• Re.Create

MoonCakes | Over the Moon (Netflix Animation)

Updated: Sep 22, 2021

Over the Moon (2020): A computer-animated musical fantasy film directed by Glen Keane and co-directed by John Kahrs, from a screenplay by Audrey Wells with additional screenplay material by Alice Wu and Jennifer Yee McDevitt. The film was produced by Pearl Studio and Netflix Animation, and animated by Sony Pictures Imageworks. It stars the voices of Cathy Ang, Phillipa Soo, Ken Jeong, John Cho, Ruthie Ann Miles, Margaret Cho, and Sandra Oh. The plot follows an adventurous girl named Fei Fei is being told the legend of the Moon goddess Chang'e who took a potion for immortality, causing her to become a goddess and ascend to the Moon without her lover Houyi, and awaits for him there. In preparation for the annual Moon Festival, Fei Fei and her family make mooncakes for the village. However, Fei Fei's mother falls ill, and gives her daughter a rabbit named Bungee before passing away. Fei Fei then builds a rocket ship to meet a mythical goddess on the moon. She even finds a Disney castle, a Disney princess, and an Olaf character!

"Each one holds a message from the moon above. Cherish life and everything you love." - Fei Fei's Mother

Over The Moon is a touching family film that is filled with quotes that will make you want to hug your loved ones a little bit closer ❤️

Mooncake (月饼): A Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals. Typical mooncakes are round pastries, measuring about 10 cm (4 in) in diameter and 3 - 4 cm (1+1⁄4–1+1⁄2 in) thick, and are commonly eaten in the Southern and Northern Chinese regions. A rich thick filling usually made from red bean paste or lotus seed paste is surrounded by a thin, 2 - 3 mm (approximately 1/8th of an inch) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges accompanied by tea. Today, it is customary for business people and families to present them to their clients or relatives as presents, helping to fuel a demand for high-end mooncakes.

Mooncake was featured in a sing-along with Fei Fei and her family as they make mooncake. We can also learn their special recipe for mooncakes in this sing-along!

🎵Stuff! Roll! Press! Smack! Stuff! Roll! Press! Smack! Sift the flour, let the eggs crack Knead the dough on every hour Then we start it all again

Stuff! Roll! Press! Smack! Stuff! Roll! Press! Smack! Form the dough around the filling Brush with egg and please no spilling What a lovely gift they are 🎵

For today's recipe, I'm going to make 3 different types of mooncakes; Traditional mooncake, Teochew spiral mooncake and Flower mooncake. All mooncakes weigh 100g each. Enjoy the process!


MOONCAKE SKIN INGREDIENTS (yield about 30 mooncakes skin/30g each):

  • 600g all-purpose flour (sifted)

  • 360g golden syrup

  • 180g peanut oil

  • 6 TSP alkaline water / lye water

LOTUS PASTE INGREDIENTS | LESS SWEET (yield about 1.3kg paste):

*Note that this paste measurements is for references only. For 100g mooncakes, the weight for mooncake skin should be 30g each and total weight for the paste + egg yolk should be 70g each. So there is no exact measurements for the paste. The measurements that I use is not even enough to for 30 pcs mooncakes 😅 so I use some additional store-bought red bean paste and white bean paste to filled up my mooncake skin. If you make too little, you can make this paste for 2nd round and if you make too much, no worries! You can keep this paste in the fridge for about 2 weeks!*

  • 600g lotus seeds (peeled, soak overnight and remove lotus core)

  • 430g brown sugar

  • 120g maltose

  • 300g corn oil


  • 30 pcs store-bought salted egg

  • Mooncake mould

  • Some flour for dusting

  • Egg wash (egg yolk + water)

  • Natural food colouring (to make 3D mooncake)

TEOCHEW SPIRAL MOONCAKES: *yield about 32 spiral mooncakes*


  • 480g all-purpose flour

  • 60g icing sugar

  • 140g shortening

  • 220ml water


  • 400g all-purpose flour

  • 240g shortening


  • Store-bought red bean paste (around 3.8kg) & toasted melon seeds (around 120g)

  • Store-bought natural food coloring (you can choose any color you like)



  • 500g white bean paste

  • 75g all-purpose flour

  • Some water


  • Store-bought red-bean paste

  • Store-bought toasted melon seeds



  1. Let's first make the mooncake skin. Place golden syrup on a mixing bowl and add in peanut oil. Mix until combined. Next, pour in alkaline/lye water. Mix until incorporated. Add in sifted flour and mix everything together. Then, transfer dough in a plastic wrap, secure it and keep it refrigerated minimum 4 hours or overnight. Do not use the dough straight away as it will be too sticky and difficult to handle during the moudling process.

