Mooncake Recipe

Close-up of a mooncake showcasing its detailed carving and glossy finish on a white ceramic plate.

Prep Time 4

Cook Time 1 30

Total Time 17 30

Delight in the art of mooncake-making with this traditional recipe. Featuring a soft golden syrup dough, red bean paste filling, and optional salted duck egg yolks, these mooncakes bring the Mid-Autumn Festival to life.

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Servings

Ingredients

For the Red Bean Paste:

450 g dried adzuki beans
830 ml water 4 cups if using stovetop
235 ml vegetable oil
190 g rock sugar or 1 cup granulated sugar
105-160 g maltose

For the Salted Duck Egg Yolks (optional):

24 pre-cooked salted duck egg yolks or uncooked salted duck eggs

For the Dough:

250 g golden syrup approximately ¾ cup plus 1 tablespoon
120 ml peanut oil or corn oil
1 ½ tsp potassium carbonate solution lye water
385 g all-purpose flour plus more for dusting

For Baking:

1 egg yolk
45 ml water

Instructions

Prepare the Red Bean Paste:

For Instant Pot: Rinse the adzuki beans and combine with 3½ cups of water in an Instant Pot. Cook on the "Bean/Chili" setting for 25 minutes. Allow the pressure to release naturally for 10 minutes before manually venting.
For Stovetop: Soak the beans overnight in a large bowl with water covering them by 2 inches. Drain, transfer to a medium pot, and add 4 cups of fresh water. Bring to a boil, reduce to medium-low, and simmer for 40–60 minutes, stirring occasionally, until beans are soft.
Puree the cooked beans and liquid in a food processor until smooth.
Heat ¼ cup of vegetable oil in a nonstick pan over medium heat. Add the bean puree and sugar, stirring frequently to avoid sticking. Gradually incorporate the remaining oil in batches, cooking for 30–40 minutes. Stir in maltose and cook until thickened. Allow to cool before handling.

Prepare the Salted Duck Egg Yolks (Optional):

Bake pre-cooked yolks at 350°F (175°C) for 10 minutes. Let cool.
For uncooked yolks, rinse to remove egg whites, coat in a clear liquor like baijiu, and bake at 350°F for 10 minutes.

Make the Dough:

Combine golden syrup, oil, and potassium carbonate solution in a mixing bowl. Mix thoroughly.
Gradually add the flour, mixing until a soft dough forms. Do not over-knead. Rest the dough in the refrigerator for at least 1 hour or overnight.

Assemble the Mooncakes:

Divide the red bean paste into 55 g portions. Shape each portion into a ball. Insert a salted egg yolk into the center, if using.
Divide the dough into 28–30 g pieces and roll into balls. Keep covered and chilled.
Flatten a dough ball into a circle, wrap it around a red bean filling ball, and seal tightly. Roll gently to form a smooth sphere.
Dust a mooncake mold with flour and press the dough ball into the mold firmly. Release and place on a baking sheet.

Bake the Mooncakes:

Preheat the oven to 325°F (160°C). Mist the mooncakes with water or sprinkle lightly to prevent cracks.
Bake for 5 minutes, then apply a light egg wash. Lower the oven temperature to 300°F (150°C) and bake for another 15 minutes.
Allow the mooncakes to cool completely before serving or storing.

Notes

Replace the all-purpose flour with a gluten-free baking blend. Ensure all additional ingredients, like the golden syrup and filling components, are labeled gluten-free to avoid cross-contamination.

Nutrition

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