Mid-Autumn Festival! Lotus Paste Mooncake with Salted Egg Yolks are so popular that many people asked for the recipe after seeing my Savoury Mooncake post. When it comes to mooncakes, most Cantonese people, including Bill, seem to like this filling mix. I initially shared this recipe in September 2016, but after re-testing it and learning more about mooncake baking over the last 5 years, we've updated the page with additional tips, tricks, and insights, as well as updated metric measurements!
It's a time to honour the moon for a plentiful harvest, give thanks, and spend time with family. Lotus Paste Mooncake come in a variety of shapes and sizes, with sweet and savoury fillings. Some (such as these) are pressed into intricately designed moulds, while others are composed of flaky pastry.
Okay, for those of you with superhuman memories, you'll recall that I botched up the folklore story for this festival in the Savoury Mooncake post. Thanks to many informed readers (and no thanks to my mother), I am no longer ignorant! Instead of discussing folklore, I'd want to explain why you should go to the trouble of baking your own mooncakes.
Prices vary depending on brand, contents, and the number of salted egg yolks inside. Lotus Paste Mooncake Needless to say, it is a very costly food item. All frugal Chinese spenders disregard their daily rationality and say to themselves, "Ohhhh, it's only once a year, and it's symbolic." That's how I generally convince myself into doing it. Second, lotus seeds are expensive, therefore more and more firms are adding white beans in huge quantities to assist lower expenses. Of fact, there is nothing wrong with using white beans; what is incorrect is that the box still claims it contains lotus seed filling!Given the ocean freight time and inland transit time, I am confident that the mooncakes you buy in stores were baked at least two to three months ago and pumped full of preservatives. Read More