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{Recipe + Mooncake Tasting} Mooncake with Salted Egg Yolk and Lotus Seed Paste 單黃蓮蓉月餅 | Yi Reservation

{Recipe + Mooncake Tasting} Mooncake with Salted Egg Yolk and Lotus Seed Paste 單黃蓮蓉月餅

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{Recipe + Mooncake Tasting} Mooncake with Salted Egg Yolk and Lotus Seed Paste

Update: also check out the easier no-bake Snowskin Mooncake

Akin to the Thanksgiving Day in the US/Canada, Mid-Autumn Festival, aka Chinese Moon Festival, is an important Chinese holiday where family and friends get together to enjoy the full moon night and more excitingly, to eat mooncakes, a semi-soft crusted pastry stuffed with all sort of sweet and savory filling.

Mid-Autumn Festival occurs annually on the 8th full moon based on the lunar calendar. For this year it falls on Sept 27 2015. Typically around this time, I would start shopping for my favorite mooncakes and exchanging with the family and friends.
{Recipe + Mooncake Tasting} Mooncake with Salted Egg Yolk and Lotus Seed Paste

However, I am breaking the routine this year because after I read about the mooncake recipe from S.C. Moey’s Chinese Feasts & Festivals, A Cookbook, I was inspired to make my own this year.

To make these mooncakes, I followed Moey’s classic Cantonese mooncake with salted egg yolk and lotus seed paste recipe with some minor modifications. As you can see, the results were quite stunning!
{Recipe + Mooncake Tasting} Mooncake with Salted Egg Yolk and Lotus Seed Paste
Compared to the store-bought mooncakes, the homemade version comes out softer and less oily in general. The homemade lotus seed paste looks opaque rather than the semi-translucent seen in the commercial mooncakes. More importantly, the lotus seed paste tastes significantly less sweet due to the ability to control the amount of sugar and you can actually taste the aroma from pure homemade lotus paste!

Another thing I like about this recipe is that everything is made from scratch, including the lotus seed paste and golden syrup, which is an essential ingredient in making the dough. This is really helpful to people like me who don’t have direct access to these ingredients. The downside of having everything made scratch is that it takes time and patience. You’d have to prepare some of the ingredients days in advance. I guess it’s a trade.
{Recipe + Mooncake Tasting} Mooncake with Salted Egg Yolk and Lotus Seed Paste
Overall, I am very happy with the recipe and would recommend this recipe from Moey to anyone who’s interested in making mooncakes at home. Of course I would definitely make these mooncakes every year from now on!

If you are interested in learning more about Chinese Feasts & Festivals: A Cookbook by S.C. Moey, please check out my book review and book giveaway. To learn more about Tuttle Pushing who is sponsoring the book giveaway, please out their Bestsellers and New Releases.
{Recipe + Mooncake Tasting} Mooncake with Salted Egg Yolk and Lotus Seed Paste


Mooncake Tasting Event (CLOSED)

Mid-Autumn Festival is all about family gathering and sharing a good time. In celebrating the spirit of sharing, Yi Reservation, for the first time ever, will be giving out a number of homemade mooncakes (with salted egg yolk and lotus seed paste) for readers to taste! Yi will personally deliver the mooncakes to the winners at per-defined locations. Given the nature of the event, this tasting event is only open to readers who are able to pick up the mooncake in person in New York City. If that’s you, please read on!{Recipe + Mooncake Tasting} Mooncake with Salted Egg Yolk and Lotus Seed Paste

Mooncake Tasting Event Rules:

  • The event will close on Tuesday, 9/15/15 at 11:59pm. A total of 10 winners will be randomly chosen
  • Prize is limited to readers who can physically pick up from either Downtown or Midtown Manhattan, NY
  • Each winner is limited to one mooncake
  • Winners will be announced and contacted at the conclusion of this contest
  • Winner must confirm the pick up time and location within 24 hours after my initial contact

To enter into this Mooncake Tasting Contest, please answer the following question and then confirm your entry in the Giveaway Tools using your email address (see the form below):

What’s your favorite Mooncake flavor?

Congratulations to the following winners. You will be contacted shortly with prize claiming details. Thanks everyone for participating!

This is my first time hosting an event such has this so I am really excited to meet some of my dear readers in person and I do apologize for it’s only open to NYC readers. However if it goes well, I will be open to your suggestions on the next tasting event!

