How to Make Red Bean ‪Mooncakes for the Mid-Autumn Festival!

red bean paste

🥗Healthier: black bean paste

💰Cheaper: sweetened adzuki beans

Black bean paste offers a similar texture with less sugar.

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is more affordable.

lye water

🥗Healthier: baking soda solution

💰Cheaper: none

Baking soda can mimic the alkaline effect for color.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber, while cake flour is less expensive.

In a large mixing bowl, add golden syrup, peanut oil, lye water, and mix well.

Transfer in the sifted flour and mix until no flour is visible, about 3 minutes.

Wrap the dough in plastic wrap and let it rest for 2 hours.

In a pan, transfer the red bean paste and add peanut oil, stirring over low heat for about 3 minutes.

Pour in the rest of the oil and stir for another 9 minutes until the paste is thick and heavy like peanut butter.

Transfer the paste to a plate and let it cool for about 1 hour.

Measure out 2.6 ounces of filling, shape it into a ball, and place it on a plate.

Measure out 1.8 ounces of dough, shape it into a ball, and dust with flour if sticky.

Lightly dust the working surface with flour, flatten the dough ball into a 3-inch disk.

Place the filling in the center, wrap the dough around the filling, and roll into a ball.

Dust the ball with flour and place it in a mold, gently flattening it.

Press the mold down and release the mooncake onto a parchment-lined tray.

Cover with plastic wrap to prevent drying out and repeat with the rest of the dough and filling.

Spray the mooncakes with water, cover with plastic wrap, and let rest for 30 minutes.

To make the egg wash, whisk together an egg yolk and 1 tablespoon of water.

Before baking, spray the mooncakes with water again.

Bake in a preheated oven at 400°F for 5 minutes, then cool for 15 minutes.

Brush the cooled mooncakes with the egg wash lightly.

Return the mooncakes to the oven and bake at 375°F for another 10 minutes.

Remove from the oven and cool for about 30 minutes before transferring to a wire rack to cool completely for another 2 hours.

Store in an airtight container for about 2 days before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens