Bánh Trung Thu Nhân Thập Cẩm Recipe

Bánh trung thu nhân thập cẩm (Vietnamese mooncakes) are a staple during the Mid-Autumn festival (Tết Trung Thu) in Vietnam. When I was still a kid, I used to eagerly wait for the 15th of August on the Lunar calendar, the day when Tết Trung Thu occurs, to enjoy these delectable cakes.

Now that I’m a grown-up, my love for bánh trung thu hasn’t changed one bit. In fact, the more I know about the deep-rooted traditions and the meanings behind these cakes, the more I come to appreciate them.

In today’s post, I’ll introduce to you a delicious bánh trung thu recipe that everyone can make. Not only do these cakes make for excellent desserts or snacks, but they’re also a gateway to learning more about Asian culture!

Bánh Trung Thu: More Than a Cake

Originating from China, moon cakes are a traditional treat eaten during the Mid-autumn festival in many Asian countries. In Vietnam, there are two main types of mooncakes: baked mooncakes (the one I’ll show you how to make in this post) and sticky rice mooncakes.

These festive treats typically come in round, sometimes square, shapes with beautiful patterns on the surface. They usually have two kinds of fillings: savory fillings that include sausage, watermelon seeds, salted egg yolks, etc., and sweet fillings made from mung beans, lotus seed paste, coconut, and more.

As mentioned above, the Vietnamese Mid-autumn festival takes place on the 15th of August (Lunar calendar), when there’s a full moon. In ancient times, this festival was held to celebrate a successful harvest season and honor the moon’s blessing.

In modern times, the Mid-autumn festival is a time of reunion when family and friends gather to enjoy delicious mooncakes with a cup of hot tea on the side. In addition, you can also see many lion and dragon dance performances during this time of the year.

On the night of the 15th, groups of children will light up colorful lanterns and walk around the neighborhood while singing songs about the legend of The Moon Goddess (Chị Hằng). This activity is called the lantern parade (rước đèn Trung Thu) and was one of my favorite things to do when I was a kid.

What Tools Do You Need for Bánh Trung Thu?

I’ll be honest with you, bánh trung thu is not the most straightforward treat to make. As a result, the list of required tools is a bit longer than usual. However, your hard work will pay off in the end!

For Mixing and Preparation:

For Cutting and Dicing

For Shaping and Rolling

For Baking

What Ingredients to Gather for Bánh Trung Thu?

Since this recipe is for the savory version of mooncake. You’ll be using many different ingredients for the filling. As for the dough, wheat flour will be the base. 

For the Dough

For Brushing the Cake Surface

For the Cake Filling

For Binding the Filling

Crafting Bánh Trung Thu: Step-by-Step

In this section, I’ll guide you through every step to make an authentic bánh trung thu. Certain steps can be a bit tricky, so make sure that you follow the instructions carefully.

Step 1: Prepare Golden Syrup (Skip if Using Store-bought)

First of all, you should make the golden syrup at least 2 weeks in advance. Don’t use “fresh-off-the-stove” syrup, as it can make the cakes more prone to molds.

If you don’t have time to prepare the syrup, you can use store-bought products instead. Look for “nước đường bánh nướng” in Asian stores.

Place a pot on the stove and boil about 0.6 quarts of water. Once the water is boiled, add 1.1 pounds (500 grams) of granulated sugar and 1.1 pounds (500 grams) of brown sugar. Stir until the sugar fully dissolves.

Bring the sugar-water mixture to a boil, then reduce the heat and skim off the foam.

Add the juice and peel of 1 lemon to the pot. You should let the inside part of the peel face upward. Note that you should not stir the sugar while boiling. It’s also unnecessary to stir after adding the lemon juice.

Simmer on low heat for about 50 to 65 minutes. After that, remove the pot from heat and remove the lemon peel. Allow the syrup to cool completely, then transfer it to a sealed glass jar.

This recipe yields about 2.6 pounds (1.2 kilograms) of sugar syrup. You only need to use 0.55 pounds (250 grams) to make the mooncakes.

Step 2: Make the Dough

Sift the flour into a large, deep bowl, making sure that there are no lumps.

Make a hole in the middle of the sifted flour and add an egg yolk to that hole. The yolk will help the dough to be fragrant and retain its moisture.

Next, add 0.1 ounces (3 grams) of five-spice powder.

Pour in 1.8 ounces (50 grams) of sunflower oil or peanut oil. The oil will make the dough smoother and softer. However, too much oil will result in a wet dough that’s more prone to spoiling.

You can also opt for coconut oil if you like the unique flavor and aroma that this oil adds to baked goods. Note that you shouldn’t use other kinds of oil as they can cause the dough to be too oily.

Add 250 grams of golden syrup and 0.4 ounces (12 grams) of custard powder.

Then, stir in 15 grams of peanut butter. If you use peanut oil instead of sunflower oil, feel free to skip this step.

If you like a softer dough, you can add about 2 grams of baking soda. Note that a traditional Vietnamese mooncake won’t be this soft.

Step 3: Mix the Dough

Use a scraping spatula to mix the dough. You can also use a spoon if you don’t own this tool.

Mix well until combined. The dough will be a bit wet at first. If the dough is dry and crumbly, add a little more golden syrup and oil.

Cover the dough with plastic wrap so that air does not get in, and dry it out. Let the dough rest for about 30 to 45 minutes.

Step 4: Prepare the Ingredients for the Filling

Roast 3.5 ounces each of pumpkin seeds, watermelon seeds, and white sesame seeds until golden.

