- 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 half the amount of oil and half the amount of sugar. Cook until mixture turns into colour of golden caramel.
- Pour in lotus paste and continue stirring. Add the remaining oil and sugar. When the paste has thickened, add pandan juice and coconut milk.
- Continue cooking until the paste again thickens, and leaves the side of the wok or pan.
- To test if the paste is ready, take a little in your hand and flatten it; if it doesn´t feel sticky, it is ready. Dish out the paste and leave to cool.
- To make syrup: Put sugar, water and lemon slices in a saucepan. Boil over a slow flame 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 a portion of 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.
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