Golden Lotus Seed Pastry Mooncakes (Print Page)

Tender golden pastry wraps sweet lotus paste in these traditional Chinese treats, perfect for autumn celebrations.

# What You 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

# Directions:

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 soft, pliable 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. Line a baking tray with parchment paper.
04 - Divide lotus seed paste into 12 equal portions (approximately 1.4 oz each). If using salted egg yolks, flatten each paste portion, place a yolk in the center, and enclose completely, rolling into smooth balls.
05 - Divide the rested dough into 12 equal portions (approximately 0.7 oz each). Keep covered to prevent drying.
06 - Flatten each dough ball into a thin disc. Place one filling ball in the center and carefully fold the dough edges upward, pinching to seal completely. Roll gently between palms to form a smooth sphere.
07 - Lightly dust the mooncake mold with flour. Place each filled ball into the mold, seam side up. Press firmly on a flat surface to imprint the design, then release onto the prepared baking tray.
08 - Bake for 5 minutes to set the structure. Remove from oven.
09 - Lightly brush the tops of each mooncake with the egg yolk and milk mixture, being careful not to fill the imprinted design.
10 - Return to oven and bake for 15–20 minutes, or until the pastry achieves a rich golden brown color.
11 - Transfer mooncakes to a wire rack and cool completely. Store in an airtight container at room temperature for 1–2 days before serving. This resting period allows the pastry to soften and develop the traditional tender texture.

# Expert Tips:

01 -
  • The pastry achieves that perfect balance between tender and slightly chewy, just like the ones from traditional bakeries
  • You can customize the filling with salted egg yolks or roasted nuts based on your preference
  • These actually taste better after a day or two, making them perfect for preparing ahead of celebrations
02 -
  • The dough must rest the full 2 hours or it will shrink back when you try to press it into molds
  • Overworking the dough when wrapping filling will make the pastry tough instead of tender
  • Egg wash must be applied after the first brief bake or it will prevent proper rising
03 -
  • Weigh your ingredients precisely because mooncake dough is very sensitive to ratios
  • Keep unused dough covered while working to prevent it from drying out and cracking

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