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.
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Servings: 15 mooncakes
Ingredients
Mooncake Skin Dough
- 125 grams golden syrup
- 40 grams groundnut oil
- ½ tsp alkaline water
- 180 grams all-purpose flour
Mooncake Fillings
- 450 grams lotus seed paste
- 50 grams melon seeds, toasted
- 30 grams white sesame seeds, toasted
Mooncake Glaze
- 1 tbsp honey
- ½ tsp water
Mooncake Mould
- 1 mooncake mould, 50g
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.
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.
Then make into equal portions of 15g balls to be used as skin and set aside.
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.
Once cooled, combine and mixed well into lotus seed paste filling.
Then, roll the lotus seed paste into a log and cut into smaller pieces.
Divide the lotus seed paste filling into equal portions of 35g balls. And we're ready to assemble the mooncakes!
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.
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!
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!
Place the moulded mooncakes on a baking tray. And we're ready to bake the mooncakes.
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.
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.
Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.
These mooncakes are best enjoyed at least 3 days after baking. Serve alongside hot chinese tea for an enjoyable experience.
Instructions
Mooncake Skin
Mooncake Filling
Assemble Mooncake
Bake Mooncake
Enjoy!
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Notes
Golden syrup is used instead of regular sugar. This is because golden syrup helps to reabsorb the oil from the mooncake filling back to the skin, therefore further soften the mooncake skin. It also helps to extend the shelf life of mooncakes.
Alkaline water is used to neutralise the sour taste in golden syrup. Also darkens the mooncakes skin.
Be sure to cover the mooncake skin dough balls with cling wrap to prevent them from drying. It is very important to rest the dough for 4 hours for the skin to be elastic and firm enough to wrap the filling.
The lotus seed paste can be homemade (Click Here for Homemade Lotus Seed Paste Recipe) or store bought.
The ratio of mooncake skin to filling is critical. A good mooncake should have a thin layer of skin with consistent thickness with plenty of fillings. The ratio should be one part of skin to two parts of fillings.
Store the mooncakes in air tight containers for 1 to 3 days before serving as the mooncake skin will be very tough and crumbly right after baking. As the mooncakes rest, the oil inside them seeps out and this will allow the crust to soften, be moist and the flavour to develop.