Toasted Glutinous Rice Flour
  • When the filling has the right consistency, roll it into a big ball and cover the bowl with plastic wrap. Allow it to rest for about 3 minutes.
    Cover The Bowl With Plastic Wrap
  • Wash the salted egg with wine. Line a baking tray with aluminum foil, and brush a thin layer of oil over the foil. Place the eggs on the lined tray. Brush sesame oil on the eggs.
    Bake The Salted Egg
  • Preheat the oven to 320°F (about 10 minutes). Bake the eggs for 5 minutes. Then, remove them from the oven and wait for them to cool.
    Preheat The Oven To 320f
  • Determine the dough-to-filling ratio. I use a 65:85 ratio. Divide the filling mixture into equal parts according to the ratio you choose.
    Make a hole in the middle of the filling and add in a salted egg. Then, firmly wrap the filling around the egg.
    Form The Filling

Shape the Mooncakes

  • Once the dough has rested for long enough, place it on a flat surface, such as a baking mat. Knead the dough.
    Shape the dough into a long block and divide it into smaller, equally-sized blocks.
    Shape The Dough
  • Roll the dough into balls. Gently press the dough with your hands and roll it into a circle using a rolling pin.
    Place the filling in the center of the rolled dough.
    Roll The Dough Into Balls
  • Turn the dough upside down and carefully wrap the dough around the filling. Carefully roll the dough into a ball. Repeat for the rest of the dough and filling.
    Turn The Dough Upside
  • Brush a little oil on the mold.
    Brush Little Oil On The Mold
  • Put the dough into the mold. Gently press the dough using your palm so that it sticks firmly to the mold.
    Then, use your fingers to gently press the edges.
    Put The Dough Into The Mold
  • Turn the mold upside down. Hold it securely with your left hand and press down on it with your right hand. Hold for about 3 seconds and carefully remove the mold from the cake.
    Press Down On

Bake the Mooncakes

  • Combine egg yolk with a little egg white and sesame oil. Mix well using a fork.
    Combine Egg Yolk
  • Preheat the oven to 375°F. Line a baking tray with parchment paper.
    Place the cakes on the lined tray and spray a little water on them. Bake the moon cakes for 15 minutes at 375°F.
    After that, take them out of the oven and spray them with water again. Allow the cakes to cool (about 15 to 20 minutes).
    Preheat The Oven To 375f
  • Brush a thin layer of the egg yolk and egg white mixture on the cakes.
    Brush Thin Layer Of The Egg Yolk
  • Bake the cakes at 375°F for another 10 minutes.
    After the second round of baking, check if your cakes are cooked (the surface of the cake is almost golden, the sides are opaque, and the bottom is dry).
    Bake The Cakes At 375f
  • Place the baked cakes on a cooling rack or a plate lined with paper towels. Allow them to cool, and enjoy!
    Brown Color And Be Glossier

Video

Notes

  • The cooking time is for making 10 servings of mooncakes.
  • Feel free to add more ingredients to the filling, like char siu pork, shredded chicken, ham, etc.
  • Choose the highest-quality flour and follow the instructions carefully.
  • Baking the cakes at high temperatures can cause swelling and affect the visibility of the decorative patterns.
  • If you can't find golden syrup in stores or don't have time to make the homemade version, lye water is a great substitute in a pinch.
  • When the cakes have come to room temperature, you should transfer them to a bag or box with a desiccant pack or store them in a cool place.
  • You can store leftovers in a cool and dry place for 3 to 4 days. If you need to keep the cakes for more than 5 days, you should refrigerate them.

Nutrition

Calories: 977kcal | Carbohydrates: 171g | Protein: 17g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 236mg | Sodium: 49mg | Potassium: 470mg | Fiber: 3g | Sugar: 127g | Vitamin A: 324IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 4mg