lotus

Traditional Mooncake Recipe

Plain flour (1 3/4 cup + 4 tsp)

Golden syrup (1/3 cup + 1 tsp)

Vegetable oil (3 tbsp 1 tsp)

tsp Baking soda

Water

Egg yolk

tsp Egg white

tsp Sesame oil

tsp Golden syrup

Mix baking soda and water together in a small bowl 

Combine flour, golden syrup, vegetable oil and baking soda mixture together in a mixing bowl

Stir the mixture until a shaggy dough forms, then knead with your hands to form a dough

Form the dough into a rough ball and cover with cling wrap

Mooncake Skin

Using a scale portion out each mooncake's filling with two egg yolks and your choice of filling- the total weight should be approximately 75g 

Enclose the egg yolks in the filling and roll into a ball

Continue with the remaining filling and form 8 portions of filling, set aside until use

Filling

Uncover the rested mooncake skin dough and portion into 8 x 50g portions, roll into balls

Place one portion between two pieces of cling wrap and roll into a circle that will enclose the filling

Remove the rolled dough from the cling wrap and carefully cover the portioned filling, bringing the edges together and shaping to close gaps

Place the mooncake ball on a baking tray lined with baking paper, smooth side up

Lightly oil the mooncake mould (I used a 100g mould) and use it to press the ball into a mooncake shape 

Remove the mould and repeat with the remaining filling

Remove from the oven and lightly spray with water, prepare the egg wash as they cool 

Combine all egg wash ingredients in a small bowl and whisk together until combined

Using a small food-safe brush lightly brush the mooncakes with the egg wash

Remove the mooncakes from the oven and brush with another layer of egg wash

Increase the oven to 200C/390F and bake the mooncakes for 10 minutes, until golden brown

Remove from the oven and cool completely before placing in an airtight container

Allow the mooncakes to sit at room temperature for 2-3 days for the skin to soften and soak up oils from the filling, the colour will deepen and the skin will become glossy

Store at room temperature for up to a week and enjoy!

Assembly + Egg wash

Hi Catherine, great recipe! I have been looking for one which doesn't use lye water. I have seen some other recipes use cake flour instead of plain flour, can you explain to me what the difference will be and why you chose to use plain flour? Thanks!

Rich and fudgy chocolate brownies filled with a layer of delicious biscoff spread and topped with crunchy lotus cookies.

Biscoff Brownie Recipe

250 g Unsalted butter, melted (1 cup)

Semisweet chocolate (7.50z)

Eggs, room temperature

360 g Caster sugar (1 1/2 cups)

65 g All-purpose flour (1/2 cup)

Cocoa powder (1 cup), dutch-processed

Baking powder

salt

Lotus cookies, for decorating

Line a brownie pan (8 x 8 inches) with parchment paper

Melt the biscoff spread in the microwave at 20-second intervals until runny

Pour the melted spread into the lined tin and place in the freezer for 1 hour, or until frozen solid

Melt the butter and chocolate together in a medium-sized bowl over a hot water bath or in the microwave

In a large bowl add the eggs and caster sugar, whisk until smooth

Add the chocolate and butter mixture into the eggs, stirring until combined

Using an electric mixer or stand mixer and beat the eggs and chocolate until doubled in volume and paler in color

Add the flour, cocoa powder, baking powder and salt, and mix until just combined

Remove the frozen biscoff sheet from the pan and line the tin with baking paper

Pour half the batter into the lined tin and top with the sheet of frozen biscoff

Spoon over the remaining brownie batter and decorate the top with a layer of biscoff cookies

Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Cool completely and slice into rectangles with a sharp knife

Lotus Biscoff Dessert mit Mascarpone Creme und Himbeeren

Himbeeren tiefgekühlt

EL Staubzucker

EL Lotus Biscoff Creme (für ganz oben drauf als Topping)

Stück Lotus Biscoff Kekse

EL Milch

Mascarpone

150 ml Schlagobers

g Staubzucker

EL Lotus Biscoff Creme

EL Naturjoghurt

Die Lotus Biscoff Kekse in einen Beutel geben und so lange zerdrücken, bis man ganz kleine Stücke hat.

