Rinse lotus seeds with cool water several times until water is clear. Remove any discolored seeds and debris.

Add lotus seeds into a large pot along with the baking soda. Fill pot halfway with water. Cover pot and bring to a boil over high heat.

Once boiling, remove lid and stir together. Skim off the foam from the top and discard. Cover and simmer over Low heat for 25-30 minutes or until seeds are soft. (You should be able to easily smash a seed between your thumb and forefinger.)

Scoop out cooked lotus seeds using a slotted spoon being careful not to transfer the liquid and place in a medium bowl.

Add sugar and vanilla sugar and combine well.

Use a food processor or blender to puree the lotus seeds until they are smooth and creamy.

Transfer filling into a pan. Add the peanut oil to the filling. Cook the pureed lotus seed over Low heat stirring constantly. Initially the filling is soft, wet and spreadable. After 5-7 minutes the filling dries out and starts to pull away from the pan. After another 3-4 minutes the filling sticks together resembling a dough. (Total cooking time is approximately 10 minutes.)

Remove from the heat and allow to cool until it can be handled. Roll into 12-1 oz size balls. Cover with plastic wrap until ready to use.

Sift together the all-purpose flour and cake flour.

In a small bowl or cup add the syrup, peanut oil and egg yolk. Mix together until evenly blended.

Make a well in the flour and pour in the syrup mixture. Using a fork, combine the flour and syrup mixture together by stirring in circles from the edge of the bowl to the center. Continue stirring until all the dry flour is worked into the dough. After a minute or so, a soft dough forms.

Gently knead the dough a few times with your hands. Don’t overwork the dough. Wrap in plastic wrap and allow to rest for 30 minutes.

Position oven rack in the middle of the oven. Preheat oven to 375 degrees F.

Line a tray with a Silpat Non-Stick Baking Mat or parchment paper.

Sift the remaining 1/4 cup of all-purpose flour. (This is used to roll the cakes.)

Sprinkle some flour on your work surface and knead the dough gently for 1-2 minutes. Cover with plastic wrap so the dough doesn’t dry out.

Using a rolling pin, flatten 1/2 oz of dough into 3-inch circle. Place a filling ball in the center and then gently work the dough around the filling covering it completely. Pinch the dough together to seal the edges. Roll between your palms until smooth.

Use a toothpick to make a few holes on the underside of the cake to allow the steam to escape when baking.

Use a small spoon to make indentations for the eyes. Drop in the beans for the piggy’s eyes.

Take a small amount of dough and roll into an oval shape to make the pig’s nose and position just below the eyes.

Take pea-sized amounts of dough and form into triangles for the ears. Affix the ears to the pig’s head. Gently flatten the ears against the piggy’s head.

Use a round toothpick to make 2 nostrils for the pig. Make 6 pigs at a time. Remove any bubbling in the dough by pricking with a toothpick. Use a small pastry brush to brush off any excess flour.

Bake at 375 degrees Fahrenheit for 10 minutes.

To make the egg wash, combine the egg yolk, water and sesame oil. Stir and then strain the mixture. Set aside for now.

Remove cakes from oven and allow to cool for 5 minutes.

Spritz each cake with water. Brush the egg wash on each pig coating it evenly.

Increase the oven temperature to 425 degrees Fahrenheit.

Return the cakes to oven and bake for another 5-6 minutes.

Remove from oven and allow to cool. Store in an air-tight container. Enjoy the following day for the best flavor and texture.