Celebrating the Moon Cake Festival

Updated: Sep 12, 2021

This year, the Moon Cake Festival or mid-Autumn Festival falls on Tuesday, 21 September, which is the 15th day of the eighth month in the Chinese lunar calendar when the moon is at its brightest.

The East Asians love to celebrate this festival with colourful lanterns and enjoy the moonlight with mooncakes and tea.

Enjoy the moonlight with mooncakes and a cup of tea, feature by Brilliant-Online
Enjoy the moonlight with mooncakes and a cup of tea.

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Our favourite mooncake is filled with lotus paste with an egg yolk. Lillie Giang, celebrity chef has shared her Blue Snow Skin Moon Cake Recipe. Lillie was set to be a chef from the moment she was born. She grew up living, breathing and of course, eating dishes that were skillfully whipped up.

Blue Snow Skin Moon Cake Recipe

Mixed Fruit & Nuts Filling

~ 25g filling per mini-mooncake.


  • 400g mixed fruit and nuts, finely chopped

  • 200g mixed seeds, roasted

  • 2 lap cheong, finely chopped

  • 2 Tablespoons water

  • 50g glutinous rice flour, toasted

  • 3 Tablespoons golden syrup

  • 3 Tablespoons peanut oil

  • 30g candied ginger, finely chopped

  • 1piece mandarin peel, rehydrated & chopped

Note: Each mini-mooncake uses about 25g of filling (adjust for your mould). There is sufficient filling mixture to

make both types of moon cakes. Half this recipe if making only one of the pastries.


  1. Place chopped lap cheong and 2 tablespoons water in a frypan. Cook on low- medium heat until the water dries up. Add seeds and cook until fragrant.

  2. Toss in the rest of mixed fruits and nuts and cook for a for two minutes. Remove from heat and stir the toasted glutinous flour and wet ingredients. Mix well to combine.

  3. Divide the filling mixture to suite mooncake moulds. Roll filling into round balls. If the mixture filling is too dry or too wet, adjust with a tablespoon of liquid or flour if necessary.

Option 1 - Snow Skin

~ 25g skin per mini-mooncake.


  • 50g glutinous rice flour

  • 30g rice flour

  • 20g corn starch

  • 50g icing sugar

  • 210g coconut milk