Homemade Lotus Paste with Pumpkin Seeds Mooncake by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=873155496045137&substory_index=0&id=746025335424821


Ingredients
＊Traditional skin dough
＊Filling - Lotus seeds paste + pumpkin seeds
＊Utensil needed - small size mooncake mould ( 63g )
*filling 35g, skin dough 28g*
- Medium size mooncake mould ( 125g )
*filling 75g, skin dough 50g*

Method
Scale skin dough at 50g for medium mould, 28g for small mould. Flatten skin dough, wrap in filling ( small mould 35g, medium mould 75g). Repeat process. Dust mooncake mould with some flour, tap out excess flour. Place in a piece of mooncakes, press lightly. Arrange on a baking tray lined with greaseproof paper. Rest for 15mins. Bake in preheated oven at 180c for 10mins. Remove, rest 10mins. Then glaze surfaces and rebake once more till surface appear golden looking. Remove and cool. Do not serve immediately. Mooncakes need between 2-3days to soften and allow the oil to penetrate through the skin.



*Traditional Mooncake Skin Recipe 
Ingredients
250g sugar syrup **
300g unbleached cake flour
70ml Sunflower Oil
1/2tsp alkaline water

Method
Use a large bowl, mix the sugar syrup, alkaline water and sunflower oil well. Sift in the flour. Use a spatula to combine all ingredients. Don’t over-stir. Knead into a dough. Cover with a film wrap and rest for 30mins.



**Homemade Sugar Syrup Recipe
Ingredients
1kg brown sugar
700ml water
4 slice fresh lemon

Method
Bring a water to boil, then Pour brown sugar and lemon sluces into a large saucepan. On low heat boil for 1hr - 1 1/2hr until thick. Cool and pour into sterilised jars or bottles, store in a cool place.



＊Homemade Lotus Seeds Paste * first attempt * Recipe
Ingredients
500g lotus seed
350g brown sugar
250g sunflower oil
2tbsp maltose

Method
Rinse lotus seeds, soak for at keast 4hrs. Rinse and put into a pot of water. Bring to boil for about 1hr or till lotus seeds have softened. Strain and blend into paste. Heat some oil in a wok, add in sugar at medium heat, continue to fry until turns to light brown, change to low heat. Add in lotus seed paste, fry for a while, pour in oil in several times and keep stirring until it turns almost dry. Lastly add in maltose, keep stirring until it turns brown and does not stick to wok.