Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. When making the mooncake dough, you want a mixture which is fairly soft and pliable. I use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes. I don’t think you can substitute the golden syrup for another type of syrup, nor is it worthwhile if you want to create a mooncake which is both authentic in taste and texture. This dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. Please see full recipe instructions in the recipe card below. It typically provides a sweet contrast against more plain flavours.Īlthough I grew up eating Mooncakes with Lotus Seed Paste (perhaps because it was my mother’s favourite flavour and that’s all she bought), Red Bean Paste has a similar taste and texture. Red Bean Paste is used in many Asian cakes, bread and desserts. But now that I have tried eating freshly baked mooncakes with a crispy pastry, the taste is incomparable! Mooncakes with Red Bean Paste Traditionally, the mooncakes are left to soften over 1-2 days. Once you get over the initial unfamiliarity with the ingredients, the equipment, and the baking process in general, you will find that making homemade mooncakes is simply a series of easy steps.Īlso, I happen to love eating the mooncakes fresh on the day that they are baked. But once I gave it a try, and produced a beautiful batch on the first go, I have been happily making them ever since. But in most European cities, you are lucky just to find an Asian grocer which stocks a decent selection of the pantry basics.Ī few years ago, I would never have considered baking my own mooncakes. If you live in a city with a thriving Asian community, chances are that you can find Asian grocers which will stock a variety of quality mooncakes in the lead up to the Mid-Autumn Festival. These Red Bean Mooncakes are a classic flavour which you can find in many Asian grocers in the lead-up to the Mid-Autumn Festival, and making them from scratch is much easier than it seems. I typically make Mooncakes with Lotus Seed Paste, but my kids love my Chocolate Fudge Mooncakes the most. The Mid-Autumn Festival is one of my favourite food celebrations, partly because autumn is my favourite season, and partly because I love the mooncakes which are gifted and eaten at this time of the year.Īnd ever since I started making my own mooncakes at home (they are very hard to find in Zurich), I have been hooked. Full and comprehensive recipe to make mooncakes from scratch with step-by-step photos. Then, add roasted makhana followed by curd / cream and give a good stir.Celebrate the Mid-Autumn Festival with these classic Red Bean Mooncakes.
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