Even though the server responded OK, it is possible the submission was not processed. Combine 2 cups of cake flour with ⅔ cup lard. Using a sealed blender will cause an explosion). If you don’t have an instant pot, make our stovetop red bean paste as outlined in our red bean bread post. www.ricenflour.com/recipe/how-to-make-matcha-mooncake-with-red-bean-filling Top mooncake red bean paste recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Gentle hands are required to keep the crumbly crust intact! These Lotus Flower Mooncakes (梅花酥月饼) are a classic deep-fried version mooncakes with red bean paste filling and crisp puff pastry. Compared to traditional mooncakes, the … Shake off the excess “ink” on the star anise before stamping the mooncake, or you will end up with a red puddle that has no visible outlines. Stir beans and sugar together in a saucepan over medium-high heat. {{#message}}{{{message}}}{{/message}}{{^message}}Your submission failed. Soak over night or at least 4 hours. In a large mixing bowl, mix together 3 cups of flour and 2 tablespoons sugar. You know we wouldn’t leave you hanging––rendering lard yourself using our recipe is easy. Thank you!! Close all the sides until it’s sealed tight and no filling is visible. -How long do these last? Keep folding the lard into the flour with a spatula to form a smooth dough ball. Close all sides to form a large ball. Usually, it’s lotus seed paste or red bean paste along with a nice salted duck egg yolk. A trendy modern mooncake The texture of Dan Huang Su is fun with its flaky … Now take one dough segment and stand it upright so that the swirls are facing up…. Required fields are marked *. You can either follow our. Each ball of bean paste is 55 grams, and the recipe makes about 20-22 pieces. The skin is cold and the colour is pretty and tender, and the filling is soft and sweet, and it tastes a bit like ice cream. However, the purple colour that was changed by acidity was not very effective when we experimented with it. Just follow our Lotus Paste Mooncakes with Salted Egg Yolks recipe for instructions on how to prep the egg yolks. You can also add your favourite fillings to make the taste richer and delicious. Close all sides to form a large ball. With a rolling pin, roll it into a rectangle shape about ¼-inch thick. I’ve written a post on how to make red bean paste (红豆沙馅). Mooncakes require multiple steps and some planning. Transfer the mung beans into a large shallow pan. As you can see, their uniqueness is in the crust, which is closer to pastry with multi-layered, flaky, crumbly yumminess. -Are these ok to put in a mould or do you recommend the flat mooncakes style in your pictures? The Sweet Red Bean Paste filling can be made days ahead and stored in the refrigerator tightly covered/sealed. I have a few questions though Ingredients: ½ cup Lyles golden syrup 1/3 cup peanut oil 1 tsp lye water (potassium bicarbonate and sodium bicarbonate solution) 1 ¾ cups All Purpose Flour + a little more for dusting 3 cups red bean paste 1 small egg This will give you the amount of dough needed for each mooncake. While they used to be strictly for special holidays only, people enjoy these mooncakes today as everyday pastries with fillings that vary from savory to nutty to sweet. Simply dip your stamp (or a star anise pod) into the “ink,” shake off any excess, and stamp the center of the mooncakes). Separate the dough into 10 pcs and about 23g each. Cook 15 pcs blue pea flowers in a saucepan with 100ml water until it turns out deep blue colour. Factors such as brands purchased, natural variations in fresh ingredients, etc. Learn More{{/message}}, {{#message}}{{{message}}}{{/message}}{{^message}}It appears your submission was successful. Their uniqueness is in the crust––closer to a multi-layered, flaky pastry. The skin is made of cooked glutinous rice flour (also called cake flour). A Classic Crispy Puff Pastry Mooncake: Lotus Flower Mooncakes. Cover with clear plastic wrap, and chill in the fridge for 30 minutes. On a floured surface, press the soft dough into a large disc, and add the pastry dough in the middle. Cover the beans with water and bring to … will change the nutritional information in any recipe. Hi C.C., you can use the shortening, but it’s just