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Best Easy Moon Cake with Lotus Paste Recipe

Name: Best Easy Moon Cake with Lotus Paste Recipe
Total time: 105 min
Yield: 90 g
Ingredients: All-purpose flour 2 cups; Golden syrup 2 tbsp; Vegetable oil 3 tbsp; Lotus seed paste 2 cups; Salted egg yolks 4 pieces; Alkaline water 1 tsp; Egg 1 pieces

Classic moon cakes filled with smooth lotus paste are the quintessential Mid-Autumn delicacy. A traditional family dessert with rich, fragrant filling.

Cook 105 min Difficulty NORMAL 340 kcal

#vegetarian #mid autumn festival #traditional chinese dessert

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Ingredients

Main ingredients

All-purpose flour 2 cups
Golden syrup 2 tbsp
Vegetable oil 3 tbsp
Lotus seed paste 2 cups
Salted egg yolks 4 pieces

Seasonings/Sauce

Alkaline water 1 tsp
Egg 1 pieces

Nutrition summary

Carbohydrates 53 g 62%

Protein 7 g 8%

Fat 10 g 26%

Serving size 90g

Cooking steps

1

In a large bowl, combine all-purpose flour, golden syrup, vegetable oil, and alkaline water. Mix thoroughly until a smooth dough forms. Cover and let the dough rest for 40 minutes to relax the gluten.
2

Preheat your oven to 350°F (175°C). Divide the lotus seed paste into 8 equal portions. If using, cut each salted egg yolk in half and embed a yolk center into each lotus paste ball.
3

Divide the rested dough into 8 pieces. Roll each piece into a ball and flatten into a disk large enough to wrap the lotus paste filling.
4

Encase each lotus filling with a piece of dough, sealing well. Press each ball into a lightly floured moon cake mold to shape, then tap gently to release.
5

Arrange formed moon cakes onto a parchment-lined baking sheet. Lightly brush with beaten egg for a glossy finish. Bake for 12 minutes, remove, cool for 10 minutes, then brush with egg again before returning to bake another 8–10 minutes until golden brown. Cool thoroughly before serving for best flavor and texture.

Personalized Q&A

Q. What is the key ingredient that defines the flavor of this moon cake recipe?

The core ingredient that gives this moon cake its signature flavor and rich, smooth texture is the lotus seed paste filling. Paired with the classic golden crust and a touch of salted egg yolk, it embodies the authentic essence of traditional moon cakes.

Q. What is important to ensure the perfect moon cake texture during baking?

Proper dough relaxation—resting the dough for at least 40 minutes—helps avoid a tough shell. Additionally, baking at 350°F and cooling slightly between egg washes ensures a tender, golden-brown crust without over-baking.

Q. How do I avoid overcooking or drying out the moon cake crust?

Monitor the moon cakes during both baking phases: after the initial 12 minutes, a brief cool-down prevents excess browning, then a second, short bake after the egg wash achieves even coloration. Avoid baking longer than 20–22 minutes total to maintain moisture.

Q. What are the nutritional values per serving for these moon cakes?

Each serving (90g) provides about 340 kcal, with 53g of carbohydrates (62% of total calories), 7g of protein (8%), and 10g of fat (26%), making it a traditional dessert best enjoyed in moderation.

Best Easy Moon Cake with Lotus Paste Recipe

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