Old Beijing red moon cake
Zìláihóng (Self-Red) is the most traditional Beijing-style mooncake. Unlike Cantonese mooncakes, it features a firm, flaky crust stamped with a distinctive red circle pattern, filled with a sweet mixture of walnuts, candied fruits, rock sugar, and sesame. It is an essential treat during the Mid-Autumn Festival.
Ingredients
- 200 g all-purpose flour
- 30 g vegetable oil
- 80 ml warm water
- Filling: 100 g sugar
- Filling: 50 g walnut pieces
- Filling: 30 g candied orange peel
- Filling: 30 g candied winter melon
- Filling: 20 g sesame seeds
- Filling: 30 g vegetable oil
- Filling: 1 tbsp rose water
- Red food coloring for stamping
Instructions
- 1. Knead flour and warm water into a soft dough and let it rise for 20 minutes.
- 2. Divide the dough into strips and roll it into a thin round dough.
- 3. Spread bean paste filling and a little salt on the dough
- 4. Roll up the dough and flatten it into a cake shape
- 5. Brush the pan with thin oil and fry over medium-low heat until one side is golden brown, flip over
- 6. Fry both sides until golden and crispy, remove from the pan and cut into pieces.
Cultural Notes
Zìláihóng mooncakes represent Beijing's rich Mid-Autumn Festival tradition. The name means 'naturally red,' referring to the distinctive red stamp on the surface. Unlike the soft, golden Cantonese style, Beijing mooncakes have a firmer texture and more complex filling. They are often given as gifts and shared among family members during the festival.