Traditional Baked Lotus Mooncake with Salted Egg Yolk
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Traditional Baked Lotus Mooncake with Salted Egg Yolk

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Level

easy

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Cooking

20 min

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Preparation

20 min

Ingredients

Servings

10
Dough
Rice Flour
sifted
100 g
Golden Syrup
60 g
Cooking Oil
24 g
Lye Water
mix 2 teaspoons of baking soda with 1 cup of water and boil
14 tsp
Filling
Lotus Paste
220 g
Salted Egg Yolk
10 pieces
Egg Wash
Egg
1
Water
1 tsp

How to cook

Prepare the dough

  • Combine golden syrup, lye water, vegetable oil and flour in a bowl and mix well.
  • Refrigerate in cling wrap for 30 minutes.

Prepare the filling

  • Wrap the salted egg yolk with lotus paste and roll it into a ball.

Prepare the mooncake

  • Wrap the filling with the dough.
  • Roll the mooncake with your palms to form a ball and place into mooncake mould.

Prepare the egg wash

  • Combine egg and water to make an egg wash.

Start baking

  • Bake at 175°C for 5-6 minutes or until the surface starts to firm up.
  • Remove the mooncake from the oven and brush the surface of the mooncake with the egg wash.
  • Return the mooncake to bake for another 10 minutes or until golden brown.
  • Remove the mooncakes from the oven to cool at room temperature then serve.
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