But did you know that mooncakes aren’t just one thing? Sure, the classic lotus seed paste mooncake with salted egg yolk is iconic, but across Asia and even around the world, mooncakes have evolved into a whole universe of flavors. From nut-filled Cantonese varieties to trendy lava custard mooncakes, there’s something for every taste.
If you’ve ever been curious about what’s inside these festive treats—or better yet, how to make them at home—this guide is for you. Let’s explore 7 popular mooncake flavors and simple steps to try them yourself.
1. Lotus Seed Paste Mooncake (Classic Cantonese Style)
Let’s start with the most traditional mooncake of them all. The lotus seed paste mooncake is what most people imagine when they think of Mid-Autumn Festival. Smooth, sweet, and rich, this mooncake often comes with the bonus of a salted egg yolk in the center, representing the full moon.
What you’ll need:
Lotus seeds
Sugar
Golden syrup
Alkaline water
Oil
Salted egg yolk (optional, but highly recommended)
How to make it:
Soak lotus seeds overnight, then boil and blend them into a silky paste with sugar and oil.
Prepare the mooncake dough using golden syrup, alkaline water, and flour.
Wrap the lotus seed paste (and yolk if using) with the dough.
Press into a mooncake mold for that signature pattern.
Bake until golden, brushing lightly with egg wash for shine.
This flavor is beloved because it balances sweetness with the savory surprise of the egg yolk. It’s a taste of tradition in every bite.
2. Red Bean Mooncake
If lotus seed paste feels a little too rich for you, red bean mooncake flavor is a lighter, slightly earthier option. Red beans (or adzuki beans) are a staple in Asian desserts, and their natural nuttiness pairs perfectly with mooncake pastry.
What you’ll need:
Red beans (adzuki beans)
Sugar
Oil
Flour for the dough (similar to lotus seed paste mooncakes)
How to make it:
Cook red beans until soft, then mash or blend into a smooth paste.
Slowly stir in sugar and oil until the paste thickens.
Form the filling into balls and wrap with mooncake dough.
Press into the mold and bake as you would with lotus seed paste mooncakes.
These mooncakes pair beautifully with tea, making them a calming and less sweet choice for those who like subtle flavors.
3. Mixed Nuts Mooncake (Five Kernels)
Now, here’s a mooncake that’s packed with crunch and texture—the mixed nuts mooncake, also called “five kernels” (五仁月饼). It’s a traditional Cantonese variety that’s loaded with seeds, nuts, and sometimes dried fruit. Think of it as the mooncake version of trail mix!
What you’ll need:
Walnuts
Almonds
Sesame seeds
Sunflower seeds
Pumpkin seeds (or melon seeds)
Candied winter melon or dried fruit
Sugar syrup & a little rice wine for binding
How to make it:
Chop the nuts and seeds, then toast them lightly for extra aroma.
Mix with sugar syrup, a touch of oil, and rice wine to hold everything together.
Wrap the nutty filling in mooncake dough, press into a mold, and bake.
This mooncake is all about texture—crispy, crunchy, chewy, and sweet all at once. It’s also a symbol of abundance, making it a favorite for gifting.
4. Matcha Mooncake
A modern favorite, matcha mooncake flavors combine traditional pastry with the fragrant, slightly bitter taste of green tea. These mooncakes are especially popular in Japan and among younger foodies looking for something lighter and trendier.
What you’ll need:
Matcha powder
White bean paste (shiroan) for filling
Flour, golden syrup, oil for dough
Optional: cream or milk powder for a creamier texture
How to make it:
Mix matcha powder into the dough for that gorgeous green color and earthy flavor.
For the filling, use white bean paste (it’s smoother and milder than red bean). Add a little cream if you want a melt-in-the-mouth finish.
Wrap, mold, and bake as usual.
The result? A mooncake that’s not overly sweet but rich with umami notes. If you love matcha lattes or green tea desserts, this one’s a must-try.
5. Durian Mooncake
Love it or hate it, durian mooncake flavors is called the “king of fruits” in Southeast Asia—and yes, it has made its way into mooncakes. These are especially popular in Malaysia and Singapore, where durian lovers swear by the creamy, custard-like filling.
What you’ll need:
Fresh durian pulp (or frozen if fresh isn’t available)
A little sugar and cream (optional, for smoother texture)
Snow skin dough (durian is usually paired with the chilled, mochi-like version rather than baked)
How to make it:
Blend durian pulp into a smooth paste.
Wrap it in snow skin dough (made from glutinous rice flour, icing sugar, and shortening).
Chill before serving—it’s best eaten cold!
Durian mooncakes are bold, creamy, and aromatic (some might say pungent). If you’re a durian fan, this is a heavenly treat.
6. Chocolate Mooncake
If traditional fillings aren’t your thing, chocolate mooncakes might just win you over. They’re a modern twist that blends Asian pastry with Western indulgence.
What you’ll need:
Cocoa powder (for dough or filling)
Chocolate ganache or Nutella (for filling)
Flour, golden syrup, oil for dough
How to make it:
Add cocoa powder to the dough for a rich, chocolatey shell.
Make a simple ganache filling (melted chocolate + cream), or use Nutella for an easier version.
Mold, bake, and enjoy—like a cross between a mooncake and a truffle!
Some bakers even mix in nuts or dried berries for extra flavor. Chocolate mooncakes are perfect for kids, first-time mooncake eaters, or anyone who loves fusion desserts.
7. Custard Lava Mooncake
Finally, one of the trendiest mooncakes in recent years: the custard lava mooncake. Imagine cutting into a mooncake and golden custard cream oozes out—pure magic!
What you’ll need:
Egg yolks
Butter
Milk powder
Custard powder
Sugar
How to make it:
Whisk egg yolks, butter, milk powder, and sugar into a smooth custard.
Chill until firm, then shape into balls for filling.
Wrap in mooncake dough, mold, and bake.
When warm, the custard melts inside—giving you that irresistible lava flow.
This mooncake is rich, creamy, and definitely a showstopper at any Mid-Autumn Festival gathering.
Wrap-Up: Want to Try Making Mooncakes Yourself?
From traditional lotus seed paste to trendy lava custard, mooncakes are as diverse as the cultures that celebrate them. The best part? You don’t have to just buy them—you can make them yourself with a little guidance.
That’s exactly what you’ll get at Otao Kitchen’s Mooncake Making Class in Melbourne. You’ll:
Learn step-by-step how to craft different mooncake varieties.
Get hands-on with authentic techniques and modern twists.
Take home your own handmade mooncakes—perfect for sharing with family or gifting.
Whether you’re new to mooncakes or want to explore unique flavors like matcha or custard lava, this class makes it fun, interactive, and delicious.
👉 Why not make this Mid-Autumn Festival extra special by creating your own mooncakes from scratch?
