Moon Cake Filling: Lotus Paste
Creative Mooncake Fillings: From Tradition to Twist
Mooncakes are a delightful canvas for culinary creativity, offering a wide array of fillings to suit any palate. For those who cherish tradition, lotus seed paste remains a beloved classic its tender texture and subtly sweet flavor can be customized by adjusting the sugar content when made at home.
For added richness, salted egg yolk is an exquisite addition. I like to include one or two yolks per cake for a more indulgent flavor, but feel free to skip it if you prefer a simpler, cleaner bite.
If you're in the mood to explore beyond the traditional, here are a few inspired filling ideas to spark your creativity:
Red Bean Paste
Smooth and gently earthy, red bean is a timeless staple that offers a comforting sweetness and pairs beautifully with the mooncake’s tender crust.Black Sesame
Rich, nutty, and aromatic, black sesame brings a bold, toasty depth that adds character and intrigue to every bite.Matcha Green Tea
A modern favorite, matcha offers a vibrant green hue and a slight bitterness that balances perfectly with sweet elements like white bean or lotus paste.Pineapple & Coconut
Bright, tropical, and refreshing—this duo delivers a juicy contrast to the rich pastry shell, making each bite feel like a vacation.Chocolate & Hazelnut
Think of this as mooncake meets dessert truffle: decadent, creamy, and ideal for chocolate lovers who want a luxurious twist on tradition.Mung Bean Paste
Buttery and smooth with a gentle flavor, mung bean is a delicate and satisfying choice for those who enjoy subtle, comforting sweetness.Savory Mixed Nuts & Meat
A bold and hearty option. Combine roasted nuts (cashews, sesame, sunflower seeds) with savory elements like Chinese sausage or BBQ chicken. Candied orange peel or lemon adds contrast. Adjust the balance of meat, nuts, and sweet elements to match your personal taste.
The joy of mooncakes lies in their versatility. Whether you remain faithful to tradition or venture into inventive territory, each mooncake you craft can be a delicious reflection of your taste, creativity, and heritage. Let the filling tell your story.
Moon cake
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:
Plastic mold I use
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
Mixing the pandan flavour
Lotus pandan paste and salt yolk filling
Tips:
Choose high-quality lotus seeds (e.g., Nelumbo nucifera)
Freshness matters: Opt for recently harvested seeds
Stir frequently to prevent lumps
Adjust sugar content to balance sweetness
Add oil gradually to maintain smooth texture
Test consistency: Paste should be smooth, shiny, and hold its shape
Common Issues and Solutions
1. Grainy texture: Overcook or insufficient stirring
2. Too sweet: Adjust sugar content
3. Too oily: Reduce oil amount
Enjoy these mooncake ! Happy Autumn Festival !
Relate topic:
Swiss meringue
