The vegan recipe for Vegan Lotus Seed Paste Mooncake:

8 x 100 grams mooncake

Lotus Seed Paste

  • 2 cups lotus seeds – with skin and core removed (soak overnight and drain)
  • 1 cup sugar
  • 1 cup vegetable oil
  • ¼ cup melon or pumpkin seed kernels
  • 3 cups water
  1. Place lotus seeds and water in a pot, boil over medium heat until the lotus seeds are thoroughly softened, remove and let cool.
  2. Transfer the cooked lotus seeds to a blender, add some water and puree until a smooth paste is formed.
  3. Then, pour the lotus seed paste to a pot, add sugar, keep stirring and cook until very little liquid is left.
  4. Add vegetable oil, keep stirring and cook until a thick paste is formed.
  5. Add melon seed kernels, mix well, remove and let cool.
  6. Divide the lotus seed paste into 8 portions (of 70 grams each).


  • 1 3/4 cups wheat flour (sieve)
  • 1/3 cup maltose
  • 4 tbsp vegetable oil
  • ¼ tsp baking soda
  1. Mix maltose with baking soda.
  2. Add vegetable oil and combine.
  3. Add wheat flour, mix well and keep aside for 1/2 hour.
  4. Divide the dough into 8 portions (of 30 grams each).

Final Steps

  1. Smear some oil on both hands, place a crust dough ball in the palm, use the other palm to press and form a pastry round.
  2. Put a lotus seed paste ball in the center, wrap up, use your thumb and index finger to gently rub the pastry round upwards until it’s sealed.
  3. Lightly roll into a ball, place it in a greased mooncake mold, gently press, detach and lay it on a baking tray.
  4. Repeat steps 1 – 3.
  5. Bake in a preheated oven at 170°C  for 15 minutes.
  6. Remove, let cool completely and serve (or store/pack).