Classic Mooncakes with Red Bean Paste

Method25 steps

1. 1

   Step 1: Choose either the pressure-cooker route here or the stovetop route in step 2 before starting; cook the beans only once. For the pressure-cooker route, rinse all 450 g adzuki beans and drain. Add them and the 830 ml pressure-cooker water to the Instant Pot, close it according to its directions and select Bean/Chili for 25 minutes; very large or older beans may need a 30–35-minute setting. After cooking, leave the pot untouched for 10 minutes, then carefully vent as directed, keeping hands away from the steam. Open only when pressure is fully released. The beans must be soft enough to mash; if necessary, continue cooking according to the appliance directions. Skip step 2 and continue at step 3.

   Uses Pressure-cooker route only: all 450 g dried adzuki beans · Pressure-cooker route only: 830 ml bean cooking water · Pressure-cooker route only: unmeasured bean rinse water, discarded

   
2. 2

   Step 2: For the stovetop route only, skip step 1. Rinse the 450 g dried beans, cover with soaking water extending 2 inches (5 cm) above them, and soak overnight in the refrigerator. Drain and discard the soak water. Put the soaked beans in a pot with the separate 4 cups fresh cooking water, bring to a boil, reduce to medium-low and cover. Simmer for 40–60 minutes, checking from 40 minutes and stirring occasionally, until the beans mash easily with the back of a spoon. If they begin to dry, add the separate top-up water ¼ cup at a time. Keep the cooked beans and remaining cooking liquid for blending.

   Check stovetop bean tenderness from 40 minutes · 40 minUses Stovetop route only: all 450 g dried adzuki beans · Stovetop route only: unmeasured initial rinse water, discarded · Stovetop route only: unmeasured overnight soak water covering beans by 2 inches (5 cm), discarded · Stovetop route only: 4 cups fresh cooking water · Conditional further cooking water in ¼-cup additions only as needed

3. 3

   Step 3: Transfer the cooked beans and retained cooking liquid from your single chosen cooking route to a food processor. Blend until very smooth, working in batches if needed and following the processor’s hot-food directions. Add only a few drops of the separate puree water if the mixture is too thick to blend.

   Uses Pressure-cooker choice only: all cooked beans and remaining cooking liquid from step 1 · Stovetop choice only: cooked beans and their remaining cooking liquid from step 2, excluding rinse and soak waters · A few unmeasured water drops only if blending needs them

   
4. 4

   Step 4: Divide the measured 235 ml filling oil into four equal portions of 58.75 ml. Heat the first portion in a heavy or nonstick pan over medium to medium-low heat. Add all the bean puree and 190 g rock sugar. Cook, stirring frequently with a rubber spatula to prevent sticking or scorching, for the first 10 minutes.

   First filling-oil stage · 10 minUses All smooth bean puree from step 3 · First quarter of the 235 ml filling oil: 58.75 ml · 190 g rock sugar

5. 5

   Step 5: Add the second 58.75 ml portion of filling oil and stir until fully incorporated. Continue cooking and stirring over medium to medium-low heat for another 10 minutes.

   Second filling-oil stage · 10 minUses All stirred filling from step 4 · Second quarter of the measured filling oil: 58.75 ml

6. 6

   Step 6: Add the third 58.75 ml portion of filling oil and stir until fully incorporated. Continue cooking and stirring gently for another 10 minutes.

   Third filling-oil stage · 10 minUses All filling from step 5 · Third quarter of the measured filling oil: 58.75 ml

7. 7

   Step 7: Add the final 58.75 ml filling-oil portion and incorporate it completely. After the first 30 minutes of paste cooking, continue stirring as needed for up to about 40 minutes overall, until the paste is thick and all 235 ml filling oil is incorporated with no standing oil.

