x
  • Home
  • Recipes
  • Press
  • About
  • Let’s talk!
Instagram Pinterest BlogLovin
Home › recipes › White Lotus Mooncakes with Sablé Crust

Facebook0Tweet0Pin0

link to follow on instagram  link to follow on Pinterest  Follow on Bloglovin

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Constellation Inspiration

Constellation Inspiration

A Dessert Blog

  • Cookbook
  • Tutorials
  • About
    • Press
  • Contact
  • Recipes:
  • cake
  • cookies
  • cream puffs
  • tarts
  • bars
  • candy
  • Asian-inspired
  • seasonal
    • Valentines
    • halloween
    • christmas
Jump to Recipe
recipes

White Lotus Mooncakes with Sablé Crust

by: Amy on: Sep 10, 2022

This recipe combines a traditional white lotus filling with my new found love of sablé as mooncake pastry. The crisp, butter cookie crust provides wonderful contrast to the creamy lotus paste. You could make your own white lotus paste but I love going to the local Chinese bakery to ask if they sell their housemade lotus paste.

Review  or  Print Recipe

Tomorrow is Mid-Autumn Festival! Happy early Mid-Autumn! I’m done all my mooncake making for this year (I made close to 10 batches!) and I did a little recap over on Instagram last night. Besides making mooncakes leading up to Mid-Autumn and having a family dinner the night of, I don’t do too much for Mid-Autumn. When I was younger, my family would join my friends’ families for a lantern walk around the neighbourhood but unfortunately that was a tradition we grew out of as we grew up. This year, however, I tried my hardest to add more Mid-Autumn festivities — tonight I’m going to a show at the planetarium (!!) where they’ll be projecting Mid-Autumn folklore onto the Star Theatre (!!!!!!) and tomorrow I’ll visit the Chinese Garden to enjoy all the lanterns and artwork. Apparently there will also be a mooncake tasting at the gardens, so I will finally be able to eat mooncakes made by someone else other than me. I always enjoy other people’s baking more than my own.

I feel like every Mid-Autumn I develop some new mooncake obsession. Three years ago, I was trying to perfect the traditional baked mooncake, while snow skin mooncakes were all I could think about the last two years. This year’s mooncake obsession is sablé. I know what you’re thinking… “Really Amy, sablé in mooncakes? That’s not traditional.” Traditional mooncakes have a softer, oil-based dough and I love that. I made several batches of mooncakes with a more traditional dough recipe but my favourite mooncakes that I made this year has to be the ones with a crisp, buttery sablé dough. The golden butter cookie crust gives such nice contrast to the creamy and jammy centres whether its bean paste, lotus paste, or pineapple.

This recipe combines a traditional white lotus filling with my new found love of sablé as mooncake pastry. You could make your own white lotus paste but I love going to the local Chinese bakery to ask if they sell their housemade lotus paste. Most Chinese grocery stores sell sweetened lotus paste too.

White Lotus Mooncakes with Sablé Crust

This recipe combines a traditional white lotus filling with my new found love of sablé as mooncake pastry. The crisp, butter cookie crust provides wonderful contrast to the creamy lotus paste. You could make your own white lotus paste but I love going to the local Chinese bakery to ask if they sell their housemade lotus paste.
Makes 16 mooncakes
By Amy

Ingredients

Sablé Dough

  • 113 g (1/2 cup) unsalted butter, room temperature
  • 30 g (1/4 cup) icing sugar
  • 1 egg yolk
  • 165 g (1 cup + 6 tbsps) all-purpose flour
  • 1/4 tsp salt

Filling

  • 480 g sweetened white lotus paste, store bought or homemade (sweetened bean paste will work too)

Egg Wash

  • 1 egg yolk
  • 1 tbsp water

Instructions

Sablé Dough

  • In a bowl of a stand mixer with a paddle attachment, beat butter and icing sugar on medium speed until smooth, about 1 minute. Add egg yolk and mix until smooth.
  • Add flour and salt to the bowl and mix on low speed until combine, about 1 minute.
  • Divide the dough into 16 equal (20-grams) portions, using a scale if possible. Set aside

