Name: Cantonese Lotus Seed Mooncakes (广式莲蓉月饼)
Cuisine: Chinese
Ingredients: 250g dried lotus seeds; 200g granulated sugar; 1/4 teaspoon salt; 120g canola oil; 10 pre-bake salted duck egg yolks; 80g canola oil; 240g golden syrup; 1 teaspoon lye water; 380g all-purpose flour; 1/4 teaspoon salt; Cornstarch, for dusting; 1 egg yolk; 1/2 teaspoon water

These Cantonese lotus seed mooncakes are made with a smooth white lotus seed paste and salted duck egg yolks, all wrapped in a soft and chewy golden syrup dough. The combination of sweet lotus seed paste and savory salted egg yolk makes every bite perfectly balanced and absolutely delicious! Homemade mooncakes may take a lot of time to make, but there’s nothing quite like slicing into a beautiful golden mooncake and revealing that salted egg yolk inside!

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As the Mid-Autumn Festival approaches, all mooncakes make their annual appearance, and these Cantonese-style lotus seed mooncakes are hands down my absolute favorite! I’m not Cantonese, but growing up, I always loved the Cantonese-style mooncakes more than any other kind. I love their soft, chewy skin, sweet lotus seed filling, and that slightly salty flavor from the brined salted duck egg yolk. They’re just so, so good! And honestly, nothing beats a fresh batch of homemade mooncakes!

I’m so excited to share this recipe with you guys! These Cantonese-style mooncakes are made with homemade white lotus seed paste and brined salted duck egg yolks, all wrapped in a golden syrup dough. Then, the mooncakes are brushed with egg wash to give them that beautiful, shiny golden top.

The lotus seed paste is smooth, fragrant, sweet, and slightly nutty, while the salted egg yolk adds a savory, salty contrast that balances the sweetness perfectly. That golden syrup dough? Soft, chewy, and just the perfect complement to the rich lotus seed filling. And if you’re not a salted egg yolk mooncake person, no worries! You can simply leave out the egg yolks and make these mooncakes into pure lotus seed mooncakes. They’re just as delicious!

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

How to Store >

Recipe Card >

If you’ve never had a mooncake before, let me introduce you to this delicious Chinese pastry!

Mooncakes are a traditional treat enjoyed during the Mid-Autumn Festival, which falls on the 15th day of the 8th month of the Chinese lunisolar calendar. This is when the moon is at its fullest and brightest, making it a special time for family gatherings and celebrations.

In ancient times, the Mid-Autumn Festival was a royal ceremony associated with moon worship and agricultural traditions. People would worship the full moon to give thanks for the harvest and pray for a good harvest in the coming year.

Today, the Mid-Autumn Festival is all about family reunions, kind of like Thanksgiving! Families and friends gather for dinner, admire the full moon, light colorful lanterns, and, of course, enjoy plenty of mooncakes together.

With their round shape resembling the full moon, mooncakes symbolize completeness, fullness, and the happiness of being reunited with loved ones. And honestly, what could be better than sitting together with family or friends on a peaceful evening, enjoying a delicious mooncake under a bright, beautiful full moon? ✨🌕

INGREDIENTS NEEDED & NOTES TO MAKE THESE CANTONESE LOTUS SEED MOONCAKES

White Lotus Seeds – You’ll need dried lotus seeds to make the filling. Of course, there are plenty of ready to use lotus seed pastes available, but freshly made lotus seed paste is just so much better! It’s smooth, fragrant, and has such a deliciously fresh flavor.

Salted Egg Yolks – Making salted egg yolks from scratch takes some planning! The eggs need to be brined for about a month, so if you’re short on time, feel free to use store bought salted duck egg yolks. You can usually find them in the chilled or frozen section of Chinese grocery stores. But, if you’d like to try making your own, I have a recipe with step-by-step instructions here!

Golden Syrup – Golden syrup is what gives Cantonese mooncake dough its signature soft, tender, and slightly chewy texture, while also helping the mooncakes develop that beautiful golden color and shine. It’s a type of inverted sugar syrup and an essential ingredient in traditional Cantonese mooncakes.

Lye Water – Also known as kansui, lye water is an essential ingredient in Cantonese mooncakes. It helps give the mooncake skin its characteristic golden-brown color and tender texture.