   Uses All filling from step 6 · Final quarter of the measured filling oil: 58.75 ml

   
8. 8

   Step 8: Stir your chosen 105–160 g maltose into the thick bean paste. Continue stirring until the filling holds its shape, then transfer to a clean shallow container. Let it cool enough to handle; refrigerate promptly and within 2 hours of cooking if it will not be used immediately. Keep any advance-made filling covered and refrigerated.

   Uses All thickened paste from step 7 · Choose 105–160 g maltose to taste

   
9. 9

   Step 9: If omitting the optional salted duck yolks, skip steps 9–11 and continue with the dough in step 12. Otherwise use the 24 pre-cooked packaged salted duck egg yolks. Heat the oven to 175°C (350°F), place the yolks on a parchment-lined tray and bake for 10 minutes to release their oils.

   Bake the optional pre-cooked duck yolks · 10 minUses Optional pre-cooked-yolk route only: 24 salted duck egg yolks

   
10. 10

    Step 10: For the yolk choice, let the baked pre-cooked yolks cool completely before enclosing them in the bean paste. Refrigerate promptly if assembly will be delayed; do not leave them warm on the counter for an extended period.

    Uses Optional yolk choice only: baked yolks from step 9, excluding any released tray oil

    
11. 11

    Step 11: Keep the 24 cooled yolks covered in the refrigerator until you are ready to put one into each filling ball. If making plain red-bean mooncakes, omit the yolks throughout.

    Uses Optional yolk choice only: all retained cooled yolks from step 10

12. 12

    Step 12: In a bowl, stir all 250 g ready-made golden syrup, 120 ml peanut oil and 1½ tsp food-grade potassium carbonate solution together with a rubber spatula. Scrape the measured syrup and oil into the bowl thoroughly.

    Uses 250 g ready-made golden syrup · 120 ml peanut oil for the dough · 1½ tsp food-grade potassium carbonate solution (lye water)

13. 13

    Step 13: Add all 385 g dough flour and fold with the spatula just until a soft dough forms, about 1–2 minutes; do not overwork it. Cover airtight or with an overturned plate and refrigerate for at least 1 hour, or overnight, before portioning.

    Initial one-hour dough chill · 60 minUses All dough liquids from step 12 · 385 g all-purpose flour for the dough

14. 14

    Step 14: While the dough chills, weigh twenty-four 55 g portions of the cooled red bean paste. With hands lightly oiled using the separate hand-greasing allowance, shape each into a smooth ball. Reserve any remaining paste in a covered refrigerated container for another use.

    Uses Twenty-four 55 g cooled paste portions (1320 g) from step 8; keep any remaining paste separately · Unmeasured oil used only to lightly grease hands

15. 15

    Step 15: If including yolks, make a well in each paste ball, place one cooled salted duck yolk inside and close the paste around it. Alternatively flatten the paste ball, place the yolk centrally and enclose it. Reshape each into a smooth ball. For plain red-bean mooncakes, leave the twenty-four paste balls unfilled by yolks. Keep the single chosen set of filling balls covered in the refrigerator until wrapping.

    Uses All twenty-four 55 g paste balls from step 14, excluding any separate hand-oil remainder · Yolk choice only: all twenty-four cooled yolks held in step 11

16. 16

    Step 16: After the dough has chilled for at least 1 hour, weigh twenty-four pieces of 28–30 g each. Shape them into balls and reserve the remaining small dough ball for patching. Keep the balls and patching dough covered in the refrigerator, taking out only a couple at a time.

    Uses All dough from step 13

17. 17

    Step 17: Fit and lock the desired pattern plate into a mooncake mould with about 100 g capacity. Dust the inside with the separate dusting flour and shake out loose excess. Repeat the dusting before pressing each mooncake to prevent sticking.

    Uses Unmeasured additional flour for dusting the mould; shake out loose excess

18. 18

    Step 18: Take one chilled dough ball, dust lightly and roll on a lightly floured surface to about a 10 cm (4 inch) round. Lift with a thin spatula and drape over one chosen filling ball. Press out trapped air, turn the opening upward and gently close the dough around the filling with an even thickness. Pinch cracks closed or patch with a small piece of reserved dough. Roll gently between your hands to make a smooth, sealed ball.

