Cantonese style lotus paste egg yolk mooncakes

A Guide to Making Cantonese Lotus Seed Paste with Egg Yolk Mooncakes

Cantonese lotus seed paste with egg yolk mooncakes, a quintessential Mid-Autumn Festival treat, delight with their sweet, rich filling and golden crust. Here’s a simplified guide to crafting them at home.

Ingredients: For the lotus paste, you’ll need 200g dried lotus seeds, 100g sugar, 100g vegetable oil, and a pinch of salt. For the crust, mix 150g golden syrup, 50g alkaline water, 200g low-gluten flour, and 30g peanut oil. Salted egg yolks (pre-soaked in rice wine for 10 minutes) are a must.

Steps:

1. Prepare the lotus paste: Soak lotus seeds overnight, remove cores, and steam until soft. Blend into a paste, then cook with sugar and oil over low heat until thick. Cool completely.

2. Make the crust: Mix golden syrup, alkaline water, and oil, then fold in flour. Knead into a smooth dough, rest for 1 hour.

3. Assemble: Divide dough into 15g portions and lotus paste into 30g portions. Flatten dough, wrap a yolk, and encase with lotus paste. Roll into balls.

4. Bake: Place in mooncake molds, press gently. Bake at 180°C for 25 minutes. Cool, then brush with egg wash for a glossy finish.

Tip: Resting the dough ensures a tender crust. Store in an airtight container for 2-3 days to let flavors meld. Enjoy this traditional delicacy with loved ones!