Mooncake

For the paste:

100 g dried lotus seeds

75 g sugar - or to taste

50 g neutral cooking oil - such as sunflower, canola, vegetable, peanut, rapeseed oil, etc.

For the dough:

150 g golden syrup

½ teaspoon lye water - aka Kansui

50 g neutral cooking oil - such as sunflower, canola, vegetable, peanut, rapeseed oil, etc.

220 g all-purpose flour - aka plain flour

You also need:

20 salted egg yolks - ready-to-use ones

Cornstarch - for dusting

1 egg yolk - for brushing

BEFORE YOU START

Please be aware that this type of mooncake needs to be rested for 1 to 2 days after baking.

EQUIPMENT

• Mooncake mold for making small 1.8oz/50g ones
• Kitchen scale
• Pastry brush
• Baking sheet

Cook the paste (skip if using shop-bought one)

• Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any).
• Cook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary).
• Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4).

Prepare the dough

• Mix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5).
• Cover with plastic wrap and rest for 30 minutes.

Assemble

• Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.
• Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.
• Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below).

Shape

• Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold.
• Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake.

Bake

• Preheat the oven to 375°F/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later.
• When the time is up, reduce the oven temperature to 320°F/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5).
• Put them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.

Rest & store

• Transfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny.
• You may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving.