In the Kitchen

Lotus Seed Paste and Black Sesame Shanghai Mooncake

Lotus Seed Paste and Black Sesame Shanghai Mooncake


    Shanghai pastry skin

    • 300g superfine flour
    • 40g custard powder
    • 1 tsp baking powder
    • 100g icing sugar
    • 1 egg, lightly beaten
    • 60g shortening
    • 60g butter


    • 100g black sesame paste
    • 50g peanut butter
    • tsp salt
    • 1 tbsp butter
    • 500g white lotus seed paste
    • Egg glaze (lightly beaten and strained)
    • 1 egg yolk
    • Pinch of salt
    • 1 tsp water
    • Some black and white sesame seeds


    Sift flour, custard powder and baking powder into a large mixing bowl. Sift in icing sugar to mix. Add egg. Combine shortening and butter into the mixture and lightly mix in to combine (do not knead) until a soft dough is formed. Leave to rest for 30 minutes.

    Divide dough into portions of 60g each, and flatten into disks. Wrap a piece of filling in the centre and shape into a dome. Arrange on greased baking trays.

    Bake in a preheated oven at 180C for 10-15 minutes. Remove the tray and leave aside to rest for 5 minutes. Brush the mooncakes with egg glaze and continue to bake for another 15 minutes.

    For the filling: Combine black sesame paste, peanut butter, salt and butter together. Make into very small balls of 25g each. Divide lotus seed paste into 75g each. Wrap a piece of black sesame paste mixture in the centre of the lotus seed paste ball.

Note: This is a vegetarian recipe


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