Classic Chinese Red Bean Mooncake Recipe: Mooncakes are a famous Chinese pastry enjoyed during the Mid-Autumn Festival. While making mooncakes at home takes time and patience, the result is totally worth it. The flavour of fresh red bean paste, soft pastry, and optional salted egg yolks gives these mooncakes a rich, festive taste. They’re also much cheaper to make at home than buying from stores, and you get full control over the ingredients!
Ingredients List
For the Red Bean Paste:
- 450g dried adzuki beans
- 4 cups (830ml) water
- 1 cup (235ml) vegetable oil
- 190g rock sugar (or 1 cup granulated sugar)
- 105-160g maltose (adjust for sweetness)
For the Salted Duck Egg Yolks (Optional):
- 24 salted duck egg yolks (raw or cooked)
For the Dough:
- 250g golden syrup
- 120ml peanut or corn oil
- 1½ tsp lye water (Potassium Carbonate solution)
- 385g all-purpose flour (plus extra for dusting)
For Baking:
- 1 egg yolk
- 3 tbsp (45ml) water
How to Make Red Bean Paste
Rinse adzuki beans, then pressure cook with water for 25 minutes in an Instant Pot. Let it sit for 10 more minutes before releasing the pressure. If using a regular pot, soak beans overnight, then boil and simmer for 40–60 minutes until soft.
Blend the cooked beans into a smooth paste. Heat 1/4 cup oil in a nonstick pan, add the paste and sugar, and cook while stirring. Add the rest of the oil in parts every 10 minutes, mixing well. Lastly, stir in maltose until the paste holds its shape. Let it cool and store it in the fridge.
How to Prepare Salted Egg Yolks (Optional)
You can use store-bought pre-cooked yolks. Bake them at 175°C for 10 minutes and let them cool. If using raw salted eggs, rinse the yolks, dip in baijiu or whiskey, and bake the same way.
How to Make Mooncake Dough
Mix syrup, oil, and lye water. Add flour and mix into a soft dough. Cover and rest in the fridge for at least 1 hour or overnight.
Assembling the Mooncakes
Weigh 24 balls of 55g red bean paste. If using yolks, insert one inside each paste ball. Next, divide the dough into 28-30g pieces. Roll each dough piece flat, wrap it around the filling, and shape into a ball. Use a mold dusted with flour to press designs onto each mooncake.
Baking the Mooncakes
Preheat oven to 160°C. Lightly mist mooncakes with water. Bake for 5 minutes. Mix egg yolk and water for egg wash. Take out the mooncakes, lower oven to 150°C, lightly brush the egg wash, and bake for another 15 minutes.
Cool completely and store in an airtight container for 1-2 days. This will give the mooncakes that shiny, soft look like the ones in shops.
These homemade mooncakes might take a bit of time, but they’re totally worth it. Whether you make them plain with red bean or add salted egg yolk for that authentic touch, they’re a great way to enjoy a traditional treat. With practice, they become easier and even more fun to prepare. Once you taste how fresh and flavourful they are, you may never want store-bought ones again!
FAQs
Can I make mooncakes without salted egg yolks?
Yes, you can skip the salted egg yolks. The mooncakes will still taste delicious with just red bean paste as the filling.
How long do homemade mooncakes last?
You can store mooncakes in an airtight container in the refrigerator for up to 10 days. Let them rest 1-2 days after baking for best texture.
Can I use store-bought red bean paste?
Yes, you can use ready-made red bean paste to save time. However, homemade paste usually has a richer flavour and smoother texture.
What if I can’t find golden syrup or lye water?
Golden syrup adds colour and moisture, but you can substitute with light corn syrup or honey. Lye water can be skipped, though it gives the dough a better texture.
Can I freeze mooncakes?
Yes, baked mooncakes can be frozen. Wrap them tightly and store for up to 2 months. Thaw at room temperature before serving.
