Method
Cover lotus seeds with boiling water and add alkaline water. Cover container for 20 minutes. Rub the skin off the lotus seeds, then drain and wash them in clean water.

Cover the seeds again with water and boil until soft. Blend seeds into a paste.

In a non-stick wok or saucepan, heat up half the amount of oil and half the amount of sugar. Cook until mixture turns into colour of golden caramel.

Pour in lotus paste and continue stirring. Add the remaining oil and sugar. When the paste has thickened, add pandan juice and coconut milk.

Continue cooking until the paste again thickens, and leaves the side of the wok or pan.

To test if the paste is ready, take a little in your hand and flatten it; if it doesn’t feel sticky, it is ready. Dish out the paste and leave to cool.

To make syrup: Put sugar, water and lemon slices in a saucepan. Boil over a slow flame until golden brown. Discard the lemon slices. Cool sufficiently before use.

To make mooncake skin: Mix flour, syrup, oil and alkaline water and knead until elastic. Set aside for three hours. Divide the dough into 15 equal portions.

The final step: Take a portion of the dough and roll into a thin circular piece. Take a 150g ball of lotus paste and wrap with a portion of mooncake skin.

Dust a mooncake mould with flour. Press the dough with filling into the mould. Tap lightly to demould.

Grease baking tray and bake mooncakes in oven at 220°c for about 20 to 30 minutes.

For a glossy sheen, bake the mooncakes for about 10 minutes, then brush them with egg wash and continue to bake until golden brown.

Recipe courtesy of Kam Lun Tai Cake House.