A: They are normally flat-shaped like mine. Roll it out again into a rectangle shape that’s about ⅛-inch thick. (with a Mince Pie Bonus Flavour) - November 29, 2019 Making Mooncakes: Red Bean Paste + Pumpkin Pie - September 12, 2019 Keep folding the lard into the flour with a spatula to form a smooth dough ball. Lotus Seed Paste: Make ⅓ of our Lotus Paste recipe to make enough filling for these mooncakes (you can scale the recipe down by clicking on the number of servings in the recipe card). It's the size of a mung bean (mongo bean) but has a deep red color. Fill the pot halfway with water. Red Bean Mooncakes Recipe. The skin is cold and the colour is pretty and tender, and the filling is soft and sweet, and it tastes a bit like ice cream. Consider adding salted duck egg yolks if you like. Their uniqueness is in the crust––closer to a multi-layered, flaky pastry. Wrap and seal the lotus paste ball with the dough disc. I like them at room temperature, no reheating needed, but these are ideally eaten when they are fresh. www.ricenflour.com/recipe/how-to-make-matcha-mooncake-with-red-bean-filling In the below video recipe, I show you how to make mooncakes using a silicone mini pan. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! 3/4 cup golden syrup. Simply dip your stamp (or a star anise pod) into the "ink," shake off any excess, and stamp the center of the mooncakes). 7. Lock the lid and heat over medium high … On a floured surface, press the soft dough into a large disc, and add the pastry dough in the middle. The most popular type, known as Cantonese mooncake, is a brown, round pastry baked in the oven. Add canola oil and … Repeat until you’ve made all the mooncakes. Here is a post on how to make lard, it’s very simple: How to Make Lard. For the Sweet Red Bean Paste filling, see our previous post on how to make red bean paste in an Instant Pot. I am so excited to make these, I love your guys’ recipes and constantly come back to this site for recipes! Chicken breasts simmered with tomatoes, white beans, red bell pepper and basil. Flour Coating. www.ricenflour.com/recipe/how-to-make-matcha-mooncake-with-red-bean-filling Mooncake, or yuebing, is a quintessential food for the Mid-Autumn Festival. Pat off the … Regarding the fillings, I was using homemade red bean paste. This year will be my second time making mooncakes using your recipe. Plus, the recipe yields the perfect amount of lard for these Su-Style Mooncakes. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Although I used to make own red bean filling, it is not good as mooncake filling. A few days ago, we posted the recipe for our Sweet Red Bean Paste filling. Roll up the sheet on the long-side into a tube and do your best to roll it tight. Remember to keep flouring the work surface as needed to prevent it from sticking. Red Bean Mooncake Recipe | MyKitchen101en, Red Bean Filling Recipe: (Yield 400g, 4 portions, 100g each), Ingredients for mooncake crust: (Yields: 4 portions, 48 g each). This will give you the amount of dough needed for each mooncake. Learn how to bake this classic red bean mooncake for Chinese Mid-Autumn festival. Recipe (modified from here) Ingredients. Used 50g mooncake mould to press it into a pattern. Take the total weight of both balls of dough (we’ll be combining them), and divide it by the number of balls of red bean paste filling that you have (you will have made these balls of filling when following the recipe for the filling). Knead and form the dough ball. Today’s recipe introduces a simple alternative: snow skin mooncakes … 2.5 cups flour. The filling is made of lotus paste and red bean paste. 4. Combine 2 cups of cake flour with ⅔ cup lard. Recipe (modified from here) Ingredients. But even so, I can’t sugarcoat it. Instead of lard, could you use shortening? I also have fun seeing many people making snowy mooncakes. Cover and heat over medium-high heat until boiling. Red bean paste is easier to get bad so better to finish within a few days. Scale lotus filling to 10 gm each. Then, flatten it into a circle with hand or rolling pin. While they used to be strictly for special holidays only, people enjoy these mooncakes today as everyday pastries with fillings that vary from savory to nutty to sweet. Cooked Red Bean Paste Place the red beans and the water into a pressure cooker. Place drained beans in a clean saucepan and cover with 2 to 3 cups water. 5. It is actually Azuki bean (or Adzuki), grown in East Asia and available in most Asian markets. egg wash. mooncake filling - I used homemade red bean paste. I needed 55 grams of dough to make 1 mooncake. A few days ago, we posted the recipe for our Sweet Red Bean Paste filling. Cover with clear plastic wrap, and chill in the fridge for 30 minutes. Every year, my mom and grandma spend the entire week leading up to the Mid-Autumn Festival making mooncakes. I find snow skin mooncakes a lot easier to attempt than traditional mooncakes and unlike the baked variety they're naturally gluten-free. Aug 29, 2013 - I know this posting came a bit too late as Moon Cake festival was over some time ago. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Preheat oven to 375 degrees. Place it on a baking sheet lined with parchment paper, seam side down, with at least an inch of space on all sides. Happy Mooncake Festival! Homemade red bean paste: Divide red bean paste into 30-gram balls.If the texture of your red bean paste is not as firm as store-bought red bean paste, freeze for at least 1 hour to firm up the red bean paste. Red Bean Snowy Mooncake ” Red bean snowy moon cakes bring a hint of coolness and sweetness! You know we wouldn’t leave you hanging––rendering lard yourself using our recipe is easy. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. As my mom and I love baked mooncake, I try to bake a batch of these mooncakes every year during Mid-Autumn Festival period. Whats people lookup in this blog: Chinese Red Bean Mooncake Recipe Set aside to cool. egg wash. mooncake filling - I used homemade red bean paste. Learn how your comment data is processed. Thank you for the wonderful recipe! 3 Slightly cool the cooked red bean and process using a blender until smooth. Once mooncakes are cooled down, save in an air-tight container for one or two days before serving. -How should I store these? Each yolk weighs about 22 grams, so you’ll need 40% less sweet red bean paste. Ingredients: Red beans - 1 catty (1 catty = 500g), corn oil - 200ml, white sugar 120-150g, milk powder - 30g and edible baking soda - 2g. You can either follow our. Roll it out again into a rectangle shape that’s about ⅛-inch thick. Cover with clear plastic wrap and let it rest in the refrigerator for 30 minutes. Since there are no preservatives, it’s best to store these mooncakes in an airtight container in the refrigerator for up to two weeks. 9 Divide dough for crust into 4 portions (48 g each), cover with cling wrap, flatten into thin sheet. Use roughly ⅓ for the crust and ⅔ for the filling. Place the dough under cling film. You only need azuki beans, sugar, water, and salt! Slowly add 1 cup of lukewarm water in 3-4 batches, mixing with a rubber spatula. Just follow our Lotus Paste Mooncakes with Salted Egg Yolks recipe for instructions on how to prep the egg yolks. A must-have for the Mooncake/Mid-Autumn Festival. Now take one dough segment and stand it upright so that the swirls are facing up…. Preheat the oven to 375 degrees F, with a rack positioned in the middle of the oven. It's the size of a mung bean (mongo bean) but has a deep red color. Cook in the pressure cooker for 1 hour until the beans are soft, or 2-3 hours if cooking in a traditional pot. will change the nutritional information in any recipe. 150 g red bean (soak overnight) 600 ml water 110 g granulated sugar 55 g cooking oil 15 g glutinous rice flour + 3 Tbsp.