    Uses One 28–30 g dough ball from step 16, excluding remaining balls and patching dough · One of the twenty-four filling balls from step 15, with 55 g paste and its optional yolk · Small amount of reserved patching dough from step 16 only if the wrapper cracks · Unmeasured dusting flour for this wrapper and work surface

19. 19

    Step 19: Lightly dust the filled ball and work surface. Place the mould over the ball until its base touches the surface, then press the spring firmly until you feel resistance. Lift the mould and gently release the patterned mooncake.

    Uses First sealed filled ball from step 18, excluding any unused patching dough or dusting flour · Unmeasured additional flour to lightly dust the ball and pressing surface

20. 20

    Step 20: If filling shows through or dough sticks in the mould, patch the exposed area with a small piece of reserved dough. Clean any stuck dough out of the mould, including its grooves, and dust again. Gently press the mooncake’s sides inward so it fits, then mould it again. If the first cake released cleanly, keep it as it is.

    Uses The first moulded cake from step 19, excluding loose flour · Small actual draw of patching dough from step 16 only if a tear exposes filling · Conditional unmeasured dusting flour for a cleaned mould and re-pressing

21. 21

    Step 21: Put each finished mooncake on a parchment-lined baking sheet about 2.5 cm (1 inch) apart. Repeat the wrapping, mould dusting, pressing and any necessary patching with the remaining twenty-three dough and filling balls to assemble all twenty-four cakes. They will not expand during baking. Keep waiting filling and dough covered and refrigerated as you work.

    Uses The first completed cake from step 20, excluding any unused repair supplies · The remaining twenty-three of twenty-four filling balls from step 15 · Remaining twenty-three dough balls and any necessary patching draws from step 16, excluding the first wrapper already used · Unmeasured additional flour for repeated dusting and pressing

22. 22

    Step 22: Preheat the oven to 160°C (325°F) as assembly nears completion. Just before baking, lightly mist the twenty-four mooncakes with fresh misting water from a food-grade spray bottle. Alternatively flick a little fresh water over them with clean fingertips; do not soak the cakes.

    Uses All twenty-four assembled cakes from step 21, excluding loose flour and unused patching dough · Unmeasured fresh water only for lightly misting the cake surfaces

23. 23

    Step 23: Immediately bake the misted cakes at 160°C (325°F) for 5 minutes to set their shape. While they bake, whisk the one egg-wash yolk with all 45 ml egg-wash water in a separate bowl. Keep this wash ready for brushing; it is separate from the optional salted duck yolks inside the filling.

    Set the mooncakes in the first bake · 5 minUses All lightly misted cakes from step 22, excluding unused misting water · 1 egg yolk · 45 ml water

24. 24

    Step 24: After the first 5 minutes, take the cakes out and immediately lower the oven to 150°C (300°F). Very lightly brush the tops with prepared egg wash, preventing pools in the patterned grooves. Return the cakes to the oven for another 15 minutes, until the pastry and thin egg wash are set and the cakes are lightly golden. Discard unused egg wash after brushing.

    Complete the lower-temperature bake · 15 minUses All first-baked cakes from step 23, excluding its separate egg-wash bowl · Only the small actual brushing draw from the egg wash mixed in step 23; the retained share is unknown

25. 25

    Step 25: Let the mooncakes cool on a rack; they may look drier immediately after baking. Refrigerate within 2 hours in covered containers once excess steam has escaped. Keep airtight and refrigerated, allowing 1–2 days for the pastry to soften and take on a shinier sheen before serving. Use promptly, keeping any unused cakes cold.

    Uses All twenty-four baked mooncakes from step 24, excluding discarded unused egg wash