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Homemade Red Bean Paste Mooncake

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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
  1. Let the mooncakes rest for 2-3 days after baking to get a richer colour, texture and flavour.
  2. The skin will turn soft, shiny and moist as the oil from the mooncake is released