not the same taste-wise. (⚠️Do not use a sealed blender! Slowly add 1 cup of lukewarm water in 3-4 batches, mixing with a rubber spatula. Let the red bean paste sink to the bottom of the bowl, then remove the water on top of it. Also, you can find instructions on homemade lotus seed paste (莲蓉馅) in my post Cantonese Mooncake with Salted Egg Yolk, and a black sesame paste (黑芝麻馅) recipe … Instead of lard, could you use shortening? Ingredients. Your email address will not be published. Simply dip your stamp (or a star anise pod) into the "ink," shake off any excess, and stamp the center of the mooncakes). Mooncake Red Bean Paste 月饼红豆沙馅 ... Christine's Recipe tips: Soak washed red beans in 1Tbsp of salt and water for 2 hours then drain, add clean water and freeze overnight, making red beans soft and easier to cook according to tips from Taiwan. Chill in the refrigerator while you make the Skin. I am super excited to try these out. The Snow Skin Mooncakes skin is cold and the colour is pretty and tender, and the filling is soft and sweet, and it tastes a bit like ice cream. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. And best to eat within 2-3 days to avoid that the snow skin become dry and hard after being stored in the refrigerator for a long time. In addition to eating, blue flowers can also be drunk as scented tea. Use a different filling. For the Sweet Red Bean Paste filling, see our previous post on how to make red bean paste in an Instant Pot. Recipe type: Dessert Cuisine: Chinese Serves: 20-24. Su-Style Red Bean Mooncakes, are unique to Zhejiang, Suzhou, and Shanghai. Used 50g mooncake mould to press it into a pattern. Cover with clear plastic wrap, and chill in the fridge for 30 minutes. Repeat until you’ve made all the mooncakes. Perhaps, Snow Skin Mooncakes are more expensive, compare with the classic baked mooncakes. Cool before using as filling. In a container or is just putting foil ontop of them sufficient? Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Divide the soft dough as well as the pastry dough into two equal portions, and do the next step in two batches, especially if you don’t have a large surface. For the Sweet Red Bean Paste filling, see our previous post on how to make red bean paste in an Instant Pot. With a rolling pin, roll the dough into a 4-inch disc (it should be slightly thinner around the outer edges and thicker in the middle). Makes about 15 moon cakes depending on your mold size. Adding a little lemon can make it turn into a mysterious purple colour. These mooncakes are amazingly pretty looking when fried and taste so delicious, especially when eaten fresh. Cover the mung beans with boiling water with 1cm depth. Red Bean Mooncakes: Recipe Instructions. Your email address will not be published. Slowly add 1 cup of lukewarm water in 3-4 batches, mixing with a rubber spatula. Put glutinous rice flour in saucepan stir fry until it turns out a little beige colour. For the Walnut Filling: Pulse walnuts in food processor until finely chopped. Since I grew up in Shanghai, Su-Style Mooncakes are the only kind of mooncake I ate when I was little. I simply mixed 10 drops of red food coloring with ⅛ teaspoon water to create “ink” and used the back of a star anise pod as a stamp. The colour effect is also very beautiful. 5 On a separate pan, measure a cup of sugar for every 2 cups of mashed beans, and add 2 tablespoons butter and a pinch of salt. Then carefully flip each mooncake, return to the oven, and bake for another 15 minutes. Cover with clear plastic wrap and let it rest in the refrigerator for 30 minutes. I’m wanna make some before monday before I got to college tuesday. Save my name, email, and website in this browser for the next time I comment. Combine red beans and 3 cups of water in pressure cooker. -Are these ok to put in a mould or do you recommend the flat mooncakes style in your pictures? Born in Shanghai, she arrived in the U.S. at age 16. For the filling: 1 recipe sweet red bean paste filling Knead and form the dough ball. On a floured surface, press the soft dough into a large disc, and add the pastry dough in the middle. Then fold the rectangle shape into a tri-fold. Lotus Seed Paste: Make ⅓ of our Lotus Paste recipe to make enough filling for these