Sweet Cantonese Mooncakes (Red Bean Paste)

Name: Sweet Cantonese Mooncakes (Red Bean Paste)
Cook time: 18 min
Total time: 2898 min
Yield: 4
Cuisine: Chinese
Ingredients: 150 g all-purpose or plain flour; 100 g golden syrup or inverted sugar syrup; 35 ml vegetable oil or peanut oil; 0.5 tsp lye water (alkaline water); 200 g sweet red bean paste (store-bought or homemade); 1 unit beaten egg yolk (mixed with 1 tsp water)

by J_C • 2026

Why some badges are missing

Not vegan: beaten egg yolk → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not gluten-free: all-purpose or plain flour → try gluten-free plain flour
Not egg-free: beaten egg yolk → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: vegetable oil or peanut oil → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: all-purpose or plain flour → try gluten-free plain flour
Not low-histamine: vegetable oil or peanut oil
Not low-GI / diabetic-friendly: all-purpose or plain flour → try wholemeal flour
Not kidney-friendly: vegetable oil or peanut oil

Based on listed ingredients — always check labels for allergies.

About this recipe

A traditional Chinese pastry with a tender golden crust encasing smooth, sweet red bean paste, typically enjoyed during the Mid-Autumn Festival as a celebratory snack with tea.

Prep

—

Cook

18m

Rest

2880m

Serves

Rating

—

Ingredients

Kitchen Help

Shopping list

150 g all-purpose or plain flour
100 g golden syrup or inverted sugar syrup
35 ml vegetable oil or peanut oil
0.5 tsp lye water (alkaline water)
200 g sweet red bean paste — store-bought or homemade
1 unit beaten egg yolk — mixed with 1 tsp water

Tools

· bowl
· plastic wrap
· mooncake mold
· oven

Instructions

Step by step

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

Per serving

serves 4

Calories

405kcal

Protein

6.5g

Carbs

78.2g

Fat

12.5g

Fibre

2.5g

Sugar

38.1g

Sodium

84mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More Chinese recipes →#snacks #Legume #Vegetarian #Chinese #Baking #Holiday & Festive