Red bean mooncake is one of the most classic mooncake during Mid-Autumn festival. Learn how to make this traditional filling for mooncake with simple ingredients. This smooth red bean paste for mooncake is less sweet version.
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 600 ml 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 110 g sugar, 55 g cooking oil, 15 g 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. After about 30 minutes, the red bean paste for mooncake is done.
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Notes
This recipe yields about 400 g of red bean paste (16 servings, each serving is 25 g)For storage: Put the paste in container and freeze it. Return frozen paste to room temperature before using.