mooncakes (you can scale the recipe down by clicking on the number of servings in the recipe card). There are two kinds of dough for this recipe. The second element of the recipe is the mooncake crust, and it’s quite straightforward, if I do say so! The snow skin that was just produced at that time was not very particular about the raw materials. Play the video instructions for making Snow Skin Mooncakes & Red Bean Paste on YouTube. In a large mixing bowl, mix together 3 cups of flour and 2 tablespoons sugar. Place it on a baking sheet lined with parchment paper, seam side down, with at least an inch of space on all sides. At this point, you can also stamp the mooncakes with a design using 10 drops of red food coloring mixed with ⅛ teaspoon water. Mooncake, or yuebing, is a quintessential food for the Mid-Autumn Festival. When I was growing up, there was only one kind of mooncake – the golden brown skin type filled with lotus seed paste, red bean paste… These are the medium sized mooncakes using a 125 grams mold. Please contact the developer of this form processor to improve this message. Take 380 g of bean paste filling (either mung bean or red bean) and divide it into two portions: one should weigh 200 g and another 180 g. The dough is 35 grams … Although blue flowers are effective, it should be noted that pregnant women and menstruating women should not drink it to avoid contractions of the uterus. -How should I store these? A: They are normally flat-shaped like mine. The server responded with {{status_text}} (code {{status_code}}). After steam, set aside and let it cool down then knead the dough evenly. But even so, I can’t sugarcoat it. This is a recipe for traditional mooncake with red bean paste. Add butter and sugar. I needed 55 grams of dough to make 1 mooncake. Form a well in the flour, and add ¾ cup of lard. Therefore, the product was not very optimistic among the peers at that time. With Chinese pastries, I have to tell you, the key ingredient is always lard. There are many different types of ways that you can fill your mooncake. Our cooking indicators tend to use natural ingredients and tried to avoid any chemical additives/colourings. Red Bean Paste: Make ⅓ of our Red Bean Paste recipe … Place it on a baking sheet lined with parchment paper, seam side down, with at least an inch of space on all sides. Cover with clear plastic wrap and let it rest in the refrigerator for 30 minutes. So I’m so happy to see your recipe! (If the sound of a savory mooncake intrigues you, we’ve got you covered.). (If the sound of a, With Chinese pastries, I have to tell you, the key ingredient is always lard. Cream Puffs with Custard Creamy Corn Filling, Taro & Purple Sweet Potato Sago Dessert with Glutinous Rice Balls (Tang Yuan), Lava Black Sesame Glutinous Rice Balls (Tang Yuan), Chicken Congee with Century Egg and Salted Egg, Play the video instructions for making Snow Skin Mooncakes & Red Bean Paste on YouTube, Smooth Caramelized Pandan Kaya Recipe (Coconut Egg Jam). Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Hi Emma, I know you can store the red bean paste in the freezer, but I’m unsure about the crust. Snow Skin Mooncakes are the new Mid-Autumn Festival mooncakes launched by Hong Kong Taipan Bread Cakes in 1989. Can’t find lard anywhere? Now cut the tube into cylinders, each weighing as much as you calculated with the help of a kitchen scale. Learn how your comment data is processed. Pour red beans paste into a saucepan, adding sugar, maltose and oil, stir fry with medium heat until the mixture thickened like peanut butter jam. Learn More{{/message}}. The version I’m making today are Su-Style Red Bean Mooncakes. Knead and form the dough ball. Cool before handling, and eat them with care, as they’re very flaky and crumbly! A: They should last a week or two if you store them in the refrigerator. As you can see, their uniqueness is in the crust, which is closer to pastry with multi-layered, flaky, crumbly yumminess. Roll up the sheet on the long-side into a tube and do your best to roll it tight. Put it in the refrigerator for 4 hours or overnight. 6 Cook on low heat right until the sugar are dissolved. Mixing all snow skin ingredients together and stir well until corn oil is absorbed by the batter.