Pastry, made with bean paste and salted egg yolk filling, baked
Common food
Photo: Wikipedia
A golden, flaky pastry encasing a rich, sweet bean paste and a savory, crumbly salted egg yolk center. The texture is a delightful contrast: crisp layers giving way to a dense, sweet filling and a uniquely salty, sandy yolk. Nutritionally, it's a high-carb treat, primarily from refined flour and sugar, with a modest protein boost from the egg yolk.
Calorie split: 10% protein · 67% carbs · 23% fat
↓ Full nutrition💚 Why it's loved
People adore the iconic sweet-savory harmony, where the sugary bean paste perfectly offsets the rich, umami-packed salted egg yolk. It's a beloved treat for festivals like the Mid-Autumn Festival and a staple in Chinese bakeries, representing tradition and indulgence.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to rapid blood sugar spikes. The pastry is also calorie-dense and may contain significant sodium from the cured egg yolk. To mitigate, enjoy a smaller portion (half a pastry) and pair it with unsweetened tea or a source of protein like nuts to slow sugar absorption.
Key benefits
- Provides quick energy from its carbohydrate content.
- The salted egg yolk offers a source of protein and essential minerals like selenium.
- Can serve as a satisfying, calorie-dense snack for active individuals.
- The bean paste contributes some dietary fiber and plant-based nutrients.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of salting duck egg yolks in brine or salted charcoal paste for preservation dates back to the Ming Dynasty in China, long before they became a iconic pastry filling.
Full nutrition (USDA data · scales with serving)
| Water | 23.8 g |
| Energy | 339 kcal |
| Protein | 8.6 g |
| Total lipid (fat) | 8.6 g |
| Carbohydrate, by difference | 57.0 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 30.5 g |
| Calcium, Ca | 39.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 136 mg |
| Potassium, K | 123 mg |
| Sodium, Na | 545 mg |
| Zinc, Zn | 0.89 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 18.0 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.25 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 87.0 ug |
| Folic acid | 29.0 ug |
| Folate, food | 59.0 ug |
| Folate, DFE | 108 ug |
| Choline, total | 147 mg |
| Vitamin B-12 | 0.35 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 83.0 ug |
| Retinol | 81.0 ug |
| Carotene, beta | 18.0 ug |
| Carotene, alpha | 6.0 ug |
| Cryptoxanthin, beta | 7.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 241 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.2 ug |
| Vitamin K (phylloquinone) | 4.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.58 g |
| Fatty acids, total monounsaturated | 2.9 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 2.6 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Cholesterol | 226 mg |
Amino acid profile (per 100g)
Estimated from Puff pastry, frozen, ready-to-bake, baked — USDA does not publish this profile for Pastry.
| Tryptophan | 0.09 g |
| Threonine | 0.20 g |
| Isoleucine | 0.28 g |
| Leucine | 0.51 g |
| Lysine | 0.14 g |
| Methionine | 0.13 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.20 g |
| Valine | 0.31 g |
| Arginine | 0.26 g |
| Histidine | 0.16 g |
| Alanine | 0.23 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.26 g |
| Proline | 0.88 g |
| Serine | 0.36 g |
FAQ
What is the white paste inside?
It is typically sweet red bean paste (made from azuki beans) or sometimes lotus seed paste. Both are cooked with sugar and oil to create a smooth, dense filling.
Why is the egg yolk orange and salty?
Duck egg yolks are cured in a brine or salted charcoal paste for weeks. This process firms the yolk, turns it a deep orange, and imparts a rich, savory, umami flavor that contrasts with the sweet filling.
Is this the same as a mooncake?
It is a very close relative. Many modern mooncakes, especially the popular Cantonese style, are essentially this pastry: a thin crust with lotus or bean paste and a salted egg yolk center. The term 'egg yolk pastry' often refers to the flakier, Taiwanese-style version.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.39 kcal/g · 10% calories from protein · 2.2 g fiber · 30.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.43 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.