Classic Lotus Seed Paste Mooncakes (No Egg Yolk)

Instructions

1. 1

   Prepare the Lotus Seeds:

2. 2

   Rinse the dried lotus seeds and soak overnight in room temperature water.

3. 3

   Remove the green germ (bitter core) if present.

4. 4

   Boil the seeds in fresh water until soft — about 30–40 minutes.

5. 5

   Drain and blend with a splash of water into a smooth paste.

6. 6

   Cook the Paste:

7. 7

   In a non-stick pan, heat oil over medium-low heat.

8. 8

   Add the blended lotus paste and cook, stirring constantly.

9. 9

   Add icing sugar and maltose. Continue cooking until the paste thickens and pulls away from the pan.

10. 10

    Cool completely before using.

11. 11

    Make the Dough:

12. 12

    In a mixing bowl, combine golden syrup, lye water, and oil.

13. 13

    Add flour and mix until a soft dough forms.

14. 14

    Wrap and rest for at least 30 minutes (up to 2 hours) at room temperature.

15. 15

    Assemble the Mooncakes:

16. 16

    Preheat oven to 170°C (fan off).

17. 17

    Divide dough and lotus paste into 8 portions (approx. 30g dough + 45g paste each).

18. 18

    Roll the lotus paste into smooth balls.

19. 19

    Wrap each lotus paste ball with a portion of dough.

20. 20

    Dust lightly with flour if sticky.

21. 21

    Press into a floured mooncake mold and release onto a baking tray lined with parchment.

22. 22

    Bake:

23. 23

    Spray or mist the mooncakes lightly with water to prevent cracking.

24. 24

    Bake for 10 minutes, remove and let cool slightly.

25. 25

    Return to oven and bake for another 15–20 minutes until lightly golden.

26. 26

    (No egg wash needed — the syrup in the dough gives it a natural sheen.)

27. 27

    Let Them Rest:

28. 28

    Cool completely. Store in an airtight container at room temperature for 1–2 days to allow the crust to soften and develop shine (“回油”).