Aduki mooncake

    6 hours 20 min

    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.

    8 people made this

    Serves: 8 

    • Pastry
    • 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
    • 1L water
    • 4 tablespoons groundnut oil
    • 4 tablespoons caster sugar, or more to taste
    • 2 tablespoons wheat starch
    • 60g plain flour
    • 1 egg yolk, beaten

    Prep:30min  ›  Cook:1hr50min  ›  Extra time:4hr chilling  ›  Ready in:6hr20min 

    1. 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.
    2. 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.
    3. 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.
    4. Preheat oven to 190 C / Gas 5. Grease a baking tray.
    5. 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.
    6. 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.
    7. 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.

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    Reviews in English (4)


    I purchased a wooden moon cake mold in a Chinatown some years ago and was happy to finally use it. I've loved mooncakes since I first tried one as a teenager. I couldn't find golden syrup locally so I made the dough with a mixture of 1/3 light corn syrup and 2/3 molasses, since this is what I had. I also substituted corn starch for the wheat starch in the bean paste. The resulting cakes are delicious. Because of the molasses, the color is much darker than authentic Chinese moon cake but the flavor is very good and they are pretty. I will look for golden syrup and try these again, but would also make again with these substitutes. Thanks for the recipe!  -  31 Jan 2011  (Review from Allrecipes US | Canada)


    should be six stars. The most heavenly tasting cookie/cake I have ever eaten. The very first one I had at China Town in Boston, Ma. about 27 years ago. I have never forgotten how wonderful they are. Very expensive to buy. So, if you give one or two as a gift to a DEAR friend, you are indeed giving a little treasure. Bev  -  18 Sep 2009  (Review from Allrecipes US | Canada)


    I wanted to make something special for Lunar New Year (year of the Dragon), so I made these mooncakes. I have had adzuki filling before, but I've never had mooncake, so I knew that however this recipe turned out, it would be somewhat of a surprise. After I made the pastry and filling and put them into the refrigerator, I watched some YouTube videos on how to make mooncake.... I realized then that this recipe would not be similar to what you would find in the bakery. I used 1/2 cup of sugar, and the filling was only slightly sweet. I used a rolling pin and a little flour to roll out the pastry. I used soymilk in place of eggwash. My husband and I enjoyed this recipe, but my kids did not care for it. *My biggest problem with this recipe is that it makes 4 times more filling than what can possibly fit into the pastry. I do not recommend this recipe for a pastry novice as the pastry is tricky to wrap around the filling balls.  -  22 Jan 2012  (Review from Allrecipes US | Canada)