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Adzuki Mooncake
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Prep Time:
30 minutes
Cook Time:
110 minutes
Total Time:
510 minutes
Adzuki bean paste filled golden syrup pastries - a delightful Chinese treat!
Ingredients:
  • 0.33333334326744 cup golden syrup
  • 3 tablespoons peanut oil
  • 1 cup cake flour
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 1.5 cups dry adzuki beans
  • 4 cups water
  • 0.25 cup peanut oil
  • 0.25 cup white sugar, or more to taste
  • 2 tablespoons wheat starch
  • 0.5 cup all-purpose flour
  • 1 egg yolk, beaten
Instructions:
  • Combine the golden syrup and 3 tablespoons of peanut oil in a small saucepan over low heat until warm and easy to stir, about 3 minutes. In a mixing bowl, whisk together the cake flour, baking soda, and salt. Mix in the golden syrup until a smooth dough forms. Wrap with plastic wrap and refrigerate for at least 4 hours.
  • In a large saucepan, bring adzuki beans and water to a boil over high heat. Reduce heat to medium-low, cover, and simmer for about 1 hour until beans are tender. Drain and let cool for 10 minutes, then puree in a blender or food processor.
  • In the saucepan used to cook the beans, warm up 1/4 cup of peanut oil over medium heat. Add the pureed beans and white sugar, stirring until the mixture thickens, which should take about 10 to 20 minutes. Mix in the wheat starch, then transfer everything to a mixing bowl. Refrigerate until cold before serving.
  • Begin by preheating the oven to a toasty 375 degrees F (190 degrees C), then generously grease a baking sheet.
  • Divide the dough and filling into 8 equal portions and shape them into balls. Flatten the dough balls into circles big enough to wrap around the filling balls. Put a filling ball in the center of each dough circle, wrap the dough around the filling, and seal the edges. Roll the mooncakes in flour, then place them on a baking sheet seam-side-down and lightly flatten them.
  • Lightly mist with water, then bake in a preheated oven for 8 minutes. Take the mooncakes out of the oven and lower the oven temperature to 300°F (150°C).
  • Brush the tops generously with the beaten egg yolk, ensuring they are more coated than the sides. Bake until beautifully golden brown, approximately 15 minutes longer. Allow to cool completely before serving.

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