Teresa's Recipes
Traditional Mooncakes with Red Bean Filling
Mooncakes are a beloved traditional Chinese pastry, intricately crafted and filled with sweet red bean and lotus seed pastes, often enjoyed during the enchanting Mid-Autumn Festival. Their glossy, golden-brown crust and rich filling symbolize reunion and harmony, making them a cherished treat for families. With each bite, you'll experience a perfect balance of sweetness and texture, transporting you to the heart of this cultural celebration.
Ingredients
- 300 grams Cake flour
- 120 grams Golden syrup
- 1 teaspoon Lye water
- 50 grams Vegetable oil
- 200 grams Red bean paste
- 200 grams Lotus seed paste
- 4, cooked Salted egg yolks
- optional, for garnish Melon seeds
- 1 egg, beaten Egg wash
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 300
- Fat: 10g
- Carbs: 45g
- Protein: 6g
- Sodium: 150mg
- Sugar: 15g
Instructions
- In a mixing bowl, combine the cake flour, golden syrup, lye water, and vegetable oil. Mix until a dough forms. Cover and let rest for 2 hours to allow the flavors to meld.
- After resting, divide the lotus seed paste and red bean paste into 8 equal portions. For each mooncake, wrap a salted egg yolk in a portion of lotus seed paste followed by a layer of red bean paste, forming a smooth ball.
- Roll out the dough into a circle, approximately 5 mm thick. Carefully wrap the dough around each filling ball, ensuring it is well sealed. Use your hands to gently shape them into round cakes.
- Preheat the oven to 180°C (350°F). Place each mooncake into a mooncake mold and press firmly to create an impression.
- Arrange the mooncakes on a baking sheet lined with parchment paper and bake for 10 minutes.
- Remove the mooncakes from the oven and brush them with the egg wash for that beautiful golden finish. Return to the oven and bake for an additional 10-15 minutes, or until they turn a rich golden brown.
- Once baked, let the mooncakes cool completely before serving. For the best flavor, allow them to rest for at least 24 hours before enjoying.
Tips
- Feel free to customize the filling by adding nuts, dried fruits, or even chocolate for a modern twist.
- If you prefer a less sweet mooncake, reduce the amount of golden syrup in the dough.
- Store mooncakes in an airtight container at room temperature for up to a week.