How to Make a Classic Chinese Mooncake with Lotus Paste

Making a classic Chinese mooncake with lotus paste is a time-honored tradition that requires a bit of patience and attention to detail. These mooncakes are popular during the Mid-Autumn Festival, which celebrates the harvest and the full moon. The rich and smooth lotus seed paste filling, paired with a tender pastry crust, creates a deliciously sweet treat. Here’s how to make this iconic dessert at home.

Ingredients

For the Lotus Paste:

• 1 cup dried lotus seeds
• 1/2 cup sugar (adjust to taste)
• 2 tablespoons vegetable oil or peanut oil
• A pinch of salt

For the Mooncake Dough:

• 1 1/2 cups all-purpose flour
• 1/4 cup golden syrup (or light corn syrup as a substitute)
• 1/4 cup vegetable oil
• 1/2 teaspoon alkaline water (lye water)

For Assembly:

• 1 egg yolk (for egg wash)
• Mooncake molds (available in Asian grocery stores)

Instructions

1. Preparing the Lotus Paste:

Step 1: Soak the lotus seeds in water overnight or for at least 6 hours. Once softened, drain and rinse them.

Step 2: In a pot, place the lotus seeds and cover with water. Bring to a boil, then reduce the heat and simmer for about 40 minutes or until the lotus seeds are soft and cooked through.

Step 3: Drain the lotus seeds and remove any skins. This is a labor-intensive step, but the smoother the paste, the better the mooncake filling will be.

Step 4: Blend the lotus seeds into a smooth paste using a food processor or blender. Add a pinch of salt to enhance the flavor.

Step 5: In a pan, heat the oil over medium heat and then add the lotus paste. Stir frequently to avoid burning. Gradually add the sugar, and cook the mixture for about 10-15 minutes until the paste thickens and starts to pull away from the sides of the pan.

Step 6: Once thickened, remove from the heat and let the lotus paste cool. The consistency should be soft but firm enough to hold its shape when shaped into balls.

2. Making the Dough:

Step 1: In a mixing bowl, combine the flour and alkaline water. Stir to mix.

Step 2: Add the golden syrup (or corn syrup) and vegetable oil to the flour mixture. Mix until you have a smooth dough. It should be soft but not too sticky.

Step 3: Cover the dough with a damp cloth and let it rest for about 30 minutes. This resting step helps to achieve a smooth texture for the mooncake skin.

3. Assembling the Mooncakes:

Step 1: Preheat the oven to 350°F (175°C).

Step 2: Divide the lotus paste into small portions, about 30g per piece, depending on the size of your mooncake mold.

Step 3: Divide the dough into portions of about 25g each. Roll each portion into a smooth ball.

Step 4: Flatten the dough balls into round discs, large enough to encase the lotus paste filling.

Step 5: Place a portion of lotus paste in the center of each dough disc. Carefully fold the dough around the paste and seal the edges. Roll it back into a ball to ensure the paste is fully encased.

Step 6: Dust the mooncake mold with a light layer of flour. Place the dough ball into the mold and gently press down to shape the mooncake. Be sure not to press too hard to avoid cracking the dough. Once shaped, carefully remove the mooncake from the mold.

4. Baking the Mooncakes:

Step 1: Place the mooncakes on a lined baking tray, ensuring there’s enough space between them for expansion.

Step 2: Lightly brush the mooncakes with the egg yolk wash, which will give them a golden, glossy finish after baking.

Step 3: Bake the mooncakes in the preheated oven for about 10-15 minutes. The first bake will set the shape but not fully brown the mooncakes.

Step 4: After the first bake, remove the mooncakes from the oven and let them cool for about 10 minutes. Brush them with the egg wash again, and return them to the oven for an additional 15-20 minutes, or until golden brown.

Step 5: Once baked, allow the mooncakes to cool completely. It’s best to let them rest for 1-2 days before eating to allow the flavors to meld and the texture of the pastry to soften.

Tips for Perfect Mooncakes:

• Mold Choice: The type of mooncake mold you use will affect the design and texture. Traditional molds with intricate designs will give a classic look to your mooncakes, but you can also opt for simpler molds.
• Alkaline Water: This ingredient is essential in mooncake dough to create the signature golden color and smooth texture. If you can’t find alkaline water, use lye water as a substitute.
• Resting Time: Allowing the dough and mooncakes to rest is crucial. The dough becomes easier to work with, and the mooncakes will develop the perfect texture.
• Storage: Mooncakes can be stored in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them.

Conclusion

Making a classic Chinese mooncake with lotus paste is a rewarding experience that brings a piece of tradition into your kitchen. While the process requires some time and effort, the end result is a beautiful and delicious pastry that is perfect for sharing with family and friends during the Mid-Autumn Festival. Whether you are making them for a special occasion or just to enjoy a sweet treat, these homemade mooncakes are sure to impress.