Oil – Use any neutral flavored oil, such as canola, sunflower, or vegetable oil. The oil helps keep the mooncake soft and tender.

Sugar – You’ll need granulated sugar to make the homemade white lotus seed paste.

All Purpose Flour – No fancy flour needed here! Regular all purpose flour works perfectly for making the mooncake dough.

Cornstarch – Used for dusting your work surface and mooncake mold to prevent the dough from sticking.

Salt – A small amount of salt helps balance the sweetness and brings out the flavors of the lotus seed paste and salted egg yolks.

Eggs – You’ll need fresh egg yolks to make the egg wash, which gives the mooncakes their beautiful shiny, golden brown finish after baking.

TOOLS & EQUIPMENT YOU’LL NEED

Mooncake mold. I use a 3.25-inch (150g) plastic mooncake mold.
Food processor
Mixing bowls
Baking sheets
Parchment paper
Kitchen scale

STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CANTONESE LOTUS SEED MOONCAKES

(Be sure to check the printable recipe card below)

Filling:

250g dried lotus seeds
200g granulated sugar
1/4 teaspoon salt
120g canola oil
10 pre-bake salted duck egg yolks

Dough:

80g canola oil
240g golden syrup
1 teaspoon lye water
380g all-purpose flour
1/4 teaspoon salt
Cornstarch, for dusting

Egg wash:

1 egg yolk
1/2 teaspoon water

STEP 1 – Make the Lotus Seed Paste Filling

Soak the dried white lotus seeds in water, cover the bowl, and let them soak overnight. The next day, drain them well and remove the small green bit from the center of each seed, as it can taste bitter.

Transfer the lotus seeds to a medium saucepan and cover with enough water. Bring to a boil, then simmer until the seeds are very soft, usually takes about 40 minutes.
Drain well, then transfer the cooked seeds to a food processor. Add the sugar and salt, and blend until smooth. If the mixture is too thick to blend, add a little water, one tablespoon at a time, to help it along.

Transfer the lotus seed puree to a non-stick pan and cook over medium heat. Add the neutral oil gradually, stirring and folding the paste continuously as it cooks. Keep cooking until the paste becomes thick, smooth, and dry enough to hold its shape. Remove from the heat and let the lotus seed paste cool completely before using.

STEP 2 – Make the Golden Syrup Dough

In a large mixing bowl, whisk together the golden syrup, canola oil, and lye water until well combined. Add the all-purpose flour and salt, and mix until everything comes together into a soft dough. Knead briefly until smooth.

If the dough feels too sticky, add a little more flour, 1 teaspoon at a time. Keep in mind that the amount of flour needed can vary depending on the thickness of your golden syrup and how absorbent your flour is.

Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. This resting time allows the dough to relax, making it easier to work with when shaping the mooncakes.

STEP 3 – Assemble the Mooncakes

Once all the components are ready, it’s time to assemble and shape the mooncakes! The dough-to-filling ratio can vary depending on your preference. I personally love the soft, chewy golden syrup dough, so I use a 2:3 dough-to-filling ratio.

For my 150g mooncake mold, each mooncake uses 60 g of dough and 90 g of filling. The 90 g filling is the combined weight of the white lotus seed paste and the pre-baked salted egg yolk, if using. If you’re not using salted egg yolks, simply portion the lotus seed paste into 90 g balls.

To prepare the filling, flatten a portion of the white lotus seed paste into a round disk and place a pre-baked salted egg yolk in the center. Gently push the lotus paste up and around the egg yolk, then seal it completely. Roll it gently between your palms to create a smooth ball. Repeat with the remaining filling.

Next, flatten a 60 g portion of the mooncake dough into a round wrapper. Place the lotus seed filling in the center, then gently push and stretch the dough up and around the filling until it is completely enclosed. Seal the edges and gently roll it between your palms to create a smooth, round ball.

Lightly coat the mooncake ball with cornstarch, then place it into your mooncake mold. Set the mold on a parchment-lined baking sheet and press the handle down firmly until you can’t push it any further.

Lift the handle to release the mooncake from the mold. Repeat with the remaining dough and filling, arranging the shaped mooncakes on the prepared baking sheet about 2 inches apart.

