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Lotus Mooncake
Traditional mooncake recipe for the Mid-Autumn Festival, with a flour-based dough and sweet lotus filling. Follow each step, from soaking the lotus seeds to the final bake, to obtain soft and fragrant biscuits.
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Cost Breakdown
Critical Success Points
- • Complete soaking of lotus seeds (at least 2 h)
- • Cooking the seeds until very tender
- • Cooking the lotus paste with maltose until smooth and glossy consistency
- • Proper sealing of the filling inside the dough
- • Final bake at 150°C to achieve the characteristic texture
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • The oven reaches 180 °C then 150 °C – use kitchen gloves.
- • Baking soda must be fully dissolved in water before adding to the dough.
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