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Perfect Traditional Mooncakes Recipe with Rich Red Bean and Salted Egg Yolk Filling Made Easy

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This traditional mooncake recipe features a tender, golden crust filled with smooth homemade red bean paste and a surprise salted egg yolk center. Perfect for Mid-Autumn Festival celebrations, it combines authentic flavors with an approachable method.

Ingredients

  • All-purpose flour – 250 grams (2 cups)
  • Golden syrup – 180 grams (3/4 cup)
  • Vegetable oil – 60 ml (1/4 cup)
  • Alkaline water (lye water) – 1 tsp
  • Adzuki beans – 200 grams (1 cup), soaked overnight
  • Sugar – 150 grams (3/4 cup)
  • Vegetable oil – 2 tbsp
  • Salt – a pinch
  • Salted duck egg yolks – 8, roasted and halved
  • Egg yolk – 1, beaten with 1 tsp water

Instructions

  1. Prepare the Red Bean Paste: Drain soaked adzuki beans and rinse well. Boil in a pot with fresh water until beans are soft (about 1 hour). Drain and mash or blend the beans until smooth. Transfer to a pan, add sugar, oil, and a pinch of salt, then cook on low heat, stirring constantly until thick and paste-like (about 15 minutes). Let cool completely.
  2. Roast the Salted Egg Yolks: Preheat oven to 350°F (175°C). Place halved salted egg yolks on a baking tray lined with parchment paper. Roast for 5-7 minutes until firm but not dry. Let cool.
  3. Make the Dough: In a large bowl, combine golden syrup, vegetable oil, and alkaline water. Stir well. Gradually add the all-purpose flour, mixing until a soft dough forms. Knead gently until smooth but not sticky (about 5 minutes). Cover with plastic wrap and let rest for at least 30 minutes.
  4. Assemble the Mooncakes: Divide the dough into 40-45 gram (1.4-1.6 oz) portions. Similarly, divide the red bean paste into 30-35 gram (1.1-1.2 oz) portions. Flatten a dough ball into a disc, place a portion of red bean paste in the center, then press half a salted egg yolk on top of the paste. Enclose the filling completely with the dough and gently roll into a smooth ball.
  5. Shape with the Mold: Lightly dust the mooncake mold with flour. Place the filled dough ball into the mold, press firmly to create the pattern, then gently release onto the baking tray. Repeat with remaining portions.
  6. Apply Egg Wash and Bake: Preheat oven to 350°F (175°C). Brush the top of each mooncake lightly with the egg wash. Bake for 10 minutes, remove from oven, brush another layer of egg wash, then bake for an additional 15-20 minutes or until golden brown.
  7. Cool and Rest: Let the mooncakes cool on a wire rack. Ideally, allow them to rest for 1-2 days in an airtight container to let the crust soften and flavors meld.

Notes

Rest the dough for at least 30 minutes to prevent cracking. Use high-quality golden syrup for best texture and sweetness. Lightly dust molds with flour to prevent sticking but avoid excess flour to keep patterns sharp. Brush egg wash twice during baking for a glossy finish. Roast salted egg yolks carefully to avoid drying out. Allow mooncakes to rest 1-2 days for best flavor and texture.

Nutrition

Keywords: mooncakes, traditional mooncakes, red bean paste, salted egg yolk, Mid-Autumn Festival, baking, Asian dessert

Find it online: https://lucydishes.com/perfect-traditional-mooncakes-recipe-with-rich-red-bean-and-salted-egg-yolk-filling-made-easy/