Disclosure: this tasting event is sponsored by Yours Truly.
{Recipe + Mooncake Tasting} Mooncake with Salted Egg Yolk and Lotus Seed Paste
Now, if you weren’t one of the ten lucky winners, you could still make these mooncakes in your own kitchen. Enjoy the recipe 🙂

Mooncake with Salted Egg Yolk and Lotus Seed Paste 單黃蓮蓉月餅

Yield: 12

Prep Time: 1 day

Cook Time: 20 mins

Total Time: 1 day 20mins

Make these classic Mooncakes with Salted Egg Yolk and Lotus Seed Paste following this step-by-step recipe at yireservation.com.


Mooncake Dough

  • 2 cup (300g) all purpose flour, sifted
  • ½ cup (125ml) golden syrup (see instructions below)
  • 2 cup (600g) sweet lotus seed paste (see instructions below)
  • 1 tsp baking soda
  • 1/3 cup (100ml) vegetable oil
  • *1 tsp alkaline or lye water
  • 12 salted egg yolk
  • Egg wash

For Golden Syrup

  • 1 cup sugar
  • 1 cup water
  • 2 tbsp lemon juice
  • 3 stripe lemon rind

Sweet Lotus Seed Paste

  • 1/2 lb skinned dried lotus seeds
  • 1/2 cup (150ml) vegetable oil
  • ¾ cup (150g) sugar


  1. Before you assemble the mooncakes, make sure you understand the capacity of your mooncake mold. For this recipe, I used an “100g” mold. After some trail and error, I found that the following ratio worked the best for my mold: dough: lotus seed paste: egg yolk = 40g:50g:15g.
  2. To make the mooncake dough, combine the golden syrup (see instructions below), vegetable oil, and alkaline/lye water in a mixing bowl. Whisk well until all the ingredients are integrated. Chinese Mooncake Recipe step 1
  3. Add the flour and baking soda to the mixture. Mix with a spatula.Chinese Mooncake Recipe step 2
  4. Knead the mixture with your hands until it turns into a smooth dough. About 5 minutes. Chinese Mooncake Recipe step 3
  5. Wrap the dough in a plastic wrap and set aside for 3-4 hours before you proceed.Chinese Mooncake Recipe step 4
  6. If your salted egg yolks are not cooked, you need to mix your egg yolks with 1 tbsp of cooking wine and bake at 350F or steam for 15 minutes until egg yolks turn golden.Chinese Mooncake Recipe step 5
  7. To assemble the mooncakes, divide 480g of cake dough and 600g of lotus seed paste (see instructions below) into 12 portions. Roll each portion of dough and paste into a ball between your palms.Chinese Mooncake Recipe step 6
  8. For the next few steps, it makes easier if you have plastic food processing gloves. Press each paste ball with your thumb and insert a egg yolk and completely cover the yolk.Chinese Mooncake Recipe step 7
  9. Roll it into a ballChinese Mooncake Recipe step 8
  10. On a pastry station, cover a cake dough ball with a sheet of plastic wrap. Flatten the ball and roll the dough into a thin wrapper. If you can, try to make the edge of the wrapper thinner than the center.Chinese Mooncake Recipe step 9
  11. Place a lotus seed paste ball in the center of the wrapper and fold the edge of the wrapper to completely enclose the paste ball. Gently roll the cake dough into a ball between your palms.Chinese Mooncake Recipe step 10
  12. Pre-heat your oven to 380F (194C). Lightly flour the inside of your mooncake mold using a brush.Chinese Mooncake Recipe step 11
  13. Place the cake dough in the mold and press it down with your finger so that dough is stuck to the mold.Chinese Mooncake Recipe step 13
  14. Turn the mold over and place the mold against a parchment paper lined baking sheet. Press down the handle hard to shape the mooncake. To remove the mold, lift up the mold slightly and press down the handle again to release the mooncake.Chinese Mooncake Recipe step 14
  15. Repeat the above steps until you have all the mooncakes shaped.Chinese Mooncake Recipe step 15
  16. Spray the shaped the mooncaks with water and bake for about 10 minutes at 380F (194C).Chinese Mooncake Recipe step 16
  17. Take out mooncakes and gently brush the surface with some egg wash. Return to the oven for another 6-8 minutes or until golden brown. Chinese Mooncake Recipe step 17
  18. Let the mooncakes cool to room temperature. Place the cakes in a container and let them site for 2 days to develop a soft texture.

