🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 29 (from laksa176)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa029.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://eatlittlebird.com/red-bean-mooncakes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://eatlittlebird.com/red-bean-mooncakes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/eatlittlebird.com\/red-bean-mooncakes\/","crawl_time":1775549535,"first_indexed_time":1691161868,"http_code":200,"src_unparsed":"com,eatlittlebird!\/red-bean-mooncakes\/ s443","src_root_hash":"1043732075776879629","history_drop_reason":null,"meta_title":"Red Bean Mooncakes with step-by-step photos | Eat, Little Bird","meta_descriptions":["Celebrate the Mid-Autumn Festival with these classic Red Bean Mooncakes. Full recipe to make mooncakes from scratch with step-by-step photos."],"attrs_boilerpipe_text":"Red Bean Mooncakes\nThe\nMid-Autumn Festival\nis 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.\nAnd ever since I started making my own mooncakes at home (they are very hard to find in Zurich), I have been hooked. I typically make\nMooncakes with Lotus Seed Paste\n, but my kids love my\nChocolate Fudge Mooncakes\nthe most.\nThese\nRed Bean Mooncakes\nare a\nclassic flavour\nwhich 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.\nHomemade Mooncakes\nIf 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. But in most European cities, you are lucky just to find an Asian grocer which stocks a decent selection of the pantry basics.\nA few years ago, I would never have considered baking my own mooncakes. But once I gave it a try, and produced a beautiful batch on the first go, I have been happily making them ever since. Once you get over the initial unfamiliarity with the ingredients, the equipment, and the baking process in general, you will find that\nmaking homemade mooncakes is simply a series of easy steps\n.\nAlso, I happen to love eating the mooncakes fresh on the day that they are baked. Traditionally, the mooncakes are left to soften over 1-2 days. But now that I have tried eating freshly baked mooncakes with a crispy pastry, the taste is incomparable!\nMooncakes with Red Bean Paste\nRed Bean Paste\nis used in many Asian cakes, bread and desserts. It typically provides a sweet contrast against more plain flavours.\nAlthough I grew up eating\nMooncakes with Lotus Seed Paste\n(perhaps because it was my mother’s favourite flavour and that’s all she bought), Red Bean Paste has a similar taste and texture.\nMooncake Moulds\nPressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe!\nThe\nmooncake moulds\nI use for this recipe are cheap and cheerful sets which are readily available on Amazon.\nI recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of \nsquare and round moulds\n. \nIf you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun,\ncartoon shapes\non hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself!\nThe mooncake moulds come in a few sizes – \n50 g\n \nfor small mooncakes\n (generally a good portion for 1 person), or \n100 g\n \nfor large mooncakes\n intended for sharing.\nYou can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ????\nMooncake Recipe\nMooncakes comprise of several components, namely:\nMaking or buying the filling\nMaking or buying the lye water (if this is not available where you live)\nMaking the dough\nNone of these steps are particularly difficult, but they each take time. And because I live in Switzerland where many Asian ingredients are not available, I naturally have no choice but to make each component from scratch!\nSo my recipe below is a fairly detailed recipe where you can make every component of the mooncakes from scratch at home.\nHowever, if you are able to easily buy red bean paste and lye water, then all you have to make is the dough which is pretty quick and easy in itself.\nHow to Make Mooncakes\nHow to Make Red Bean Paste\nIt is possible to buy ready-made red bean paste in some Asian grocery stores, but making your own means that it is\nfresher\nand with\nno preservatives\nadded, plus you can control the sweetness of the paste.\nTo make your own Red Bean Paste, please see my recipe for\nRed Bean Paste with step-by-step photos\n.\nHow to Make Lye Water\nLye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives\npretzels\ntheir signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour.\nLye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries.\nIf you are unable to buy lye water, please see my recipe on how to make\nLye Water with step-by-step photos\n.\nHow to Make Mooncake Dough\nPlease see full recipe instructions in the recipe card below.\nThis dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. 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.\nI use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes.\nWhen making the mooncake dough, you want a mixture which is fairly\nsoft and pliable\n. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling.\nWhen you roll out the dough, it should feel both\nsticky and oily\n.\nHow to Shape the Mooncakes\nPlease see full recipe instructions in the recipe card below.\nMooncake moulds generally come in two main sizes:\n50 g moulds\n– the filling should weigh 30 g, and the dough should weigh 20 g\n100 g moulds\n– the filling should weigh 60 g, and the dough should weigh 40 g\nYou can play around with the ratio of filling to dough, but the total weight should be close to the size of the mould, otherwise the cake will not fit into the mould.\nDepending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking.\nIt may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly.\nHow to Bake the Mooncakes\nPlease see full instructions in the recipe card below.\nMooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place.\nAfter the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface.\nThe egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a\npastry brush with fine (natural) bristles\nwhich is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash.\nThe second bake is to fully cook the mooncakes until they are golden brown all over.\nTips for Making Mooncakes\nMaking mooncakes is an art form, and this is a recipe which requires\na lot of patience\nand\na bit of practice\n. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be.\nMy tips for making mooncakes are:\nStart at least the day before\n. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes.\nUse a digital kitchen scale\n. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour.\nExperiment with different mooncake moulds\n. You can find many cheap and cheerful\nmooncake moulds on Amazon\n. Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great!\nMake a variety of fillings\n. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside.\nLotus seed paste\nis my favourite filling, but I also love\nred bean paste\nand\nchestnut paste\n. There are also many “modern” fillings that you can try, such as\ngreen tea paste\nand\nchocolate fudge\n.\nUse fun moulds for kids\n. Indulge the kids and use\nfun cartoon or animal-shaped mooncake moulds\nto entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too!\nMake a large batch\n. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family!\nPractice makes perfect\n. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies.\n4.89\nstars (\n9\nreviews)\nRed Bean Mooncakes\nPrep\n1\nhour\nCook\n30\nminutes\nTotal\n1\nhour\n30\nminutes\nServes:\n18\nor more cakes\nCelebrate the Mid-Autumn Festival with these classic Red Bean Mooncakes. Full and comprehensive recipe to make mooncakes from scratch\n \nwith step-by-step photos\n.\napprox 2 cups Red Bean Paste\n,\nready-made or see\nrecipe for Red Bean Paste\nFor the Mooncake Dough\n150\ng\n(\n5\noz\n)\ngolden syrup\n50\ng\n(\n3\ntablespoons plus 2 teaspoons\n)\nsunflower oil\n,\nor another flavourless oil\n½\nteaspoon\nfood-grade\nlye water\n225\ng\n(\n1 ½\ncups\n)\nplain flour\n,\n(all-purpose flour)\nFor the Egg Wash\n1\negg\n1\ntablespoon\nwater\n(see my recipe for\nRed Bean Paste\nwith step-by-step photos)\nThis step requires approx. 12 hours or overnight.\nIf you are making the Red Bean Paste from scratch, start this step at least a day before making the mooncakes.\nFor the Mooncake Dough (this step requires approx. 45 mins)\nMake the Mooncake Dough on the day you plan to make the mooncakes.\nIn a large mixing bowl, whisk together the golden syrup, oil and lye water.\nAdd the flour.\nMix everything together until a dough forms.\nLightly knead the dough until you have a soft and smooth ball of dough. If the dough is too crumbly and doesn’t come together well, add some water.\nWrap the dough in some plastic wrap.\nLeave the dough to rest at room temperature for at least\n30 minutes\n.\nTo Prepare the Mooncake Filling\nFor a\n50 g mooncake mould\n, the filling should weigh\n30 g \n(together with the Mooncake Dough of 20 g, the cake will weigh 50 g).\nFor a\n100 g mooncake mould\n, the filling should weigh\n60 g\n(together with the Mooncake Dough of 40 g, the cake will weigh 100 g).\nPortion the Red Bean Paste as necessary using a digital kitchen scale.\nRoll each piece of Red Bean Paste into a ball.\nTo Prepare the Mooncake Dough\nFor a\n50 g mooncake mould\n, the Mooncake Dough should weigh\n20 g\n.\nFor a\n100 g mooncake mould\n, the Mooncake Dough should weigh\n40 g\n.\nAt this stage, the dough should feel slightly oily and sticky.\nPortion the dough as necessary using a digital kitchen scale.\nRoll each piece of dough into a smooth ball.\nTo Assemble the Mooncakes\nLine a large baking tray with baking paper.\nFlatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling.\nBring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so.\nGently pinch the dough until it stretches to completely cover the filling.\nPinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary.\nRoll the mixture into a smooth ball.\nPlace the balls of filled dough onto the lined baking tray.\nTo Shape the Mooncakes\nPrepare the mooncake moulds by affixing your desired stamp to the plunger.\nIt may be wise to lightly dust the moulds with some flour to stop the cakes from sticking to the stamps. But I generally find that the dough does not stick, especially if you are using the plastic mooncake moulds like I have.\nPlace one ball into the mould. For square moulds, I recommend gently pushing the ball of dough into a squarish-shape with your fingers before inserting it into the mould.\nPlace the plunger directly onto the baking tray, and press the plunger down with some gentle pressure. If you press down too hard, you might flatten the cakes too much.\nGently release the mould from the cake.\nRepeat with the remaining balls of filled dough.\nThe cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly.\nTo Bake the Mooncakes\nPreheat the oven to\n180°C\n\/\n356°F\n(without fan).\nBake the mooncakes for\n10 minutes\n.\nRemove the baking tray from the oven and let the cakes cool for\n10 minutes\n.\nReduce the oven temperature to\n160°F\n\/\n320°F\n(without fan).\nMeanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.\nLightly brush the mooncakes with the Egg Wash, using a\npastry brush\nwith fine bristles (a silicon brush picks up too much egg wash for this task). Try to avoid putting too much Egg Wash onto the intricate patterns on the surface. If you have too much Egg Wash on the cakes, use some kitchen paper to blot the cakes.\nReturn the baking tray to the oven.\nContinue baking the mooncakes for\n10-15 minutes\n, or until they are golden brown all over.\nLet the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom.\nTo Store the Mooncakes\nStore the mooncakes in an air-tight container at room temperature for up to 1 week.\nThe mooncakes are typically served after 1-2 days when the dough has softened slightly and the patterns become more settled and defined. However, I recommend trying at least one while it is still fresh and the dough is somewhat crispy.\nThe mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving.\nUSING SALTED EGG YOLKS\nPlease see my recipe for\nSalted Egg Yolks\nwith step-by-step photos. Also, please see my recipe for\nMooncakes with Lotus Seed Paste\nfor instructions on how to add Salted Egg Yolks to the mooncakes.\nOVEN TEMPERATURES\nAll recipes on this website state temperatures for a regular oven (i.e. a conventional oven\nwithout fan\n). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.\nCONVERSIONS\nTo convert from cups to grams, and vice-versa, please see this handy\nConversion Chart for Basic Ingredients\n.\nPlease leave a comment below and share your photos by tagging\n@eatlittlebird\non social media and using\n#eatlittlebird","attrs_markdown":"[Skip to Main Content](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#content)\n\n[![Eat, Little Bird](https:\/\/eatlittlebird.com\/wp-content\/themes\/eatlittlebird\/mobile-header\/logo-mobile.png)](https:\/\/eatlittlebird.com\/)\n\nMobile Menu Trigger\n\nMobile Search Trigger\n\n- Recipes\n  - Baking\n    - [Bread](https:\/\/eatlittlebird.com\/category\/baking-recipes\/bread-recipes\/)\n    - [Bundt Cakes](https:\/\/eatlittlebird.com\/category\/baking-recipes\/bundt-cakes\/)\n    - [Cakes](https:\/\/eatlittlebird.com\/category\/baking-recipes\/cake-recipes\/)\n    - [Cookies](https:\/\/eatlittlebird.com\/category\/baking-recipes\/cookie-recipes\/)\n    - 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Full and comprehensive recipe to make mooncakes from scratch* *with step-by-step photos*.