STEP 4 – Bake theSE Cantonese* Lotus Seed Mooncakes*

Lightly spray the shaped mooncakes with water to prevent the dough from cracking during baking. Bake for 10 minutes at 400°F.

While the mooncakes are baking, prepare the egg wash. In a small bowl, whisk together 1 egg yolk and ½ teaspoon of water until well combined.

After 10 minutes, reduce the oven temperature to 350°F. Remove the mooncakes from the oven and gently brush the tops with a thin layer of egg wash. Be careful not to apply too much, so you don’t cover or ruin the beautiful mooncake design. Return the mooncakes to the oven and bake for 5 minutes.

Remove the mooncakes again and brush them with another thin layer of egg wash. This second layer will help give them that gorgeous golden-brown, shiny finish.

Return the mooncakes to the oven and continue baking for another 15 minutes, or until they are evenly golden brown. Transfer the baked mooncakes to a cooling rack and let them cool completely.

Once completely cooled, store the mooncakes in an airtight container at room temperature and let them rest for 2 days. This resting process, allows the moisture and oil from the filling to soften the mooncake skin, giving it a softer texture and that beautiful glossy appearance.

I promise, they’re worth the wait! So resist the temptation to dig in right away, no touchy! Your mooncakes will be even better after they’ve had time to rest.

TIPS FOR MAKING THE BEST CANTONESE LOTUS SEED MOONCAKES

Don’t over-knead the mooncake dough. You’re not making bread dough here, so there’s no need to knead the dough for a long time. Once the ingredients come together and form a smooth, soft dough, stop kneading. Overworking the dough can make the mooncake skin tough. Let the dough rest for 30 minutes before shaping.
Use cornstarch when shaping. Lightly dust your hands with cornstarch when working with the dough and filling. This helps prevent sticking without adding too much extra flour to the dough.
Homemade lotus seed paste is worth it! You can certainly use store-bought lotus seed paste to save time, but homemade white lotus seed paste has a fresher, more fragrant flavor. You can also control the sweetness and adjust the texture to your liking.
Stick to the 2:3 dough-to-filling ratio. 60 g of dough to 90 g of filling for a 150 g mooncake mold. This ratio gives you a nice balance between the soft, chewy mooncake skin and the rich lotus seed filling. It also makes the mooncakes much easier to assemble without the dough tearing.
Be gentle when wrapping the filling. When stretching the dough around the lotus seed filling, work slowly and gently. If the dough feels too sticky, lightly dust your hands with cornstarch. Make sure the filling is completely enclosed before rolling it into a smooth ball.
Don’t skip the first bake. The mooncakes are baked once before applying the egg wash. This helps set the shape and pattern so the egg wash doesn’t smudge the design. After the first bake, let the mooncakes cool slightly before brushing them with egg wash. If you apply the egg wash while they’re too hot, the egg can start to cook on the surface and leave uneven spots.
Use a thin layer of egg wash. Too much egg wash can cover the beautiful mooncake design and leave an uneven finish. Use a soft pastry brush and gently brush a thin layer over the raised parts of the mooncake.
Don’t worry if they look a little firm or pale at first. Freshly baked mooncakes will have a firmer, drier-looking skin. Let them cool completely, then store them in an airtight container at room temperature for 2-3 days to release the oil.
During this time, the mooncakes go through a process called “returning oil” where the moisture and oil from the filling soften the skin and give it that beautiful glossy appearance.
Be patient! I know it’s tempting to cut into them right away, but trust me, they get better after resting. The skin becomes softer, chewier, and more fragrant after a day or two. So… no touchy!

HERE’S HOW TO STORE THESE CANTONESE LOTUS SEED MOONCAKES

After the “returning oil” process, store them in an airtight container at room temperature in a cool, dry place away from direct sunlight. They’re best enjoyed within 3 days.

For longer storage, refrigerate them – Place the mooncakes in an airtight container and store them in the refrigerator. The skin may become a little firmer when chilled, so let them come to room temperature before serving.

For even longer storage, freeze them – Wrap each mooncake individually and place them in a freezer-safe airtight container or bag. When you’re ready to enjoy them, thaw them in the refrigerator, then bring them to room temperature before serving.