Making A Traditional Red Bean Mooncake – Classic Flavour

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Homemade red bean mooncake just in time to celebrate the Chinese Mid-Autumn festival. This is a recipe for traditional red bean mooncakes with red bean paste. Some white melon seed is added to the smooth homemade red bean paste, salted egg yolk can be added too depending on personal preference.

Reminder when making traditional mooncake:

• Don’t let the water dry up when cooking red beans, you may add more water during cooking if necessary.
• The size of the mooncake mould used in this recipe is 150 g-185 g.
• The crust of mooncakes will become glossy with a softer texture after storing for 1-2 days in an air-tight container.
• Winter melon seed is optional.

Chinese Version: 广式豆沙月饼食谱

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Traditional Red Bean Mooncake Recipe | MyKitchen101en

Yield: 4 mooncakes (16 servings)

Ingredients:

Red Bean Filling : (Yield 400g, 4 portions, 100g each)

• 150 g red bean (soak overnight)
• 600 ml water
• 110 g granulated sugar
• 55 g cooking oil
• 15 g glutinous rice flour + 3 Tbsp. of water
• ¼ tsp salt

For mooncake crust: (Yields: 4 portions, 48 g each)

• 100 g low protein flour
• 60 g golden syrup
• 30 g cooking oil
• 1/2 tsp alkaline water/lye water
• some white melon seed (optional)

 

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Instructions:

Making red bean paste:

1 Wash and rinse red bean, soak overnight in the refrigerator. Soaking will reduce the time to cook and soften the beans.

2 Drain the soaked red bean, add in 600ml water, bring to the boil, reduce to low heat and cook for 2 hours until bean soften.

3 Slightly cool the cooked red bean and process using a blender until smooth.

4 Sieve the red bean paste through a fine mesh strainer to remove skin; this will give you a fine and smooth red bean paste.

5 Add in 110g sugar, 55g cooking oil, 15g of glutinous rice flour with 3 tablespoons of water and ¼ tsp of salt. Cook over medium heat for about 30 minutes, stirring constantly until a smooth and shiny paste formed. Cooking time may vary. Red bean paste can be prepared in advance and store refrigerated in airtight container.

Refer: How to Cook Traditional Red Bean Paste for Mooncake

 

Making mooncakes:

6 Toast white melon seed in dry pan until fragrant. Set aside to cool.

7 For mooncake crust: Sieve low protein flour, add in other ingredients, mix until a dough is formed, (do not overmix). Wrap dough with cling wrap, set aside to rest for 2 hours.

8 Divide red bean paste filling into 4 portions (100 g each), add in some white melon seed, shape into a ball.

9 Divide dough for crust into 4 portions (48 g each), cover with cling wrap, flatten into thin sheet.

10 Wrap mooncake filling with dough.

11 Shape mooncake with mooncake mould (lightly oiled).

12 Preheat oven to 160°C/320°F. Spray the red bean mooncake with some water before baking (to avoid the crust from cracking during the baking process). Bake in the preheated oven at 160°C/320°F for 15-18 minutes, or until golden brown.

13 The crust of the red bean mooncake is dry when just baked. When completely cooled, store the mooncakes in air-tight container for 1-2 days to allow the crust to soften and become glossy.

 

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