\n\n[Jump to Recipe](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#recipe)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-2.jpg)\n\n## Red Bean Mooncakes\nThe **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.\n\nAnd ever since I started making my own mooncakes at home (they are very hard to find in Zurich), I have been hooked. I typically make [Mooncakes with Lotus Seed Paste](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/), but my kids love my [Chocolate Fudge Mooncakes](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/) the most.\n\nThese **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.\n\n![red bean mooncakes on rectangular plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![red bean mooncakes on rectangular plate](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-4-683x1024.jpg)\n## Homemade Mooncakes\nIf 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. But in most European cities, you are lucky just to find an Asian grocer which stocks a decent selection of the pantry basics.\n\nA few years ago, I would never have considered baking my own mooncakes. But once I gave it a try, and produced a beautiful batch on the first go, I have been happily making them ever since. 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**.\n\nAlso, I happen to love eating the mooncakes fresh on the day that they are baked. Traditionally, the mooncakes are left to soften over 1-2 days. But now that I have tried eating freshly baked mooncakes with a crispy pastry, the taste is incomparable\\!\n\n![red bean mooncakes on white platter](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202048%201365'%3E%3C\/svg%3E)\n\n![red bean mooncakes on white platter](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-1.jpg)\n## Mooncakes with Red Bean Paste\n[Red Bean Paste](https:\/\/eatlittlebird.com\/red-bean-paste\/) is used in many Asian cakes, bread and desserts. It typically provides a sweet contrast against more plain flavours.\n\nAlthough I grew up eating [Mooncakes with Lotus Seed Paste](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/) (perhaps because it was my mother’s favourite flavour and that’s all she bought), Red Bean Paste has a similar taste and texture.\n\n[![red bean paste in white dish with mooncakes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)![red bean paste in white dish with mooncakes](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-paste-1-683x1024.jpg)](https:\/\/eatlittlebird.com\/red-bean-paste\/)\n\n[Red Bean Paste with step-by-step photos](https:\/\/eatlittlebird.com\/red-bean-paste\/)\n## Mooncake Moulds\nPressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe\\!\n\nThe [mooncake moulds](https:\/\/www.amazon.com\/Vpang-Cookie-Biscuit-Pressing-Square\/dp\/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl) I use for this recipe are cheap and cheerful sets which are readily available on Amazon.\n\nI recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of **square and round moulds**.\n\nIf you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, [cartoon shapes](https:\/\/www.amazon.com\/Mooncake-Chinese-Cartoon-Pattern-Dessert\/dp\/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself\\!\n\nThe mooncake moulds come in a few sizes – **50 g** **for small mooncakes** (generally a good portion for 1 person), or **100 g** **for large mooncakes** intended for sharing.\n\nYou can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ????\n\n![unbaked mooncakes with lotus seed paste and salted egg yolks on baking tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![unbaked mooncakes with lotus seed paste and salted egg yolks on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/mooncakes-11-680x1024.jpg)\n## Mooncake Recipe\nMooncakes comprise of several components, namely:\n\n1. Making or buying the filling\n2. Making or buying the lye water (if this is not available where you live)\n3. Making the dough\n\nNone of these steps are particularly difficult, but they each take time. And because I live in Switzerland where many Asian ingredients are not available, I naturally have no choice but to make each component from scratch\\!\n\nSo my recipe below is a fairly detailed recipe where you can make every component of the mooncakes from scratch at home.\n\nHowever, if you are able to easily buy red bean paste and lye water, then all you have to make is the dough which is pretty quick and easy in itself.\n\n## How to Make Mooncakes\n### How to Make Red Bean Paste\nIt is possible to buy ready-made red bean paste in some Asian grocery stores, but making your own means that it is **fresher** and with **no preservatives** added, plus you can control the sweetness of the paste.\n\nTo make your own Red Bean Paste, please see my recipe for [Red Bean Paste with step-by-step photos](https:\/\/eatlittlebird.com\/red-bean-paste\/).\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202200%201100'%3E%3C\/svg%3E)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2024\/09\/red-bean-paste-collage-1.jpg.webp)\n\n[Red Bean Paste](https:\/\/eatlittlebird.com\/red-bean-paste\/) recipe with step-by-step photos\n### How to Make Lye Water\nLye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives [pretzels](https:\/\/eatlittlebird.com\/homemade-soft-pretzels\/) their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour.\n\nLye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries.\n\nIf you are unable to buy lye water, please see my recipe on how to make [Lye Water with step-by-step photos](https:\/\/eatlittlebird.com\/lye-water\/).\n\n[![step by step photos for making lye water](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202048%201024'%3E%3C\/svg%3E)![step by step photos for making lye water](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/lye-water-collage-1-scaled.jpg)](https:\/\/eatlittlebird.com\/lye-water\/)\n\n[How to Make Lye Water](https:\/\/eatlittlebird.com\/lye-water\/) with step-by-step photos\n### How to Make Mooncake Dough\nPlease see full recipe instructions in the recipe card below.\n\nThis dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. 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.\n\nI use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes.\n\nWhen making the mooncake dough, you want a mixture which is fairly **soft and pliable**. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling.\n\nWhen you roll out the dough, it should feel both **sticky and oily**.\n\n![how to make mooncake dough](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202048%201024'%3E%3C\/svg%3E)\n\n![how to make mooncake dough](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/mooncake-dough-collage-1-scaled.jpg)\n### How to Shape the Mooncakes\nPlease see full recipe instructions in the recipe card below.\n\nMooncake moulds generally come in two main sizes:\n\n- **50 g moulds** – the filling should weigh 30 g, and the dough should weigh 20 g\n- **100 g moulds** – the filling should weigh 60 g, and the dough should weigh 40 g\n\nYou can play around with the ratio of filling to dough, but the total weight should be close to the size of the mould, otherwise the cake will not fit into the mould.\n\nDepending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking.\n\nIt may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly.\n\n![how to wrap salted egg yolk in lotus seed paste](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![how to wrap salted egg yolk in lotus seed paste](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-1-680x1024.jpg)\n\n![mooncake filling](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![mooncake filling](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-2-680x1024.jpg)\n\n![pressing mooncakes with moulds](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![pressing mooncakes with moulds](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-3-680x1024.jpg)\n### How to Bake the Mooncakes\nPlease see full instructions in the recipe card below.\n\nMooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place.\n\nAfter the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface.\n\nThe egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a [pastry brush with fine (natural) bristles](https:\/\/www.amazon.com\/Norpro-2015-Pastry-Brush-2-Inch\/dp\/B000PSDMW0?crid=3BUOLZFEND7UA&keywords=pastry+brush&qid=1662925211&sprefix=pastry+brush%2Caps%2C141&sr=8-56&linkCode=ll1&tag=eatlittlebird-20&linkId=372db77e374259187a388993229fa654&language=en_US&ref_=as_li_ss_tl) which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash.\n\nThe second bake is to fully cook the mooncakes until they are golden brown all over.\n\n![unbaked mooncakes on small baking tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![unbaked mooncakes on small baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-1-680x1024.jpg)\n\n![brushing mooncakes with egg wash](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![brushing mooncakes with egg wash](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-2-680x1024.jpg)\n\n![baked mooncakes on baking tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![baked mooncakes on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-3-680x1024.jpg)\n## Tips for Making Mooncakes\nMaking mooncakes is an art form, and this is a recipe which requires **a lot of patience** and **a bit of practice**. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be.\n\nMy tips for making mooncakes are:\n\n- **Start at least the day before**. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes.\n- **Use a digital kitchen scale**. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour.\n- **Experiment with different mooncake moulds**. You can find many cheap and cheerful [mooncake moulds on Amazon](https:\/\/www.amazon.com\/Vpang-Cookie-Biscuit-Pressing-Square\/dp\/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl). Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great\\!\n- **Make a variety of fillings**. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. **[Lotus seed paste](https:\/\/eatlittlebird.com\/lotus-seed-paste\/)** is my favourite filling, but I also love **[red bean paste](https:\/\/eatlittlebird.com\/red-bean-paste\/)** and **chestnut paste**. There are also many “modern” fillings that you can try, such as **green tea paste** and **[chocolate fudge](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/)**.\n- **Use fun moulds for kids**. Indulge the kids and use [fun cartoon or animal-shaped mooncake moulds](https:\/\/www.amazon.com\/Mooncake-Chinese-Cartoon-Pattern-Dessert\/dp\/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too\\!\n- **Make a large batch**. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family\\!\n- **Practice makes perfect**. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies.\n\n![mooncakes with red bean paste on white platter](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202048%201365'%3E%3C\/svg%3E)\n\n![mooncakes with red bean paste on white platter](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-5.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-2-250x250.jpg)\n\n4\\.89 stars (9 reviews)\n\n## Red Bean Mooncakes\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2030%2030'%3E%3C\/svg%3E)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b13dbfb8a1c0e7d960375ccbb5bc559705c70f8fac3e9898ffb3010cb3071c78?s=30&d=https%3A%2F%2Featlittlebird.com%2Fwp-content%2Fuploads%2F2020%2F05%2F2020.05.10-elb-visitor-icon-1.jpg&r=g)\n\n[Thanh \\| Eat, Little Bird](https:\/\/eatlittlebird.com\/)\n\nPrep1 hour hr\n\nCook30 minutes mins\n\nTotal1 hour hr 30 minutes mins\n\nServes: 18 or more cakes\n\n*Celebrate the Mid-Autumn Festival with these classic Red Bean Mooncakes. Full and comprehensive recipe to make mooncakes from scratch* *with step-by-step photos*.\n\n[Print Recipe](https:\/\/eatlittlebird.com\/wprm_print\/red-bean-mooncakes) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Featlittlebird.com%2Fred-bean-mooncakes%2F&media=https%3A%2F%2Featlittlebird.com%2Fwp-content%2Fuploads%2F2023%2F08%2Fred-bean-mooncakes-2.jpg&description=Red+Bean+Mooncakes&is_video=false) [Leave a Review](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#commentform)\n\n### Ingredients\n- approx 2 cups Red Bean Paste, ready-made or see [recipe for Red Bean Paste](https:\/\/eatlittlebird.com\/red-bean-paste\/)\n\n#### For the Mooncake Dough\n- 150 g  (5 oz) [golden syrup](https:\/\/www.amazon.com\/Lyles-Golden-Original-All-Natural-Cooking\/dp\/B0000EYP2U?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=39fdefc23f9306855b703131a5c75c5e&language=en_US&ref_=as_li_ss_tl)\n- 50 g  (3 tablespoons plus 2 teaspoons) sunflower oil, or another flavourless oil\n- ½ teaspoon   food-grade [lye water](https:\/\/eatlittlebird.com\/lye-water\/)\n- 225 g  (1 ½ cups) [plain flour](https:\/\/www.amazon.com\/King-Arthur-Flour-Unbleached-All-Purpose\/dp\/B001HTN31Q?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=52b192c8a089c0a62374ab39d81a46e3&language=en_US&ref_=as_li_ss_tl) , (all-purpose flour)\n\n#### For the Egg Wash\n- 1   egg\n- 1 tablespoon   water\n\n### Instructions\n#### For the Red Bean Paste\n#### (see my recipe for [Red Bean Paste](https:\/\/eatlittlebird.com\/red-bean-paste\/) with step-by-step photos)\n1. This step requires approx. 12 hours or overnight.\n2. If you are making the Red Bean Paste from scratch, start this step at least a day before making the mooncakes.\n\n#### For the Mooncake Dough (this step requires approx. 45 mins)\n1. Make the Mooncake Dough on the day you plan to make the mooncakes.