Chill in the fridge for 30 minutes. Weigh the ingredients: Once cool, weigh out the ingredients for each mooncake. Use 30g of the lotus paste while the dough for the mooncake skin should weigh 20g.

Saturday is Mid-Autumn Festival, and the Young Post team has been on a mooncake taste-testing binge in pursuit of the perfect festive treat. Here are our picks - three lotus-seed paste traditional ...

Unlike traditional mooncakes with egg, this one, containing two yolks, is made with lotus-seed paste and peanut oil. It is a clever idea - and a healthier alternative. The colourful tin box has an ...