Recipe: Traditional baked mooncake with white lotus paste and nuts

Back in August, I attended a mooncake demo at Toh Lee Chinese Restaurant in InterContinental Hotel KL, where Master Chef Lo Tian Sion showed us how to make both baked and snow skin mooncakes. For the baked version, he showed us the white lotus paste with nuts. 

Since Mooncake Festival is fast approaching, I thought I'd share the recipe here in case anyone wants to try their hand at making their own baked mooncakes. I will be sharing the snow skin mooncake recipe tomorrow, so stay tuned!

Traditional baked mooncakes with white lotus paste and nuts
Recipe courtesy of InterContinental KL

Ingredients
Makes 15 mooncakes

For the skin
600g brown sugar syrup
150g peanut oil
25g air abu soda ("kan sui")
700g cake flour
3 eggs (to glaze)

For the filling
1kg white lotus paste
100g almond nuts


1. To make the dough, put the brown sugar, peanut oil and Air Abu Soda into a bowl and mix together. Next add in the cake flour, mix well manually and let it rest for 3 hours.

2. Mix the white lotus paste with almond nuts to make the filling. Divide it into 15 portions and roll them into balls.

3. Spread some cake flour on a table. Knead the dough into small portions then cut into strips. Roll out the portions and wrap the dough around the filling.

4. Spread some cake flour onto the mooncake mould. Put in the filled dough balls, press firmly and then knock it out from the mould.

5. Lastly, glaze the mooncakes with the egg and put in the oven to bake in preheated oven at 220°C for 20 minutes.

Pre-baking

*Click here to read my review of the mooncakes from InterContinental KL.

*Note: I have not tried and tested this recipe yet.

*This post was featured on Asian Food Channel's FB page on 20 Sept 2012.