Recipes
White Kidney Bean Paste Mooncake
White Kidney Bean Paste Mooncake
Recipe Details
Ingredients
White Kidney Bean Skin Ingredients
Stuffing Ingredients
Step by Step Instructions
Step 1
Rinse the white kidney bean and pour into water. Soak overnight in refrigerator.
Step 2
Soak until the bean is swollen and peel.
Step 3
Place into a pressure cooker and pour water to cover the bean. Cook for half an hour. Without pressure cooker, you may use a pot instead. Boil on high heat and reduce to medium low heat to cook for an hour.
Step 4
Blend the bean until smooth.
Step 5
Stir-fry with 35g granulated sugar on medium low heat.
Step 6
Stir-fry until slightly thicken and add 10g unsalted butter. Cook on medium low heat and keep stirring with spatula.
Step 7
Stir-fry until thicken and almost without any moisture. Remove from heat.
Step 8
Set aside, cover with wet towel and cool down.
Step 9
Place chestnut into pressure cooker and pour water to cover the chestnut. Cook for half an hour. You may use red bean paste or lotus seed paste instead.
Step 10
Chop the raisin roughly. You may use dried prunes or dried cranberries instead.
Step 11
Cool down the chestnut and blend with 250-300mL water.
Step 12
Blend until smooth.
Step 13
Stir-fry with 25g granulated sugar and 10g unsalted butter on medium low heat. Keep stirring with spatula and cook until thicken and almost without any moisture.
Step 14
Remove from heat and reserve half of the chestnut paste. Mix the other half with raisin.
Step 15
Cover the 2 portions of chestnut paste with wet towel and cool down.
Step 16
Divide the white kidney bean paste into 3 portions, about 100-110g each.
Step 17
Mix each portion with 20g all-purpose flour and 5g unsalted butter.
Step 18
Whisk until smooth and not sticky. You may adjust the flour add according to the thickness of the paste.
Step 19
Repeat with all the portions.
Step 20
Mix one portion with 8g purple yam powder. You may buy the powder or make one. Steam the purple yam and slice. Bake on 100℃ for 2 hours. Cool down and grind into powder.
Step 21
Mix one portion with 2g matcha powder. You may replace matcha powder with cocoa powder, peanut butter or sesame paste.
Step 22
Cover with plastic wrap to prevent from drying.
Step 23
Divide the 2 flavours of chestnut paste into small portions, with 25g each. Roll into balls.
Step 24
Flatten the bean dough and place chestnut stuffing in the middle. Wrap it well.
Step 25
Roll into balls.
Step 26
Spread some flour over the mooncake mold. Shake to remove excess flour. Coat the mooncake dough thinly with some flour. Place into the mold and press.
Step 27
Remove from the mold and place on a baking tray. This amount of ingredients can make about 18 pieces of mooncakes, each flavour 6 pieces.
Step 28
Place the mooncake into middle layer of a preheated oven. Bake on 175℃ for 15 minutes.
Step 29
Cool down on room temperature and rest in zipper bag overnight. This makes mooncakes taste better.
Ingredients
White Kidney Bean Skin Ingredients
Stuffing Ingredients
Step by Step Instructions
Step 1
Rinse the white kidney bean and pour into water. Soak overnight in refrigerator.
Step 2
Soak until the bean is swollen and peel.
Step 3
Place into a pressure cooker and pour water to cover the bean. Cook for half an hour. Without pressure cooker, you may use a pot instead. Boil on high heat and reduce to medium low heat to cook for an hour.
Step 4
Blend the bean until smooth.
Step 5
Stir-fry with 35g granulated sugar on medium low heat.
Step 6
Stir-fry until slightly thicken and add 10g unsalted butter. Cook on medium low heat and keep stirring with spatula.
Step 7
Stir-fry until thicken and almost without any moisture. Remove from heat.
Step 8
Set aside, cover with wet towel and cool down.
Step 9
Place chestnut into pressure cooker and pour water to cover the chestnut. Cook for half an hour. You may use red bean paste or lotus seed paste instead.
Step 10
Chop the raisin roughly. You may use dried prunes or dried cranberries instead.
Step 11
Cool down the chestnut and blend with 250-300mL water.
Step 12
Blend until smooth.
Step 13
Stir-fry with 25g granulated sugar and 10g unsalted butter on medium low heat. Keep stirring with spatula and cook until thicken and almost without any moisture.
Step 14
Remove from heat and reserve half of the chestnut paste. Mix the other half with raisin.
Step 15
Cover the 2 portions of chestnut paste with wet towel and cool down.
Step 16
Divide the white kidney bean paste into 3 portions, about 100-110g each.
Step 17
Mix each portion with 20g all-purpose flour and 5g unsalted butter.
Step 18
Whisk until smooth and not sticky. You may adjust the flour add according to the thickness of the paste.
Step 19
Repeat with all the portions.
Step 20
Mix one portion with 8g purple yam powder. You may buy the powder or make one. Steam the purple yam and slice. Bake on 100℃ for 2 hours. Cool down and grind into powder.
Step 21
Mix one portion with 2g matcha powder. You may replace matcha powder with cocoa powder, peanut butter or sesame paste.
Step 22
Cover with plastic wrap to prevent from drying.
Step 23
Divide the 2 flavours of chestnut paste into small portions, with 25g each. Roll into balls.
Step 24
Flatten the bean dough and place chestnut stuffing in the middle. Wrap it well.
Step 25
Roll into balls.
Step 26
Spread some flour over the mooncake mold. Shake to remove excess flour. Coat the mooncake dough thinly with some flour. Place into the mold and press.
Step 27
Remove from the mold and place on a baking tray. This amount of ingredients can make about 18 pieces of mooncakes, each flavour 6 pieces.
Step 28
Place the mooncake into middle layer of a preheated oven. Bake on 175℃ for 15 minutes.
Step 29
Cool down on room temperature and rest in zipper bag overnight. This makes mooncakes taste better.