Kue Bulan (Mooncake) with Red Bean Paste Filling, Chinese-Style

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• 200 grams All-purpose flour
• 150 grams Golden syrup or inverted sugar syrup
• 50 grams Vegetable oil/cooking oil
• 1/4 tsp Lye water or baking soda dissolved in water
• 250 grams Dried red beans (adzuki beans)
• 150 grams Granulated sugar
• 80 ml Vegetable oil for the filling
• 2 tbsp Cornstarch for the filling
• 1 egg Egg yolk for the egg wash
• 1 tsp Water for the egg wash
• 2 tbsp All-purpose flour for dusting the mold
• 1/4 tsp Salt

👩‍🍳 Instructions

1. 1 Make the red bean filling: soak the dried red beans for at least 6 hours or overnight, then boil in plenty of water until very soft (about 1-1.5 hours), then drain.
2. 2 Blend the softened red beans using a blender or food processor until you get a smooth paste, adding a little of the cooking water if needed.
3. 3 Cook the red bean paste in a nonstick pan over low heat, add the granulated sugar and salt, and stir constantly so it doesn't burn.
4. 4 Pour in the vegetable oil little by little while continuing to stir until the oil is fully absorbed and the mixture no longer sticks to the pan.
5. 5 Dissolve the cornstarch in a little water, add it to the filling mixture, and stir until smooth, thick, and moldable into balls. Remove from heat, let cool, then weigh out into balls of about 30 grams each and set aside.
6. 6 Make the mooncake skin: combine the golden syrup, vegetable oil, and lye water in a bowl, and stir until fully emulsified.
7. 7 Add the flour to the syrup mixture little by little, stirring with a spatula until it forms a soft, non-sticky dough; don't overmix, or the skin will turn out tough.
8. 8 Wrap the dough in plastic wrap and let it rest at room temperature for 30-45 minutes so the oil fully incorporates into the flour.
9. 9 Weigh the dough into balls of about 20 grams each (the usual skin-to-filling ratio is 1:3), then flatten each ball by hand or with a small roller.
10. 10 Place a ball of red bean filling in the center of each flattened piece of dough, then gently wrap it, pushing the dough upward to cover the filling completely until it's sealed and perfectly round.
11. 11 Dust the mooncake mold lightly with flour to prevent sticking, place the wrapped dough ball inside, and press the mold firmly and evenly to stamp the pattern.
12. 12 Carefully remove the mooncake from the mold and arrange on a baking sheet lined with parchment paper, leaving space between each cake.
13. 13 Lightly spray the surface of the cakes with water to moisten, then bake in an oven preheated to 180°C (350°F) for just 5 minutes, then remove.
14. 14 Once the cakes have cooled slightly (about 10-15 minutes), brush the surface thinly with the egg yolk and water mixture using a fine brush, avoiding the edges of the stamped pattern so the design stays sharp.
15. 15 Bake the cakes again at 180°C (350°F) for 10-12 minutes, until the surface turns a shiny golden brown and the pattern is clearly visible.
16. 16 Let the cakes cool completely on a wire rack, then store in an airtight container for at least 1-2 days before eating so the oil from the skin can soak in, giving the mooncakes a softer, glossier texture (this process is called 'huigan').

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📊 Nutrition Facts / serving

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