Mid-autumn festival is such a meaningful Chinese holiday, signify gathering of family and friends. Making mooncakes have been my family tradition, so grab your mooncake mold and let’s make mooncakes! (Cantonese lotus with salted egg yolk mooncakes 广式月饼)
BEFORE YOU START
Please be aware that this type of mooncake needs to be rested for 1 to 2 days after baking.
EQUIPMENT
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Mooncake mold for making small 1.8oz/50g ones
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Kitchen scale
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Pastry brush
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Baking sheet
INGREDIENTS
For the paste (see note 1 for substitutes)
- 60 g dried lotus seeds
- 45 g sugar – or to taste
- 35 g peanut oil
For the dough
- 75 g golden syrup
- 1/4 teaspoon lye water– aka Kansui (if you are not able to find it in the gorcery store, see note 1 for how to make it at home)
- 25 g peanut oil
- 110 g all-purpose flour
- cornstarch for dusting
For the egg wash:
- 1/2 egg yolk
- 1/2 tsp water
You also need
- 8 salted egg yolks – ready-to-use ones
INSTRUCTIONS
Cook the paste
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Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center.
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Cook the seeds in water (enough to cover), simmer until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water) until they are smooth.
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Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and fold. Once the paste becomes dry, remove from the heat to cool.
Prepare the dough
- Add golden syrup, peanut oil and lye water, mix until well incorporated. Add flour. Combine and knead briefly to form a soft dough.
- Cover with plastic wrap and rest for 30 minutes.
Assemble
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Pro-tip, it would help to use gloves because the dough and paste can stick on your hands.
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Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.
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Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.
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Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball.
Shape
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Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold.
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Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Hold for 5 seconds. Lift the mold and press again to release the cake.
Bake
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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.
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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
- Dip the brush in the egg wash and remove excess liquid by pressing the brush on the rim of the bowl. Don’t put too much egg wash because it will make the pattern less clear.
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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
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Once completely cooled, store them in an airtight container in the refrigerator for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny.
Note 1: how to make lye water at home
Ingredients
- Baking soda
- Water
Instructions
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Preheat the oven to 120°C (250°F).
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Cover a baking tray with tin foil (aluminium foil). Spread an even layer of baking soda over the foil.
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Put the tray into the preheated oven. Bake for 1 hour.
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Leave to cool naturally then transfer to an airtight container (see note 1).
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When needed, mix 1 part of baked baking soda with 4 parts of water (see note 2). Use the solution in recipes for your desired dishes.
Notes
1. Do not touch the baked baking soda with bare hands.
2. Do not premix the solution in big volume when you’re not ready to use it.
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