Baking with Different Mooncake Molds

Photography by Joe Schmelzer

Providing fillings both thick and thin, mooncakes both short and tall, and various decorative imprints, finding the right mooncake mold can feel a bit like a game of trial-and-error. Rest easy—we have the tried-and-true molds you can rely on to create perfect mooncakes with only minor adaptations to the Chocolate Almond Mooncake recipe. For more tips on baking mooncakes like a pro, check out our Q&A with DisplacedHousewife blogger and mooncake master Rebecca Firth.

We baked with the following two molds, both offered by KINGSO on Amazon. 

  1. KINGSO Mooncake Mold Moon Cake Decoration Mold
    Number of Decorative Stamps: 8 
    Diameter: 6.5 cm
    Price: $11.95 

2. KINGSO Round Mooncake 50g DIY Moon Cake Mold Cookie Cutter
   Number of Decorative Stamps: 4
   Diameter: 4.5 cm
   Price: $7.99

The main difference between the two molds? Diameter! While both molds will work with the Chocolate Almond Mooncake recipe, it is ideally fit for the smaller, 4.5 cm diameter mold. This creates a small packet of pastry with a thick, luxurious filling.

However, if a thin, wide mooncake is your craving, try the 6.5 centimeter mold. Rebecca developed her mooncake recipe using this mold, and it also comes with a wider variety of design options with more decorative stamps! This thinner mooncake will cook faster and at a higher temp during the bake. Make the following adjustments to the original recipe: 

Preheat oven to 375°F (190°C), and place rack in top third of oven. Bake for 10 minutes. In a small bowl, whisk together egg yolk, cream, and remaining 2 tablespoons (30 grams) water. Lightly brush egg wash over mooncakes. (Don’t let wash get too thick in areas, or you’ll lose detail of mooncake design.) Gently brush off any excess. Bake 8 minutes more. Let cool for 10 minutes.

If you have another mold other than two listed above, adapt your recipe using the one to one ratio for the filling and the pastry dough. If you’re going to use a larger or a smaller mold, then you’ll need to scale a little bit up or down according to the mold’s diameter. 

Wild Card: Baking with Vintage, Wooden Molds 

It’s important to keep several factors in mind when baking with vintage, wooden molds:

  • The  imprint won’t be as deep. The traditional wooden ones won’t cut as sharply into the dough as the modern plastic stamp.
  • The dough tends to stick to the wood. Even with a plastic mooncake mold, you need to make sure the mold is well floured before pressing or putting the ball of the dough in it. With an antique mold, this step is even more crucial. Make sure your mold has a light dusting of flour before it comes into contact with dough.
  • Keep the one to one ratio for the filling and the pastry dough. Scale up or down on filling and dough depending on your mold size. 


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