Classic Lotus Seed Paste Mooncakes (No Egg Yolk)

Classic Lotus Seed Paste Mooncakes (No Egg Yolk)

5.0
(50 ratings)
Prep: 1 hour (plus soaking and resting time)
Bake: 30 minutes
Serves: 8 standard mooncakes (75g each)
Difficulty:

If you love the look and flavour of traditional Chinese mooncakes but prefer a simpler, fully egg-free version, this recipe is for you. These golden-brown mooncakes are filled with smooth, fragrant lotus seed paste, encased in a tender, glossy crust — all without any egg yolks at all.

They’re perfect for vegetarian or low-cholesterol diets, and just as beautiful and meaningful for celebrating the Mid-Autumn Festival, which falls on 6 October 2025. Be sure to prepare them 1–2 days in advance to let the crust soften and develop shine before gifting or serving.

Want to learn more about the legends and history behind these bakes? Read the story here.

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Ingredients

  • FOR LOTUS SEED PASTE (makes about 600g):
  • Dried lotus seeds – 250g
  • Water – 800ml (for boiling)
  • Neutral oil (like sunflower or grapeseed) – 120g
  • Icing sugar – 120g
  • Maltose (or honey) – 1 tablespoon
  • FOR MOONCAKE DOUGH:
  • Golden syrup – 100g
  • Lye water – 2g (about ½ tsp)
  • Neutral oil – 40g
  • Plain flour – 150g
  • FOR ASSEMBLY:
  • Plain flour – for dusting
  • Lotus seed paste – 600g
  • Mooncake dough – 240g

Instructions

  1. Prepare the Lotus Seeds:
  2. Rinse the dried lotus seeds and soak overnight in room temperature water.
  3. Remove the green germ (bitter core) if present.
  4. Boil the seeds in fresh water until soft — about 30–40 minutes.
  5. Drain and blend with a splash of water into a smooth paste.
  6. Cook the Paste:
  7. In a non-stick pan, heat oil over medium-low heat.
  8. Add the blended lotus paste and cook, stirring constantly.
  9. Add icing sugar and maltose. Continue cooking until the paste thickens and pulls away from the pan.
  10. Cool completely before using.
  11. Make the Dough:
  12. In a mixing bowl, combine golden syrup, lye water, and oil.
  13. Add flour and mix until a soft dough forms.
  14. Wrap and rest for at least 30 minutes (up to 2 hours) at room temperature.
  15. Assemble the Mooncakes:
  16. Preheat oven to 170°C (fan off).
  17. Divide dough and lotus paste into 8 portions (approx. 30g dough + 45g paste each).
  18. Roll the lotus paste into smooth balls.
  19. Wrap each lotus paste ball with a portion of dough.
  20. Dust lightly with flour if sticky.
  21. Press into a floured mooncake mold and release onto a baking tray lined with parchment.
  22. Bake:
  23. Spray or mist the mooncakes lightly with water to prevent cracking.
  24. Bake for 10 minutes, remove and let cool slightly.
  25. Return to oven and bake for another 15–20 minutes until lightly golden.
  26. (No egg wash needed — the syrup in the dough gives it a natural sheen.)
  27. Let Them Rest:
  28. Cool completely. Store in an airtight container at room temperature for 1–2 days to allow the crust to soften and develop shine (“回油”).

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