Mooncakes are a delightful canvas for culinary creativity, offering a wide array of fillings to suit any palate. For those who cherish the traditional, the lotus seed filling is a classic choice. Its tender texture and subtly sweet flavour can be perfectly tailored by adjusting the sugar content when you make it at home.

Adding salted egg yolk is an exquisite touch, often enhancing the richness of the filling. I like to incorporate one-two yolks per cake for an indulgent experience, but feel free to skip it if you prefer simplicity.

When crafting your own custom flavor, consider these enticing suggestions:

1. **Red Bean Paste:** Smooth and slightly earthy, this filling is a beloved staple with a gentle sweetness that pairs beautifully with the mooncake’s soft crust.

2. **Black Sesame:** Rich and nutty, black sesame offers a deep, aromatic profile that is both intriguing and satisfying.

3. **Matcha Green Tea:** For a modern twist, matcha provides a vibrant color and a slightly bitter note that balances well with sweet fillings.

4. **Pineapple and Coconut:** This tropical duo creates a refreshing, exotic flavor, bringing a burst of brightness to each bite.

5. **Chocolate and Hazelnut:** A decadent combination that offers a luscious, dessert-like experience, appealing to chocolate lovers.

6. **Mung Bean:** Mild and buttery, mung bean paste is a smooth and creamy choice for those seeking a gentle, understated sweetness.

7. **Mix nut savoury :** Mix nut savory: Combine a variety of nuts and proteins, such as Chinese sausage, BBQ chicken, and shark fin.

Remember, the joy of mooncakes lies in the freedom to explore and personalize. Whether you stick to tradition or venture into new territories, each bite can be a reflection of your unique tastes and creativity.

Watch my video how to make mooncake on YouTube Chanel Ti’s Kitchen

Lotus Seed paste

Lotus paste fry in oil looks shy and translucent look

Supplies:

Mixing bowl medium size or stand mixer
Mooncake mold
Rolling pin
Scale
Baking tray
Stand mixer machine, Electric handheld mechine

Lotus Paste’s Basic

Ingredients:

1 package of dried lotus -227g
1 tsp baking soda
100g sugar
50 ml oil
3 tbsp maltose or light corn syrup

Flavour Optional for Lotus Paste:

Orange blossom 1-2 tsp
Vanilla 2 bags sugar vanilla or non color vanilla
Pandan 1 tsp
Salt egg yolks
Toast Melon seeds if available
Winter lemon candy chopped

Steps:

Begin by rinse and soak seeds overnight.
Cook the seeds in 5 cups of water with baking soda until tender, about 40 minutes.
Drain excess water, and add sugar cook for 10-20 minutes on medium-low heat,
Process the mixture in a food processor or Mash cooked seeds into a fine paste
Then fry the paste in a non-stick skillet with oil over medium lower heat, stirring constantly until the paste thickens and gooey; adjust heat as necessary
Store lotus paste in airtight containers. Refrigerate or freeze for up to 3 months
Use lotus paste within 2 weeks for optimal flavor