Chinese•indulgent
Classic Mooncakes with Red Bean Paste
While it takes effort to make this classic Chinese mooncake recipe with red bean paste, homemade mooncakes are so much tastier (and cheaper!).
- Prep time
- 4 hr
- Cook time
- 1 hr 30 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 g dried adzuki beans
- 830 ml water ((4 cups if cooking on the stove instead of an Instant Pot))
- 235 ml vegetable oil
- 190 g rock sugar ((or 1 cup granulated sugar))
- 105-160 g maltose
- 24 pre-cooked salted duck egg yolks ((or uncooked or pre-cooked salted duck eggs))
- 250 g golden syrup ((250g = 3/4 cup plus 1 tablespoon))
- 120 ml peanut oil ((or corn oil))
- 1 1/2 teaspoons Potassium Carbonate solution ((AKA lye water, available at your Chinese grocery store))
- 385 g all-purpose flour ((plus more for dusting))
- 1 egg yolk
- 45 ml water
Instructions
- 1
Make red bean paste:
- 2
Prepare the salted duck egg yolks (optional):
- 3
Make the dough:
- 4
Assemble the mooncakes:
- 5
Bake the mooncakes: