Get started by gathering your ingredients. Aside from dried lotus seeds and the optional salted preserved egg yolks, all the necessary ingredients should be available from a Western grocery store. Basically, the recipe is built from flour, sugar and oil. All the good stuff.

The Most Satisfying Mooncake You'll Ever Eat

Set aside two hours before you get started for two pieces of prep work. First, soak the dried lotus seeds in warm water for an hour. Meanwhile, make a batch of Golden Syrup — the directions are included in my Picture Pastries recipe.

The Most Satisfying Mooncake You'll Ever Eat

After the dried lotus seeds are done soaking, boil them for an hour over medium heat. With these two prep steps complete, it’s time to get to work.

The Most Satisfying Mooncake You'll Ever Eat

The first priority is to make the sweet lotus seed paste. Grind the cooked lotus seeds into a smooth paste. Make sure to get all the lumps out! It helps with your blending to add a few drops of water to your mixture.

The Most Satisfying Mooncake You'll Ever Eat

Next, caramelize 2 tablespoons of sugar in 2 1/2 tablespoons of oil over high heat.

The Most Satisfying Mooncake You'll Ever Eat

Add the lotus seed paste and mix until combined. Add the remaining sugar and watch the paste begin to turn a darker brown as the ingredients are mixed together!

The Most Satisfying Mooncake You'll Ever Eat

Gradually add the remaining oil to the pan until the mixture glistens. Continue stirring and cooking over medium heat. The mixture will thicken and begin to pull away from the sides of the pan after about 20 minutes.

The Most Satisfying Mooncake You'll Ever Eat

Here’s what the sweet lotus seed paste looks like when it’s done cooking. Note how the paste doesn’t stick to the pan at all.

The Most Satisfying Mooncake You'll Ever Eat

The final step is to add a teaspoon of maltose syrup, which is easily found in any Chinatown grocer. Alternatively, you can substitute honey at this step.

The Most Satisfying Mooncake You'll Ever Eat

That’s it! The sweet lotus seed paste for the mooncake filling is done. Go ahead and dip you finger in to try it. What does it taste like? You got it, a mooncake!

Remove the sweet lotus seed paste from the pan and place in a bowl. Cover and store overnight in the refrigerator. At this juncture, you’re done for Day 1.

The Most Satisfying Mooncake You'll Ever Eat

On the morning of Day 2, get up in the morning to make the mooncake dough. Combine the flour, baking soda, oil, Golden Syrup and baking soda solution in a bowl. Mix vigorously with a wooden spoon.

The Most Satisfying Mooncake You'll Ever Eat

Flour your hands and knead the dough into a soft ball. It should feel very pliable and oily. Cover the bowl with plastic wrap and set aside on the counter for 3 hours.

The Most Satisfying Mooncake You'll Ever Eat

Once the dough is done sitting, it’s time to make mooncakes! Here’s the key tool you’ll need — a mooncake mold. It’s pretty much a solid block of wood with a decorative pattern cut into the center. As I noted above, you can pick one up for about $10-$15 at any Chinatown kitchen supply store.

The Most Satisfying Mooncake You'll Ever Eat

To get started making your mooncakes, turn both your dough and filling out onto a cutting board.

The Most Satisfying Mooncake You'll Ever Eat

Divide the dough and filling into 10 equally-sized pieces of each. A kitchen scale really helps with this step, as you really do want 10 pieces of filling and 10 pieces of dough that are each exactly 1/10 of the total.

The Most Satisfying Mooncake You'll Ever Eat

To make a mooncake, roll a dough ball into a circle that’s 1/8 inch thick and 5 1/2 inches wide. The dough should be soft and at room temperature. You shouldn’t notice any cracking or splitting.

The Most Satisfying Mooncake You'll Ever Eat

Place a sweet lotus seed paste ball in the center of the dough circle.

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Wrap the dough around the lotus seed paste filling, taking care to seal the seam at the top of the package.

The Most Satisfying Mooncake You'll Ever Eat

Press the mooncake ball into the mold with the seam side up. Start by pushing down at the center of the ball to spread the package out to the sides of the mold and then use your fingers to make the ball conform to the mold’s edges.

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Gently tap the mold on the side of your work table until the completed mooncake drops out. Place the mooncake on a lightly oiled cookie sheet.

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Repeat making mooncake balls and using the mold until all 10 mooncakes are complete. Once all 10 mooncakes are arranged on a baking sheet, bake them in a 400 degree oven for 10 minutes. Remove and brush the tops with the beaten egg and then return them to the oven to bake for another 8 minutes, or until golden brown.

The Most Satisfying Mooncake You'll Ever Eat

To allow the mooncakes to mellow and taste better, leave them to rest uncovered in a well ventilated space overnight before eating.

The Most Satisfying Mooncake You'll Ever Eat

Enjoy your mooncakes by cutting them into quarters and then eating them accompanied by a favorite green or oolong tea.

ABOUT US!

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OUR LOCATION

Le Duy Hotel nestled close to the heart of Saigon, and has been consistently rated one of the best city’s gems. With an experienced and dynamic team, we aim to capture the essence of our culture and simplify them into routines and moments to remember. We passionately hope that the richness of the Vietnamese culture and our unique lifestyle are things that every guest should experience wholeheartedly.

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Our hotel in Saigon consists of 20 spacious suites. From furniture to fittings, every one of our suites combines the finest local character with an edgy twist, designed specifically to be as cozy as possible.

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Le Duy Hotel

Address: 18-20 Nguyen Thi Nghia , District 1

Ho Chi Minh City, Vietnam

Phone: (84-28) 3925 2090

Email: info@leduyhotel.vn