\n2. In a large mixing bowl, whisk together the golden syrup, oil and lye water.\n3. Add the flour.\n4. Mix everything together until a dough forms.\n5. Lightly knead the dough until you have a soft and smooth ball of dough. If the dough is too crumbly and doesn’t come together well, add some water.\n6. Wrap the dough in some plastic wrap.\n7. Leave the dough to rest at room temperature for at least **30 minutes**.\n\n#### To Prepare the Mooncake Filling\n1. For a **50 g mooncake mould**, the filling should weigh **30 g** (together with the Mooncake Dough of 20 g, the cake will weigh 50 g).\n2. For a **100 g mooncake mould**, the filling should weigh **60 g** (together with the Mooncake Dough of 40 g, the cake will weigh 100 g).\n3. Portion the Red Bean Paste as necessary using a digital kitchen scale.\n4. Roll each piece of Red Bean Paste into a ball.\n\n#### To Prepare the Mooncake Dough\n1. For a **50 g mooncake mould**, the Mooncake Dough should weigh **20 g**.\n2. For a **100 g mooncake mould**, the Mooncake Dough should weigh **40 g**.\n3. At this stage, the dough should feel slightly oily and sticky.\n4. Portion the dough as necessary using a digital kitchen scale.\n5. Roll each piece of dough into a smooth ball.\n\n#### To Assemble the Mooncakes\n1. Line a large baking tray with baking paper.\n2. Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling.\n3. Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so.\n4. Gently pinch the dough until it stretches to completely cover the filling.\n5. Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary.\n6. Roll the mixture into a smooth ball.\n7. Place the balls of filled dough onto the lined baking tray.\n\n#### To Shape the Mooncakes\n1. Prepare the mooncake moulds by affixing your desired stamp to the plunger.\n2. It may be wise to lightly dust the moulds with some flour to stop the cakes from sticking to the stamps. But I generally find that the dough does not stick, especially if you are using the plastic mooncake moulds like I have.\n3. Place one ball into the mould. For square moulds, I recommend gently pushing the ball of dough into a squarish-shape with your fingers before inserting it into the mould.\n4. Place the plunger directly onto the baking tray, and press the plunger down with some gentle pressure. If you press down too hard, you might flatten the cakes too much.\n5. Gently release the mould from the cake.\n6. Repeat with the remaining balls of filled dough.\n7. The cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly.\n\n#### To Bake the Mooncakes\n1. Preheat the oven to **180°C**\/**356°F** (without fan).\n2. Bake the mooncakes for **10 minutes**.\n3. Remove the baking tray from the oven and let the cakes cool for **10 minutes**.\n4. Reduce the oven temperature to **160°F**\/**320°F** (without fan).\n5. Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.\n6. Lightly brush the mooncakes with the Egg Wash, using a **pastry brush** with fine bristles (a silicon brush picks up too much egg wash for this task). Try to avoid putting too much Egg Wash onto the intricate patterns on the surface. If you have too much Egg Wash on the cakes, use some kitchen paper to blot the cakes.\n7. Return the baking tray to the oven.\n8. Continue baking the mooncakes for **10-15 minutes**, or until they are golden brown all over.\n9. Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom.\n\n#### To Store the Mooncakes\n1. Store the mooncakes in an air-tight container at room temperature for up to 1 week.\n2. The mooncakes are typically served after 1-2 days when the dough has softened slightly and the patterns become more settled and defined. However, I recommend trying at least one while it is still fresh and the dough is somewhat crispy.\n3. The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving.\n\n### Kitchen Notes\n- **USING SALTED EGG YOLKS**  \n  Please see my recipe for [Salted Egg Yolks](https:\/\/eatlittlebird.com\/salted-egg-yolks\/) with step-by-step photos. Also, please see my recipe for [Mooncakes with Lotus Seed Paste](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/) for instructions on how to add Salted Egg Yolks to the mooncakes.\n- **OVEN TEMPERATURES**  \n  All recipes on this website state temperatures for a regular oven (i.e. a conventional oven **without fan**). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.\n- **CONVERSIONS**  \n  To convert from cups to grams, and vice-versa, please see this handy [Conversion Chart for Basic Ingredients](https:\/\/eatlittlebird.com\/converting-grams-to-cups-for-common-pantry-ingredients\/).\n\n[Nutrition Information]()\n\n[Nutrition Information]()\n\n### Did you make this recipe?\nPlease leave a comment below and share your photos by tagging [@eatlittlebird](https:\/\/www.instagram.com\/eatlittlebird) on social media and using [\\#eatlittlebird](https:\/\/www.instagram.com\/explore\/tags\/eatlittlebird)\n\n## You May Also Like …\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2024\/09\/chestnut-chocolate-mooncakes-4-270x360.jpg) Mooncakes with Chestnut and Chocolate](https:\/\/eatlittlebird.com\/mooncakes-with-chestnut-and-chocolate\/)\n\n5 stars (2 reviews)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-2-270x360.jpg) Chocolate Fudge Mooncakes](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/)\n\n5 stars (16 reviews)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/mooncakes-6-270x360.jpg) Mooncakes with Lotus Seed Paste & Salted Egg Yolks](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/)\n\n5 stars (13 reviews)\n\n[Asian](https:\/\/eatlittlebird.com\/category\/cuisine\/asian-recipes\/) [Autumn](https:\/\/eatlittlebird.com\/category\/meal\/autumn-recipes\/) [Cakes](https:\/\/eatlittlebird.com\/category\/baking-recipes\/cake-recipes\/) [Dairy-Free](https:\/\/eatlittlebird.com\/category\/special-diet\/dairy-free-recipes\/) [Lunar New Year](https:\/\/eatlittlebird.com\/category\/holiday-recipes\/chinese-new-year-recipes\/) [Mid-Autumn Festival](https:\/\/eatlittlebird.com\/category\/holiday-recipes\/mid-autumn-festival\/) [Vietnamese](https:\/\/eatlittlebird.com\/category\/cuisine\/vietnamese-recipes\/)\n\n*originally published on* Aug 4, 2023 *(last updated* Nov 2, 2025*)*\n\n[23 comments](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comments)  [Leave a comment »](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#respond)\n\n[*« Previous Post*Peach Cobbler](https:\/\/eatlittlebird.com\/peach-cobbler\/)\n\n[*Next Post »* Red Bean Paste](https:\/\/eatlittlebird.com\/red-bean-paste\/)\n\n4\\.89 from 9 votes\n\n### Leave a Comment [Cancel reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 23 comments on “Red Bean Mooncakes”\n1. **Mimi** – 20 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-722802)\n   \n   I just made a batch of these mooncakes to practise before next week’s Moon Festival and wow, even I am impressed with what I have made! I used store bought red bean paste but I plan on making my own, now that I see how easy it is to make the pastry. Thank you so much for your recipe and excellent tips. Your website has by far the most comprehensive instructions on how to make mooncakes.\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723270)\n     \n     Hi Mimi,  \n      Thank you for your lovely comment\\!\n2. **Emma** – 27 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723163)\n   \n   Very delicious mooncakes. I will be using this recipe every year for sure\\!\n3. **Sara** – 28 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723164)\n   \n   A labor of love but my mooncakes turned out very well. I don’t think I will every buy them from the store again\\!\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723253)\n     \n     Hi Sara,  \n      I agree – they are definitely a labour of love! But they get easier the more often you make them 🙂\n4. **Ting** – 28 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723165)\n   \n   The red bean paste was not as sweet as the type you can buy in the shop, so I added bit more sugar. Also the color of the red bean paste was not the same. But the flavor was very good. I made a half batch of mooncakes today to try and they came out very well. I will make the rest tomorrow. The mooncakes become easier to make the more you practise.\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723252)\n     \n     Hi Ting,  \n      Homemade red bean paste is more brown\/grey in colour, but it tastes so much more delicious 🙂 I’m happy to hear that your mooncakes were a success\\!\n5. **Carmel** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723236)\n   \n   Such a comprehensive recipe! I love your website. I can’t wait to make these mooncakes.\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723250)\n     \n     Thank you, Carmel\\!\n6. **Aaron** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723237)\n   \n   Absolutely stunning mooncakes! They were intimidating to try and make at first but really easy once you get started. I used store bought red bean but I will try your recipe next.\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723249)\n     \n     Hi Aaron,  \n      Thank you for your comment! Hope you will enjoy the red bean paste recipe too 🙂\n7. **Jonnie** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723238)\n   \n   I found mooncake moulds on Amazon for very cheap and gave your recipe a try. They were excellent!! Great tips in this recipe.\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723248)\n     \n     Thank you, Jonnie\\!\n8. **[Varnamala](https:\/\/hindivarnamala.com\/)** – 3 October 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723472)\n   \n   Just made the red bean paste. Going to freeze it and make the actual moon cakes a little closer to the mid autumn festival. Wish me luck.\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 4 October 2023 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-723493)\n     \n     Hi Varnamala,  \n      I hope you will enjoy this recipe! Good luck 🙂\n9. **Shahnaaz Shahlaa Shamsudeen** – 26 October 2024 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-760861)\n   \n   Can I use baking powder as a substitute for lye water? In India even through Amazon, it would cost atleast 2000, and more to buy those. Even the glutinous flour.\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 28 October 2024 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-761053)\n     \n     Hello,  \n      Simply substituting baking powder for lye water won’t work, I’m afraid. To make your own lye water at home, please see my recipe: <https:\/\/eatlittlebird.com\/lye-water\/>\n10. **Jennifer** – 13 October 2025 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-777234)\n    \n    Super fun and easy for my first mooncakes! I used a pre-made red bean paste and also used canola oil since I didn’t have sunflower oil. I would say the dough came out too sweet. Maybe I’ll try putting less syrup next time. Thank you for sharing!\\!\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 14 October 2025 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-777244)\n      \n      Hi Jennifer,  \n       Thanks for trying this recipe\\!\n11. **[Barakhadi](https:\/\/hindibarakhadi.org\/)** – 17 November 2025 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-777367)\n    \n    This red-bean mooncake recipe is gorgeous! I love how you’ve broken it down step-by-step — the golden crust with that sweet, silky red bean filling looks absolutely perfect for celebrating the Mid-Autumn Festival.\n    - **[Thanh \\| Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 17 November 2025 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-777371)\n      \n      Hello,  \n       Thank you so much! I love making these mooncakes each year and always look forward to sharing different mooncake creations. Thanks for popping by\\!\n12. **Vera** – 12 February 2026 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-778967)\n    \n    What a labor of love but so worth it! I made everything from scratch, including the red bean paste. It tastes so much better than the ready made paste and I love the texture too. Thank you for sharing your wonderful recipe.\n    - **[Thanh \\| Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 12 February 2026 [Reply](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#comment-778976)\n      \n      Hi Vera,  \n       Thank you for your lovely feedback! I’m so glad you enjoyed this recipe 😊\n\n[Leave a Comment »](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/#reply-title)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2024\/10\/thanh-portrait-1-1024x683.jpg)\n\nhello & Welcome\\!\n\n## Hello, my name is Thanh\\!\nI’m a Swiss-Australian based in Zurich and I love to cook fast and easy meals for my family, using fresh and seasonal ingredients. Here you will find easy & delicious recipes with step-by-step photos for the perfect results. Happy cooking\\!\n\n[More About Me](https:\/\/eatlittlebird.com\/about\/)\n\n## Popular Recipes\n[![asian braised beef short ribs with chopped cilantro and chiliies](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![asian braised beef short ribs with chopped cilantro and chiliies](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2017\/08\/asian-beef-short-ribs-15-270x360.jpg) Asian Braised Beef Short Ribs](https:\/\/eatlittlebird.com\/asian-braised-beef-short-ribs\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2024\/10\/homemade-mochi-4-270x360.jpg) Homemade Mochi](https:\/\/eatlittlebird.com\/homemade-mochi\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2026\/01\/dumpling-lasagna-2-270x360.jpg) Dumpling Lasagna](https:\/\/eatlittlebird.com\/dumpling-lasagna\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2012\/09\/plain-scones-2-270x360.jpg) Plain Scones](https:\/\/eatlittlebird.com\/scones-with-strawberry-jam\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20236%20187'%3E%3C\/svg%3E)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2025\/10\/envelope@2x.png)\n## Get the latest recipes\nSubscribe to the Little Toast newsletter for recipe ideas, cookbook reviews, and the latest on Eat, Little Bird.