Red Lotus Seed Mooncake Recipe

Red Lotus Seed Mooncakes are a beloved treat for the Mid-Autumn Festival and beyond. These golden, glossy pastries have a soft, chewy crust and a rich sweet filling. This version uses red lotus seed and a traditional mold for that iconic stamped look. We also walk you through the tips, tricks, and dough-to-filling ratios that make mooncake success more achievable at home.

Red Lotus Seed Mooncake Recipe

Makes: 12 (4.4-ounce) mooncakes
Prep time: 3 hours 30 minutes
Cook time: 30 minutes

Special equipment:
4.4-ounce mooncake mold set (125g)
2 large baking trays, lined with parchment paper
Plastic wrap
Mist spray bottle filled with water
Small pastry brush
2 wire cooling racks

For the red lotus seed filling:
1 1/2 pounds dried red lotus seeds
4 cups water
1 cup sugar
4 tablespoons peanut oil
1 teaspoon salt

For the dough:
3/4 cup honey (or golden syrup)
6 tablespoons peanut oil
1 teaspoon food-grade lye water
2 1/2 cups sifted all-purpose flour

For the egg wash:
1 egg yolk
1 tablespoon water

Red Lotus Seed Mooncake Instructions

1. Make the red lotus seed filling:

• Soak 1 1/2 pounds of dried red lotus seeds in water for at least 2 hours or overnight.
• Drain, then place seeds in a pot with 4 cups of water. Bring to a boil, then lower the heat and simmer for about 2 hours until very soft.
• Turn the heat to high and stir constantly for 15 minutes to reduce excess moisture.
• Add 1 cup of sugar and blend the mixture smooth using an immersion blender.
• Transfer to a pan. Stir in 2 tablespoons of peanut oil and cook for 3 minutes. Add the remaining 2 tablespoons of oil and stir for another 9 minutes, until thick like peanut butter.
• Let cool for 1 hour (or refrigerate). Once firm, the paste is ready to use.

2. Make the dough:

• In a large bowl, combine the honey, peanut oil, and lye water. Stir well.
• Add sifted flour and knead for about 5 minutes until the dough is smooth and no streaks remain.
• Place the dough in a large Ziploc bag and let it rest for 2 hours.

4. Portion the filling and dough:

• Measure out 2.6 ounces of filling and roll into balls. Keep them covered with plastic wrap.
• Then measure out 1.8 ounces of dough and roll into balls. Cover with plastic wrap as well.

5. Shape the mooncakes:

• Flatten a dough ball into a 2-inch disk. Place a filling ball in the center and wrap the dough around it completely.
• Roll into a smooth ball, then dust lightly with flour.
• Dust the mold with flour as well. Place the ball into the mold, press to shape, then release onto a parchment-lined tray.

6. Let them rest:

• Cover the shaped mooncakes with plastic wrap to prevent drying out.
• Spray lightly with water and let rest for 30 minutes.

7. Bake the mooncakes:

• Preheat oven to 400°F (204°C) and position a rack in the middle.
• Mix the egg yolk and water, then strain to make the egg wash.
• Just before baking, spray the mooncakes with water again. Bake for 5 minutes.
• Remove from the oven and let cool for 15 minutes.
• Brush lightly with egg wash. Avoid applying while hot or using too much to preserve the pattern.
• Return to oven and bake at 375°F (190°C) for 10 minutes.

8. Cool and store:

• Let mooncakes cool on the tray for 30 minutes, then transfer to a wire rack to cool completely (about 2 hours).
• Store in an airtight container for 2 days before serving. This allows the crust to soften and the color to deepen, a process called “hui you” or “returning oil.”

Tips & notes

• Ratio matters: A 2.6 oz filling to 1.8 oz dough ratio fits a 125g mold. Just make sure the total matches your mold’s size.
• Don’t skip the rest: Resting helps the mooncakes bake evenly and prevents cracks.
• Water spray is key: Always mist mooncakes before baking to help prevent drying or cracking.
• Storage is essential: Store for at least 2 days after baking to allow “hui you” to occur. The crust will soften and turn glossy.
• Homemade vs. store-bought: Red lotus seed paste is widely available at most Chinese supermarkets. If you’re using a store-bought version, check the ingredient list for added oil. If it doesn’t contain any, you may need to mix in a bit of peanut or vegetable oil to improve the texture.