The EQ Hotel mooncake is a modern interpretation of the classic Cantonese baked mooncake, known for its thin, golden crust and a rich, smooth lotus seed paste center crowned with a salted egg yolk. This version captures the hotel-style balance of sweetness and savory saltiness, making it a festive treat for Mid-Autumn Festival or any special gathering. The recipe uses a simple golden syrup dough that bakes into a tender, glossy shell, and the filling is entirely homemade for a fresher, less cloying result.
Ingredients
- For the crust: 1/2 cup (120 ml) golden syrup (or light corn syrup mixed with 1 tbsp molasses)
- 1/2 cup (100 g) vegetable oil (or peanut oil)
- 1/4 cup (60 ml) alkaline water (kansui) or 1/2 tsp baking soda dissolved in 2 tbsp water
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- For the lotus paste: 1 cup (200 g) dried lotus seeds, soaked overnight
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil
- 1/4 tsp salt
- For the filling: 12 salted egg yolks (from cooked salted duck eggs)
- For the glaze: 1 egg yolk beaten with 1 tsp water
Instructions
- Drain the soaked lotus seeds and remove any green bitter centers. Place them in a pot, cover with water, and simmer until very soft, about 1 hour. Drain well.
- While the seeds cook, prepare the salted egg yolks. If using raw salted yolks, steam them for 5 minutes until firm, then let cool. If using cooked yolks from hard-boiled salted eggs, simply remove and set aside.
- Make the lotus paste: puree the cooked seeds in a food processor until smooth. Transfer to a non-stick pan. Add sugar and salt, and cook over medium heat, stirring constantly. Gradually add the oil in a slow stream, stirring until the paste thickens and pulls away from the pan, about 20 minutes. Let cool completely.
- Make the crust: in a large bowl, whisk together golden syrup, oil, and alkaline water. Add the flour and mix into a soft dough. Knead gently just until smooth. Cover and rest for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Divide the lotus paste into 12 equal portions (about 2 tbsp each). Flatten each portion, wrap it around a salted yolk, and roll into a ball.
- Divide the dough into 12 pieces (about 1 tbsp each). Flatten a piece into a thin disc, place a filling ball in the center, and wrap the dough around it, sealing the seam completely. Roll gently into a smooth ball.
- Dust a mooncake mold lightly with flour. Press each ball into the mold, then tap it out onto the baking sheet. Repeat with remaining dough and filling.
- Bake for 10 minutes. Remove from oven and brush the tops with the egg glaze. Return to oven and bake for another 10–15 minutes, until deep golden brown.
- Let cool completely on a wire rack. The mooncakes will look pale and hard; they soften and become glossy after 1–2 days of resting at room temperature in an airtight container.
Tips
- If you can’t find golden syrup, use light corn syrup with a teaspoon of molasses for color and flavor. Alkaline water is essential for the crust’s dark sheen; substitute with a baking soda solution if needed.
- Do not overwork the dough; it will become tough. Resting the dough is crucial to prevent shrinking during baking.
- When wrapping the dough, keep it thin and even—about 1/8 inch (3 mm) thick. If the dough tears, patch it with a small piece.
- Mooncakes are best eaten after 1–2 days of “resting� in an airtight container, allowing the crust to soften and the flavors to meld.
Serving Suggestions
Serve mooncakes cut into thin wedges, accompanied by hot Chinese tea (such as jasmine or oolong) to cut through the sweetness. They are traditionally enjoyed during the Mid-Autumn Festival, but also make a delightful dessert after a Chinese meal.
Variations
- Replace the lotus paste with red bean paste (sweetened adzuki bean puree) for a slightly earthier flavor.
- For a nutty twist, add 1/4 cup (30 g) of finely ground roasted sesame seeds to the lotus paste.
- Omit the salted egg yolk for a vegetarian version; increase the lotus paste to 3 tbsp per mooncake.
- Add a few drops of rose water or orange blossom water to the lotus paste for a floral note.
Storage and Reheating
Store baked mooncakes in an airtight container at room temperature for up to 2 weeks. They do not need refrigeration; chilling hardens the crust. For longer storage, freeze baked mooncakes for up to 3 months. To serve, thaw at room temperature for 2 hours. Do not microwave, as it will make the crust soggy.
Frequently Asked Questions
Why is my crust cracking? The dough may be too dry. Add a teaspoon of water and knead gently. Also, ensure the filling is completely covered and the dough is not too thick.
Can I use store-bought lotus paste? Yes, but it is often sweeter and drier. You may need to add a little oil to adjust the texture.
How do I get the salted egg yolk to be centered? Wrap the yolk tightly in the paste, then roll it into a ball. When pressing into the mold, make sure the seam is facing the bottom.
Why are my mooncakes pale after baking? They will darken as they rest. If you want a deeper color, brush with an additional layer of egg glaze before the final 5 minutes of baking.
Can I make the dough ahead? Yes, wrap tightly and refrigerate for up to 2 days. Let it come to room temperature before rolling.
Is it safe to eat the salted egg yolk without cooking? For safety, use yolks from cooked salted eggs or steam raw yolks before using. The baking process also cooks them, but pre-cooking ensures a firm texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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