\n\n[Subscribe Now](https:\/\/eatlittlebird.substack.com\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20236%20187'%3E%3C\/svg%3E)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2025\/10\/envelope@2x.png)\n## Get the latest recipes\nSubscribe to the Little Toast newsletter for recipe ideas, cookbook reviews, and the latest on Eat, Little Bird.\n\n[Subscribe Now](https:\/\/eatlittlebird.substack.com\/)\n\n- [Cookie Policy](https:\/\/eatlittlebird.com\/cookie-policy\/)\n- [Privacy Policy](https:\/\/eatlittlebird.com\/privacy-policy\/)\n- [Disclosure Statement & Disclaimers](https:\/\/eatlittlebird.com\/disclosure-statement\/)\n- [Legal Information & Terms of Service](https:\/\/eatlittlebird.com\/legal-information\/)\n\n**©2026 Eat, Little Bird.** *Design by [Purr](http:\/\/www.purrdesign.com\/).*\n## Rate This Recipe\\!\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"## Red Bean Mooncakes\nThe **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.\n\nAnd ever since I started making my own mooncakes at home (they are very hard to find in Zurich), I have been hooked. I typically make [Mooncakes with Lotus Seed Paste](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/), but my kids love my [Chocolate Fudge Mooncakes](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/) the most.\n\nThese **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.\n\n![red bean mooncakes on rectangular plate](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-4-683x1024.jpg)\n\n## Homemade Mooncakes\nIf 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. But in most European cities, you are lucky just to find an Asian grocer which stocks a decent selection of the pantry basics.\n\nA few years ago, I would never have considered baking my own mooncakes. But once I gave it a try, and produced a beautiful batch on the first go, I have been happily making them ever since. 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**.\n\nAlso, I happen to love eating the mooncakes fresh on the day that they are baked. Traditionally, the mooncakes are left to soften over 1-2 days. But now that I have tried eating freshly baked mooncakes with a crispy pastry, the taste is incomparable\\!\n\n![red bean mooncakes on white platter](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-1.jpg)\n\n## Mooncakes with Red Bean Paste\n[Red Bean Paste](https:\/\/eatlittlebird.com\/red-bean-paste\/) is used in many Asian cakes, bread and desserts. It typically provides a sweet contrast against more plain flavours.\n\nAlthough I grew up eating [Mooncakes with Lotus Seed Paste](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/) (perhaps because it was my mother’s favourite flavour and that’s all she bought), Red Bean Paste has a similar taste and texture.\n\n## Mooncake Moulds\nPressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe\\!\n\nThe [mooncake moulds](https:\/\/www.amazon.com\/Vpang-Cookie-Biscuit-Pressing-Square\/dp\/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl) I use for this recipe are cheap and cheerful sets which are readily available on Amazon.\n\nI recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of **square and round moulds**.\n\nIf you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, [cartoon shapes](https:\/\/www.amazon.com\/Mooncake-Chinese-Cartoon-Pattern-Dessert\/dp\/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself\\!\n\nThe mooncake moulds come in a few sizes – **50 g** **for small mooncakes** (generally a good portion for 1 person), or **100 g** **for large mooncakes** intended for sharing.\n\nYou can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ????\n\n![unbaked mooncakes with lotus seed paste and salted egg yolks on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/mooncakes-11-680x1024.jpg)\n\n## Mooncake Recipe\nMooncakes comprise of several components, namely:\n\n1. Making or buying the filling\n2. Making or buying the lye water (if this is not available where you live)\n3. Making the dough\n\nNone of these steps are particularly difficult, but they each take time. And because I live in Switzerland where many Asian ingredients are not available, I naturally have no choice but to make each component from scratch\\!\n\nSo my recipe below is a fairly detailed recipe where you can make every component of the mooncakes from scratch at home.\n\nHowever, if you are able to easily buy red bean paste and lye water, then all you have to make is the dough which is pretty quick and easy in itself.\n\n## How to Make Mooncakes\n### How to Make Red Bean Paste\nIt is possible to buy ready-made red bean paste in some Asian grocery stores, but making your own means that it is **fresher** and with **no preservatives** added, plus you can control the sweetness of the paste.\n\nTo make your own Red Bean Paste, please see my recipe for [Red Bean Paste with step-by-step photos](https:\/\/eatlittlebird.com\/red-bean-paste\/).\n\n### How to Make Lye Water\nLye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives [pretzels](https:\/\/eatlittlebird.com\/homemade-soft-pretzels\/) their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour.\n\nLye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries.\n\nIf you are unable to buy lye water, please see my recipe on how to make [Lye Water with step-by-step photos](https:\/\/eatlittlebird.com\/lye-water\/).\n\n### How to Make Mooncake Dough\nPlease see full recipe instructions in the recipe card below.\n\nThis dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. 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.\n\nI use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes.\n\nWhen making the mooncake dough, you want a mixture which is fairly **soft and pliable**. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling.\n\nWhen you roll out the dough, it should feel both **sticky and oily**.\n\n![how to make mooncake dough](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/mooncake-dough-collage-1-scaled.jpg)\n\n### How to Shape the Mooncakes\nPlease see full recipe instructions in the recipe card below.\n\nMooncake moulds generally come in two main sizes:\n\n- **50 g moulds** – the filling should weigh 30 g, and the dough should weigh 20 g\n- **100 g moulds** – the filling should weigh 60 g, and the dough should weigh 40 g\n\nYou can play around with the ratio of filling to dough, but the total weight should be close to the size of the mould, otherwise the cake will not fit into the mould.\n\nDepending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking.\n\nIt may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly.\n\n![how to wrap salted egg yolk in lotus seed paste](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-1-680x1024.jpg)\n\n![mooncake filling](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-2-680x1024.jpg)\n\n![pressing mooncakes with moulds](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-3-680x1024.jpg)\n\n### How to Bake the Mooncakes\nPlease see full instructions in the recipe card below.\n\nMooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place.\n\nAfter the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface.\n\nThe egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a [pastry brush with fine (natural) bristles](https:\/\/www.amazon.com\/Norpro-2015-Pastry-Brush-2-Inch\/dp\/B000PSDMW0?crid=3BUOLZFEND7UA&keywords=pastry+brush&qid=1662925211&sprefix=pastry+brush%2Caps%2C141&sr=8-56&linkCode=ll1&tag=eatlittlebird-20&linkId=372db77e374259187a388993229fa654&language=en_US&ref_=as_li_ss_tl) which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash.\n\nThe second bake is to fully cook the mooncakes until they are golden brown all over.\n\n![unbaked mooncakes on small baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-1-680x1024.jpg)\n\n![brushing mooncakes with egg wash](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-2-680x1024.jpg)\n\n![baked mooncakes on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-3-680x1024.jpg)\n\n## Tips for Making Mooncakes\nMaking mooncakes is an art form, and this is a recipe which requires **a lot of patience** and **a bit of practice**. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be.\n\nMy tips for making mooncakes are:\n\n- **Start at least the day before**. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes.\n- **Use a digital kitchen scale**. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour.\n- **Experiment with different mooncake moulds**. You can find many cheap and cheerful [mooncake moulds on Amazon](https:\/\/www.amazon.com\/Vpang-Cookie-Biscuit-Pressing-Square\/dp\/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl). Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great\\!\n- **Make a variety of fillings**. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. **[Lotus seed paste](https:\/\/eatlittlebird.com\/lotus-seed-paste\/)** is my favourite filling, but I also love **[red bean paste](https:\/\/eatlittlebird.com\/red-bean-paste\/)** and **chestnut paste**. There are also many “modern” fillings that you can try, such as **green tea paste** and **[chocolate fudge](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/)**.\n- **Use fun moulds for kids**. Indulge the kids and use [fun cartoon or animal-shaped mooncake moulds](https:\/\/www.amazon.com\/Mooncake-Chinese-Cartoon-Pattern-Dessert\/dp\/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too\\!\n- **Make a large batch**. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family\\!\n- **Practice makes perfect**. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies.\n\n![mooncakes with red bean paste on white platter](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-5.jpg)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-2-250x250.jpg)\n\n4\\.89 stars (9 reviews)\n\n## Red Bean Mooncakes\nPrep1 hour\n\nCook30 minutes\n\nTotal1 hour  30 minutes\n\nServes: 18 or more cakes\n\n*Celebrate the Mid-Autumn Festival with these classic Red Bean Mooncakes. Full and comprehensive recipe to make mooncakes from scratch* *with step-by-step photos*.\n\n- approx 2 cups Red Bean Paste, ready-made or see [recipe for Red Bean Paste](https:\/\/eatlittlebird.com\/red-bean-paste\/)\n\n#### For the Mooncake Dough\n- 150 g  (5 oz) [golden syrup](https:\/\/www.amazon.com\/Lyles-Golden-Original-All-Natural-Cooking\/dp\/B0000EYP2U?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=39fdefc23f9306855b703131a5c75c5e&language=en_US&ref_=as_li_ss_tl)\n- 50 g  (3 tablespoons plus 2 teaspoons) sunflower oil, or another flavourless oil\n- ½ teaspoon   food-grade [lye water](https:\/\/eatlittlebird.com\/lye-water\/)\n- 225 g  (1 ½ cups) [plain flour](https:\/\/www.amazon.com\/King-Arthur-Flour-Unbleached-All-Purpose\/dp\/B001HTN31Q?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=52b192c8a089c0a62374ab39d81a46e3&language=en_US&ref_=as_li_ss_tl) , (all-purpose flour)\n\n#### For the Egg Wash\n- 1   egg\n- 1 tablespoon   water\n\n#### (see my recipe for [Red Bean Paste](https:\/\/eatlittlebird.com\/red-bean-paste\/) with step-by-step photos)\n1. This step requires approx. 12 hours or overnight.\n2. If you are making the Red Bean Paste from scratch, start this step at least a day before making the mooncakes.\n\n#### For the Mooncake Dough (this step requires approx. 45 mins)\n1. Make the Mooncake Dough on the day you plan to make the mooncakes.\n2. In a large mixing bowl, whisk together the golden syrup, oil and lye water.\n3. Add the flour.\n4. Mix everything together until a dough forms.\n5. Lightly knead the dough until you have a soft and smooth ball of dough. If the dough is too crumbly and doesn’t come together well, add some water.\n6. Wrap the dough in some plastic wrap.\n7. Leave the dough to rest at room temperature for at least **30 minutes**.\n\n#### To Prepare the Mooncake Filling\n1. For a **50 g mooncake mould**, the filling should weigh **30 g** (together with the Mooncake Dough of 20 g, the cake will weigh 50 g).\n2. For a **100 g mooncake mould**, the filling should weigh **60 g** (together with the Mooncake Dough of 40 g, the cake will weigh 100 g).\n3. Portion the Red Bean Paste as necessary using a digital kitchen scale.\n4. Roll each piece of Red Bean Paste into a ball.\n\n#### To Prepare the Mooncake Dough\n1. For a **50 g mooncake mould**, the Mooncake Dough should weigh **20 g**.\n2. For a **100 g mooncake mould**, the Mooncake Dough should weigh **40 g**.\n3. At this stage, the dough should feel slightly oily and sticky.\n4. Portion the dough as necessary using a digital kitchen scale.\n5. Roll each piece of dough into a smooth ball.\n\n#### To Assemble the Mooncakes\n1. Line a large baking tray with baking paper.\n2. Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling.\n3. Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so.\n4. Gently pinch the dough until it stretches to completely cover the filling.\n5. Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary.