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Mini Lotus Paste Mooncakes 迷你莲蓉月饼

by Angie Liew
Baked Lotus Seed Mooncakes

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Mini Lotus Paste Mooncakes Recipe 迷你莲蓉月饼 | Huang Kitchen

Enjoy Homemade Traditional Baked Mooncakes During The Mid Autumn Festival

Mid-Autumn Festival is fast approaching and the best way to celebrate the auspicious occasion is to enjoy the day with a good old traditional baked mooncake – one with an egg yolk or egg yolks, of course. The savory salted egg yolk cuts the greasiness and sweetness of the overall mooncake. This combination tastes just heavenly.

Mini Lotus Paste Mooncakes Recipe 迷你莲蓉月饼 | Huang Kitchen

Making Your Very Own Homemade Lotus Seeds Paste

These mooncakes are not at all difficult to make, especially with commercially available lotus seed paste. For those who are more ambitious, try making your own lotus seeds paste. It’ll be worth it, as homemade lotus seeds paste can be really delicious and you can also control the sweetness of the mooncakes to your own liking. And, what’s even better, they are only just a fraction of the cost of those sold commercially.

Mini Lotus Paste Mooncakes Recipe 迷你莲蓉月饼 | Huang Kitchen

Mini Lotus Paste Mooncakes Recipe 迷你莲蓉月饼 | Huang Kitchen

A Miniature Version Of The Traditional Lotus Paste Mooncakes:

For this mooncake recipe, we’ll be using the mini sized mooncake moulds (70g) to make the mooncakes. These mini lotus paste mooncakes looks so wonderful and make great mid-autumn festival gifts as well! Not to mention, these mini mooncakes are definitely popular among the younger ones too.


Baked Lotus Seed Mooncakes

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Mini Lotus Paste Mooncakes 迷你莲蓉月饼

Recipe by Huang Kitchen, Angie Liew
A miniature version of the traditional baked mooncake. These dainty mooncakes are filled with homemade smooth and creamy lotus seeds paste. So delectably good!
Prep Time1 hour
Cook Time20 minutes
Total Time2 hours 5 minutes

Tap or Hover to Adjust Servings

Servings: 22 mooncakes


Lotus Seed Paste:

  • 300 grams dried lotus seeds, Makes about 800g lotus seed paste
  • ½ tbsp alkaline water
  • 250 grams sugar
  • 200 grams vegetable oil
  • 30 grams maltose

Mooncake Skin Dough:

  • 190 grams golden syrup
  • 50 grams groundnut oil
  • 1 tsp alkaline water
  • 250 grams all-purpose flour

Mooncake Fillings:

  • 600 grams lotus seed paste
  • 22 salted egg yolks, baked 5 minutes
  • 60 grams melon seeds, toasted

Egg Wash:

  • 1 egg yolk, lightly beaten

Mooncake mould:

  • 1 mooncake mould, 70g


    Lotus Seeds Paste:

    • Boil lotus seeds.
      Start by cooking the lotus seeds paste filling. First bring water to a boil. Then add alkaline water and dried lotus seeds.
    • Boil for 10 minutes.
      Boil for about 5 minutes.
    • Remove skin under running water.
      Then remove the skin of lotus seeds by rubbing under running water.
    • Remove stems and tips of lotus seed.
      Next, remove the bitter tips and stems inside the softened lotus seeds.
    • Cover lotus seeds with enough water.
      Once you are done, put them in a pot and cover with enough water.
    • Boil till tender.
      Bring it to a boil and then turn heat to low. Allow to simmer for about 1 hour. Cover and cook until the water turns milky and the lotus seeds become tender.
    • Puree in a mixer.
      Then, transfer the tender lotus seeds together with some of the water to a mixer. Puree until the lotus seeds become very velvety and smooth. And we're ready to cook the lotus paste.
    • Stir fry till sugar dissolved.
      Heat up a non-stick pan glazed with 2 tbsp vegetable oil. Then, on low heat add in 1/4 cup of the sugar and stir fry till sugar dissolves and turns golden in colour.
    • Add in puree and sugar.
      Next, add in the lotus seed puree and remaining sugar. Using a heat resistant spatula, stir till the paste becomes almost dry and the water has evaporated.
    • Stir till dry and add oil.
      Add in 1/3 of the vegetable oil and keep stir frying over the heat till combined before adding another 1/3 of oil. Repeat until all the oil has been added.
    • Add in maltose.
      Stir constantly till the paste becomes thick. Then, add in maltose and stir non-stop till the paste starts to leave the side of the pan and eventually come together in one large dough piece. And we're done!
    • Lotus seed paste.
      Transfer and spread the paste on a plate or casserole and let it cool before use.

    Mooncake Skin:

    • Make mooncake dough.
      While waiting, prepare the mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water until they are thoroughly blended. Then add in flour.
    • Form into mooncake dough.
      Using a spatula, mix and fold in the flour until a soft and sticky dough is formed. Cover with cling wrap and set aside at room temperature for 30 minutes before working on it.
    • Weigh each mooncake dough.
      Then, divide and weigh the mooncake skin dough into 25g each.
    • Cover the dough to prevent drying.
      Be sure to cover the mooncake skin dough with cling wrap to prevent them from drying.

    Other Fillings:

    • Crack whole salted eggs.
      Meanwhile, prepare the other mooncake fillings. Crack whole salted eggs and retain the egg yolks. Lightly rinse to clean off a firm around the yolk and wipe off excess water with kitchen towel.
    • Prepare salted egg yolks.
      Then, bake the salted egg yolks in a preheated 175 degree C oven for 5 minutes and set aside to cool.
    • Weigh salted egg yolk.
      Weigh to determine the weight of the egg yolk. Its should be around 15g each.
    • Toast melon seeds.
      Next, toast melon seeds for 5 minutes and remove to cool.
    • Add melon seeds into lotus paste.
      Once cooled, combine and mixed well the melon seeds into lotus seed paste prepared earlier.
    • Divide lotus paste into small portions.
      Then, roll the combined lotus seeds paste into a log and cut into smaller pieces.
    • Weigh lotus seeds paste.
      Using a weighing scale, divide the lotus seeds paste into 30g each.
    • Weigh the portions for mooncake.
      As we are making the mooncakes with a mould (mine is 70g), we must ensure they are all of the same size. So make sure the TOTAL weight for all the portions (paste, dough, egg) is 70g. And we're ready to assemble the mooncakes!

    Assemble Mooncakes:

    • Wrap egg yolk in paste.
      To assemble, press down to flatten a lotus seed paste ball and wrap one salted egg yolk in it. Gather the edges around the part between your thumb and index finger.
    • Roll it into a ball.
      Then, roll it into a ball. Continue to do the same for the rest of the lotus seed paste portions to make filling balls.
    • Wrap the filling ball with mooncake dough.
      Then flatten one portion of the skin dough and place one filling ball in the middle.
    • Wrap the filling ball with dough.
      Flip over and then wrap the edge evenly around the filling ball.
    • Wrap mooncakes.
      Flip over again and gently but firmly push the skin dough around the filling using the palm of your hands. Check to see if there are any breaks in the dough. Then gather the edges over and pinch to secure the filling ball on the top.
    • Roll into a ball.
      Roll it again into a ball and a mooncake is done. Continue to wrap the rest of the filling balls with the mooncake skin dough.
    • Brush mould with flour.
      Next, prepare to mould the mooncakes. Lightly brush a mooncake mould with flour.
    • Roll into a longer ball.
      Then roll the mooncake into a longer ball with the palm of your hands. This will make it easier to place into the mooncake mould.
    • Press with mooncake mould.
      Carefully place the mooncake into the mould and place the mould on a floured surface. Press the handle down to impart the design. Press until you can't move it any further.
    • Print a design with mooncake mould.
      Then pull the handle up and release the mooncake and we're done. Repeat to do the same for the rest of the round mooncake balls.
    • Place on baking sheet.
      Place the moulded mooncakes on a baking tray.

    Bake Mooncakes:

    • Preheat oven to 190 degree C
      To bake the mooncakes, first preheat oven to 190 degree C and place rack in centre of oven.
    • Bake mooncakes.
      Then bake the mooncakes until the mooncake skin toughens and the edges of the mooncakes start to turn golden, about 10 minutes.
    • Egg wash mooncakes.
      Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.
    • Bake another 10 minutes.
      Place the mooncakes back in the oven and bake for another 10 minutes until the mooncakes turn golden brown. And we're done!
    • Place baking tray on cooling rack.
      Remove from oven and let mooncakes cool on the tray for about 5 minutes.
    • Allow to cool to room temperature.
      Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.
    • Baked Lotus Seed Mooncakes
      Mooncakes can be served after 24 hours and they will look and taste better after 3 days. Enjoy!


Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!


Golden syrup is also known as inverted sugar syrup. It is an amber coloured syrup made from sugar but has a much richer texture and a deep aroma from the citric acid in it. The acid is needed for making the mooncakes.
The alkaline water adds a yellow colour to the dough skin. It also acts like a baking soda to keep the dough skin fluffy and moist. It helps to neutralise the acid in the golden syrup so the dough won't taste sour.
Making mooncakes requires very accurate measurements so it's best to have in hand a weighing scale to measure all the ingredients needed.
When pressing using the mooncake mould, set the tool with one hand and then press it down with the other hand. Do not press it too hard, otherwise the mooncake will squeeze out from the bottom of the mould.
Only lightly egg wash the top surfaces of mooncakes and not the vertical surfaces. If you accidentally brush too much egg wash and it fills the pattern, then use a small brush to clean the gaps and remove excess egg wash.
Allow baked mooncakes to cool on baking tray before removing them, as the mooncakes will be flaky and soft when hot. If removed them right after baking, the mooncakes may crush easily.
These mooncakes should be kept in air tight containers for 1 to 3 days before serving, as the mooncake skin will be very tough and crumbly right after baking. As the mooncakes rest, the oil inside them seeps out and this will allow the crust to soften, be moist and the flavour to develop.
Course: Baking, Desserts, Snacks
Cuisine: Asian, Baking, Chinese
Keyword: Chinese, Mid Autumn Festival Mooncake, Salted Egg Yolk

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Leave a Comment

If you like this recipe, rate 5 stars


Jolene August 13, 2023 - 10:36 pm

Hello there,

My dough always comes out super soft and sticky, is it okay to add more flour?

Angie Liew August 28, 2023 - 5:18 pm

Yes, if your dough comes out sticky you can add a bit more flour. If it is a bit dry, you can add a bit more golden syrup or oil and knead lightly.

Jenice September 8, 2021 - 12:44 am

Hi Angie, can I skip for the alkaline water?

Angie Liew September 13, 2021 - 12:46 am

If you don’t have, you can skip it but your mooncake skin will have a lighter colour. Alkaline water makes it easier to colour the mooncake skin so that we have a beautiful golden crust on the mooncake.

Ester Lye September 5, 2021 - 10:11 am

4 stars
Hi Angie
Tried ur mooncake recipe (sweet potato n mini lotus paste)
I realised the Skin grammage (ur recipe totally 490g) which doesn’t tally to make 22minis when is recommended to use 25g each.

Requirement (70g mould)
– Yolks 15g
– Lotus Paste 30g
– Skin 25g (measurement prorated only 22.272g)

My portion (63g mould)
– Yolks 9g
– Lotus Paste 30g
– Skin 23g (is barely sufficient to cover considering the yolk size is smaller than ur recipe).

Kindly advise please…

Angie Liew September 5, 2021 - 6:10 pm

I am not sure of your question. Have you made the mooncakes? The total amount of dough skin should be around 550g for the mini Lotus Paste Mooncakes. You mean you only get 490g? If that’s the case, then you can reduce the no of mooncakes to make. Thanks

Nissa Ong October 1, 2020 - 1:36 am

Hi Angie, Thank you for sharing this recipe. May I know if the lotus paste recipe is considered as low sugar mooncakes pls? If it is not, can you pls advise how much sugar I should use to make low sugar Lotus paste? Want to make for the old folks. Thank you so much for your advice.

Angie Liew October 21, 2020 - 11:27 pm

Hi, sorry for the late reply. I would consider my lotus paste as not too sweet. Of course you can still reduce a little (10 grams) but not too much. It needs the sugar to form the paste as well. Thanks

Amily September 30, 2020 - 11:21 am

Hi, can I use your recipe for my class presentation and assignment? Bcs your recipe provides good demonstration with detailed explanation. I would like to ask for your permission if I can use it. I will put the source link in my presentation and assignment.

Angie Liew October 1, 2020 - 12:31 am

Hi, we allow usage requests for non commercial purpose (with proper credits and image/video watermarks in place). Can we know more about your presentation and assignment before we proceed?

Amily September 29, 2020 - 2:05 pm

Hi,can I use your recipe as class presentation and assignment? They are too beautiful and I wish to ask for your permission.

Jenice September 24, 2020 - 5:51 pm

Hi Angie…what can I substitute for the maltose?

Angie Liew September 24, 2020 - 5:53 pm

You can use honey instead. Thanks

Irene Chrisandy September 23, 2020 - 9:57 am

Hi, Angie, best recipe for mooncake, one question, can we skip the maltose or change it with other ingredient?

Angie Liew September 24, 2020 - 5:52 pm

You can substitute with honey.

Beatrice September 22, 2020 - 5:06 pm

Hi Angie,

I’d like to give it a try, although It seems that I cant get any Maltose here.
What would you recommend to replace it with?
Thanks 🙂

Angie Liew September 24, 2020 - 5:53 pm

You can use honey instead . Thanks

Dawn March 9, 2021 - 6:53 am

If I used shelled lotus seeds hue many grand do I herd for your recipe. The salted eggs that I usually know are in the shell. Can you buy just the yolks?

Beatrice September 22, 2020 - 5:03 pm

Hi Angie,
Love your recipe!
I’d like to give it a try, although It seems that I cant get any Maltose here.
What would you recommend to replace it with?
Thanks 🙂

Monica September 21, 2020 - 11:59 pm

Hi, I’ve been trying your recipe for the 3rd time! Thank you for sharing this for us. It works well the first time, even for me (first time making mooncake). My family loves it! Thank you again. May I ask how long can I keep this mooncake in room temp before it expired? I mean, I made one batch on last Saturday (19 Sep), but we’re under quarantine now, so I thought to ship these mooncake to my family on Thursday (24 Sep), would that be okay to be eaten?

Angie Liew September 22, 2020 - 11:29 am

Hi, great to know that. The mooncakes can only be consumed about 2-3 days after baking. Sp it is still good to go. Nevertheless you can just put in the refrigerator if you need to keep longer and leave to room temperature before you consume. Hope this helps to explain. Thanks

Christel September 21, 2020 - 4:52 pm

Hey Angie, thanks for sharing your recipe! I was just wondering if I am not adding the salted egg, and the filling is just white lotus paste + melon seeds, what’s the ratio for the mooncake skin and mooncake filling?

Angie Liew September 22, 2020 - 11:33 am

Hi, if you are not adding salted egg yolk, you just make sure the weight of Mooncake Skin + lotus paste + melon seeds = the size of mould.The skin of mooncakes need to be thin so you just increase the rest of the filling. Thanks

Danielle September 17, 2020 - 6:15 pm

Hi Angie, thanks for the mooncake recipe! Just want to ask why the egg wash is only to the top of the mooncake only and not the vertical surfaces? Thanks

Angie Liew September 18, 2020 - 12:14 am

We egg wash only the top as it gives the mooncake a shiny glaze. Not on the sides as it will give it an uneven shine.

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