2 Ways to Make Beautiful “Thousand Layers” Lotus Mooncakes Without an Oven

Making lotus seed filling

You put 50gr of coconut flour, 3 crushed salted egg yolks, 20gr of powdered sugar, and 20gr of butter into the bowl, then mix well until everything is combined.

You divide the dough into 10 equal round balls, each about 11gr, wrap them in plastic wrap, and then put them in the freezer for 30 minutes.

Make oil dough

You put 65gr of flour and 35gr of shortening into a bowl, use your hands to knead the dough until it no longer sticks to your hands, then let the dough rest for 15 minutes.

Make the water dough

You put 3gr of beetroot powder and 55ml of warm water into a large bowl, stir until well dissolved.

In another bowl, add 100gr of flour, 10gr of powdered sugar, 10gr of shortening, and the beetroot water mixture, then knead until it no longer sticks to your hands.

Forming the lotus flower

Divide the oil dough and water dough into 10 equal pieces each.

Flatten the oil dough and place the water dough ball inside, then roll it up, continuing until all the dough balls are used, then let the dough rest for 10 minutes before starting to roll it out.

First rolling: Flatten the dough ball and fold it over to let it rest for 15 minutes.

Second rolling: Flatten the dough from the first rolling and fold it over to let it rest for 15 minutes.

Once the dough has rested sufficiently, roll it out evenly, then place the salted egg yolk filling in the center to create the lotus stamen and roll it up.

Use a knife to cut the dough ball into 6 parts.

Frying the cake

Heat a pan on the stove, then add 200ml of cooking oil and wait for it to heat up, gently drop the dough ball in to fry.

While frying, use the tip of chopsticks or a small stick to gently pry open the lotus petals. When the cake puffs up evenly, remove it and let it drain the oil, then enjoy.

Finished product

The lotus mooncake after frying puffs up evenly and beautifully. The crust is crispy combined with the rich salted egg yolk filling, making it very delicious.

Gathering with family, sipping on a mooncake with a cup of tea is truly delightful.

Prepare the filling

Put peeled mung beans into a pot, add 1g of salt, then pour in enough water to cover the beans.

Turn on medium heat and cook the beans until boiling (about 10 – 15 minutes). To prevent the beans from sticking to the bottom of the pot, stir them regularly, then drain the water.

Add another 100ml of water to the pot and cook on low heat until the beans are completely dry. Next, transfer the beans to a wide pan. Add 25g of sugar and 20ml of cooking oil and stir-fry the filling on low heat until it dries out, then shape into round balls.

Mix the oil dough

Add 90g of flour to a bowl, then add 60ml of cooking oil and mix well, kneading the dough into a round ball. The dough is ready when it feels slightly wet but does not stick to your hands, then let it rest for 10 minutes.

After resting, divide the dough into 4 equal parts, roll them into balls, and let them rest for another 10 minutes.

Mix the skin dough

Put 180g of flour into a bowl, add 15g of sugar, 30ml of cooking oil, 1g of salt, and 100ml of carrot juice (add the carrot juice gradually to avoid making the dough too wet).

Knead until the dough no longer sticks to your hands, form the dough into a round ball, and let it rest for 10 minutes.

After the dough has rested, take it out and divide it into 4 equal parts, flatten the dough, place the oil dough in the middle, wrap it carefully, then roll it into a ball and let it rest for another 10 minutes.

Roll the dough

After the mooncake skin dough has rested for 10 minutes, take it out to roll the dough.

Roll the dough about 3 times, each time after flattening it, let it rest for 10 minutes before rolling again.

Finally, roll the dough into a cylindrical shape and let it rest for another 10 minutes, then take it out, flatten it again, and roll it up as before, this time folding both ends of the dough together, using a rolling pin to flatten it into a round shape.

Shaping the cake

Finally, when the dough is rolled out, place the mung bean filling in the center and wrap it carefully, using a knife to cut it into 6 or 8 equal petals.

Frying the cake

Prepare a pot, pour in 500ml of cooking oil, ensuring that when the cake is added, the oil covers the cake.

When the oil is moderately hot, add the cake, adjusting the heat to low so that the cake cooks slowly and the petals expand.

Fry until the cake is evenly golden, then remove it to drain some of the oil.

Final Product

The lotus seed mooncake is complete, with an outstanding appearance. The golden, crispy lotus petals and the fragrant, rich green bean filling.

Surely everyone in the family will love this mooncake.