Bakkwa Mooncake Recipe: Sweet, Savory, and Unique

Inspired by Singaporean and Malaysian flavors, this mooncake features bakkwa (sweet-salty BBQ pork jerky) chopped into chewy, smoky bits and wrapped in tender pastry. Sometimes it’s stuffed inside lotus paste. Other times, it’s the star.

If you like bacon in desserts or candied meats, this one’s for you.

What Makes Bakkwa Mooncakes Unique?

Here’s why they’re such a hit:

• Sweet + smoky + savory – Each bite hits multiple taste zones.

• Chewy bits inside soft paste – Think meaty jewels in a creamy filling.

• Fusion mooncake – A modern twist on classic Mid-Autumn treats.

• Popular in Singapore/Malaysia – Particularly among younger crowds or those gifting something new.

Bakkwa Mooncake Recipe (Baked, Cantonese Style)

This version uses Cantonese-style baked crust with a bakkwa + lotus paste filling.

You can also use puff pastry for a flaky version (like Teochew style), but we’ll stick to baked mooncakes here.

Total Time: ~2.5 hours

• Prep: 45 minutes

• Rest: 1 hour (for the dough)

• Bake: 20–25 minutes

• Cool: 30 minutes (mooncakes need to “return oil”)

Ingredients

Mooncake dough:

• 160g all-purpose flour

• 100g golden syrup (or honey + maltose)

• 40g vegetable oil

• 1/2 tsp alkaline water (lye water)

Filling:

• 300g lotus seed paste (or red bean)

• 80–100g bakkwa (finely chopped)

• Optional: 2 salted egg yolks (baked or steamed)

Egg wash:

• 1 egg yolk + 1 tbsp water

Instructions

1. Make the Dough

Mix syrup, oil, and alkaline water until blended.
Add flour. Mix gently to form a soft dough.
Wrap in plastic. Rest for 1 hour at room temp.

2. Prep the Filling

Chop bakkwa into small bits (pea-sized).
Mix into lotus paste evenly. Divide into 8 equal balls.
Optional: flatten each ball and tuck a yolk in the center.

3. Wrap

Divide dough into 8 pieces (about 30g each).
Flatten a piece, wrap it around one ball of filling.
Roll into a smooth ball, then press into a mooncake mold.
Tap gently to release.

4. Bake

Preheat oven to 175°C (350°F).
Bake mooncakes for 10 minutes.
Remove, brush lightly with egg wash.
Bake another 10–15 minutes until golden.

Let cool. Then store in airtight container for 1–2 days to “return oil” (makes them shinier and softer).

Pro Tips & Variations

🥓 No lotus paste?
Use mung bean paste, black sesame, or even mashed sweet potato.

🔥 Extra smoky flavor?
Toast the bakkwa in a pan before mixing into the paste.

🥚 Skip the yolk if you want a cleaner bite—but keep it if you want that rich center.

🎁 Gift idea:
Wrap each mooncake individually in wax paper and gift in a tin box. Perfect for modern mooncake exchanges.

Taste Test Breakdown

It’s a full spectrum of flavor and texture—like char siu meets dessert.

Final Thoughts

Bakkwa mooncake is a bold move. It ditches the classics and takes the mooncake game into modern flavor territory.

It’s not for purists. It’s for the adventurous. The foodies. The people who order bacon ice cream and love it.

If that sounds like you, give this a go.

Mid-Autumn only comes once a year. Might as well make it unforgettable.