About this recipe:This traditional Chinese cake is so moist and indulgent. You can substitute aduki beans with mung beans, lotus seeds, chestnuts, mixed nuts, dried fruits, etc. Once cool, these are ready to be served or wrapped as gift. They will be even more moist if you leave them at room temperature for 2 days. For a more authentic shape, press the cakes into a mooncake mould, small cake tins, biscuit cutters, even muffin tins after they have been rolled in flour.
5 tablespoons golden syrup
3 tablespoons groundnut oil
120g cake flour
1/2 teaspoon bicarbonate of soda
1 pinch salt
Aduki Bean Filling
300g dried adzuki beans
4 tablespoons groundnut oil
4 tablespoons caster sugar, or more to taste
2 tablespoons wheat starch
60g plain flour
1 egg yolk, beaten
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Stir the golden syrup together with 3 tablespoons of groundnut oil in a small saucepan over low heat until the mixture becomes very warm and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, bicarb and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with cling film; refrigerate at least 4 hours.
Meanwhile, combine the aduki beans and water in a large saucepan over high heat. Bring to the boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
Heat 4 tablespoons of groundnut oil over medium heat in the saucepan in which the beans were cooked. Stir in the pureed beans along with the caster sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
Preheat oven to 190 C / Gas 5. Grease a baking tray.
Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the centre of each pastry circle, wrap the pastry around the filling, then pinch the edges together. Roll the mooncakes in the plain flour to coat; shake off excess. Place the mooncakes seam side down onto the prepared baking tray and press to flatten slightly.
Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 150 C / Gas 2.
Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.