Homemade Lotus Seed Mooncakes

Ingredients

• For the pastry: For the pastry:
• 300g (2 ½ cups) all-purpose flour 300g (2 ½ cups) all-purpose flour
• 50g (¼ cup) golden syrup 50g (¼ cup) golden syrup
• 60g (¼ cup) vegetable oil 60g (¼ cup) vegetable oil
• 1 tsp alkaline water 1 tsp alkaline water
• For the filling: For the filling:
• 400g (14 oz) lotus seed paste 400g (14 oz) lotus seed paste
• 50g (¼ cup) melon seeds 50g (¼ cup) melon seeds
• For the egg wash: For the egg wash:
• 1 egg yolk 1 egg yolk
• 1 tbsp water 1 tbsp water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 38g (Sugars: 15g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, golden syrup, vegetable oil, and alkaline water. Knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   Divide the lotus seed paste into equal portions and roll them into balls. Flatten each ball slightly and place a few melon seeds in the center. Wrap the paste around the seeds and roll it into a smooth ball.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Take a small portion of the dough and flatten it into a circle. Place a lotus seed ball in the center and wrap the dough around it, ensuring it is completely sealed. Roll it into a smooth ball.
5. 5.
   Lightly dust a mooncake mold with flour and press the filled dough ball into the mold. Tap the mold gently to release the mooncake.
6. 6.
   Place the mooncakes on a baking tray lined with parchment paper.
7. 7.
   In a small bowl, whisk together the egg yolk and water to make the egg wash. Brush the mooncakes with the egg wash.
8. 8.
   Bake the mooncakes for 20-25 minutes until golden brown.
9. 9.
   Remove from the oven and let them cool completely before serving.

Treat your ingredients with care...

• Lotus Seed Paste — If the lotus seed paste is too dry, you can add a small amount of vegetable oil to achieve a smoother texture.
• Alkaline Water — Alkaline water gives the mooncake pastry its distinctive yellow color and unique flavor. It can be found in Asian grocery stores or online.

Tips & Tricks

• To create intricate patterns on the mooncakes, lightly dust the mold with flour before pressing the dough into it.
• For a glossy finish, brush the mooncakes with the egg wash twice, allowing the first layer to dry before applying the second.
• Store the mooncakes in an airtight container at room temperature for a day or two to allow the flavors to meld and the pastry to soften.

Serving advice

Serve the Lotus Seed Mooncakes at room temperature to fully appreciate their flavors and textures. They are traditionally enjoyed with a cup of Chinese tea.

Presentation advice

Arrange the mooncakes on a decorative platter, showcasing their beautiful patterns. Consider adding a small tea set and a vase of fresh flowers to create an elegant presentation.