Traditional Lotus Seed Mooncakes
These classic mooncakes feature a rich lotus seed paste filling encased in a tender, golden-brown pastry. They are a traditional treat enjoyed during the Mid-Autumn Festival, often accompanied by tea.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 8
- Difficulty
- Hard
Allergen information: may contain eggs, gluten, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 500 glotus seed paste
- 8 pcssalted duck egg yolk(optional)
dough
- 150 gall-purpose flour
- 100 ggolden syrup
- 30 gpeanut oil
- 1 tsplye water
egg wash
- 1 pcsegg yolk
- 1 tspwater
Equipment
mooncake mold · plastic wrap · large bowl · wire rack · baking sheet · parchment paper
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, golden syrup, peanut oil, and lye water.
About 5 min
Cook’s note: Mixing by hand ensures a smooth dough.
- 2
Mix until a soft, pliable dough forms, then cover it with plastic wrap and let it rest at room temperature for at least 1 hour.
About 1 hr
Cook’s note: Resting the dough allows the gluten to relax, making it easier to work with.
- 3
If using, prepare the salted duck egg yolks by rinsing them and baking them at 170°C (340°F) for 5-7 minutes, or until they just start to firm up. Let them cool.
About 15 min
Cook’s note: Baking helps to remove some of the oil and firm the yolks.
- 4
Divide the lotus seed paste into 8 equal portions. If using egg yolks, flatten each portion of lotus paste and wrap it around one baked salted duck egg yolk, sealing to form a ball.
About 10 min
Cook’s note: Ensure the paste completely covers the yolk to prevent cracking during baking.
- 5
Divide the rested dough into 8 equal portions.
About 2 min
Cook’s note: Using a kitchen scale ensures even portions for consistent mooncake size.
- 6
Flatten one piece of dough into a thin circle. Place a lotus seed paste ball in the center.
- 7
Carefully bring the edges of the dough up and around the filling, sealing it completely. Roll gently between your palms to smooth the surface and form a perfect ball.
About 15 min
Cook’s note: Work slowly to avoid tearing the dough.
- 8
Lightly dust a mooncake mold with flour, then press a filled dough ball firmly into the mold. Invert the mold and gently tap it to release the mooncake onto a baking sheet lined with parchment paper.
About 10 min
Cook’s note: Don't use too much flour in the mold, as it can affect the pattern clarity.
- 9
Repeat for the remaining mooncakes. Chill the formed mooncakes in the refrigerator for 30 minutes.
About 30 min
Cook’s note: Chilling helps the mooncakes hold their shape better during baking.
- 10
Preheat your oven to 180°C (350°F).
About 10 min
- 11
Bake the mooncakes for 8-10 minutes, or until lightly golden. While they bake, whisk together the egg yolk and water for the egg wash.
About 10 min
Cook’s note: Keep a close eye on them to prevent over-browning.
- 12
Remove the mooncakes from the oven and let them cool for 5 minutes. Brush a thin layer of egg wash over the tops, ensuring not to get too much into the crevices of the pattern.
About 7 min
Cook’s note: A very thin layer is key for a beautiful sheen; too much will obscure the pattern.
- 13
Return the mooncakes to the oven and bake for another 10-12 minutes, or until they achieve a rich golden-brown color.
About 12 min
- 14
Let the mooncakes cool completely on a wire rack. For best flavor and texture, store them in an airtight container at room temperature for 1-2 days before serving.
About 2 hr
Cook’s note: This 'hui you' or 'returning oil' process softens the crust and enhances the flavor.
Keep it good
Store mooncakes in an airtight container at room temperature.
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