Lotus Paste & Nutella Mooncake Filling

莲蓉馅lián róng xiàn


12 oz dried lotus seeds

4 cups coffee optional

1 cup powdered sugar

1 and 1/4 cups peanut oil

1/3 cup honey


Soak the Lotus Seeds

  1. Split each lotus seed in half and remove the green stem inside. Some will have these and some won't, but you'll want to check them all since the green stem is quite bitter.

  2. Soak lotus seeds in water overnight, making sure the water covers the seeds by at least 3-4 inches.

Make Lotus Paste

  1. Drain the lotus seeds.

  2. Add the lotus seeds to a medium pot. You can either add enough water to fully cover the lotus seeds, or if you want to infuse some coffee flavor, you can add use coffee instead of water.

  3. Heat the pot over high heat until boiling, and then lower the heat to low.

  4. Let simmer for 30 minutes.

  5. Drain the lotus seeds, and save the leftover liquid.

  6. Using a food processor or blender, puree the lotus seeds. Add some of the leftover liquid slowly until the texture is smooth (but not runny).

  7. Transfer the lotus to a pan and heat over medium-low heat.

  8. Use a spatula to keep the lotus paste moving. Slowly add the peanut oil and mix well.

  9. Once the peanut oil is fully incorporated, add the powdered sugar. Mix well.

  10. Once the sugar is fully incorporated, add the honey. Mix well.

  11. Once the honey is fully incorporated, the lotus paste is done!

  12. Let the lotus paste cool, and then place in the refrigerator for 15 minutes.

Make Mooncake Filling Balls

  1. I usually go with 30 grams of this filling to go with 30-35 grams of mooncake dough. So, measure out 30 grams of the lotus paste.

  2. Roll it into a small ball, and then cut it in half.

  3. Use your thumb to make a small dent in the middle of each half.

  4. Add a small spoon of nutella into both halves.

  5. Gently close the two halves and pinch at the seam.

  6. Roll the ball gently in your hands to make sure the seam is smooth.

  7. Repeat steps 1-6 until you use all the lotus paste.