Abstract: In order to develop a new type of runny yolk moon cake, with Gynostemma pentaphyllum as flavor material,and adding Gynostemma pentaphyllum powder to mooncake crust, the process formulation of Gynostemma pentaphyllum runny yolk moon cake was optimized by single-factor test and orthogonal test with sensory evaluation as indicator.The results showed that, the optimal process formulation was 5 g of Gynostemma pentaphyllum powder in the crust, 40 g of salted duck egg yolk in the runny filling, 40 g of salted duck egg yolk in the custard filling, and the moon cake was baked at 220 ℃ for 13 min. Other ingredient included 210 g of low-gluten flour, 213 g of whipping cream, 115 g of butter, 120 g of berry sugar, 52 g of milk powder, 130 g of egg liquid and 35 g of cheese. According to the formula and processing technology, the Gynostemma pentaphyllum runny yolk moon cake had special taste, good appearance and light green color, and soft taste.