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Banh Trung Thu recipe (Vietnamese Moon cake)

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For The Cake's Cover
240g flour
160g sugar cake
30g cooking oil
1 (18 - 20g) egg yolk
1 tsp (10g) peanut butter
For the Cake's Filling
400g grated coconut
4-5 boxes (40g per box) condensed milk
200g coconut
80g, roasted white sesame
60g cake flour
2 tsp (10 ml) juice
grapefruit peels
1 egg yolk
1/2 egg whites

Banh Trung Thu recipe (Vietnamese Moon cake)

  • Easy


Today we would like to introduce to our readers the Banh Trung Thu recipe, an indispensible delicacy enjoyed during the Mid-autumn festival, a traditional festival of the Vietnamese. The festival is held on the 15th day of the August based on the lunar calendar. It is the occasion when all members of the family gather to celebrate the festival as well as spend some precious time together before getting back to their hectic schedules. Especially, the sharing of round mooncake (banh trung thu) among family members signify the completeness and unity of family.

Two basic styles of mooncake are banh nuong (baked mooncake recipe) and banh deo (snowy mooncake recipe). Each style of cake has its own distinct filling. Apart from traditional filling, coconut filling is commonly-used by Vietnamese. The coconut mooncakes has a sweet and savory taste coming from coconut mixed filling, topped with a soft but not too chewy cake texture that melts in your mouth. It is no wonder that moon cakes are enjoyed not only in Vietnam, but in many parts of the world with an Asian heritage.

With our baked mooncake recipe, you will be able to create authentic Vietnamese coconut mooncakes for mid-autumn festival. If you are an expat away from Vietnam, this recipe will also help you to relive those sweet and nostalgic memories of your hometown. Enjoy!


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1 - 1.15 hours

Make the Filling

Mix shredded coconut with condensed milk in a certain proportion and leave the mixture about 30 to 45 minutes.

Heat coconut milk and add shredded coconut. Stir thoroughly until coconut milk dries, add white sesame, a little of wheat flour, and pomelo essential oil. Make filling pieces.

1 - 1.15 hours

Make the Dough

Mix wheat flour with water and sugar to make dough.

Dough should be the texture of play-doh- not sticky but not too stiff.

Wrap dough for 30 to 45 minutes .

30 - 45 minutes

Shaping and baking

The mold should be about 75g, including 50g filling and 25g dough. However, if you want to have thick dough, you may use 40g filling and 35g dough.

Place filling in the middle of o the dough and shape the dough into a ball around the filling, being careful not to tear the dough. Press it gently into your mold to create the pattern on top of the cake.

Top the mold to release the mooncake and place them on a greased cookie sheet. Bake the cakes for 10 minutes until they are golden brown.

Take the cakes out of the oven and knead the cake in a coat of yolk

Continue to bake the cake for 3 or 5 minutes.


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