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

Ingredient Substitutions

• Instead of Dried lotus seeds: Canned lotus seeds (drained and rinsed)
• Instead of Granulated white sugar: Cane sugar
• Instead of Maltose: Glucose syrup, Honey
• Instead of Neutral vegetable oil: Canola oil, Sunflower oil
• Instead of Wheat flour (T55): All-purpose flour
• Instead of Ready‑made caramel sauce: Homemade invert sugar, Honey
• Instead of Baking soda (alkali): Alkali powder for mooncakes
• Instead of Egg yolk: Egg white + sugar for glaze

Equipment Needed

• Large soaking bowl
• Saucepan with lid
• Immersion blender or blender
• Pan or sauté pan
• Silicone spatula
• Whisk
• Rubber spatula
• Baking sheet
• Parchment paper
• Plastic wrap
• Square mold or mooncake press
• Kitchen brush
• Oven

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Using homemade invert sugar gives a softer dough than store‑bought caramel.
• A light lotus aroma intensifies if the mooncakes rest for at least 48 hours before serving.
• For a richer version, add 10 g of butter to the mooncake dough.

Troubleshooting

Storage

Refrigerator: Store in an airtight box 3‑4 days in the fridge

Freezer: Wrap each mooncake in plastic film then place in a freezer bag – up to 1 month

Room temperature: After 2‑3 days of resting, mooncakes can be kept at room temperature for 2‑3 days

Make-Ahead Tips

• Prepare the lotus paste and mooncake dough the day before, keep them separate in the refrigerator.
• Shape the dough and filling balls, freeze them on a tray, then assemble at baking time.