Lotus Seed Mooncake

Introduction to Lotus Seed Mooncake

Lotus Seed Mooncakes hold a special place in Chinese culture, with a history steeped in tradition, symbolism, and festivities. Primarily associated with the Mid-Autumn Festival, these delectable pastries are often shared among family and friends as a token of unity and prosperity. The mooncake’s round shape symbolizes completeness and togetherness, aligning with the festival’s celebration of the harvest moon.

The Mid-Autumn Festival, also known as the Moon Festival, is celebrated on the 15th day of the eighth lunar month. It is a time for family gatherings, thanksgiving, and prayer for good fortune. Mooncakes are a central feature of these celebrations, each bite filled with cultural significance and the rich flavors of its ingredients.

Traditionally, mooncakes are filled with a sweet paste made from lotus seeds. The delicate flavor of lotus seeds, combined with the savory touch of salted duck egg yolks, creates a unique and rich culinary experience. The pastry’s golden brown exterior, achieved through a process of baking, adds a fragrant aroma and slight crunch that perfectly complements the tender filling.

Ingredients

• Lotus seeds - 150 grams
• Sugar - 100 grams
• Vegetable oil - 40 grams
• Alkaline water - 1 teaspoon
• Plain flour - 200 grams
• Golden syrup - 150 grams
• Salted duck eggs - 4 (yolks only)
• Baking soda - 1/2 teaspoon
• Water - 300ml

Preparation

Preparing the Lotus Seed Paste

1. Begin by soaking the lotus seeds in a bowl of water overnight. This will soften the seeds and make them easier to process.
2. The next day, drain the lotus seeds and remove any green centers to ensure a smooth, non-bitter paste.
3. In a medium pot, boil the lotus seeds with 300ml of water for about 30 minutes or until tender.
4. Once softened, drain and blend the lotus seeds into a smooth paste.
5. Heat a pan over medium heat, add the lotus seed paste, sugar, and vegetable oil. Mix thoroughly. Continuously stir the mixture to prevent burning, until the paste thickens and forms a smooth consistency.

Preparing the Mooncake Dough

1. In a large mixing bowl, combine the golden syrup, vegetable oil, and alkaline water. Whisk until well blended.
2. Sift in the plain flour and baking soda, then fold together to form a soft dough. Do not over-knead.
3. Cover the dough with plastic wrap and let it rest for at least 1 hour to allow it to hydrate and soften.

Assembling the Mooncakes

1. Divide the lotus seed paste into portions, each weighing about 100 grams. Flatten each portion of paste and place a salted duck egg yolk in the center. Wrap the paste around the yolk, forming a ball.
2. Divide the dough into small portions, each weighing about 50 grams. Flatten each portion with your palm.
3. Wrap each lotus seed ball with a piece of dough, ensuring the filling is completely sealed inside.
4. Press each ball into a mooncake mold to shape it and then gently release it from the mold.

Baking the Mooncakes

1. Preheat your oven to 180°C (350°F).
2. Place the mooncakes on a baking tray lined with parchment paper.
3. Bake the mooncakes for 10 minutes, then remove from the oven.
4. Let the mooncakes cool slightly for 5 minutes, then brush them with a light egg wash.
5. Return the mooncakes to the oven and bake for another 10-15 minutes until golden brown.

Savoring the Lotus Seed Mooncake

Allow the mooncakes to cool completely before serving. While they can be enjoyed alone as a snack, lotus seed mooncakes are best paired with tea to balance the sweetness with a hint of bitterness from the brew. They make for an ideal complement to a Mid-Autumn Festival celebration, surrounded by loved ones beneath the glow of the full moon.