Golden Lotus Paste Mooncakes (Print version)

Tender golden pastry wraps sweet lotus paste in these traditional Chinese treats, ideal for festive gatherings.

# What you'll need:

→ Pastry Dough

01 - 4.2 oz all-purpose flour
02 - 3 oz golden syrup
03 - 1 oz vegetable oil
04 - 1/2 tsp alkaline water (lye water)

→ Filling

05 - 17 oz lotus seed paste (store-bought or homemade)
06 - 12 salted egg yolks (optional; can substitute with whole roasted nuts)

→ Egg Wash

07 - 1 egg yolk
08 - 1 tbsp milk

# Method:

01 - Combine golden syrup, vegetable oil, and alkaline water in a mixing bowl. Whisk until the mixture is thoroughly blended and emulsified.
02 - Add flour to the wet mixture. Stir with a spatula until a cohesive dough forms. Cover tightly with plastic wrap and let rest at room temperature for 2 hours to allow the gluten to relax.
03 - Preheat oven to 350°F.
04 - Divide the lotus seed paste into 12 equal portions, approximately 1.4 oz each. If using salted egg yolks, encase each yolk within a portion of paste and roll into smooth, round balls.
05 - Divide the rested dough into 12 equal portions, approximately 0.7 oz each.
06 - Flatten each dough ball into a thin disc. Place one filling ball in the center and carefully wrap the dough around it, pinching the edges to seal completely. Ensure the filling is fully enclosed.
07 - Lightly dust the interior of a mooncake mold with flour. Place a filled ball inside, seam side up, and press the mold firmly to imprint the design. Release onto a parchment-lined baking sheet.
08 - Repeat the shaping process with the remaining dough portions and filling balls, arranging them 2 inches apart on the prepared baking sheet.
09 - Bake for 5 minutes to set the pastry structure.
10 - Remove from oven and lightly brush the tops with egg wash mixture, taking care not to let excess drip onto the sides.
11 - Return to oven and bake for 15 to 20 minutes, or until the tops are golden brown.
12 - Cool completely on the baking sheet. Transfer to an airtight container and store at room temperature for 1 to 2 days before serving to allow the pastry to soften and develop the traditional tender texture.

# Expert advice:

01 -
  • These homemade mooncakes taste infinitely better than anything you can buy at a bakery
  • The golden, tender pastry develops the most beautiful glossy sheen after a day of resting
  • Theres something deeply satisfying about pressing that perfect design into each cake
02 -
  • The dough must rest the full 2 hours or it will shrink back aggressively when you try to shape it
  • Egg wash only after the initial bake or the designs will blur and lose definition
  • Mooncakes genuinely need at least one day of resting to develop the proper tender texture
03 -
  • If your alkaline water has darkened, it's still perfectly fine to use—color changes are natural
  • Room temperature ingredients blend more smoothly and create a more cohesive dough
  • Don't skip the resting period, even if you're tempted to rush the process

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