\n6. Roll the mixture into a smooth ball.\n7. Place the balls of filled dough onto the lined baking tray.\n\n#### To Shape the Mooncakes\n1. Prepare the mooncake moulds by affixing your desired stamp to the plunger.\n2. It may be wise to lightly dust the moulds with some flour to stop the cakes from sticking to the stamps. But I generally find that the dough does not stick, especially if you are using the plastic mooncake moulds like I have.\n3. Place one ball into the mould. For square moulds, I recommend gently pushing the ball of dough into a squarish-shape with your fingers before inserting it into the mould.\n4. Place the plunger directly onto the baking tray, and press the plunger down with some gentle pressure. If you press down too hard, you might flatten the cakes too much.\n5. Gently release the mould from the cake.\n6. Repeat with the remaining balls of filled dough.\n7. The cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly.\n\n#### To Bake the Mooncakes\n1. Preheat the oven to **180°C**\/**356°F** (without fan).\n2. Bake the mooncakes for **10 minutes**.\n3. Remove the baking tray from the oven and let the cakes cool for **10 minutes**.\n4. Reduce the oven temperature to **160°F**\/**320°F** (without fan).\n5. Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.\n6. Lightly brush the mooncakes with the Egg Wash, using a **pastry brush** with fine bristles (a silicon brush picks up too much egg wash for this task). Try to avoid putting too much Egg Wash onto the intricate patterns on the surface. If you have too much Egg Wash on the cakes, use some kitchen paper to blot the cakes.\n7. Return the baking tray to the oven.\n8. Continue baking the mooncakes for **10-15 minutes**, or until they are golden brown all over.\n9. Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom.\n\n#### To Store the Mooncakes\n1. Store the mooncakes in an air-tight container at room temperature for up to 1 week.\n2. The mooncakes are typically served after 1-2 days when the dough has softened slightly and the patterns become more settled and defined. However, I recommend trying at least one while it is still fresh and the dough is somewhat crispy.\n3. The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving.\n\n- **USING SALTED EGG YOLKS**  \n  Please see my recipe for [Salted Egg Yolks](https:\/\/eatlittlebird.com\/salted-egg-yolks\/) with step-by-step photos. Also, please see my recipe for [Mooncakes with Lotus Seed Paste](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/) for instructions on how to add Salted Egg Yolks to the mooncakes.\n- **OVEN TEMPERATURES**  \n  All recipes on this website state temperatures for a regular oven (i.e. a conventional oven **without fan**). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.\n- **CONVERSIONS**  \n  To convert from cups to grams, and vice-versa, please see this handy [Conversion Chart for Basic Ingredients](https:\/\/eatlittlebird.com\/converting-grams-to-cups-for-common-pantry-ingredients\/).\n\nPlease leave a comment below and share your photos by tagging [@eatlittlebird](https:\/\/www.instagram.com\/eatlittlebird) on social media and using [\\#eatlittlebird](https:\/\/www.instagram.com\/explore\/tags\/eatlittlebird)","meta_canonical":null}

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Meta Title	Red Bean Mooncakes with step-by-step photos \| Eat, Little Bird
Meta Description	Celebrate the Mid-Autumn Festival with these classic Red Bean Mooncakes. Full recipe to make mooncakes from scratch with step-by-step photos.
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Boilerpipe Text	Red Bean Mooncakes 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. And ever since I started making my own mooncakes at home (they are very hard to find in Zurich), I have been hooked. I typically make Mooncakes with Lotus Seed Paste , but my kids love my Chocolate Fudge Mooncakes the most. 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. Homemade 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. But in most European cities, you are lucky just to find an Asian grocer which stocks a decent selection of the pantry basics. A few years ago, I would never have considered baking my own mooncakes. But once I gave it a try, and produced a beautiful batch on the first go, I have been happily making them ever since. 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 . Also, I happen to love eating the mooncakes fresh on the day that they are baked. Traditionally, the mooncakes are left to soften over 1-2 days. But now that I have tried eating freshly baked mooncakes with a crispy pastry, the taste is incomparable! Mooncakes with Red Bean Paste Red Bean Paste is used in many Asian cakes, bread and desserts. It typically provides a sweet contrast against more plain flavours. Although 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. Mooncake Moulds Pressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe! The mooncake moulds I use for this recipe are cheap and cheerful sets which are readily available on Amazon. I recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of square and round moulds . If you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, cartoon shapes on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself! The mooncake moulds come in a few sizes – 50 g for small mooncakes (generally a good portion for 1 person), or 100 g for large mooncakes intended for sharing. You can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ???? Mooncake Recipe Mooncakes comprise of several components, namely: Making or buying the filling Making or buying the lye water (if this is not available where you live) Making the dough None of these steps are particularly difficult, but they each take time. And because I live in Switzerland where many Asian ingredients are not available, I naturally have no choice but to make each component from scratch! So my recipe below is a fairly detailed recipe where you can make every component of the mooncakes from scratch at home. However, if you are able to easily buy red bean paste and lye water, then all you have to make is the dough which is pretty quick and easy in itself. How to Make Mooncakes How to Make Red Bean Paste It is possible to buy ready-made red bean paste in some Asian grocery stores, but making your own means that it is fresher and with no preservatives added, plus you can control the sweetness of the paste. To make your own Red Bean Paste, please see my recipe for Red Bean Paste with step-by-step photos . How to Make Lye Water Lye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives pretzels their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour. Lye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries. If you are unable to buy lye water, please see my recipe on how to make Lye Water with step-by-step photos . How to Make Mooncake Dough Please see full recipe instructions in the recipe card below. This dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. 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. I use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes. When making the mooncake dough, you want a mixture which is fairly soft and pliable . If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling. When you roll out the dough, it should feel both sticky and oily . How to Shape the Mooncakes Please see full recipe instructions in the recipe card below. Mooncake moulds generally come in two main sizes: 50 g moulds – the filling should weigh 30 g, and the dough should weigh 20 g 100 g moulds – the filling should weigh 60 g, and the dough should weigh 40 g You can play around with the ratio of filling to dough, but the total weight should be close to the size of the mould, otherwise the cake will not fit into the mould. Depending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking. It may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly. How to Bake the Mooncakes Please see full instructions in the recipe card below. Mooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place. After the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface. The egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a pastry brush with fine (natural) bristles which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash. The second bake is to fully cook the mooncakes until they are golden brown all over. Tips for Making Mooncakes Making mooncakes is an art form, and this is a recipe which requires a lot of patience and a bit of practice . It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be. My tips for making mooncakes are: Start at least the day before . None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes. Use a digital kitchen scale . Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour. Experiment with different mooncake moulds . You can find many cheap and cheerful mooncake moulds on Amazon . Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great! Make a variety of fillings . If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. Lotus seed paste is my favourite filling, but I also love red bean paste and chestnut paste . There are also many “modern” fillings that you can try, such as green tea paste and chocolate fudge . Use fun moulds for kids . Indulge the kids and use fun cartoon or animal-shaped mooncake moulds to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too! Make a large batch . Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family! Practice makes perfect . Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies. 4.89 stars ( 9 reviews) Red Bean Mooncakes Prep 1 hour Cook 30 minutes Total 1 hour 30 minutes Serves: 18 or more cakes Celebrate the Mid-Autumn Festival with these classic Red Bean Mooncakes. Full and comprehensive recipe to make mooncakes from scratch with step-by-step photos . approx 2 cups Red Bean Paste , ready-made or see recipe for Red Bean Paste For the Mooncake Dough 150 g ( 5 oz ) golden syrup 50 g ( 3 tablespoons plus 2 teaspoons ) sunflower oil , or another flavourless oil ½ teaspoon food-grade lye water 225 g ( 1 ½ cups ) plain flour , (all-purpose flour) For the Egg Wash 1 egg 1 tablespoon water (see my recipe for Red Bean Paste with step-by-step photos) This step requires approx. 12 hours or overnight. If you are making the Red Bean Paste from scratch, start this step at least a day before making the mooncakes. For the Mooncake Dough (this step requires approx. 45 mins) Make the Mooncake Dough on the day you plan to make the mooncakes. In a large mixing bowl, whisk together the golden syrup, oil and lye water. Add the flour. Mix everything together until a dough forms. Lightly knead the dough until you have a soft and smooth ball of dough. If the dough is too crumbly and doesn’t come together well, add some water. Wrap the dough in some plastic wrap. Leave the dough to rest at room temperature for at least 30 minutes . To Prepare the Mooncake Filling For a 50 g mooncake mould , the filling should weigh 30 g (together with the Mooncake Dough of 20 g, the cake will weigh 50 g). For a 100 g mooncake mould , the filling should weigh 60 g (together with the Mooncake Dough of 40 g, the cake will weigh 100 g). Portion the Red Bean Paste as necessary using a digital kitchen scale. Roll each piece of Red Bean Paste into a ball. To Prepare the Mooncake Dough For a 50 g mooncake mould , the Mooncake Dough should weigh 20 g . For a 100 g mooncake mould , the Mooncake Dough should weigh 40 g . At this stage, the dough should feel slightly oily and sticky. Portion the dough as necessary using a digital kitchen scale. Roll each piece of dough into a smooth ball. To Assemble the Mooncakes Line a large baking tray with baking paper. Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling. Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so. Gently pinch the dough until it stretches to completely cover the filling. Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary. Roll the mixture into a smooth ball. Place the balls of filled dough onto the lined baking tray. To Shape the Mooncakes Prepare the mooncake moulds by affixing your desired stamp to the plunger. It may be wise to lightly dust the moulds with some flour to stop the cakes from sticking to the stamps. But I generally find that the dough does not stick, especially if you are using the plastic mooncake moulds like I have. Place one ball into the mould. For square moulds, I recommend gently pushing the ball of dough into a squarish-shape with your fingers before inserting it into the mould. Place the plunger directly onto the baking tray, and press the plunger down with some gentle pressure. If you press down too hard, you might flatten the cakes too much. Gently release the mould from the cake. Repeat with the remaining balls of filled dough. The cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly. To Bake the Mooncakes Preheat the oven to 180°C / 356°F (without fan). Bake the mooncakes for 10 minutes . Remove the baking tray from the oven and let the cakes cool for 10 minutes . Reduce the oven temperature to 160°F / 320°F (without fan). Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl. Lightly brush the mooncakes with the Egg Wash, using a pastry brush with fine bristles (a silicon brush picks up too much egg wash for this task). Try to avoid putting too much Egg Wash onto the intricate patterns on the surface. If you have too much Egg Wash on the cakes, use some kitchen paper to blot the cakes. Return the baking tray to the oven. Continue baking the mooncakes for 10-15 minutes , or until they are golden brown all over. Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom. To Store the Mooncakes Store the mooncakes in an air-tight container at room temperature for up to 1 week. The mooncakes are typically served after 1-2 days when the dough has softened slightly and the patterns become more settled and defined. However, I recommend trying at least one while it is still fresh and the dough is somewhat crispy. The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving. USING SALTED EGG YOLKS Please see my recipe for Salted Egg Yolks with step-by-step photos. Also, please see my recipe for Mooncakes with Lotus Seed Paste for instructions on how to add Salted Egg Yolks to the mooncakes. OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan ). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly. CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients . 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Full and comprehensive recipe to make mooncakes from scratch with step-by-step photos. [Jump to Recipe](https://eatlittlebird.com/red-bean-mooncakes/#recipe) ![](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-2.jpg) ## Red Bean Mooncakes 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. And ever since I started making my own mooncakes at home (they are very hard to find in Zurich), I have been hooked. I typically make [Mooncakes with Lotus Seed Paste](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/), but my kids love my [Chocolate Fudge Mooncakes](https://eatlittlebird.com/chocolate-fudge-mooncakes/) the most. 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. ![red bean mooncakes on rectangular plate](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![red bean mooncakes on rectangular plate](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-4-683x1024.jpg) ## Homemade 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. But in most European cities, you are lucky just to find an Asian grocer which stocks a decent selection of the pantry basics. A few years ago, I would never have considered baking my own mooncakes. But once I gave it a try, and produced a beautiful batch on the first go, I have been happily making them ever since. 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. Also, I happen to love eating the mooncakes fresh on the day that they are baked. Traditionally, the mooncakes are left to soften over 1-2 days. But now that I have tried eating freshly baked mooncakes with a crispy pastry, the taste is incomparable\! ![red bean mooncakes on white platter](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202048%201365'%3E%3C/svg%3E) ![red bean mooncakes on white platter](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-1.jpg) ## Mooncakes with Red Bean Paste [Red Bean Paste](https://eatlittlebird.com/red-bean-paste/) is used in many Asian cakes, bread and desserts. It typically provides a sweet contrast against more plain flavours. Although I grew up eating [Mooncakes with Lotus Seed Paste](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/) (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 in white dish with mooncakes](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E)![red bean paste in white dish with mooncakes](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-paste-1-683x1024.jpg)](https://eatlittlebird.com/red-bean-paste/) [Red Bean Paste with step-by-step photos](https://eatlittlebird.com/red-bean-paste/) ## Mooncake Moulds Pressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe\! The [mooncake moulds](https://www.amazon.com/Vpang-Cookie-Biscuit-Pressing-Square/dp/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl) I use for this recipe are cheap and cheerful sets which are readily available on Amazon. I recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of square and round moulds. If you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, [cartoon shapes](https://www.amazon.com/Mooncake-Chinese-Cartoon-Pattern-Dessert/dp/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself\! The mooncake moulds come in a few sizes – 50 g for small mooncakes (generally a good portion for 1 person), or 100 g for large mooncakes intended for sharing. You can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ???? ![unbaked mooncakes with lotus seed paste and salted egg yolks on baking tray](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![unbaked mooncakes with lotus seed paste and salted egg yolks on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/mooncakes-11-680x1024.jpg) ## Mooncake Recipe Mooncakes comprise of several components, namely: 1. Making or buying the filling 2. Making or buying the lye water (if this is not available where you live) 3. Making the dough None of these steps are particularly difficult, but they each take time. And because I live in Switzerland where many Asian ingredients are not available, I naturally have no choice but to make each component from scratch\! So my recipe below is a fairly detailed recipe where you can make every component of the mooncakes from scratch at home. However, if you are able to easily buy red bean paste and lye water, then all you have to make is the dough which is pretty quick and easy in itself. ## How to Make Mooncakes ### How to Make Red Bean Paste It is possible to buy ready-made red bean paste in some Asian grocery stores, but making your own means that it is fresher and with no preservatives added, plus you can control the sweetness of the paste. To make your own Red Bean Paste, please see my recipe for [Red Bean Paste with step-by-step photos](https://eatlittlebird.com/red-bean-paste/). ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202200%201100'%3E%3C/svg%3E) ![](https://eatlittlebird.com/wp-content/uploads/2024/09/red-bean-paste-collage-1.jpg.webp) [Red Bean Paste](https://eatlittlebird.com/red-bean-paste/) recipe with step-by-step photos ### How to Make Lye Water Lye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives [pretzels](https://eatlittlebird.com/homemade-soft-pretzels/) their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour. Lye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries. If you are unable to buy lye water, please see my recipe on how to make [Lye Water with step-by-step photos](https://eatlittlebird.com/lye-water/). [![step by step photos for making lye water](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202048%201024'%3E%3C/svg%3E)![step by step photos for making lye water](https://eatlittlebird.com/wp-content/uploads/2022/09/lye-water-collage-1-scaled.jpg)](https://eatlittlebird.com/lye-water/) [How to Make Lye Water](https://eatlittlebird.com/lye-water/) with step-by-step photos ### How to Make Mooncake Dough Please see full recipe instructions in the recipe card below. This dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. 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. I use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes. When making the mooncake dough, you want a mixture which is fairly soft and pliable. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling. When you roll out the dough, it should feel both sticky and oily. ![how to make mooncake dough](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202048%201024'%3E%3C/svg%3E) ![how to make mooncake dough](https://eatlittlebird.com/wp-content/uploads/2022/09/mooncake-dough-collage-1-scaled.jpg) ### How to Shape the Mooncakes Please see full recipe instructions in the recipe card below. Mooncake moulds generally come in two main sizes: - 50 g moulds – the filling should weigh 30 g, and the dough should weigh 20 g - 100 g moulds – the filling should weigh 60 g, and the dough should weigh 40 g You can play around with the ratio of filling to dough, but the total weight should be close to the size of the mould, otherwise the cake will not fit into the mould. Depending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking. It may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly. ![how to wrap salted egg yolk in lotus seed paste](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![how to wrap salted egg yolk in lotus seed paste](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-1-680x1024.jpg) ![mooncake filling](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![mooncake filling](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-2-680x1024.jpg) ![pressing mooncakes with moulds](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![pressing mooncakes with moulds](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-3-680x1024.jpg) ### How to Bake the Mooncakes Please see full instructions in the recipe card below. Mooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place. After the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface. The egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a [pastry brush with fine (natural) bristles](https://www.amazon.com/Norpro-2015-Pastry-Brush-2-Inch/dp/B000PSDMW0?crid=3BUOLZFEND7UA&keywords=pastry+brush&qid=1662925211&sprefix=pastry+brush%2Caps%2C141&sr=8-56&linkCode=ll1&tag=eatlittlebird-20&linkId=372db77e374259187a388993229fa654&language=en_US&ref_=as_li_ss_tl) which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash. The second bake is to fully cook the mooncakes until they are golden brown all over. ![unbaked mooncakes on small baking tray](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![unbaked mooncakes on small baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-1-680x1024.jpg) ![brushing mooncakes with egg wash](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![brushing mooncakes with egg wash](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-2-680x1024.jpg) ![baked mooncakes on baking tray](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![baked mooncakes on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-3-680x1024.jpg) ## Tips for Making Mooncakes Making mooncakes is an art form, and this is a recipe which requires a lot of patience and a bit of practice. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be. My tips for making mooncakes are: - Start at least the day before. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes. - Use a digital kitchen scale. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour. - Experiment with different mooncake moulds. You can find many cheap and cheerful [mooncake moulds on Amazon](https://www.amazon.com/Vpang-Cookie-Biscuit-Pressing-Square/dp/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl). Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great\! - Make a variety of fillings. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. [Lotus seed paste](https://eatlittlebird.com/lotus-seed-paste/) is my favourite filling, but I also love [red bean paste](https://eatlittlebird.com/red-bean-paste/) and chestnut paste. There are also many “modern” fillings that you can try, such as green tea paste and [chocolate fudge](https://eatlittlebird.com/chocolate-fudge-mooncakes/). - Use fun moulds for kids. Indulge the kids and use [fun cartoon or animal-shaped mooncake moulds](https://www.amazon.com/Mooncake-Chinese-Cartoon-Pattern-Dessert/dp/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too\! - Make a large batch. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family\! - Practice makes perfect. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies. ![mooncakes with red bean paste on white platter](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202048%201365'%3E%3C/svg%3E) ![mooncakes with red bean paste on white platter](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-5.jpg) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E) ![](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-2-250x250.jpg) 4\.89 stars (9 reviews) ## Red Bean Mooncakes ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2030%2030'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/b13dbfb8a1c0e7d960375ccbb5bc559705c70f8fac3e9898ffb3010cb3071c78?s=30&d=https%3A%2F%2Featlittlebird.com%2Fwp-content%2Fuploads%2F2020%2F05%2F2020.05.10-elb-visitor-icon-1.jpg&r=g) [Thanh \\| Eat, Little Bird](https://eatlittlebird.com/) Prep1 hour hr Cook30 minutes mins Total1 hour hr 30 minutes mins Serves: 18 or more cakes Celebrate the Mid-Autumn Festival with these classic Red Bean Mooncakes. Full and comprehensive recipe to make mooncakes from scratch with step-by-step photos. [Print Recipe](https://eatlittlebird.com/wprm_print/red-bean-mooncakes) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Featlittlebird.com%2Fred-bean-mooncakes%2F&media=https%3A%2F%2Featlittlebird.com%2Fwp-content%2Fuploads%2F2023%2F08%2Fred-bean-mooncakes-2.jpg&description=Red+Bean+Mooncakes&is_video=false) [Leave a Review](https://eatlittlebird.com/red-bean-mooncakes/#commentform) ### Ingredients - approx 2 cups Red Bean Paste, ready-made or see [recipe for Red Bean Paste](https://eatlittlebird.com/red-bean-paste/) #### For the Mooncake Dough - 150 g (5 oz) [golden syrup](https://www.amazon.com/Lyles-Golden-Original-All-Natural-Cooking/dp/B0000EYP2U?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=39fdefc23f9306855b703131a5c75c5e&language=en_US&ref_=as_li_ss_tl) - 50 g (3 tablespoons plus 2 teaspoons) sunflower oil, or another flavourless oil - ½ teaspoon food-grade [lye water](https://eatlittlebird.com/lye-water/) - 225 g (1 ½ cups) [plain flour](https://www.amazon.com/King-Arthur-Flour-Unbleached-All-Purpose/dp/B001HTN31Q?