Traditional Baked Lotus Mooncake with Salted Egg Yolk

Name: Traditional Baked Lotus Mooncake with Salted Egg Yolk
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Cuisine: Bakes
Ingredients: 100 g Rice Flour; 60 g Golden Syrup; 24 g Cooking Oil; 1/4 tsp Lye Water; 220 g Lotus Paste; 10 pieces Salted Egg Yolk; 1 Egg; 1 tsp Water

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Level

easy

Cooking

20 min

Preparation

20 min

Ingredients

Servings

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	¹⁄₄ 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.