lotus paste egg yolk mooncakes

How to Make Lotus Seed Paste with Egg Yolk Mooncakes

Making traditional lotus seed paste with egg yolk mooncakes involves careful preparation but yields delicious results. Start by soaking dried lotus seeds overnight. Remove the green cores, then boil the seeds until tender. Blend into a smooth paste, or traditionally, pound it finely.

Cook the paste with sugar, oil, and maltose in a pan over low heat, stirring constantly until thick and shiny. Let it cool completely. For the dough, mix flour, syrup, and oil to form a pliable dough, then rest for 1 hour.

Divide the dough into small balls and flatten each. Wrap a lotus seed paste ball around a salted egg yolk (pre-soaked in alcohol for flavor). Seal tightly, then dust with flour. Press into a mooncake mold, tapping to release.

Bake at 180°C for 15 minutes, then brush with egg wash and bake for another 10-15 minutes until golden. Let cool before serving to allow flavors to meld. Enjoy this festive treat with tea!