Traditional Baked Lotus Paste Mooncake with Salted Yolk – Authentic Mid‑Autumn Festival Delight

MaBapu Foods 🔥 Traditional Baked Lotus Paste Mooncake with Salted Yolk – Authentic Mid‑Autumn Festival Delight by Rajnish Saharan ↑ Swipe to start cooking Jump to section

Recipe Details Before you light the stove… ⏱️ 30 min Prep Time 🔥 25 min Cook Time 🍽️ 4 Servings MABAPU TM Vegetarian (Veg) Healthy Diet

What you'll need Fresh from the market 250 gram 250 g Lotus Seeds (मथुरा) – soaked 8 hrs & de‑skinned 150 gram 150 g Powdered Sugar (चीनी पाउडर) 100 ml 100 ml Full‑fat Milk (दूध) 1 teaspoon 1 tsp Rose Water (गुलाब जल) – optional Mabapu twist 0.5 teaspoon 1/2 tsp Roasted Fennel Seeds (सौंफ़) – lightly crushed 200 gram 200 g All‑Purpose Flour (मैदा) 50 gram 50 g Golden Syrup (गोल्डन सिरप) or Light Molasses 30 gram 30 g Alkaline Water (碱水) – for mooncake texture +6 more in the full recipe ↗

MaBapu Foods Jump to a section Ingredients Instructions Nutrition Full recipe

01 Step Phase 1: Preparation & Setup Rinse the soaked lotus seeds, then steam them on Medium Flame / Madhyam Aanch for 12‑15 minutes until they are tender; you’ll hear a gentle hissing and see a faint steam veil. When a fork slides in wi...

02 Step Phase 1: Preparation & Setup Transfer the hot lotus seeds to a food processor, add powdered sugar, milk, rose water, and crushed fennel seeds. Blend on Low Flame / Dheemi Aanch for 2 minutes until a smooth, glossy paste forms; th...

03 Step Phase 1: Preparation & Setup Shape the lotus paste into 4 equal balls, wrap each in parchment, and chill at 4°C for 20 minutes – the paste will firm up, giving a cool, firm feel under the fingertips.

04 Step Phase 1: Preparation & Setup For the paneer yolk, press paneer into 1‑cm thick discs, marinate with 1 tsp soy sauce, 1/4 tsp five‑spice powder, and a pinch of salt for 10 minutes; you’ll notice a faint umami scent developing.

05 Step Phase 2: Pastry Dough & Sautéing In a mixing bowl, combine flour, baking soda, and salt. Add golden syrup, alkaline water, and vanilla extract. Stir on High Flame / Tez Aanch for 30 seconds until the mixture becomes a crumbly texture...

06 Step Phase 2: Pastry Dough & Sautéing Gradually incorporate 80 g melted desi ghee while kneading by hand on Medium Flame / Madhyam Aanch. The dough should come together into a smooth ball that feels slightly tacky but not sticky; you’ll h...

07 Step Phase 2: Pastry Dough & Sautéing Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature – the dough will relax, making it easier to roll.

08 Step Phase 3: Assembly & Baking Divide the rested dough into 4 equal portions. Roll each portion into a 5‑cm disc on Low Flame / Dheemi Aanch, ensuring the surface is smooth and slightly glossy from the ghee.

Per Serving Nutrition Breakdown 1 mooncake 1706.50 Calories per serving 27.31g Protein 96.76g Carbs 61.44g Fat Fiber 15.85g Sugar 31.35g Sodium 16729.50mg Cholesterol 0.00mg

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