Taiwanese Style Lotus Mooncakes
Prep time: 
Cook time: 
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Serves: 12 pieces
  • Ingredients:
  • 140g cake flour or plain flour
  • 20g milk powder
  • 30g icing sugar
  • 30g sugar syrup (can use golden syrup or maltose. I used glucose)
  • 35g beaten egg
  • 30g soft butter
  • 300g lotus paste, divide into 12 small balls, 25g each
  • 1 beaten egg yolk for egg washing
  1. Sift flour, icing sugar and milk powder together on to table top. Make a well in the center, add maltose and egg into it. Blend well and lastly add in soft butter and knead to a smooth dough. Wrap with cling wrap and set aside for 15 minutes.
  2. Divide dough into 12 portions, 25g. Wrap lotus paste filling in dough. Roll it into a ball and dust with some flour and
  3. Press firmly into mould, unmould and place on a lined baking tray.
  4. Bake at preheated oven 170 deg C for 10 minutes. Remove from oven and rest mooncakes to cool for about 10 minutes. Apply egg wash on the surface of the mooncakes. Then bake the mooncakes again for another 10-12 minutes or till brown.
Recipe by Anncoo Journal at https://www.anncoojournal.com/taiwanese-style-mooncakes/