Dice and roast 5.3 ounces of Chinese sausage.

Finely dice 3.5 ounces each of cashews and candied lotus seeds.

Mince 3.5 ounces of red candied ginger and 1.8 ounces of candied lemon peel. The finer you mince them, the more delicious the filling will be.

Mince 0.35 ounces of lime leaves.

Step 5: Mix the Filling

Put all the ingredients for the filling into a mixing bowl, except the grated lemon zest. Note that you only need to add half the lime leaves (0.18 ounces). Mix well using a spoon.

After combining the ingredients, mix in the remaining lime leaves and lemon zest.

Gradually add the following ingredients until the filling binds together:

Try rolling a small ball from the filling to test its consistency.

When the filling has the right consistency, roll it into a big ball and cover the bowl with plastic wrap. Allow it to rest for about 3 minutes.

Step 6: Bake the Salted Egg

Wash the salted egg with wine. Line a baking tray with aluminum foil, and brush a thin layer of oil over the foil. Place the eggs on the lined tray. Brush sesame oil on the eggs.

Preheat the oven to 320°F (about 10 minutes). Bake the eggs for 5 minutes. Then, remove them from the oven and wait for them to cool.

Step 7: Determine the Dough-to-Filling Ratio

I’ll make 10 cakes, each weighing 5.3 ounces (150 grams), with a 2.3:3.0 dough-to-filling ratio:

If you prefer more filling and less dough, you can use the 1:2 ratio:

If you like a bit more dough, opt for a 1:1 ratio:

Step 8: Form the Filling

Divide the filling mixture into equal parts according to the ratio you choose. Make a hole in the middle of the filling and add in a salted egg. Then, firmly wrap the filling around the egg.

Step 9: Place the Filling into The Dough

Once the dough has rested for long enough, it’ll become smoother and dryer. Prepare a flat surface to work on. I use a baking mat. Dust flour on the baking mat to prevent the dough from sticking. Then, knead the dough.

Shape the dough into a long block and divide it into smaller, equally-sized blocks. Weigh the blocks to make sure that they’re at the right weight based on the ratio.

Roll the dough into balls. Gently press the dough with your hands and roll it into a circle using a rolling pin. The dough in the center should be a bit thicker than the part at the edge.

Place the filling in the center of the rolled dough.

Turn the dough upside down and carefully wrap the dough around the filling. Carefully roll the dough into a ball. Repeat for the rest of the dough and filling.

Step 10: Put the Dough into the Mold

Brush a little oil on the mold. Doing this helps you remove the cake easier.

Put the dough into the mold.

Gently press the dough using your palm so that it sticks firmly to the mold. Then, use your fingers to gently press the edges. You should do this step carefully to ensure a beautifully shaped cake.

Turn the mold upside down. Hold it securely with your left hand and press down on it with your right hand. Hold for about 3 seconds and carefully remove the mold from the cake.

I recommend using multiple molds with different patterns to add to the visual appeal.

Step 11: Bake the Cakes

Combine 1 egg yolk with a little egg white and 1 teaspoon of sesame oil. Mix well using a fork.

Preheat the oven to 375°F (about 15 minutes)

Line a baking tray with parchment paper. Place the cakes on the lined tray and spray a little water on them to prevent the crust from drying out. Bake the moon cakes for 15 minutes at 375°F.

After that, take them out of the oven and spray them with water again. Allow the cakes to cool (about 15 to 20 minutes).

Next, brush a thin layer of the egg yolk and egg white mixture on the cakes. Don’t brush too much, as a thick layer of this mixture will cause the patterns on the surface to be less visible. Try your best to coat the cakes evenly.

Bake the cakes at 375°F for another 10 minutes.

After the second round of baking, check if your cakes are cooked (the surface of the cake is almost golden, the sides are opaque, and the bottom is dry).

If they still need more time in the oven, spray them with a bit of water, wait for them to cool, and brush them with the egg mixture. Then, bake the cakes for 5 more minutes at 356°F.

You can coat the surface 2 to 3 times with the egg yolk mixture. I don’t recommend more than 3 layers.

Step 12: Finish the Cakes

After baking, place the cakes on a cooling rack or a plate lined with paper towels. Allow them to cool.

When you first take the cakes out of the oven, they will be a bit tough and light yellow in color. Once you let them rest for about a day, they will turn golden brown and develop an appealing sheen. The patterns on the surface will also look sharper.

After 2 to 3 days, the sugar will start to fade in color. As the filling settles in, your cake will turn to a darker brown color and be glossier. They will also be softer, thanks to the oil from the dough.

What to Serve with Bánh Trung Thu?

Here are some perfect serving suggestions for bánh trung thu:

How to Ensure Mooncakes Are Cooked and Stored Perfectly?

If you need more tips for cooking these traditional cakes, this section will cover them all. Plus, you can also find the best way to store your bánh trung thu here.

Enjoy a Great Mid-Autumn Festival With Bánh Trung Thu

Bánh trung thu is the easiest way to experience the spirit of the Vietnamese Mid-Autumn festival no matter where you live. Moreover, there’s nothing to stop you from enjoying this fantastic dessert or tea-time snack whenever you feel like it.

Do these mooncakes suit your taste buds? Don’t hesitate to drop a comment to let me know your thoughts on this traditional sweet course. In addition, I’d really appreciate it if you could share this post with other dessert lovers you know. Thanks a lot, and see you again soon!