Red bean paste mooncakes, a beloved treat in Chinese culture, are cherished for their sweet, nutty filling and tender crust. Here’s a simple guide to making them at home.
For the Skin (Shortcrust Pastry): Mix 100g softened butter, 30g powdered sugar, and 1 egg yolk until creamy. Gradually add 150g flour and knead into a smooth dough. Rest for 30 minutes.
For the Filling: Soak 200g dried red beans overnight. Boil until tender, then mash. Cook with 50g sugar, 1 tbsp oil, and a pinch of salt over low heat until thick. Cool and shape into 20g balls.
Assembly: Divide the dough into 15g portions. Flatten each, wrap a filling ball, and seal. Press into a mooncake mold dusted with flour.
Baking: Brush with egg wash. Bake at 180°C for 20 minutes until golden. Cool completely, then enjoy with tea!
*Tip:* For a smoother filling, blend the beans after mashing. Adjust sugar to taste. Store in an airtight container for up to a week.
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