📝 About This Recipe
A cornerstone of the Mid-Autumn Festival, these mooncakes feature a thin, golden crust that yields to a rich, velvety heart of sweetened adzuki bean paste. This traditional Chinese delicacy balances the earthy depth of the legumes with a delicate honeyed sweetness, creating a texture that is both dense and incredibly smooth. Making them at home is a labor of love that transforms humble beans into a symbol of reunion and celestial beauty.
🥗 Ingredients
The Red Bean Filling
- 250 grams Adzuki beans (dried, soaked overnight)
- 150 grams Granulated sugar (adjust to taste)
- 60 ml Peanut oil (or any neutral vegetable oil)
- 1 tablespoon Maltose or honey (adds shine and binding)
- 1/4 teaspoon Salt (to balance the sweetness)
The Golden Crust
- 200 grams All-purpose flour (sifted)
- 140 grams Golden syrup (essential for the soft, chewy texture)
- 1/2 teaspoon Lye water (Kansui) (alkaline solution for color and pH balance)
- 50 ml Peanut oil (for the dough's elasticity)
Egg Wash & Assembly
- 1 large Egg yolk (at room temperature)
- 1 tablespoon Water (whisked with the yolk)
- 2 tablespoons Cornstarch (for dusting the mold)
👨🍳 Instructions
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1
Drain the soaked adzuki beans and place them in a large pot with 4 cups of water. Bring to a boil, then simmer for 60-90 minutes until the beans are soft enough to be easily smashed with a spoon.
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2
Drain the cooked beans and blend them in a food processor until completely smooth. For an extra silky texture, push the puree through a fine-mesh sieve into a non-stick pan.
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3
Cook the bean puree over medium-low heat, adding sugar and salt. Gradually stir in the oil in three batches, ensuring the oil is fully incorporated before adding more. Add the maltose at the end and stir until the paste forms a thick, cohesive ball that doesn't stick to your spatula. Let it cool completely.
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4
In a medium bowl, whisk together the golden syrup, lye water, and peanut oil until well emulsified. Gradually fold in the sifted flour using a spatula. Do not overmix; stop once a soft dough forms.
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5
Wrap the dough in plastic wrap and let it rest at room temperature for at least 45 minutes to 2 hours. This develops the gluten and makes it easier to handle.
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6
Divide the cooled red bean paste into 35g portions and roll them into smooth balls. Divide the dough into 15g portions (for a 50g mold). Keep the dough covered to prevent drying.
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7
Flatten a piece of dough into a thin circle. Place a ball of bean paste in the center. Gently push the dough upwards with your thumb and forefinger, slowly wrapping it around the filling until sealed. Roll it into a smooth sphere.
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8
Lightly dust your mooncake mold with cornstarch, tapping out the excess. Place the ball inside and press firmly onto a parchment-lined baking sheet. Gently release the mooncake.
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9
Preheat your oven to 375°F (190°C). Lightly spray the mooncakes with water using a misting bottle to prevent the crust from cracking.
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10
Bake the mooncakes for 5 minutes to set the shape. Remove from the oven and let them cool for 5-10 minutes.
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11
Using a soft brush, apply a very thin, even layer of the egg wash over the top patterns. Avoid letting the wash pool in the crevices, as this will blur the design.
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12
Lower the oven temperature to 325°F (165°C) and bake for another 10-15 minutes until the mooncakes are a beautiful golden brown.
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13
Transfer to a wire rack to cool. Most importantly, store them in an airtight container for 2-3 days before eating. This process, called 'returning oil,' allows the crust to soften and become shiny and flavorful.
💡 Chef's Tips
The 'Returning Oil' (Hui You) phase is crucial; don't eat them fresh out of the oven as the crust will be too dry. If the dough is too sticky, let it rest longer rather than adding more flour, which can make the crust tough. Use a high-quality non-stick pan for the bean paste to prevent scorching and ensure even moisture evaporation. When applying the egg wash, use a pastry brush with fine bristles and wipe off excess liquid to keep the stamped pattern sharp. For a traditional twist, you can wrap the bean paste around a cured salted duck egg yolk before encasing it in the dough.
🍽️ Serving Suggestions
Serve with a pot of hot Oolong or Pu-erh tea to cut through the richness of the bean paste. Slice into small wedges to share, as mooncakes are traditionally enjoyed in small portions. Pair with fresh seasonal fruits like pomelo or grapes for a refreshing contrast. Display on a decorative ceramic platter during a full moon viewing for an authentic experience. Gift them in decorative tins or boxes to friends and family as a gesture of prosperity and unity.