Want to skip store-bought preservatives and master the ultimate Mid-Autumn Festival classic? This foolproof, step-by-step recipe shows you exactly how to make traditional Red Bean Paste Mooncakes entirely from scratch.
While making mooncakes at home can feel intimidating, this guide removes all the guesswork. You will learn the exact baking secrets behind achieving a soft, glossy golden crust and a smooth, rich filling that holds its shape perfectly without cracking, leaking, or collapsing in the oven.
Why This Recipe Works
- 100% Fail-Proof: Tailored specifically for beginners with precise, easy-to-follow steps.
- Bakery-Quality Crust: Achieve that coveted, shiny “oil-return” (hui you) softness within two days.
- No Oven Blowouts: Proven moisture-control techniques keep your red bean fillings firm and intact.
Secrets to Mooncake Success
The Dough Hydration: Balances golden syrup and lye (alkaline) water for a pliable, easily molded wrapper.
Moisture Control: Cooks the paste until thick, preventing steam from cracking the crust.
Homemade Red Bean Paste Mooncake
Ingredients
DOUGH
- 70 g peanut oil
- 200 g golden syrup
- 5 ml lye water
- 150 g Hong Kong flour
- 170 g plain flour
FILLING
- 1 kg red beans
- 10 Tbsp sugar
- 1 tsp salt optional
- Pandan leaves
- Water level about 2 inches above beans in a pot
EGG WASH
- 1 egg yolk
- 1/2 egg white
- 3/4 teaspoon sesame oil
- pinch of salt
Instructions
DOUGH
- Mix Hong Kong flour and plain flour together in a bowl.
- In another small bowl, add oil, golden syrup and lye water and mix everything well.
- Slowly add the golden syrup mixture to the flour mixture and mix evenly until it forms a dough.
- Cover the dough and set aside to rest for at least 1 hour.
FILLING
- Soak red beans in water overnight.
- Drain the red beans and place in a pot with enough water to cover 2 inches above the bean.
- Boil the red beans with pandan leaves until soft (stirring now and then).
- Remove some red beans to check whether they have softened.
- Sieve cooked beans to remove excess liquid.
- Pour sieved beans into a blender and blend into a fine paste.
- Transfer red bean paste into a frying pan and cook over low flame until dry. Add sugar to taste.
- Transfer red bean paste into a container and set aside to cool before chilling in the fridge.
- You can also wrap in plastic bag, flatten with a rolling pin and chill it in the fridge
ASSEMBLY
- Weigh portions of dough of 50 g each.
- For red bean paste filling, weigh portions of 110 g each and roll into a ball.
- Roll a piece of dough flat and place the lotus paste ball in the centre. Wrap the filling completely by slowly pushing the dough up the sides. Gently roll into a ball and flour it lightly.
- Press the ball into a lightly floured mooncake mould. Press the mould plunger firmly (holding the base) and gently lift it up to release the mooncake.
- For wooden or plastic mould, place the ball into the cavity, level it and press firmly. Gently knock the mould to release the mooncake.
- Spray water all over the mooncakes to prevent the dough from cracking. (Edit: I have tested and found that it is better to leave out this step. You can prevent dough from cracking by lengthening cooling time to 10 to 15 minutes).
- Bake at 180°C for 10 minutes.
- Remove from oven and cool for about 10 to 15 minutes.
- Brush the mooncakes with egg wash.
- Bake again for another 10 minutes until golden brown.
- Place on wire rack to cool completely before storing in airtight containers.
Notes
Recipe Notes
- Let the mooncakes rest for 2-3 days after baking to get a richer colour, texture and flavour.
- The skin will turn soft, shiny and moist as the oil from the mooncake is released