Home » Lotus Flower Mooncakes 莲花酥月饼

Lotus Flower Mooncakes 莲花酥月饼

by Angie Liew

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Lotus Flower Mooncakes

A Classic Crispy Puff Pastry Mooncake: Lotus Flower Mooncakes

These Lotus Flower Mooncakes (梅花酥月饼) are a classic deep-fried version mooncakes with red bean paste filling and crisp puff pastry. These mooncakes are amazingly pretty looking when fried and taste so delicious, especially when eaten fresh. Although a bit laborious, preparation is not too difficult. It will definitely be all worth it when you take the first bite once its done!

A No-Mould Mooncake

The uniqueness of these mooncakes lies in the dough or the crust. It uses the basic method of puff pastry to create the many layers and extremely crunchy crust. And for once, no fancy mould is required to make these mooncakes. Why not spruce up the festive mood by making these pretty looking mooncakes, in conjunction of the Mooncake Festival coming up soon.

Lotus Flower Mooncakes Recipe - Feature Photo 4

The Perfect Tea Time Snack

These mooncakes also make the ultimate tea time snack that you can enjoy anytime, not just for the festive season only. Satisfaction guaranteed. As always, ENJOY!

Lotus Flower Mooncakes Recipe - Wrapped With Homemade Lotus Paste

Lotus Flower Mooncakes Recipe - Feature Photo 5

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Lotus Flower Mooncakes 莲花酥月饼

Recipe by Huang Kitchen, Angie Liew
These Lotus Flower Mooncakes (梅花酥月饼) are a classic deep-fried version mooncakes with red bean paste filling and crisp puff pastry. Looks impressive and tastes marvellous, satisfaction guaranteed.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 20 minutes

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Servings: 10 pieces


Water Dough:

  • 120 grams all-purpose flour
  • 40 grams bread flour, or high protein flour
  • 1 tbsp sugar, or 10g
  • 30 grams margarine
  • 20 grams shortening
  • cup water, room temperature

Oil Dough:

  • 100 grams all-purpose flour
  • 65 grams shortening


  • 300 grams red bean paste, or lotus paste


    • Divide red bean paste into 10 equal pieces.
      First, prepare the mooncake filling. Divide the red bean paste into 10 equal pieces, 30g each and roll into balls.
    • Mix ingredients for water dough.
      Then, prepare the mooncake skin. Mix all ingredients for WATER dough in a stand mixer till well combined and a soft dough is formed.
    • Set aside the WATER dough to rest for 10 minutes.
    • Divide WATER dough into 10 equal pieces.
      Then, divide the rested dough into 10 equal pieces, about 30g each.
    • While waiting for the WATER dough to be ready, mix ingredients for OIL dough in the stand mixer till well combined.
    • Divide OIL dough into 10 pieces.
      Then, divide the OIL dough into 10 equal pieces, about 15g each.
    • Wrap oil dough in water dough.
      Flatten the WATER dough and wrap the OIL dough in the flattened WATER dough.
    • Roll all the oil doughs in water doughs.
      Form into a ball. Then repeat the same for the rest of the water and oil doughs.
    • Roll the dough flat.
      Next, roll the dough flat with a rolling pin.
    • Roll up swiss roll style.
      Then roll up the dough Swiss Roll style.
    • Repeat for the rest of dough.
      Repeat to do the same for the rest of the combined dough balls.
    • Roll the rolled dough flat again.
    • Roll up Swiss Roll style again.
      Then, roll up the flattened dough Swiss Roll style again.
    • Repeat to roll for all.
      Repeat the same for the rest of the rolled doughs.
    • Set aside to rest.
      Cover and allow the dough to rest for 10 minutes. And we're ready to make the mooncakes!
    • Cut the rolled dough in halves.
      First, cut the rolled dough in halves.
    • With cut side DOWN, roll each of the cut dough flat, about the same size.
    • Wrap filling with dough.
      Place the 2 flattened dough one on top of the other. Then wrap the red bean filling with the dough and pinch the dough securely to secure the seam.
    • Cut four lines on the top.
      Roll the dough and form into a ball. Next, cut 4 lines on the top of dough with a small knife making sure not to cut into the filling.
    • Repeat to roll and cut.
      Repeat the same for the balance of the rolled dough. And we're ready to deep fry the mooncakes!
    • Fry lotus flower mooncakes.
      First, heat up oil in a wok. When oil is hot enough, gently lower the mooncake into the hot oil, making sure the mooncake is fully submerged.
    • Fry lotus flower mooncake using low heat.
      Lower heat to low and SLOWLY deep fry the lotus mooncake.
    • Remove from wok.
      Deep fry till the mooncake turns golden brown and the pastry skin opens like a lotus flower.
    • Drain on paper towel.
      Then remove from wok and drain the golden lotus mooncakes on paper towel. And we're done!
    • These crispy lotus mooncakes taste best when served fresh. As always, ENJOY!


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Make sure the dough (water dough) is not too dry. To test, form a dough ball and press it flat and the edges should not crack. Cover all the dough pieces with a damp towel or cling wrap to prevent them from drying out as you work. These are ideally eaten fresh. However, you can freeze the uncooked mooncakes and only deep-fry only when needed. Wait at least half an hour after taking out of the freezer before you fry them.  
Course: Appetizer, Desserts, Sides, Snacks
Cuisine: Asian, Chinese, Malaysian
Keyword: Chinese, deep fried, Festive Food

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