Celebrate Mid-Autumn Festival with These Modernized Mooncakes

Cheesecake Cookie Mooncakes from Beaucoup Bakery’s Betty Hung.

This Saturday, September 10th, the Chinese Mid-Autumn Festival takes place. On par with Lunar New Year for many, the festival celebrates the autumn harvest as well as the beauty of the moon when it’s at its brightest. Traditionally celebrated with mooncakes—a delicacy made of lotus or red bean paste wrapped in thick pastry, and often featuring a salted egg yolk at its core—over the last few years celebrants have begun to experiment with their mooncake recipes. With her cheesecake cookie mooncakes, Beaucoup Bakery & Café’s Betty Hung has developed a dessert that perfectly straddles the line between tradition and innovation. These gooey mooncakes are perfect for snacking on while exploring Vancouver’s historic Chinatown during the Light Up Chinatown! Event taking place over the weekend.



For Cookie Crust:

¾ cup (170 grams) unsalted butter, room temperature

¾ cup (90 grams) icing sugar

2 tbsp (30 grams) whisked egg, room temperature

2 tbsp (30 grams) whipping cream

1 teaspoon (5 grams) pure vanilla extract

1-2 drops of gel food colouring if desired

2-3/4 cup + 1 tablespoon (360 g) cake flour

1 tablespoon (12 grams) cornstarch

For Cheesecake Custard Filling:

2 tablespoons (30 grams) cake flour

2-1/2 tablespoons (30 grams) cornstarch

2 teaspoons (10 grams) milk powder (whole or skim)

½ cup (100 grams) whole milk

¼ cup (50 grams) granulated sugar

2 tsp (10 grams) whipping cream

1 medium whole egg

¼ vanilla bean, seeds only

2 tablespoons (40 grams) unsalted butter

¾ cup (150 grams) cream cheese, room temperature


For Cookie Crust:

In a stand mixer bowl, combine the butter and icing sugar.

Fit with a paddle attachment and mix to combine on low speed for about a minute until the butter and icing sugar is light and fluffy.

Scrape down the side of the bowl, add in the egg, cream, vanilla extract, and food colouring if using.

Mix on medium speed to combine.

Scrape down the bowl again and add in the cake flour and cornstarch and mix on low speed to combine there are no more dry bits.

Turn the dough onto a clean surface and knead it with your hands for 3-5 minutes.

Wrap the dough in plastic wrap and let it rest at room temperature for 20-30 minutes before using.

For Cheesecake Custard Filling:

Combine everything except the butter and cream cheese in a mixing bowl.

Whisk thoroughly to get rid of any big lumps.

Strain the mixture into a small non-stick saucepan, add the butter and place it over medium heat.

Constantly stir the bottom of the pan with a heat proof spatula. The bottom will start to solidify, keep stirring to prevent it from burning. The filling should be done after 2-3 minutes.

Take it off the heat and stir in the butter and cream cheese.

Wrap the filling with plastic wrap and place it into the fridge. Let it cool completely before using.



Portion crust into 30 grams before using and divide the custard filling into 20-gram balls.

Flatten the crust in between two pieces of plastic wrap. Carefully remove the flattened crust and place the filling in the centre.

Wrap the edges of the crust around the filling and roll them into balls, repeat for the other ones.

Lightly dust the mooncake mold and the exterior of the crust with flour.

Place the mold on top of the mooncake ball and gently press down the mold 2-3 times and release the molds.

Place the pressed mooncake onto a parchment lined baking tray, 2 inches apart. When finished, freeze the mooncakes for about an hour.

Preheat your oven to 450 F.

Prepare an egg wash by whisking together an egg yolk and a tablespoon of milk or water.

When the mooncakes are chilled thoroughly, bring them out from the freezer and lightly brush the top patterns with the egg wash.

Place the mooncakes into the preheated oven on the top rack for 10-12 minutes, until the tops are golden brown, rotating the tray halfway through.

If desired, dust the tops of the mooncakes with edible shimmer powder with a dry brush.