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=52b192c8a089c0a62374ab39d81a46e3&language=en_US&ref_=as_li_ss_tl) , (all-purpose flour) #### For the Egg Wash - 1 egg - 1 tablespoon water ### Instructions #### For the Red Bean Paste #### (see my recipe for [Red Bean Paste](https://eatlittlebird.com/red-bean-paste/) with step-by-step photos) 1. This step requires approx. 12 hours or overnight. 2. If you are making the Red Bean Paste from scratch, start this step at least a day before making the mooncakes. #### For the Mooncake Dough (this step requires approx. 45 mins) 1. Make the Mooncake Dough on the day you plan to make the mooncakes. 2. In a large mixing bowl, whisk together the golden syrup, oil and lye water. 3. Add the flour. 4. Mix everything together until a dough forms. 5. Lightly knead the dough until you have a soft and smooth ball of dough. If the dough is too crumbly and doesn’t come together well, add some water. 6. Wrap the dough in some plastic wrap. 7. Leave the dough to rest at room temperature for at least 30 minutes. #### To Prepare the Mooncake Filling 1. For a 50 g mooncake mould, the filling should weigh 30 g (together with the Mooncake Dough of 20 g, the cake will weigh 50 g). 2. For a 100 g mooncake mould, the filling should weigh 60 g (together with the Mooncake Dough of 40 g, the cake will weigh 100 g). 3. Portion the Red Bean Paste as necessary using a digital kitchen scale. 4. Roll each piece of Red Bean Paste into a ball. #### To Prepare the Mooncake Dough 1. For a 50 g mooncake mould, the Mooncake Dough should weigh 20 g. 2. For a 100 g mooncake mould, the Mooncake Dough should weigh 40 g. 3. At this stage, the dough should feel slightly oily and sticky. 4. Portion the dough as necessary using a digital kitchen scale. 5. Roll each piece of dough into a smooth ball. #### To Assemble the Mooncakes 1. Line a large baking tray with baking paper. 2. Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling. 3. Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so. 4. Gently pinch the dough until it stretches to completely cover the filling. 5. Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary. 6. Roll the mixture into a smooth ball. 7. Place the balls of filled dough onto the lined baking tray. #### To Shape the Mooncakes 1. Prepare the mooncake moulds by affixing your desired stamp to the plunger. 2. It may be wise to lightly dust the moulds with some flour to stop the cakes from sticking to the stamps. But I generally find that the dough does not stick, especially if you are using the plastic mooncake moulds like I have. 3. Place one ball into the mould. For square moulds, I recommend gently pushing the ball of dough into a squarish-shape with your fingers before inserting it into the mould. 4. Place the plunger directly onto the baking tray, and press the plunger down with some gentle pressure. If you press down too hard, you might flatten the cakes too much. 5. Gently release the mould from the cake. 6. Repeat with the remaining balls of filled dough. 7. The cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly. #### To Bake the Mooncakes 1. Preheat the oven to 180°C/356°F (without fan). 2. Bake the mooncakes for 10 minutes. 3. Remove the baking tray from the oven and let the cakes cool for 10 minutes. 4. Reduce the oven temperature to 160°F/320°F (without fan). 5. Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl. 6. Lightly brush the mooncakes with the Egg Wash, using a pastry brush with fine bristles (a silicon brush picks up too much egg wash for this task). Try to avoid putting too much Egg Wash onto the intricate patterns on the surface. If you have too much Egg Wash on the cakes, use some kitchen paper to blot the cakes. 7. Return the baking tray to the oven. 8. Continue baking the mooncakes for 10-15 minutes, or until they are golden brown all over. 9. Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom. #### To Store the Mooncakes 1. Store the mooncakes in an air-tight container at room temperature for up to 1 week. 2. The mooncakes are typically served after 1-2 days when the dough has softened slightly and the patterns become more settled and defined. However, I recommend trying at least one while it is still fresh and the dough is somewhat crispy. 3. The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving. ### Kitchen Notes - USING SALTED EGG YOLKS Please see my recipe for [Salted Egg Yolks](https://eatlittlebird.com/salted-egg-yolks/) with step-by-step photos. Also, please see my recipe for [Mooncakes with Lotus Seed Paste](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/) for instructions on how to add Salted Egg Yolks to the mooncakes. - OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy [Conversion Chart for Basic Ingredients](https://eatlittlebird.com/converting-grams-to-cups-for-common-pantry-ingredients/). [Nutrition Information]() [Nutrition Information]() ### Did you make this recipe? Please leave a comment below and share your photos by tagging [@eatlittlebird](https://www.instagram.com/eatlittlebird) on social media and using [\#eatlittlebird](https://www.instagram.com/explore/tags/eatlittlebird) ## You May Also Like … [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20270%20360'%3E%3C/svg%3E) ![](https://eatlittlebird.com/wp-content/uploads/2024/09/chestnut-chocolate-mooncakes-4-270x360.jpg) Mooncakes with Chestnut and Chocolate](https://eatlittlebird.com/mooncakes-with-chestnut-and-chocolate/) 5 stars (2 reviews) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20270%20360'%3E%3C/svg%3E) ![](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-2-270x360.jpg) Chocolate Fudge Mooncakes](https://eatlittlebird.com/chocolate-fudge-mooncakes/) 5 stars (16 reviews) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20270%20360'%3E%3C/svg%3E) ![](https://eatlittlebird.com/wp-content/uploads/2022/09/mooncakes-6-270x360.jpg) Mooncakes with Lotus Seed Paste & Salted Egg Yolks](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/) 5 stars (13 reviews) [Asian](https://eatlittlebird.com/category/cuisine/asian-recipes/) [Autumn](https://eatlittlebird.com/category/meal/autumn-recipes/) [Cakes](https://eatlittlebird.com/category/baking-recipes/cake-recipes/) [Dairy-Free](https://eatlittlebird.com/category/special-diet/dairy-free-recipes/) [Lunar New Year](https://eatlittlebird.com/category/holiday-recipes/chinese-new-year-recipes/) [Mid-Autumn Festival](https://eatlittlebird.com/category/holiday-recipes/mid-autumn-festival/) [Vietnamese](https://eatlittlebird.com/category/cuisine/vietnamese-recipes/) originally published on Aug 4, 2023 (last updated Nov 2, 2025) [23 comments](https://eatlittlebird.com/red-bean-mooncakes/#comments) [Leave a comment »](https://eatlittlebird.com/red-bean-mooncakes/#respond) [« Previous PostPeach Cobbler](https://eatlittlebird.com/peach-cobbler/) [Next Post » Red Bean Paste](https://eatlittlebird.com/red-bean-paste/) 4\.89 from 9 votes ### Leave a Comment [Cancel reply](https://eatlittlebird.com/red-bean-mooncakes/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 23 comments on “Red Bean Mooncakes” 1. Mimi – 20 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-722802) I just made a batch of these mooncakes to practise before next week’s Moon Festival and wow, even I am impressed with what I have made! I used store bought red bean paste but I plan on making my own, now that I see how easy it is to make the pastry. Thank you so much for your recipe and excellent tips. Your website has by far the most comprehensive instructions on how to make mooncakes. - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723270) Hi Mimi, Thank you for your lovely comment\! 2. Emma – 27 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723163) Very delicious mooncakes. I will be using this recipe every year for sure\! 3. Sara – 28 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723164) A labor of love but my mooncakes turned out very well. I don’t think I will every buy them from the store again\! - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723253) Hi Sara, I agree – they are definitely a labour of love! But they get easier the more often you make them 🙂 4. Ting – 28 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723165) The red bean paste was not as sweet as the type you can buy in the shop, so I added bit more sugar. Also the color of the red bean paste was not the same. But the flavor was very good. I made a half batch of mooncakes today to try and they came out very well. I will make the rest tomorrow. The mooncakes become easier to make the more you practise. - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723252) Hi Ting, Homemade red bean paste is more brown/grey in colour, but it tastes so much more delicious 🙂 I’m happy to hear that your mooncakes were a success\! 5. Carmel – 29 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723236) Such a comprehensive recipe! I love your website. I can’t wait to make these mooncakes. - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723250) Thank you, Carmel\! 6. Aaron – 29 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723237) Absolutely stunning mooncakes! They were intimidating to try and make at first but really easy once you get started. I used store bought red bean but I will try your recipe next. - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723249) Hi Aaron, Thank you for your comment! Hope you will enjoy the red bean paste recipe too 🙂 7. Jonnie – 29 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723238) I found mooncake moulds on Amazon for very cheap and gave your recipe a try. They were excellent!! Great tips in this recipe. - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723248) Thank you, Jonnie\! 8. [Varnamala](https://hindivarnamala.com/) – 3 October 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723472) Just made the red bean paste. Going to freeze it and make the actual moon cakes a little closer to the mid autumn festival. Wish me luck. - [Eat, Little Bird](https://eatlittlebird.com/) – 4 October 2023 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-723493) Hi Varnamala, I hope you will enjoy this recipe! Good luck 🙂 9. Shahnaaz Shahlaa Shamsudeen – 26 October 2024 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-760861) Can I use baking powder as a substitute for lye water? In India even through Amazon, it would cost atleast 2000, and more to buy those. Even the glutinous flour. - [Eat, Little Bird](https://eatlittlebird.com/) – 28 October 2024 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-761053) Hello, Simply substituting baking powder for lye water won’t work, I’m afraid. To make your own lye water at home, please see my recipe: <https://eatlittlebird.com/lye-water/> 10. Jennifer – 13 October 2025 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-777234) Super fun and easy for my first mooncakes! I used a pre-made red bean paste and also used canola oil since I didn’t have sunflower oil. I would say the dough came out too sweet. Maybe I’ll try putting less syrup next time. Thank you for sharing!\! - [Eat, Little Bird](https://eatlittlebird.com/) – 14 October 2025 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-777244) Hi Jennifer, Thanks for trying this recipe\! 11. [Barakhadi](https://hindibarakhadi.org/) – 17 November 2025 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-777367) This red-bean mooncake recipe is gorgeous! I love how you’ve broken it down step-by-step — the golden crust with that sweet, silky red bean filling looks absolutely perfect for celebrating the Mid-Autumn Festival. - [Thanh \\| Eat, Little Bird](https://eatlittlebird.com/) – 17 November 2025 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-777371) Hello, Thank you so much! I love making these mooncakes each year and always look forward to sharing different mooncake creations. Thanks for popping by\! 12. Vera – 12 February 2026 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-778967) What a labor of love but so worth it! I made everything from scratch, including the red bean paste. It tastes so much better than the ready made paste and I love the texture too. Thank you for sharing your wonderful recipe. - [Thanh \\| Eat, Little Bird](https://eatlittlebird.com/) – 12 February 2026 [Reply](https://eatlittlebird.com/red-bean-mooncakes/#comment-778976) Hi Vera, Thank you for your lovely feedback! I’m so glad you enjoyed this recipe 😊 [Leave a Comment »](https://eatlittlebird.com/red-bean-mooncakes/#reply-title) ![](https://eatlittlebird.com/wp-content/uploads/2024/10/thanh-portrait-1-1024x683.jpg) hello & Welcome\! ## Hello, my name is Thanh\! 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Readable Markdown	## Red Bean Mooncakes 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. And ever since I started making my own mooncakes at home (they are very hard to find in Zurich), I have been hooked. I typically make [Mooncakes with Lotus Seed Paste](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/), but my kids love my [Chocolate Fudge Mooncakes](https://eatlittlebird.com/chocolate-fudge-mooncakes/) the most. 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. ![red bean mooncakes on rectangular plate](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-4-683x1024.jpg) ## Homemade 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. But in most European cities, you are lucky just to find an Asian grocer which stocks a decent selection of the pantry basics. A few years ago, I would never have considered baking my own mooncakes. But once I gave it a try, and produced a beautiful batch on the first go, I have been happily making them ever since. 