Plain Lotus Paste Mooncakes 素莲蓉月饼
Nowadays, mooncakes are available in a variety of different sweet and savoury fillings. For this recipe, we are going to make plain traditional mooncakes with lotus seed paste filling, suited for even vegetarian mooncake lovers.
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 grams golden syrup
- 40 grams groundnut oil
- 1/2 tsp alkaline water
- 180 grams all-purpose flour
- 450 grams lotus seed paste
- 50 grams melon seeds (toasted)
- 30 grams white sesame seeds (toasted)
- 1 tbsp honey
- 1/2 tsp water
- 1 mooncake mould (50g)
Instructions
- 1
Mooncake Skin
- 2
Start by preparing the mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water in a mixing bowl until they are thoroughly blended. Then add in flour.
- 3
Using a spatula, mix and fold in the flour until a soft and sticky dough is formed. Cover with cling wrap and set aside at room temperature for 4 hours.
- 4
Then make into equal portions of 15g balls to be used as skin and set aside.
- 5
Mooncake Filling
- 6
Next, prepare mooncake filling. First toast melon and white sesame seeds in preheated 175 degree C oven for 5 minutes. Then set aside to cool.
- 7
Once cooled, combine and mixed well into lotus seed paste filling.
- 8
Then, roll the lotus seed paste into a log and cut into smaller pieces.
- 9
Divide the lotus seed paste filling into equal portions of 35g balls. And we're ready to assemble the mooncakes!
- 10
Assemble Mooncake
- 11
To assemble, flatten one portion of the skin dough and place one filling ball in the middle. Flip over and wrap the edge evenly around the filling. Flip over again. Then gently but firmly push the skin dough around the filling using the palm of your hands. Then gather the edges over and pinch to secure the filling ball on the top.
- 12
Roll it again into a ball and a mooncake is done. Continue to wrap the rest of the filling balls with the mooncake skin dough. And we're ready to mould the mooncakes!
- 13
To mould the mooncakes, first roll the mooncake into a longer ball with the palm of your hands. Then place the mooncake into the mould. Place the mould on a floured surface. Press the handle down to impart the design. Press until you can't move it any further. Lastly, pull the handle up and release the mooncake and we're done!
- 14
Place the moulded mooncakes on a baking tray. And we're ready to bake the mooncakes.
- 15
Bake Mooncake
- 16
First, preheat oven to 190 degree C and place rack in centre of oven. Then bake the mooncakes for 10 minutes or until the mooncake skin toughens and the edges start to turn golden. Remove from oven and let mooncakes cool on the tray for about 5 minutes.
- 17
Prepare glaze by mixing well honey and water. Lightly glaze the top of mooncakes. Continue to bake for another 5 minutes until the mooncakes turn golden brown. Let mooncakes cool on the tray for about 5 minutes.
- 18
Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.
- 19
These mooncakes are best enjoyed at least 3 days after baking. Serve alongside hot chinese tea for an enjoyable experience.