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.
Red Bean Filling : (Yield 400g, 4 portions, 100g each)
150gred beansoak overnight
600mlwater
110ggranulated sugar
55gcooking oil
15gglutinous rice flour
3tbsps water
¼tspsalt
For mooncake crust: (Yields: 4 portions, 48 g each)
100glow protein flour
60ggolden syrup
30gcooking oil
½tspalkaline water/lye water
some white melon seedoptional
Instructions
Making red bean paste:
Wash and rinse red bean, soak overnight in the refrigerator. Soaking will reduce the time to cook and soften the beans.
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.
Slightly cool the cooked red bean and process using a blender until smooth.
Sieve the red bean paste through a fine mesh strainer to remove skin; this will give you a fine and smooth red bean paste.
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.
Making mooncakes:
Toast white melon seed in dry pan until fragrant. Set aside to cool.
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.
Divide red bean paste filling into 4 portions (100 g each), add in some white melon seed, shape into a ball.
Divide dough for crust into 4 portions (48 g each), cover with cling wrap, flatten into thin sheet.
Wrap mooncake filling with dough.
Shape mooncake with mooncake mould (lightly oiled).
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.
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.
Video
Notes
This recipe yields 4 mooncakes divided into 16 servings. The nutritional value for reference is for 1 quarter of mooncake.