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Lotus Seed Paste Mooncakes

[ Prep Time: 1 hr | Baking Time: 20 min | Serving: 6 ]

Lotus seed paste mooncakes have a soft crust with deliciously sweet and smooth lotus seed fillings. They are the most traditional Chinese mooncake made of golden salted egg yolks and lotus seed paste!


  • 150 g Lotus Seed Paste

  • 70 g Cake Flour

  • 35 g Honey

  • 15 g Vegetable Oil

  • 6 Salted Egg Yolks

  • 1 Egg Yolk

  • 3 Tbsp Rice Wine

  • 2 Tbsp Water

  • ⅛ Tsp Dietary Alkali



1. Soak salted egg yolks (6 pcs) with rice wine (3 tbsp) for 10 min.

2. Place the salted egg yolk on a baking tray and bake at 180°C/360°F for 5 min.

3. Add dietary alkali (⅛ tsp), water (1 tbsp), honey (35 g), and vegetable oil (15 g) in a mixing bowl and mix well.

4. Add cake flour (70 g) and fold until there is no dry flour left. Cover the dough with cling film and let it stand at room temperature for 1 hr.

5. Wrap a salted egg yolk with lotus seed paste to form the lotus seed paste filling (35 g/portion). Prepare six lotus seed paste fillings.

6. Divide the dough into six portions (15 g/portion) and wrap the lotus seed paste filling with the mooncake dough.

7. Place the mooncake in a 50 g mooncake mold, press into mooncakes and place them on a baking tray and bake at 200°C/390°F for 5 min.

8. Whisk egg yolk (1 pc) with water (1 tbsp).

9. Brush whisked egg yolk on the mooncakes and bake at 170°C/340°F for 10 min.

10. Store the mooncakes in an airtight container for 2 days before serving.



  • Salted duck egg yolks are available in the frozen food section in most Asian grocery stores.

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