Cantonese lotus paste mooncakes

The Ultimate Guide to Making Cantonese Lotus Seed Paste Mooncakes

Cantonese lotus seed paste mooncakes, with their golden crust and sweet, fragrant filling, are a quintessential treat for Mid-Autumn Festival. Crafting them at home is rewarding—here’s a step-by-step guide.

For the Lotus Seed Paste:

Start by soaking 200g dried lotus seeds in water for 4 hours. Remove the green cores, then boil the seeds until tender (about 1.5 hours). Blend into a smooth paste. Sauté 100g rock sugar, 50g vegetable oil, and the paste in a pan over low heat until thick (20–30 mins). Let it cool completely.

For the Crust:

Mix 100g golden syrup, 30g alkaline water, and 50g vegetable oil. Gradually fold in 150g all-purpose flour and 10g custard powder until a smooth dough rests for 1 hour.

Assembly & Baking:

Divide the dough into 12 balls (each ~30g) and the paste into 12 balls (~50g). Flatten a dough ball, wrap the filling, and seal. Press into a mooncake mold dusted with flour. Bake at 180°C for 15 mins, brush with eggwash, then bake for 10 more mins. Cool completely before enjoying.

Store in an airtight container for 2–3 days to let the flavors meld. Homemade mooncakes taste even better with love!