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 200g oil and 300g sugar and cook until mixture turns into the colour of golden caramel.

Pour in lotus paste and continue stirring. Add the remaining oil and sugar. Cook until the paste thickens and doesn’t stick to the sides of the wok or pan. Add maltose and stir for a while.

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

To make syrup: Put sugar, water and lemon slices into a saucepan. Boil over a slow fire 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 the 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.