Golden Syrup Instructions

  1. Bring all the ingredients to a boil over medium heat in a saucepan, stirring until the sugar is completely dissolved.Chinese Mooncake Golden Syrup Recipe 1
  2. Reduce the heat to low and simmer for 45-60 minutes without stirring, until the mixture caramelizes and turns golden brown with a maple syrup like consistency.Chinese Mooncake Golden Syrup Recipe 2
  3. Cool the syrup. Pour the syrup into a jar or glass and store in a cool area with cover on. The golden syrup can be kept for months so you can make this way in advance.Chinese Mooncake Golden Syrup Recipe 3

Lotus Seed Paste Instructions

  1. Soak dried lotus seeds in cold water for at least 2 hours. (Optional) split each lotus seed and remove the black sprout if you see one. This step will remove any bitterness produced by the little sprouts.Chinese Mooncake Lotus Paste Recipe 1
  2. In a pot, combine the lotus seeds with 3 cups of water. Boil until the seeds are soft. About 45 minutes. Let cool to room temperature.Chinese Mooncake Lotus Paste Recipe 3
  3. Transfer the boiled lotus seeds to a blender and puree the seeds with as little water as possible. You should get a very smooth paste in the blender Chinese Mooncake Lotus Paste Recipe 4
  4. Keep on stirring until the paste is thick and non-stick with a texture resembles of clay dough. Cool the paste overnight before use. This makes about 2 cups or 600g of paste Chinese Mooncake Lotus Paste Recipe 5
  5. Heat up half of cooking oil in a non-stick pan. Add half of the sugar and stir until the mixture caramelizes. About 2 – 3 mins. Chinese Mooncake Lotus Paste Recipe 6
  6. Reduce the heat to medium and add the lotus seed paste and mix well. Mix in the rest of the sugar gradually and mix until the sugar is dissolved. Add the rest of the vegetable oil gradually while stirring. Make sure the oil is fully incorporated into the paste.Chinese Mooncake Lotus Paste Recipe 7
*If you don't have access to alkaline or lye water, you can substitute with the following: bake 1tbsp of baking soda at 350F for 30 minutes. Dissolve the baked baking soda with 2.5tbsp of water. Use the solution in place of alkaline or lye water.

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  1. 11

    Mid-autumn is my favorite Chinese festival! These mooncakes look exactly like the ones from stores! You rock, Yi! 

  2. 10

    Wow, very clear directions and I love how the mooncakes look. They must taste really yummy. Too far away to enter the giveaway but I will definitely keep this recipe for future reference. I love mooncakes with 4 yolks – any idea as to how to do that with your recipe??

  3. 9

    Too bad I live so far and nowhere near NYC.  Actually those look and sound really good tasting.  I remember WalMart at Princess Mall in Ningbo the hoards of shoppers buying moon cakes.  Even at the hotel they had a vendor selling moon cakes in lobby!  I was lucky to be in China for mid autumn as well as New Year!  

  4. 8

    Thanks for a very clear recipe.  I vote for black bean filling, yum!

  5. 7

    my favourite filling for baked mooncake  is a mixture of nuts, seeds and dried fruits. . 

  6. 6

    Isn’t homemade always better than storebought? 🙂 Your mooncakes are gorgeous and look irresistibly good! You should package these for sale. Wish I could enter your tasty test, but unfortunately, I’m a little far from New York at this time. Wish I were there however. 🙂

  7. 5

    I love salted egg yolk anything! 

  8. 4

    so impressive! my favorite is lotus paste with egg yolk- salty to balance the sweet.

  9. 3

    My favorite is still the traditional lotus paste and two salted egg yolk flavor. My boyfriend makes it at home too!

  10. 2

    You rmooncakes are gorgeous!  I haven’t try my hands on traditional mooncakes yet (I usually make the “ice-skin” version).  Can’t wait to give this a try. 🙂 Thanks for sharing your tips.   I wish I can participate in the mooncake tasting contest.  but too bad, I’m too far away.  

  11. 1

    Wow! My favorite filling is actually the red bean paste! 

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