Die Kekse auf die Gläser aufteilen und dann in jedes Glas 1 EL Milch dazuleeren und etwas umrühren, damit die Kekse weicher werden.

Für die Creme Mascarpone, flüssiges Schlagobers, Staubzucker, Naturjoghurt und Lotus Biscoff Creme mit einem Mixer cremig aufschlagen.

Die gefrorenen Himbeeren in der Mikrowelle oder am Herd auftauen und 1 EL Staubzucker untermischen, wenn sie zu sauer sind.

Jetzt die Hälfte der Creme auf die Gläser aufteilen.

Dann die Himbeeren auf die Gläser verteilen.

Nun nochmal die restliche Creme drauf.

Die Lotus Biscoff Creme nun ca. 1 Minute in die Mikrowelle geben. Dann sollte sie flüssig werden und man kann sie oben als Topping auf der Creme verteilen.

Nun alles mindestens 30 Minuten kühl stellen.

Anrichten und genießen. :)

<p>The following recipe shows the classic preparation of karē raisu consisting of chicken, root vegetables, and an authentic curry sauce. The recipe is courtesy of Namiko Hirasawa Chen from the <em>Just One Cookbook</em> website, a one-stop shop for every home cook who wants to create authentic and modern Japanese meals. The recipe for homemade curry roux is included at the end of the recipe.&nbsp;</p>

Karē raisu

onions (large; 1.5 lbs/670 grams)

(3.5 oz) unsalted butter

carrots (6.7 oz/190 grams)

(3.5 oz) all-purpose flour

Yukon gold potatoes,

(1 oz) Japanese curry powder

tsp ginger (grated)

(1 tsp) garam masala

garlic

(1/2 tsp) cayenne pepper (optional)

apple (6 oz/170 grams)

(1.5 lbs) boneless, skinless chicken thighs (see Notes

black pepper

FOR CURRY SAUCE

1½ tbsp neutral oil (for cooking)

tbsp honey

soy sauce

ketchup

Japanese curry roux (7–8 oz/200–230 grams)

FOR SERVING

servings cooked Japanese short-grain rice

fukujinzuke (Japanese red pickled vegetables)

“In the Cantonese dialect, the word for lotus rhymes with that for ‘always sufficient’, thus lotus root is a favourite on the southern Chinese table at this time of year. Aside from anything else, it’s delicious – especially if you get your hands on fresh roots” - Leanne Kitchen.

Sweet vinegared lotus root

lotus root

(80 milliliters) sunflower oil

tsp sesame oil

garlic cloves, finely chopped

(25 grams) ginger, peeled, finely chopped

dried chillies, torn

tbs caster sugar

(80 milliliters) rice wine vinegar

spring onions, trimmed, thinly sliced

Step 1

Bring a large saucepan of salted water to the boil. Add lotus root and return to the boil, then reduce to a simmer and cook for 8 minutes or until lotus is tender but still has some bite. Drain, spread over a tray and pat dry with paper towel.

Step 2

Heat 2 tbs sunflower oil in a large frypan over medium-high heat. Add half the lotus root and cook for 1-2 minutes each side or until golden. Transfer to a bowl and repeat with remaining lotus.

Step 3

Meanwhile, heat sesame oil and remaining 2 tbs sunflower oil in a saucepan over medium heat. Add garlic, ginger and chilli, and cook, stirring often, for 2 minutes or until softened. Add sugar and vinegar, and bring to the boil. Cook, swirling pan, until sugar dissolves. Remove from heat and stir through spring onion. Working quickly, pour vinegar mixture over lotus and toss to coat. Transfer to a plate and serve.

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Top 5 lotus recipes from across the web

The most viewed lotus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Mooncake Recipe

Biscoff Brownie Recipe

Lotus Biscoff Dessert mit Mascarpon...

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Sweet vinegared lotus root

The most viewed lotus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine