Sweet Cantonese Mooncakes (Red Bean Paste)

Shopping list

• 150 g all-purpose or plain flour

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• 100 g golden syrup or inverted sugar syrup

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• 35 ml vegetable oil or peanut oil

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• 0.5 tsp lye water (alkaline water)

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• 200 g sweet red bean paste — store-bought or homemade

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• 1 unit beaten egg yolk — mixed with 1 tsp water

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Step by step

1. 1

   Make the dough: Whisk golden syrup, oil, and lye water in a bowl until combined. Sift in the flour. Mix gently into a soft dough. Wrap in plastic and rest for 2 hours.

2. 2

   Portion the ingredients: Divide the dough and the red bean paste filling into equal small balls (e.g., 15g dough to 35g filling for a 50g mold).

3. 3

   Wrap: Flatten a dough piece into a small disc, place a ball of red bean paste in the center, and gently push the dough up to wrap the filling completely. Roll into a smooth ball.

4. 4

   Mold: Dust the ball lightly with flour, place it into a mooncake mold, and press down firmly on a flat surface to imprint the design. Release gently.

5. 5

   Bake: Preheat your oven to 180°C (350°F). Spray the mooncakes lightly with water and bake for 8 minutes. Remove, let cool for 5 minutes, and brush a very thin layer of egg wash on the raised patterns. Return to the oven for another 10– 12 minutes until golden brown. Cool completely and let rest for 2 days to soften.