egg yolk lotus paste mooncakes

How to Make Egg Yolk and Lotus Seed Paste Mooncakes

Egg yolk and lotus seed paste mooncakes are a beloved traditional Chinese treat, cherished for their sweet, rich flavors and symbolic meaning of reunion. Here’s a simple guide to making them at home.

Ingredients: For the lotus seed paste, you’ll need dried lotus seeds (200g), sugar (150g), vegetable oil (100g), and water. For the egg yolks, use salted duck egg yolks (8-10), pre-soaked in rice wine for 30 minutes to reduce saltiness. For the crust, you’ll need golden syrup (80ml), alkaline water (1 tsp), vegetable oil (50ml), and all-purpose flour (200g).

Steps:

1. Prepare the lotus paste: Soak lotus seeds overnight, then simmer until tender. Blend into a smooth paste, cook with sugar and oil over low heat until thick. Let it cool.

2. Make the crust: Mix golden syrup, alkaline water, and oil. Gradually add flour and knead into a smooth dough. Rest for 1 hour.

3. Assemble: Divide dough into 12 portions and lotus paste into 24 portions. Flatten a dough wrapper, wrap a lotus paste ball, and place an egg yolk in the center. Seal tightly.

4. Bake: Preheat oven to 180°C. Brush mooncakes with egg wash and bake for 20 minutes until golden. Let them cool, then store for 2-3 days to allow flavors to meld.

Enjoy these homemade mooncakes with tea for an authentic festive experience!