Halal Mooncake (Kue Bulan) with Red Bean Paste Filling

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• 200 grams Medium-protein all-purpose flour
• 150 grams Golden syrup / thick sugar syrup
• 40 ml Vegetable oil
• 1/2 tsp Alkaline water (lye water) or a mixture of water and a little baking soda
• 500 grams Sweet red bean paste (can be homemade from peeled red beans)
• 6 Cooked salted duck egg yolks (optional)
• 2 tbsp All-purpose flour for dusting (for coating the mold)
• 1 Egg yolk for egg wash
• 1 tsp Cooled boiled water for egg wash
• 1/4 tsp A little sesame oil for egg wash

👩‍🍳 Instructions

1. 1 Make the mooncake skin: combine the golden syrup, vegetable oil, and alkaline water in a large bowl, and stir well until fully combined.
2. 2 Gradually add the flour to the syrup mixture, stirring with a spatula until it forms a soft, non-sticky dough. Don't knead for too long, so the skin stays tender.
3. 3 Wrap the dough in plastic wrap and let it rest at room temperature for 1-2 hours so the texture becomes more elastic and easier to shape.
4. 4 While waiting, weigh out the red bean paste into balls of about 50-60 grams each, depending on the size of your mold. If using salted egg yolks, tuck one yolk into the center of each red bean paste ball, then re-shape into a neat round.
5. 5 Divide the skin dough into small balls weighing about 20-25 grams each (the skin-to-filling ratio is usually 1:4).
6. 6 Flatten each dough ball by hand until thin and even, place the red bean paste filling in the center, then wrap it up slowly, sealing the edges until the filling is completely covered and it forms a smooth round shape.
7. 7 Dust the mooncake mold with a little flour to prevent sticking, then place the filled dough ball into the mold. Press evenly so the pattern is clearly imprinted, then gently release it by tapping the mold.
8. 8 Arrange the mooncakes on a baking sheet lined with parchment paper, spacing them apart. Bake in an oven preheated to 180°C (350°F) for just 5 minutes to set the surface.
9. 9 Remove briefly and let cool slightly for 10 minutes, then brush the surface of the mooncakes with the mixture of egg yolk, water, and sesame oil using a fine brush (be careful not to let it pool in the pattern grooves).
10. 10 Bake again for 10-15 minutes until the surface turns golden brown and the pattern is clearly visible. Remove and let cool completely on a wire rack.
11. 11 Store the mooncakes in an airtight container for 1-2 days before serving, so the oil from the skin can soak in and the texture becomes softer (this process is called 'huigang').

💡 Tips

📊 Nutrition Facts / serving

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