2. Now, the homemade lotus paste. Place the lotus seed in a cooking pot under high heat. When it start boiling, turn to low heat. Cover the pot but do not close fully. Make sure to leave a little seam and simmer for around 30 - 35 minutes until all the lotus seeds turns soft. Next, drain the seeds and put it into a blender with a little bit of water. Blend until it turns to puree form. Be mindful not to put too much water in the blender otherwise it will take a very long time to fry until dry.

3. Next, pour around one-third of peanut oil with 2 TBS of sugar into a non-stick cooking pot. Simmer in low heat until the sugar fully dissolved. Then, add in the blended lotus puree and mix well. Pour in the remaining sugar and cook until the puree turns slightly dry. Continue to stir-fry over medium - low heat while gradually adding oil. Make sure to let the first batch of oil to fully absorbed into the paste before adding the 2nd and 3rd batch of oil. Stir until thicken then add in maltose. Continue to cook until smooth and silky paste is formed. The whole process of stirring will take around 30 - 35 minutes under medium to low heat. After the paste start to turn into a dough, remove from heat and let it cool down. You can use the paste immediately after cooling down or if you want to use it for another day, make sure to wrap it with plastic wrap and put it in a fresh-keeping bag. Store in refrigerator. Homemade lotus paste can be store for about 2 weeks time.

Note: If traces of oil starts to separate from the lotus seed paste, it means the paste is overcooked and is too dry. Solution: Place back the paste onto the cooking pot, add some boiling water and continue to cook again over low heat until you reach the desired texture. If the cooked lotus seed paste is too soft, it means the paste is undercooked. Solution: Cook a little bit longer until you reach the desired texture.

4. If you'd like to add salted egg yolk in your mooncake filling, simply crack the eggs open, and take out the yolk. Gently rinse the yolk under a small stream of running water to wash off any residual egg white. Pour in Shao Hsing cooking wine, just barely to coat it. Leave it for 5 - 8 minutes. This is to remove any unpleasant smell from the yolk. Then, steam the yolk under high heat for 10 minutes. Once cooked, remove from heat and let it cool down.

5. Once the mooncake skin is ready, take out from the fridge and measure 30g weight each. Form each dough into a small ball and set aside. Make sure to cover with kitchen towel or a cling wrap to prevent it from drying out. If the dough is a little sticky, you may sprinkle some flour over it.

6. Let's make the lotus paste filling with salted egg yolk. Firstly, weight one salted egg yolk and add in some lotus paste. Total weight should be 70g. Take the lotus paste and make a deep well in the middle, and insert one salted egg yolk. Then close the top and re-shape it into a ball. Repeat the step for the remaining lotus paste and egg yolk. Cover and refrigerate until you are ready to assemble the rest of the mooncakes.

7. Now, it's time to assemble our traditional mooncake! Put one mooncake dough in a plastic wrap and flatten it with a roller pin. Then, put one lotus paste with salted egg filling on the dough and wrap it up. Gently press the dough together to close the opening, keeping the distribution of the dough as even as possible. Set aside. Repeat this step to the rest of the mooncake dough and the lotus paste with salted egg fillings. Once done, lightly dust the assembled ball with additional flour. Place it inside the mooncake mold with the mold opening facing up. With some pressure, gently press it inward until it stops giving. Quickly sit the mold down, and press the mooncake out with the top pressure bar. The bottom mooncake piece should come out easily. Use slightly more flour for dusting if the dough gets stuck and does not come out. Preheat your oven to 170°C when you are almost finished assembling all the mooncakes.

8. I would suggest for you to place the mooncake straight on a baking sheet as you make them. Once the oven is preheated, gently mist the mooncakes with a food-grade spray bottle (if you have one) filled with water. You can also dip your fingers into a bowl of water, and fling the water on your fingers onto the mooncakes a couple of times. This helps to prevents the dough from cracking while baking. Immediately put the mooncakes in the oven and bake for 5 minutes. Next, prepare egg wash by whisking egg yolk and water together. After the mooncakes have been baking for 5 minutes, take them out from the oven and immediately lower the oven temperature to 150°C. Lightly spray or brush each mooncake with egg wash, and put them back in the oven. Bake for another 12 - 15 minutes.

9. To make a 3D, fancy mooncake, you will need 2 mooncake dough and 1 lotus paste filling with or without salted egg yolk. Divide one of the dough into 3 - 4 pcs and mix it with natural food colouring. You may choose any color you like, depending on the mooncake mould pattern. Lightly, dust the mould with some flour and gently place the coloured dough on the selected pattern. Be mindful not to press the coloured dough too hard otherwise, it won't stick on the mooncake.

All done! Noted that, when the mooncakes first come out of the oven, the dough will not looks darker and oily like what you are used to see when opening packaged mooncakes from the store. It will looks rather dry like bread instead but no worries! That is totally normal. Cool it down completely, and then store the cooled mooncakes in an airtight container for 1-3 days. On the third day, you will notice the mooncake skin will turns darker and shiny exactly like the one at the store! You can start eating them, or share it to a family and friends 😊 You can store the mooncakes in the refrigerator, in an airtight container for up to 10 days.


1. Firstly, let's prepare the fillings. Mix red bean paste with toasted melon seed. Then divide the paste into 65g - 70g each. Repeat the step for the rest of the paste. Place it on a tray and cover with a plastic wrap then, refrigerate.

2. Next, let's make the water dough. Put in all-purpose flour and icing sugar in a mixing bowl. Mix until combined. Then, add in shortening and mix with the flour mixture. Add in water and continue to mix until it forms into a ball. Cover with a plastics wrap and set aside. Let it rest for 15 - 20 minutes.

3. Let's now make the oil dough. Put all-purpose flour and shortening in a mixing bowl and mix a solid ball shape is form. Cut the oil dough into 4 portions. Add different natural food colouring on each dough and mix until the incorporated. Divide the coloured oil dough into 16 portions each. Set aside.

4. Once the water dough is ready, divide it into 16 portions as well. Take one water dough and flatten it using a roller pin. Place one portion each of the 4 different coloured oil dough. The oil dough on the far left and far right should be similar color divided into 2. Then fold the flatten water dough from top and bottom. Then from left and right. Turn it upside down and flatten it further using roller pin. Next, roll it upwards. Repeat this step for the rest of the water dough and coloured oil dough. Once done, stacked it up together and cover with a plastic wrap or a kitchen towel for 10 - 15 minutes.

5. Next, flatten the mixed dough one more time using roller pin. Roll it sideways. Then, flatten it again using roller pin and roll upwards. Repeat this step to the rest of the mixed dough. Once done, set aside and cover it with a plastic wrap or kitchen towel to prevent from drying out.

6. Preheat your oven to 180°C. Alright! We're ready to make the spiral mooncake! Take one of the rolled dough and divide into 2 portions. Take one portion and flatten it on a floured surface. Take out the red bean paste from the fridge and place it on the flattened dough. You may put some water using your finger at the edge of the dough and gently press the dough together to close the opening, keeping the distribution of the dough as even as possible. Done! Repeat the same steps to the rest of the dough.

7. Place each spiral mooncake on a baking pan and bake in a preheated oven at 175°C for 30 minutes. All done!


1. Preheat oven to 130°C. Add in all-purpose flour and white bean paste. Knead and mix until it form a ball. Divide the white bean paste into 3 portions ~ 2 big (flower petals), 1 small (leaf). Add some water at a time until you get soft and pipable dough. Then add in natural food colouring. I use purple and red for the petals color and green for the leaf. You may choose any other color based on your own preferences.

2. Transfer each colour dough into a piping bag with rose petal icing piping nozzle (tip 127) for the petals and leaf icing piping nozzle (tip 67) for the leaf. Place red bean paste on a small metal surface (it would be better if you have the flower piping flower scissor + nail). Then gently pipe flower petal form starting from the middle of the red bean paste. Noted that, the narrow end of the piping tip (127) must always pointing up. Slowly, place the flower mooncake on a baking sheet and form a leaf shape using piping nozzle tip 67. Repeat this step to the rest of the dough. Then bake in preheated oven for 20 - 25 minutes. Flower mooncake is done when the skin is dry and a bit hard when touched. All done!

This is the first time I'm making home-baked mooncakes for my family and family-in-laws. They enjoyed them, which made me happy 😊 I still think that there is a lot more to improve on my side. It will take many years to master baking the mooncake but I look forward to baking it every year! No doubt the mooncakes are calorie-rich, but they can never match the richness of love and gratitude and in the heart when the mooncakes are shared with family and relatives! Happy Mid-Autumn Festival everyone! 🥮

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