Chinese-style Lotus Seed Mooncake

Ingredients

This Chinese adaptation of the Slovenian Kozjanska kruhova potica replaces the original bread-like texture with a delicate pastry crust. The filling is transformed from a nut-based mixture to a luscious lotus seed paste, which is a popular ingredient in Chinese desserts. The shape and design of the mooncake are also distinct, reflecting Chinese cultural symbolism. We alse have the original recipe for Kozjanska kruhova potica, so you can check it out.

• 300g (10.5 oz) lotus seed paste 300g (10.5 oz) lotus seed paste
• 100g (3.5 oz) golden syrup 100g (3.5 oz) golden syrup
• 50g (1.8 oz) vegetable oil 50g (1.8 oz) vegetable oil
• 200g (7 oz) cake flour 200g (7 oz) cake flour
• 5g (0.2 oz) baking powder 5g (0.2 oz) baking powder
• 1 egg yolk, beaten 1 egg yolk, beaten
• Melon seeds for garnish Melon seeds for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the lotus seed paste, golden syrup, and vegetable oil. Mix well until smooth.
2. 2.
   In a separate bowl, sift the cake flour and baking powder together. Gradually add the dry ingredients to the lotus seed paste mixture, kneading until a soft dough forms.
3. 3.
   Divide the dough into small portions and shape them into balls.
4. 4.
   Flatten each dough ball and place a spoonful of lotus seed paste in the center. Fold the edges of the dough over the filling, sealing it completely.
5. 5.
   Lightly grease a mooncake mold and dust it with flour. Place the filled dough into the mold and press firmly to create the desired pattern.
6. 6.
   Gently tap the mold to release the mooncake onto a baking tray lined with parchment paper.
7. 7.
   Brush the mooncakes with beaten egg yolk and garnish with melon seeds.
8. 8.
   Preheat the oven to 180°C (350°F) and bake the mooncakes for 20-25 minutes, or until golden brown.
9. 9.
   Allow the mooncakes to cool completely before serving.

Treat your ingredients with care...

• Lotus seed paste — If you can't find ready-made lotus seed paste, you can make your own by boiling lotus seeds until soft, then blending them with sugar and oil until smooth.

Tips & Tricks

• To achieve a flaky crust, make sure not to overwork the dough.
• If the dough is too dry, add a little water. If it's too sticky, add a bit more flour.
• Experiment with different mooncake molds to create unique designs.
• Store the mooncakes in an airtight container to maintain freshness.
• Serve the mooncakes at room temperature for the best texture and flavor.

Serving advice

Serve the Chinese Lotus Seed Mooncakes as a delightful dessert during religious festivals or special occasions. They are traditionally enjoyed with a cup of Chinese tea.

Presentation advice

Arrange the mooncakes on a decorative platter, showcasing their intricate designs. Consider placing them on a moon-shaped plate to enhance the symbolism.