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Classic Lotus Seed Paste Mooncakes with Salted Egg Yolk

These traditional mooncakes are filled with smooth lotus seed paste and a savory salted egg yolk center. They’re baked to a golden perfection with a slightly sweet, soft pastry crust. Perfect for celebrating the Mid-Autumn Festival or gifting to family and friends.
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Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 8 mooncakes
Course: Dessert
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 200 g golden syrup
  • 1 tsp lye water
  • 60 ml vegetable oil
  • 300 g all-purpose flour
For the Filling:
  • 600 g lotus seed paste
  • 8 salted egg yolks optional, but recommended
For Brushing:
  • 1 egg yolk
  • 1 tbsp water

Method
 

Prepare the Salted Egg Yolks:
  1. Rinse and dry the yolks, then bake at 325°F (160°C) for 5–6 minutes until slightly firm.
Make the Dough:
  1. Mix golden syrup, lye water, and vegetable oil. Add flour gradually and knead into a soft dough. Wrap it in plastic and rest for 40 minutes.
Shape the Mooncakes:
  1. Divide the dough into 25g balls and lotus seed paste into 45g balls. Flatten a dough ball and wrap it around the filling, pinching to seal. Place salted egg yolk in the center if using.
Mold the Mooncakes:
  1. Lightly dust the mooncake mold with flour. Press the filled dough ball into the mold, tap gently to release.
Bake:
  1. Preheat oven to 350°F (175°C). Bake mooncakes for 10 minutes. Brush lightly with egg wash and bake for another 15 minutes until golden.
Rest and Serve:
  1. Let mooncakes cool completely. Store in an airtight container for 1–2 days to allow the flavors to develop.

Notes

  • Resting the mooncakes for a day or two improves flavor and texture.
  • You can skip the salted egg yolk for a fully sweet version.
  • Mooncakes freeze well — wrap individually and store for up to a month.
  • Mini mooncakes are a faster, cute alternative for gifts or gatherings.