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Red Bean Mooncake Recipe

Traditional Red Bean Mooncake Recipe

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.

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5 from 4 votes
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Set Aside 1 day
Total Time 1 day 1 hour 30 minutes
Course Festivities, Midautumn
Cuisine Asian, Chinese
Servings 16 servings
Calories 123 kcal

Equipment

  • 1 mooncake mould

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 tbsps 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
  • ½ tsp alkaline water/lye water
  • some white melon seed optional

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.
    Red Bean Mooncake Recipe
  • 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.
    Red Bean Mooncake Recipe
  • Slightly cool the cooked red bean and process using a blender until smooth.
    Red Bean Mooncake Recipe
  • Sieve the red bean paste through a fine mesh strainer to remove skin; this will give you a fine and smooth red bean paste.
    Red Bean Mooncake Recipe
  • 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.
    Red Bean Mooncake Recipe

Making mooncakes:

  • Toast white melon seed in dry pan until fragrant. Set aside to cool.
    Red Bean Mooncake Recipe
  • 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.
    Red Bean Mooncake Recipe
  • Divide red bean paste filling into 4 portions (100 g each), add in some white melon seed, shape into a ball.
    Red Bean Mooncake Recipe
  • Divide dough for crust into 4 portions (48 g each), cover with cling wrap, flatten into thin sheet.
    Red Bean Mooncake Recipe
  • Wrap mooncake filling with dough.
    Red Bean Mooncake Recipe
  • Shape mooncake with mooncake mould (lightly oiled).
    Red Bean Mooncake Recipe
  • 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.
    Red Bean Mooncake Recipe
  • 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.
    Red Bean Mooncake Recipe

Video

Notes

This recipe yields 4 mooncakes divided into 16 servings. 
The nutritional value for reference is for 1 quarter of mooncake. 

Nutrition (per serving)

Calories: 123kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 39mgPotassium: 45mgFiber: 1gSugar: 10gVitamin A: 0.1IUVitamin C: 0.1mgCalcium: 5mgIron: 0.3mg
Keyword red bean mooncake, traditional mooncake
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