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. Also, I happen to love eating the mooncakes fresh on the day that they are baked. Traditionally, the mooncakes are left to soften over 1-2 days. But now that I have tried eating freshly baked mooncakes with a crispy pastry, the taste is incomparable\! ![red bean mooncakes on white platter](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-1.jpg) ## Mooncakes with Red Bean Paste [Red Bean Paste](https://eatlittlebird.com/red-bean-paste/) is used in many Asian cakes, bread and desserts. It typically provides a sweet contrast against more plain flavours. Although I grew up eating [Mooncakes with Lotus Seed Paste](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/) (perhaps because it was my mother’s favourite flavour and that’s all she bought), Red Bean Paste has a similar taste and texture. ## Mooncake Moulds Pressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe\! The [mooncake moulds](https://www.amazon.com/Vpang-Cookie-Biscuit-Pressing-Square/dp/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl) I use for this recipe are cheap and cheerful sets which are readily available on Amazon. I recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of square and round moulds. If you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, [cartoon shapes](https://www.amazon.com/Mooncake-Chinese-Cartoon-Pattern-Dessert/dp/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself\! The mooncake moulds come in a few sizes – 50 g for small mooncakes (generally a good portion for 1 person), or 100 g for large mooncakes intended for sharing. You can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ???? ![unbaked mooncakes with lotus seed paste and salted egg yolks on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/mooncakes-11-680x1024.jpg) ## Mooncake Recipe Mooncakes comprise of several components, namely: 1. Making or buying the filling 2. Making or buying the lye water (if this is not available where you live) 3. Making the dough None of these steps are particularly difficult, but they each take time. And because I live in Switzerland where many Asian ingredients are not available, I naturally have no choice but to make each component from scratch\! So my recipe below is a fairly detailed recipe where you can make every component of the mooncakes from scratch at home. However, if you are able to easily buy red bean paste and lye water, then all you have to make is the dough which is pretty quick and easy in itself. ## How to Make Mooncakes ### How to Make Red Bean Paste It is possible to buy ready-made red bean paste in some Asian grocery stores, but making your own means that it is fresher and with no preservatives added, plus you can control the sweetness of the paste. To make your own Red Bean Paste, please see my recipe for [Red Bean Paste with step-by-step photos](https://eatlittlebird.com/red-bean-paste/). ### How to Make Lye Water Lye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives [pretzels](https://eatlittlebird.com/homemade-soft-pretzels/) their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour. Lye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries. If you are unable to buy lye water, please see my recipe on how to make [Lye Water with step-by-step photos](https://eatlittlebird.com/lye-water/). ### How to Make Mooncake Dough Please see full recipe instructions in the recipe card below. This dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. 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. I use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes. When making the mooncake dough, you want a mixture which is fairly soft and pliable. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling. When you roll out the dough, it should feel both sticky and oily. ![how to make mooncake dough](https://eatlittlebird.com/wp-content/uploads/2022/09/mooncake-dough-collage-1-scaled.jpg) ### How to Shape the Mooncakes Please see full recipe instructions in the recipe card below. Mooncake moulds generally come in two main sizes: - 50 g moulds – the filling should weigh 30 g, and the dough should weigh 20 g - 100 g moulds – the filling should weigh 60 g, and the dough should weigh 40 g You can play around with the ratio of filling to dough, but the total weight should be close to the size of the mould, otherwise the cake will not fit into the mould. Depending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking. It may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly. ![how to wrap salted egg yolk in lotus seed paste](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-1-680x1024.jpg) ![mooncake filling](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-2-680x1024.jpg) ![pressing mooncakes with moulds](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-3-680x1024.jpg) ### How to Bake the Mooncakes Please see full instructions in the recipe card below. Mooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place. After the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface. The egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a [pastry brush with fine (natural) bristles](https://www.amazon.com/Norpro-2015-Pastry-Brush-2-Inch/dp/B000PSDMW0?crid=3BUOLZFEND7UA&keywords=pastry+brush&qid=1662925211&sprefix=pastry+brush%2Caps%2C141&sr=8-56&linkCode=ll1&tag=eatlittlebird-20&linkId=372db77e374259187a388993229fa654&language=en_US&ref_=as_li_ss_tl) which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash. The second bake is to fully cook the mooncakes until they are golden brown all over. ![unbaked mooncakes on small baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-1-680x1024.jpg) ![brushing mooncakes with egg wash](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-2-680x1024.jpg) ![baked mooncakes on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-3-680x1024.jpg) ## Tips for Making Mooncakes Making mooncakes is an art form, and this is a recipe which requires a lot of patience and a bit of practice. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be. My tips for making mooncakes are: - Start at least the day before. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes. - Use a digital kitchen scale. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour. - Experiment with different mooncake moulds. You can find many cheap and cheerful [mooncake moulds on Amazon](https://www.amazon.com/Vpang-Cookie-Biscuit-Pressing-Square/dp/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl). Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great\! - Make a variety of fillings. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. [Lotus seed paste](https://eatlittlebird.com/lotus-seed-paste/) is my favourite filling, but I also love [red bean paste](https://eatlittlebird.com/red-bean-paste/) and chestnut paste. There are also many “modern” fillings that you can try, such as green tea paste and [chocolate fudge](https://eatlittlebird.com/chocolate-fudge-mooncakes/). - Use fun moulds for kids. Indulge the kids and use [fun cartoon or animal-shaped mooncake moulds](https://www.amazon.com/Mooncake-Chinese-Cartoon-Pattern-Dessert/dp/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too\! - Make a large batch. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family\! - Practice makes perfect. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies. ![mooncakes with red bean paste on white platter](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-5.jpg) ![](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-2-250x250.jpg) 4\.89 stars (9 reviews) ## Red Bean Mooncakes Prep1 hour Cook30 minutes Total1 hour 30 minutes Serves: 18 or more cakes Celebrate the Mid-Autumn Festival with these classic Red Bean Mooncakes. Full and comprehensive recipe to make mooncakes from scratch with step-by-step photos. - approx 2 cups Red Bean Paste, ready-made or see [recipe for Red Bean Paste](https://eatlittlebird.com/red-bean-paste/) #### For the Mooncake Dough - 150 g (5 oz) [golden syrup](https://www.amazon.com/Lyles-Golden-Original-All-Natural-Cooking/dp/B0000EYP2U?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=39fdefc23f9306855b703131a5c75c5e&language=en_US&ref_=as_li_ss_tl) - 50 g (3 tablespoons plus 2 teaspoons) sunflower oil, or another flavourless oil - ½ teaspoon food-grade [lye water](https://eatlittlebird.com/lye-water/) - 225 g (1 ½ cups) [plain flour](https://www.amazon.com/King-Arthur-Flour-Unbleached-All-Purpose/dp/B001HTN31Q?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=52b192c8a089c0a62374ab39d81a46e3&language=en_US&ref_=as_li_ss_tl) , (all-purpose flour) #### For the Egg Wash - 1 egg - 1 tablespoon water #### (see my recipe for [Red Bean Paste](https://eatlittlebird.com/red-bean-paste/) with step-by-step photos) 1. This step requires approx. 12 hours or overnight. 2. If you are making the Red Bean Paste from scratch, start this step at least a day before making the mooncakes. #### For the Mooncake Dough (this step requires approx. 45 mins) 1. Make the Mooncake Dough on the day you plan to make the mooncakes. 2. In a large mixing bowl, whisk together the golden syrup, oil and lye water. 3. Add the flour. 4. Mix everything together until a dough forms. 5. Lightly knead the dough until you have a soft and smooth ball of dough. If the dough is too crumbly and doesn’t come together well, add some water. 6. Wrap the dough in some plastic wrap. 7. Leave the dough to rest at room temperature for at least 30 minutes. #### To Prepare the Mooncake Filling 1. For a 50 g mooncake mould, the filling should weigh 30 g (together with the Mooncake Dough of 20 g, the cake will weigh 50 g). 2. For a 100 g mooncake mould, the filling should weigh 60 g (together with the Mooncake Dough of 40 g, the cake will weigh 100 g). 3. Portion the Red Bean Paste as necessary using a digital kitchen scale. 4. Roll each piece of Red Bean Paste into a ball. #### To Prepare the Mooncake Dough 1. For a 50 g mooncake mould, the Mooncake Dough should weigh 20 g. 2. For a 100 g mooncake mould, the Mooncake Dough should weigh 40 g. 3. At this stage, the dough should feel slightly oily and sticky. 4. Portion the dough as necessary using a digital kitchen scale. 5. Roll each piece of dough into a smooth ball. #### To Assemble the Mooncakes 1. Line a large baking tray with baking paper. 2. Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling. 3. Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so. 4. Gently pinch the dough until it stretches to completely cover the filling. 5. Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary. 6. Roll the mixture into a smooth ball. 7. Place the balls of filled dough onto the lined baking tray. #### To Shape the Mooncakes 1. Prepare the mooncake moulds by affixing your desired stamp to the plunger. 2. It may be wise to lightly dust the moulds with some flour to stop the cakes from sticking to the stamps. But I generally find that the dough does not stick, especially if you are using the plastic mooncake moulds like I have. 3. Place one ball into the mould. For square moulds, I recommend gently pushing the ball of dough into a squarish-shape with your fingers before inserting it into the mould. 4. Place the plunger directly onto the baking tray, and press the plunger down with some gentle pressure. If you press down too hard, you might flatten the cakes too much. 5. Gently release the mould from the cake. 6. Repeat with the remaining balls of filled dough. 7. The cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly. #### To Bake the Mooncakes 1. Preheat the oven to 180°C/356°F (without fan). 2. Bake the mooncakes for 10 minutes. 3. Remove the baking tray from the oven and let the cakes cool for 10 minutes. 4. Reduce the oven temperature to 160°F/320°F (without fan). 5. Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl. 6. Lightly brush the mooncakes with the Egg Wash, using a pastry brush with fine bristles (a silicon brush picks up too much egg wash for this task). Try to avoid putting too much Egg Wash onto the intricate patterns on the surface. If you have too much Egg Wash on the cakes, use some kitchen paper to blot the cakes. 7. Return the baking tray to the oven. 8. Continue baking the mooncakes for 10-15 minutes, or until they are golden brown all over. 9. Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom. #### To Store the Mooncakes 1. Store the mooncakes in an air-tight container at room temperature for up to 1 week. 2. The mooncakes are typically served after 1-2 days when the dough has softened slightly and the patterns become more settled and defined. However, I recommend trying at least one while it is still fresh and the dough is somewhat crispy. 3. The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving. - USING SALTED EGG YOLKS Please see my recipe for [Salted Egg Yolks](https://eatlittlebird.com/salted-egg-yolks/) with step-by-step photos. Also, please see my recipe for [Mooncakes with Lotus Seed Paste](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/) for instructions on how to add Salted Egg Yolks to the mooncakes. - OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy [Conversion Chart for Basic Ingredients](https://eatlittlebird.com/converting-grams-to-cups-for-common-pantry-ingredients/). Please leave a comment below and share your photos by tagging [@eatlittlebird](https://www.instagram.com/eatlittlebird) on social media and using [\#eatlittlebird](https://www.instagram.com/explore/tags/eatlittlebird)
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