Lotus Seed Paste Mooncake Puffs 酥皮莲子蓉月饼

The vegan recipe for Lotus Seed Paste Mooncake Puffs:

servings – 16 puffs

Lotus Seed Paste

  • 250 g white lotus seeds (soak in water for 2 hours)
  • 2 tbsp pumpkin seed kernels or watermelon seed kernels
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 4 cups water
  1. Place the white lotus seeds and water (3 cups) in a pot.
  2. Simmer over medium heat until the lotus seeds are soft; remove and let cool.
  3. Transfer the lotus seeds to a blender, add water (1 cup), pulse until smooth and pour the paste into a cooking pan.
  4. Add sugar and vegetable oil; stir and cook until fully absorbed.
  5. Remove and let cool.
  6. Add pumpkin seed kernels, mix well and set aside.

Puff Pastry

  • 3 cups wheat flour (sieve)
  • 1 1/2 tbsp brown sugar
  • 1/2 cup vegetable shortening
  • 1/4 cup vegetable oil
  • 3/4 cup water
  1. Combine wheat flour and vegetable shortening.
  2. Add vegetable oil and brown sugar; combine.
  3. Add water and knead until the dough is smooth.
  4. Set aside and let it rest for 15 minutes.
  5. Divide the dough into 2 portions.
  6. Roll out one portion into a rectangle and roll up tightly into a long dough spiral.
  7. Roll out the other portion of dough into a rectangle, place the dough spiral at the tip of the dough rectangle and roll up tightly into a dough spiral.
  8. Remove the edges of the final dough spiral and cut it into 16 equal portions.
  9. Face one spiral side of each dough portion down and roll out into a round shape.

Final Steps

  1. Place the lotus seed paste in the center of the dough round, pinch the edges together to seal and lay the sealed-side down on a greased baking tray.
  2. Bake in a preheated oven at 180°C for about 45 minutes.
  3. Remove, let cool and serve.