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Step 1
Soak dried lotus seeds in water overnight. Drain and remove the green centre (if any).
Step 2
Boil in fresh water (enough to cover) until soft (about 30-40 minutes). Drain, then puree in a food processor (add a little water if necessary).
Step 3
Transfer the puree into a non-stick pan. Cook over a medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove to cool (see note 3 & 4).
Step 4
Mix syrup, oil and lye water until well incorporated. Add flour (see note 5). Knead briefly until combined.
Step 5
Cover and rest for 30 minutes.
Step 6
Put one egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.
Step 7
Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal completely.
Step 8
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).
Step 9
Coat the ball with a thin layer of cornstarch. Put it into a mooncake mould (see note 6).
Step 10
Place the mould on a baking tray (lined with parchment paper if necessary). Gently press to shape.
Step 11
Preheat the oven to 190°C / 375°F. Bake the cakes for 5 minutes (Meanwhile, mix the egg wash).
Step 12
Reduce the temperature to 160°C / 320°F. Take the mooncakes out and brush the top with a thin layer of egg wash(see note 7). Put back into the oven and bake for a further 5 minutes.
Step 13
Remove and brush with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.
Step 14
Once completely cooled, store the mooncakes in an airtight container for at least 1-2 days. They are ready to be served when they become soft to touch and appear shiny.
Step 15
You may keep them in the fridge for up to 2 weeks. Bring back to room temperature prior to serving.