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Plain Lotus Paste Mooncakes 素莲蓉月饼

by Angie Liew
Plain Lotus Paste Mooncakes
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Plain Lotus Paste Mooncakes

A Mid-Autumn Festival Must Have: Traditional Plain Lotus Paste Mooncakes 素莲蓉月饼

Mid-autumn festival is just around the corner and its just the perfect time to make the must-have delicacy for the occasion. Mooncake 月餅 is an essential and MUST have Chinese snack during this festive season. The mid-autumn festival falls on the 15th day of the 8th month of the lunar calendar when the moon is believed to be the brightest and largest during the year.

Nowadays, mooncakes are available in a variety of different sweet and savoury fillings. But for this recipe, we are going to make just the plain traditional mooncakes with lotus seed paste filling, which is suited for even the vegetarian mooncake lovers.


Plain Lotus Paste Mooncakes

Master The Skills of Making Mooncakes

Making mooncakes does require some skills and guidance. But once you have gathered all the ingredients needed and master the skills, it may not be as difficult as you thought. Start by making the dough for the mooncake skin. For this, mix 4 ingredients together, namely golden syrup, groundnut oil, alkaline water and plain flour. Next, cover and set aside for 4 hours.


Precision is Key in Making Mooncakes

Then using a weighing scale, divide the skin dough into small equal balls. While resting the dough,  prepare the fillings. You can use store bought or homemade lotus seed paste (Click Here For Homemade Lotus Seed Paste Recipe). Add toasted melon and white sesame seeds into the paste. Again, divide into small balls using a weighing scale, as precision of the ingredients used is very important for making mooncakes.

Next, assemble the mooncakes. This is done by wrapping the filling with the mooncake skin, rolling into balls and shaping into mooncakes using a mooncake mould. Lastly bake in a preheated oven till done. Glaze with honey to give these vegetarian mooncakes a glossy finish. And we are done!


Plain Lotus Paste Mooncakes

A Traditional Delicacy To Be Shared

Mooncakes are meant to be shared. So they are usually sliced into wedges and served with freshly brewed hot Chinese tea to be enjoyed with family and friends together. They also represent wholeness and completeness; a symbol of fulfilment, perfection and unity. And of course, no mid autumn festival celebration is complete without this indispensable delicacy.

So Enjoy!


Plain Lotus Paste Mooncakes

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Plain Lotus Paste Mooncakes 素莲蓉月饼

Recipe by Huang Kitchen, Angie Liew
Nowadays, mooncakes are available in a variety of different sweet and savoury fillings. For this recipe, we are going to make plain traditional mooncakes with lotus seed paste filling, suited for even vegetarian mooncake lovers.
Prep Time1 hour
Cook Time20 minutes
4 hours
Total Time5 hours 20 minutes

Tap or Hover to Adjust Servings

Servings: 15 mooncakes


Mooncake Skin Dough

  • 125 grams golden syrup
  • 40 grams groundnut oil
  • ½ tsp alkaline water
  • 180 grams all-purpose flour

Mooncake Fillings

  • 450 grams lotus seed paste
  • 50 grams melon seeds, toasted
  • 30 grams white sesame seeds, toasted

Mooncake Glaze

  • 1 tbsp honey
  • ½ tsp water

Mooncake Mould

  • 1 mooncake mould, 50g


    Mooncake Skin

    • Make mooncake skin.
      Start by preparing the mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water in a mixing bowl until they are thoroughly blended. Then add in flour.
    • Make mooncake skin 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 4 hours.
    • Weigh and divide mooncake skin.
      Then make into equal portions of 15g balls to be used as skin and set aside.

    Mooncake Filling

    • Toast melon seeds, bake salted egg yolks.
      Next, prepare mooncake filling. First toast melon and white sesame seeds in preheated 175 degree C oven for 5 minutes. Then set aside to cool.
    • Mix melon and sesame seeds with lotus paste.
      Once cooled, combine and mixed well into lotus seed paste filling.
    • Roll into a log and cut into equal pieces.
      Then, roll the lotus seed paste into a log and cut into smaller pieces.
    • Divide mooncake filling into 35g each.
      Divide the lotus seed paste filling into equal portions of 35g balls. And we’re ready to assemble the mooncakes!

    Assemble Mooncake

    • Wrap filling in skin.
      To assemble, flatten one portion of the skin dough and place one filling ball in the middle. Flip over and wrap the edge evenly around the filling. Flip over again. Then gently but firmly push the skin dough around the filling using the palm of your hands. Then gather the edges over and pinch to secure the filling ball on the top.
    • Wrap pastry skin around filling.
      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. And we’re ready to mould the mooncakes!
    • To mould the mooncakes, first roll the mooncake into a longer ball with the palm of your hands. Then place the mooncake into the mould. Place the mould on a floured surface. Press the handle down to impart the design. Press until you can’t move it any further. Lastly, pull the handle up and release the mooncake and we’re done!
    • Place mooncakes on baking tray.
      Place the moulded mooncakes on a baking tray. And we’re ready to bake the mooncakes.

    Bake Mooncake

    • First, preheat oven to 190 degree C and place rack in centre of oven. Then bake the mooncakes for 10 minutes or until the mooncake skin toughens and the edges start to turn golden. Remove from oven and let mooncakes cool on the tray for about 5 minutes.
    • Glaze mooncakes.
      Prepare glaze by mixing well honey and water. Lightly glaze the top of mooncakes. Continue to bake for another 5 minutes until the mooncakes turn golden brown. Let mooncakes cool on the tray for about 5 minutes.
    • Cool completely.
      Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.
    • Plain Lotus Paste Mooncakes
      These mooncakes are best enjoyed at least 3 days after baking. Serve alongside hot chinese tea for an enjoyable experience.


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Golden syrup is used instead of regular sugar. This is because golden syrup helps to reabsorb the oil from the mooncake filling back to the skin,  therefore further soften the mooncake skin. It also helps to extend the shelf life of mooncakes.
Alkaline water is used to neutralise the sour taste in golden syrup. Also darkens the mooncakes skin.
Be sure to cover the mooncake skin dough balls with cling wrap to prevent them from drying. It is very important to rest the dough for 4 hours for the skin to be elastic and firm enough to wrap the filling. 
The lotus seed paste can be homemade (Click Here for Homemade Lotus Seed Paste Recipe) or store bought.
The ratio of mooncake skin to filling is critical. A good mooncake should have a thin layer of skin with consistent thickness with plenty of fillings. The ratio should be one part of skin to two parts of fillings.
Store the mooncakes 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
Cuisine: Asian, Chinese
Keyword: Mid Autumn Festival Mooncake
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