Assembly

  • Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
  • Divide the white lotus filling into 16 equal pieces (use a digital scale if you have one) and roll each portion of filling into a ball.
  • Working with one piece at a time, roll the sablé dough into a smooth ball. Place the dough ball on a lightly floured work surface, gently flatten with the palm of your hand, and roll out to a 3-inch round with a rolling pin.
  • Place a portion of the filling onto the rolled out dough, pull up the edges, and pinch together to seal. If the dough is too sticky, flour your hands when assembly.
  • Place the filled cake inside the mooncake mold, seam side down, and gently press down with the plunger until it evenly fills the mold. Remove the plunger and transfer the mooncake onto the prepared baking sheet. Repeat with the remaining pastry and lotus filling.
  • Brush the tops of each cake with egg wash.
  • Bake mooncakes until golden, about 20 – 25 minutes. Allow the cakes to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

中秋節快樂!

more like this:

Edible Crystals (Kohakutou)

Cookie Butter Taiyaki (Fish-Shaped Waffle)

No-Bake Cherry Blossom Jelly Cheesecake

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sweet Comments:

  1. Robin says

    Sep 11, 2022 at 6:10 am

    Hello,
    Where did you find your molds?

    Reply
  2. Barbara says

    Sep 12, 2022 at 8:22 am

    Hi, Amy! Quick question: should I maybe chill the mooncakes to guarantee that the shape will hold when baking? I wondered because we tend to chill (or even freeze) sablé dough to get it really firm. I know mooncake season is basically over by now, but I LOVE them too much and can’t wait to give this version a go ☺︎
    Love, B.

    Reply

Primary Sidebar

a sweet hello.

Welcome to Constellation Inspiration, a buttercream-coated journal of recipes, stories, and love letters that are sweet to read, and even sweeter to eat. These love letters are dedicated to you.

sneak peaks & bonus recipes!

Sign up to get them for free:

featured

good grief! 💭 charlie brown shaker cookie with good grief! 💭

charlie brown shaker cookie with snoopy and woodstock sprinkles (they’re little heart sprinkles with details drawn with an edible marker)

#bakefromscratch #cookiedecorating #cookiedesign #shakercookies #snoopy
blueberry lilac no-bake cheesecake ✨ this lilac blueberry lilac no-bake cheesecake ✨

this lilac blueberry cheesecake is made with lilacs from my parents backyard. the base is made with ritz crackers — it’s sweet and salty, yum. the cheesecake uses the same recipe as my no-bake cherry blossom cheesecake but we added some homemade blueberry compote into the cheesecake and jelly layers for flavour and colour.

i love this cheesecake so much because it’s creamy and light, it’s like biting into a cloud. after it has set (i recommend overnight), cut a big slice and enjoy the fleeting lilac season before it slips away.

#cheesecake #nobake #nobakedessert #bakefromscratch #lilacs
indoor girlie 🤝 elderflower season i might not indoor girlie 🤝 elderflower season

i might not be the biggest fan of nature, but elderflower season can convince me to spend a good chunk of time rummaging through tall bushes in the middle of the night (read: 1am). i used the lemon ricotta cupcake recipe from my book and topped the cupcakes with swiss meringue buttercream flavoured with a bit of lemon juice and homemade elderflower syrup.

#bakefromscratch #cupcakedecorating #cakedecorating #cupcakedesign #elderflower
lilac season — a trailer. one of my favourite f lilac season — a trailer.

one of my favourite flowers to bake with are lilacs. they have a slightly sweet fragrance and i love pairing it with lemon, peach, or strawberry. here’s a sneak peak of everything i’ve been making with these lovely blooms.

#bakefromscratch #cakedecorating #cookiedecorating #lilacs #homecafe
fresh giant mango mochi 🥭 i knowwwwww i just m fresh giant mango mochi 🥭

i knowwwwww i just made mango mochi not too long ago, and i knowwwwww everyone is making it but i found the most perfect tree-ripen mango so we had to do it again! the mochi only requires three ingredients (pantry ingredients for me). the mango mochi comes together in a couple of minutes so it’s the perfect last minute dessert or snack. you know where you can find the recipe (psssst. the blog!!)

#mochi #homecafe #bakefromscratch #eattheworld #f52grams

Footer

Recipe Index
About
Press
Contact
Legal

sneak peeks & bonus recipes!

Sign up to get them for free:

© 2023 Constellation Inspiration · Site by Meyne