Monday, September 14, 2015

Mini Lotus Mooncakes 广式莲蓉迷你月饼

Among so many varieties of mooncakes, i still prefer this classic and traditional baked mooncake. Last week i made some for my children who prefer without salted egg yolk and i made into mini size, handy to eat.

This time i rest the pastry overnight, one of the tip that my friend taught me earlier. It was so much easy to handle this dough this time.

This was the mini mould that i used.

Mini Lotus Mooncakes 广式莲蓉迷你月饼
*makes 25 mini mooncakes

325g Hong Kong Flour or super fine flour
225g Golden syrup or Special mooncake syrup
75g cooking oil or peanut oil
1/2tsp alkaline water

1. Mix syrup, peanut oil and alkaline water in a mixing bowl, set aside to rest for 2hrs.
2. Mix syrup mixture with flour, mix till form soft dough. Cover and rest overnight in room temperature.
3. Divide dough into 25g each, roll into ball.

600g lotus paste
60g melon seeds, toasted

1.      Add melon seeds with lotus paste, combine well.
2.      Divide lotus paste into 25g each, roll into ball

Egg wash- 1 egg yolk + 1tsp milk (lightly whisk to combine)

To assemble mooncake
1. Flatten the pastry ball and place a lotus paste filling in the centre, wrap and seal the dough slowly by pushing them until totally cover the whole filling, slightly shape into ball again.
2. If you are using wooden mooncake mould, lightly flour the mould, knock out excess flour. If you are using plastic mooncake mould, don’t need to dust flour.
3. Place a mooncake ball into the mould and flatten the base with your palm.
4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed. Place mooncakes on a lined baking pan.
5. Bake at a pre-heated oven at 180c for 7mins.
6. Remove mooncakes from oven and set aside to cool for at least 15mins.
7. Apply egg wash on the whole mooncake and bake at preheated oven at 170c for 15-20mins or until golden brown.
8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 3-4 days in room temperature as to soften the mooncake skin.

               Recipe by Sonia a.k.a Nasi Lemak Lover


  1. So inviting and delicious looking mooncakes. Excellent preparation.

  2. wish that I could made some mooncakes too, you have made just like those selling at the shop.

  3. Sonia, I am still in the mooncake making mood. haha.... Will stop making anytime soon after my mood swing away. Still have to wait till my girl comes back in another week.
    Have a great week ahead dear.
    Blessings, Kristy

  4. I very like your mini sized mooncakes!

  5. Hello Sonia, your traditional mooncakes are perfect. May I ask, if the flour mixture need to be kept in the fridge for overnight or just leave it at room temperature until the next day when it is ready to be used?

  6. Red velvet, leave the dough in room temperature but not fridge .

  7. What is alkaline water and Where to get it pls? Thanks

  8. anonymous, try to get it at bakery ingredients shop or Chinese grocery shop, we called it as Kan Sui

  9. Sonia, Hong Kong flour and super fine flour are low protein flour ( cake flour) ?

  10. Hi! Sonia, I tried your traditional moon cake recipe and it turned out good ��! I used white lotus paste with salted egg yolk, I baked it into mini size moon cakes ! Thank you for sharing this recipe ����


I may not be able to respond to all of your comment individually due to time constraint, but I do appreciate for every comment left by all of you. Thanks for visiting!
Please identify yourself if you are under Anonymous so I know how to address you.

Note: Only a member of this blog may post a comment.