Lotus Mooncake

Ingredients

• 250 g Dried lotus seeds (Soak 2‑3 h then cook 45 min)
• 500 ml Water for soaking (Tap water, change once if needed)
• 150 g Granulated white sugar (For the lotus paste)
• 50 g Maltose (Added to the lotus paste at the end of cooking)
• 30 ml Neutral vegetable oil (For the mooncake dough)
• 120 g Wheat flour (T55) (Sift before use)
• 50 g Ready‑made caramel sauce (Replaces caramelized invert sugar)
• 4 g Baking soda (alkali) (Alkaline solution for the dough)
• 30 ml Water for alkaline solution (2 tablespoons)
• 1 g Salt (Just a pinch)
• 20 ml Additional oil for cooking the lotus (Added during lotus cooking)
• 1 Egg yolk (For glazing)
• 15 ml Water for glaze (1 tablespoon)

Instructions

1. Soaking the lotus seeds

   Place the dried lotus seeds in a large bowl, cover with cold water and let soak for 2 hours. Stir once halfway through.

   Time: PT2H

2. Cooking the lotus seeds

   Drain the seeds, place them in a saucepan, cover with fresh water and bring to a boil. Cook covered for 45 minutes until they are very tender.

   Time: PT45M

   Temperature: 100°C

3. Preparing the mooncake dough

   In a bowl, mix the caramel sauce, vegetable oil, the alkaline solution (baking soda + water) and the salt. Whisk until homogeneous, then fold in the sifted flour using a rubber spatula. Knead gently for 1‑2 minutes until a supple dough forms.

   Time: PT10M

4. Preparing the lotus paste

   Transfer the cooked lotus seeds to a blender, add 50 ml of cooking water and blend until a smooth puree is obtained.

   Time: PT5M

5. Cooking the lotus paste with maltose

   Pour the lotus puree into a pan, add the additional oil and the maltose. Cook over medium heat, stirring continuously for about 15 minutes until the paste releases from the pan sides and becomes slightly glossy.

   Time: PT15M

   Temperature: 150°C

6. Cooling and shaping lotus paste balls

   Transfer the cooked lotus paste to a bowl, let cool completely, then shape 7 balls of about 55 g each.

   Time: PT10M

7. Forming mooncake dough balls

   Divide the mooncake dough into 7 portions of about 15 g and shape each portion into a smooth ball.

   Time: PT5M

8. Assembling the mooncakes

   On a sheet of plastic wrap, flatten each dough ball into a disc of 8‑9 cm diameter (thickness ~2 mm). Place a lotus paste ball in the centre, fold the dough around and seal by gently pressing. Use the square mold to give the final shape and carefully unmold.

   Time: PT15M

9. First bake (glazing)

   Place the mooncakes on a baking sheet lined with parchment paper. Lightly brush the surface with the egg‑yolk + water mixture. Bake at 180°C for 5 minutes.

   Time: PT5M

   Temperature: 180°C

10. Second bake (final bake)

    Lower the oven temperature to 150°C and continue baking for 15 minutes until the mooncakes are firm and lightly golden.

    Time: PT15M

    Temperature: 150°C

11. Cooling and storage

    Allow the mooncakes to cool completely, then place them in an airtight plastic container. Store at room temperature for 2‑3 days before serving so the flavors develop.

    Time: PT10M

Nutrition Facts

Calories

300

Protein

2 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g