Traditional Cantonese Mooncakes

These days there are a million versions of the mooncake, from ice-cream snowskin mooncakes by Godiva to espresso-flavored cakes in the displays at Starbucks. For me, the best is still the most traditional -- fragrant, smooth white lotus paste with duck yolk. This recipe doesn't tackle the egg yolk, but will make a standard (mini) Cantonese-style mooncake with either a red bean or white lotus paste filling.

Recipe by   
 1 Servings
  • Prep
    83 mins
  • Cook
    25 mins
  • Serve in
    108 mins


  • 1 cup  Lotus seeds (driedm or red beans)
  • 3/4 cup  sugar (to taste)
  • 1 pinch  Salt (optional)
  • 6 tbsps  coconut oil (or other solid fat of your choice, i.e. lard or shortening)
  • 1/4 cup  golden syrup (i.e. Lyle’s)
  • 1/2 tsp  water (alkaline, also known as kansui, or potassium carbonate and sodium bicarbonate solution, like this)
  • 2 tbsps  vegetable oil
  • 1/2 Cup  all-purpose four
  • 1/2 cup  cake four (alternatively, omit cake flour and use 1 cup all-purpose)
  • egg
  • 1 splash  milk or water