Sep 20 , 2020
Traditional Red Bean Mooncake
🥮 Traditional Mooncakes! 🥮
It's that time of the year again; Mid-Autumn Festival is just around the corner and everyone is either gifting or eating these sweet treats - but hold on! Mooncakes are usually high in sugar and fat, which makes it unhealthy to be consuming on a daily basis. 😲
Try this homemade Traditional Mooncake recipe, a healthier option as compared to store-bought ones, without compromising the taste and texture~
Traditional Mooncake (Red Bean)
800g Radiant Organic Unrefined Sugar
200g Radiant Organic Brown Sugar
2-3 slices organic lemon
Put all ingredients in a pot.
Bring to boil.
Turn to low heat and cook for 1 1/2 hours until golden brown.
*Keep the golden syrup for at least 3 months before utilising.
Mooncake pastry (low sugar):
150g Radiant Organic Unbleached Plain Flour
100g Radiant Organic Unbleached Cake / Pastry Flour
120g golden syrup
80g Radiant Organic Grape seed oil
1 tsp alkaline water
Mooncake Pastry: Mix all ingredients till well combined. Set aside for 30 minutes – 1 hour
Red Bean Paste Filling (Low sugar):
600g Radiant Organic Adzuki Beans (Red Beans)
100g Radiant Organic Brown Sugar
100g Radiant Organic Molasses Sugar
2 Tbsp Radiant Organic Coconut Palm Sugar
1 Tbsp Maltose
2 Tbsp Rose Sugar
200g Radiant Organic Grape seed oil
50g Grape seed oil
40g wheat starch
20g Radiant Organic Plain flour
- Soak red beans in water for 3 hours or overnight.
- Remove water and put in a pot with water cover the beans and cook until soft.
- Grind red bean into paste.
- Heat up pot with grapeseed oil. Fry the red bean paste till boiling. Add sugar and rose sugar.
- Gradually add in cooking oil and keep stir-frying till the paste is firm.
- Add maltose and batter. Continue to stir-fry until the paste is not stick to the pot.
Combining pastry and filling:
- Divide paste into 10-12 portions, shape into balls.
- Divide skin dough into 55g-60g each (depends on the size of your mould), shape into a ball, flatten it and wrap in a portion of filling.
- Put mooncake into a floured mould, press well and then knock 4 sides of the mould and gently remove the mooncake from the mould.
- Arrange them onto a baking tray and spray with water before putting into the oven.
- Bake in a preheated oven at 180c for 15 minutes. Remove and leave aside to cool for 10 minutes.
- Brush the top with beaten egg yolk. Bake again for 10 minutes until golden brown.
Note: For a better result, leave mooncakes aside for 2-3 days for the pastry skin to “breathe” and will become softer.