These days there are a million versions of the mooncake, from ice-cream snowskin mooncakes by Godiva to espresso-flavored cakes in the displays at Starbucks. For me, the best is still the most traditional — fragrant, smooth white lotus paste with duck yolk. This recipe doesn’t tackle the egg yolk, but will make a standard (mini) Cantonese-style mooncake with either a red bean or white lotus paste filling.
The recipe here is designed for miniature mooncakes, which are about 50-60 grams in size (or about 1/4 cup). For traditional-sized mooncakes, you may need to play around with the sizes of the fillings and the skins to get the right shape. I would roughly estimate this makes about 6 large mooncakes, with about 1/4 to 1/3 cup filling each and about 3 tbsp of skin — but use your best judgment.
Finally, a lot of storebought fillings incorporate lard for a richer mouthfeel, but most homemade recipes I found used regular vegetable oil instead. As a result, many of them noted problems with overly-soft fillings, so I sought to avoid that by using another fat that, like lard, was solid at room temperature. I opted for coconut oil, which lent the fillings a nice, nuanced coconut undertone, but feel free to use lard if you can find it in good quality and you’re comfortable. Otherwise, shortening may be another substitute, or just try regular oil as others have suggested.