[ 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!
Ingredients
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
Method
1. Soak salted egg yolks (6 pcs) with rice wine (3 tbsp) for 10 min.
![](https://static.wixstatic.com/media/268bf4_6d01af18356d452889ea9effcb371d70~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_6d01af18356d452889ea9effcb371d70~mv2.jpg)
2. Place the salted egg yolk on a baking tray and bake at 180°C/360°F for 5 min.
![](https://static.wixstatic.com/media/268bf4_6f11bd83f5ed4f63a20a5aaff9f9117e~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_6f11bd83f5ed4f63a20a5aaff9f9117e~mv2.jpg)
3. Add dietary alkali (⅛ tsp), water (1 tbsp), honey (35 g), and vegetable oil (15 g) in a mixing bowl and mix well.
![](https://static.wixstatic.com/media/268bf4_7e9bea30e94f464e83f44124b7a40ef7~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_7e9bea30e94f464e83f44124b7a40ef7~mv2.jpg)
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.
![](https://static.wixstatic.com/media/268bf4_be83545ff5854d4a87edc8c525f47dbe~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_be83545ff5854d4a87edc8c525f47dbe~mv2.jpg)
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.
![](https://static.wixstatic.com/media/268bf4_8843aa7a80fd492890b6d6433a3b3c4e~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_8843aa7a80fd492890b6d6433a3b3c4e~mv2.jpg)
6. Divide the dough into six portions (15 g/portion) and wrap the lotus seed paste filling with the mooncake dough.
![](https://static.wixstatic.com/media/268bf4_a086e9e0a42240abbfa77b4cdbaa9675~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_a086e9e0a42240abbfa77b4cdbaa9675~mv2.jpg)
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.
![](https://static.wixstatic.com/media/268bf4_3385a43f4e8d48cc962a7ca8785ed316~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_3385a43f4e8d48cc962a7ca8785ed316~mv2.jpg)
8. Whisk egg yolk (1 pc) with water (1 tbsp).
![](https://static.wixstatic.com/media/268bf4_dbfecd03f81f4959b1bd156387bde531~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_dbfecd03f81f4959b1bd156387bde531~mv2.jpg)
9. Brush whisked egg yolk on the mooncakes and bake at 170°C/340°F for 10 min.
![](https://static.wixstatic.com/media/268bf4_caa3f8a0e2324869af53039449e867fc~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_caa3f8a0e2324869af53039449e867fc~mv2.jpg)
10. Store the mooncakes in an airtight container for 2 days before serving.
![](https://static.wixstatic.com/media/268bf4_ea4577a3a2bd44a18f852ccf2ecb7201~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_ea4577a3a2bd44a18f852ccf2ecb7201~mv2.jpg)
Note
Salted duck egg yolks are available in the frozen food section in most Asian grocery stores.