Traditional Mooncake with Red Bean paste by zoey-thermotiam. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Traditional Mooncake with Red Bean paste

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Ingredients

12 piece(s)

Mooncake Dough

250 g plain flour
150 g golden syrup
1.25 teaspoon lye water, (alkaline water)
60 g oil
1 piece egg, (beaten for egg wash)

Red Bean Paste (filling)

250 g adzuki beans, (soaked overnight)
170 g sugar
500 g water
40 g oil

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6

8h 35min

Preparation 8h 20min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Snack Autumn Baking Cooking Biscuit/cookie Chinese Vietnamese Creative Asian Holiday

Recipe's preparation

Red Bean Paste (filling)

1. Soak the red beans in a covered container overnight.

2. Drain water. Place beans and add fresh water into TM bowl. Then cook for 30-45 mins /100C/reverse/speed 1 until the beans are soft and most of the liquid has evaporated.

3. Add sugar and oil, cook for 15 mins/100C/reverse/speed 1.

4. Puree 1 min/speed 5 gradually increasing to speed 9. Or until smooth.

5. Allow to cool approximately 1 hour before using as mooncake filling.

6. If storing for future use, keep refrigerated in an airtight container.

Mooncake Dough

1. Place all mooncake dough ingredients together in TM bowl 6 sec/speed 6.

2. Then knead for 30 sec/"Dough mode" .

3. Place dough on to a ThermoMat and shape into a ball. Rest dough in cling wrap for 15-20 minutes.

4. Preheat oven at 180C.

5. The ratio of pastry to filling should be 3:7. If you are using the 100g mould, then the skin would be 30g and filling about 70g. Roll out 30g balls of the pastry from the dough and set them aside.

6. Then roll out 70g of your choice of paste into balls and set aside.

7. Place the pastry dough on a piece of cling wrap then roll them flat with a rolling pin until about 2mm in thickness. The diameter should be enough to cover the ball of paste.

8. Place the ball of paste on to the middle of the pastry dough, then lift the cling wrap to place onto the palm of your hand. Wrap the pastry dough around the paste fully until it forms a bigger ball. Ensure that none of the paste is peeking out of the pastry.

9. Dust the ball with a bit of flour on the top side of the pattern of the mould. Place the ball into the mould. If you are using a spring mould, position the dough and mould on a flat surface, then press down hard until the dough feels settled. Lift carefully to release. If using the traditional mould, press the ball down into the shape as firmly as possible, then tap the mould onto a tray.

10. Repeat until all dough and paste combinations are used, while placing them on a lined baking tray.

11. Bake for 10 minutes at 180C.

12. Remove from oven and allow to cool before brushing egg wash. If egg wash is placed while mooncakes are hot, this will cook the egg.

13. Bake again for 5 minutes at 180C.

14. Remove from the oven. Allow mooncakes to cool. Then rest for a day or two at room temperature in an airtight container before serving. This will allow the mooncakes to brown (from the lye water) and soften.

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Tip

Mooncakes are a traditional baking sweet made for the annual Chinese Mid-Autumn Festival in September. The traditional mooncakes are usually sold with a variety of fillings which include the red bean paste or lotus seed paste with salted egg yolks.

While you should be able to make them and eat them fresh, it is best to allow the mooncakes to rest for a few hours (at least half a day) before serving.

Lye Water

Lye Water is a caustic alkaline water (sometimes called “Lime Water”) usually sold in good Asian grocers. This ingredient gives the mooncakes its browning and soft pastry texture. If this ingredient can't be found, you can choose to omit it. Alternatively, baking soda can be used as a replacement. Lye water is also used in making bagels or pretzels.

Moulds

There are two types of mooncake moulds available in the market at good Asian grocers or online stores. The spring based mould is the cheapest and most easiest to use, while the traditional wood moulds can be tricky to maintain and use as it would require dusting with more flour or oil.

Mooncake Biscuits

Instead of adding a paste filling, the mooncake dough can also be used to make mooncake biscuits. These can be shaped by hand, with cookie cutters or the traditional Chinese animal zodiac moulds.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.