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Traditional Lotus Paste Mooncake

Updated: Apr 27, 2020

Here’s another way that we can share a fun day with our love ones making festive goodies.

In my case, it’s a way for me to connect with my mum and my kids. I am most happy to share with you my mum’s secret recipe.



Dough 100g Hongkong Flour 70g golden syrup 4ml alkaline water 1/4 tsp vanilla extract 25ml vegetable oil

Paste 400g lotus paste


1) Mix golden syrup, alkaline water and vanilla extract in a bowl. Add in oil and mix well


3) Wrap dough with cling wrap, place in fridge or room temperature for at least 3hrs

4) Place cling wrap on work table to prevent the dough from sticking. (I wrap my chopping board with cling wrap and use it as work area. Another alternative is to dust some flour on work area and on hands), remove dough from fridge and place onto work area. Gently knead it. Divide them into 15g pieces and shape them into balls

5) preheat oven at 170 degree.

6) Divide lotus paste into 40g pieces and shape them into balls



9) place mooncake into tray, spray some water on top of the mooncake to prevent cracking during baking. Bake in oven for 12min

10) remove from oven and let it cool for 25min before brushing a thin layer of egg yoke on top of the mooncake. Bake for another 12min.

11) Remove from tray, leave them at room temperature for 2-3 days to allow the oils from the filling to slowly seep onto the dough casing for optimum flavour.

Enjoy baking, have FUN!

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