(The final lotus paste should be amber brown in color and almost stretchy in texture.) Transfer to a medium bowl and let cool completely.įor the mooncake dough: Meanwhile, whisk together the golden syrup, alkaline water and vegetable oil in a large bowl until combined. Add the remaining 1/3 cup vegetable shortening, then continue to cook, stirring continuously, until all of the shortening has fully incorporated and the paste is very thick, glossy and pulls away from the sides of the pan, about 6 minutes more. Add the lotus puree and cook, stirring continuously, until most of the moisture has been cooked out and the puree is similar in texture to thick mashed potatoes, 6 to 8 minutes.
Melt 1 tablespoon vegetable shortening and the remaining 2 tablespoons sugar in a medium nonstick skillet over medium-high heat, then cook until caramelized and deep golden, about 5 minutes. Strain through a fine mesh sieve into a medium bowl. (Add 1 to 2 tablespoons water if necessary to get a very smooth texture). Drain well, then transfer the seeds to a food processor while they are still warm, add 3/4 cup sugar and puree until very smooth. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the seeds are tender enough to smash with a fork, about 1 hour. Transfer the seeds to a large pot and fill with plenty of water. Rinse the lotus seeds under cold water, then split them in half to remove and discard the green sprout in the center (they are very bitter). Let the seeds soak and rehydrate for at least 6 hours, and preferably overnight. To set the beautiful stamped design, we bake the mooncakes for 10 minutes before brushing them with egg wash (the key to their glossy finish).įor the lotus paste: Place the dried lotus seeds in a medium bowl and cover with plenty of room temperature water. Most feature a sweet filling wrapped around a salted duck egg yolk, but our take skips the yolk and focuses on white lotus paste, made by boiling and pureeing dried lotus seeds that you then cook with caramelized sugar. Every family has its favorite version of the pastry, based on passed-down recipes or where they like to buy the cakes. Bakeries stamp their mooncakes with their own designs flowers, vines and moons are common. The top of each mooncake has an intricate design, achieved by pressing the pastry into a mold traditional molds are shaped like wooden paddles, modern presses are spring-loaded and made of plastic. The pastries are made of a tender dough stuffed with a sweet filling - often lotus seed paste or red bean paste. In Chinese culture, a round shape symbolizes completeness and reunion, and sharing the round pastries with relatives signifies the unity of families. Making and sharing mooncakes is one of the hallmarks of this festival (some even call it the Mooncake Festival!). Mooncakes are traditionally enjoyed during the Chinese and Vietnamese Mid-Autumn Festival, when families gather to give thanks for the harvest and pray for longevity and good fortune.
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