Thank you for the lovely feedback. I’m so glad you enjoyed the recipe, and your cashew marzipan twist sounds delicious. I’m not very familiar with baking at different altitudes, but ovens can perform differently, so you might need to adjust the temperature slightly. As for the bean paste, it sounds like it may have been cooked a bit too long. It should be softer than you’d expect while still hot, since it firms up as it cools. A dry paste can also absorb moisture from the outer dough, which might contribute to cracking and loss of definition.

I wonder if you have any input on cooking them at altitude? We lost some definition on the tops and had some cracking on the sides, and I thought they might have needed a slightly higher temperature or different proportions in the dough.

Same question for the bean paste – ours turned out a bit dry and crumbly, was tricky to coat the center ball with.

Final note, we replaced the salted egg yolk with a cashew marzipan we made. It was a fun companion for the bean paste.

Can’t wait to try these again!
Thanks so much.

That sounds amazing, Janessa! A dragon-shaped press must have been stunning, and I love the peanut oil and coconut sugar twist. Wishing you a delicious Year of the Snake!

Keep these mooncakes in an airtight container at room temperature away from direct sunlight for up to 3 days (assuming your kitchen is reasonably cool). You’d need to defrost the yolks before assembling the mooncakes. Happy baking!

Have a look at my recipe for Snow Skin Mooncakes which can be made gluten free if using cornstarch/tapioca starch instead of wheat starch.

Can moon cakes be made gluten free?
Thank you

Happy baking Steve!