Although the traditional gâteau la cire is still the star during the Chinese New Year festivities, invites you to try the mooncake this year!

Concomitant with the moon festival (or mid-autumn festival) in Asian countries, the mooncake is a very popular pastry among Mauritians. It is tasty, and also nicely decorated with sinograms, representing the good omen, or indicating the garnish. This traditional delicacy will delight your taste buds!

For the Chinese New Year, welcome the mooncake on your tables and family gatherings, to the delight of the young and old. 

The ingredients:

For 3 mooncakes of 200g, you will need:


  • For the dough

– 100 g of wheat flour

– 4 tablespoons of golden syrup

– 2 tablespoons of vegetable oil

– 1 egg yolk for the dough

– 1/2 teaspoon of lye water 

 – ½ teaspoon of baking soda

  • For the filling:

– 100 g of peeled mung beans

– 300 ml of water

– 50 g of cane sugar

– 2 tablespoons of vegetable oil


For the preparation of the filling, wash and rinse your mung beans until the water runs clear. Then, with 300 ml of water, cook them in the pressure cooker in “normal” mode. Once cooked, transfer the beans to a blender. Add sugar and mix until you obtain a fine and smooth purée. With the help of a non-stick pan, heat the mash with a third of the oil over medium heat, stirring regularly. Gradually add the rest of the oil, taking the time to mix well. When your mash becomes a thick paste, having absorbed all the oil, remove the paste from the heat and let cool down. You can then divide the dough into three equal parts to form 3 balls of dough for the filling.

For the preparation of the moon cake dough, preheat your oven to 180 ℃. Mix the golden syrup, vegetable oil and lye water until you obtain a homogeneous liquid. Pour this mixture into a well that you will have formed with the flour, then mix everything coarsely with a spatula. On a floured surface, knead the dough, then let the ball rest for an hour. You can then divide the dough into three equal portions that you will flatten into discs. You can then wrap your ball of mung bean paste to make a homogeneous ball. Flour the mould where you will insert the cake. Your mooncake should then be put in the oven on baking paper for 10 minutes. You will then take them out to brown the dough, covering it with egg yolk and bake them again for 5 minutes. They’ll be ready to eat within a couple of days.

Enjoy the tasty cake!