Red Bean ‪Mooncakes

Mooncakes, also known as yue bing, are the iconic treat of the Mid-Autumn Festival.

Celebrated on the 15th day of the eighth lunar month—when the full moon shines brightest—the festival is a cherished time for families across Chinese and other East Asian communities worldwide to come together, give thanks for the harvest and each other, and enjoy festive feasts.

Mooncakes, with their round shape mirroring the full moon, are traditionally exchanged between family and friends as a symbol of reunion and togetherness.

These delicacies feature a tender, golden-brown crust surrounding a sweet, dense filling. Classic flavors include silky white lotus seed paste or sweet red bean paste, often with a salted egg yolk (or two, if you’re lucky) nestled inside.

During this season, beautifully packaged mooncakes flood Chinese bakeries and markets—often with price tags to match. But with just a few pantry staples and specialty ingredients like a mooncake mold, golden syrup, and lye water (all easy to find online or at Asian markets), making these luxurious treats at home is entirely within reach.

This Red Bean Mooncake recipe offers clear, step-by-step instructions, making homemade mooncakes approachable even for first-timers.

One note: mooncakes are rich and sweet, best enjoyed with tea to balance their richness. Usually, a small wedge is enough, making them perfect for sharing—ideally under the glow of a full moon.

Recipe

Serves: 12 mooncakes (4.4-ounce each)
Prep time: 3 hours 30 minutes
Cook time: 30 minutes

Special equipment:
4.4-ounce mooncake mold set (available online or in Chinese supermarkets)
2 large baking trays, lined with parchment paper
Plastic wrap
Mist spray bottle filled with water
Small pastry brush
2 wire cooling racks

For the dough:
3/4 cup golden syrup (available online; honey is a good substitute)
6 tablespoons peanut oil
1 teaspoon food-grade lye water (available in Chinese supermarkets)
2 1/2 cups sifted all-purpose flour

For the filling:
2 1/2 pounds fine sweetened red bean paste
1/4 cup peanut oil

For the egg wash:
1 egg yolk
1 tablespoon water

Instructions

1. Make the dough:

• In a bowl, add golden syrup, peanut oil, and lye water, mixing well.
• In the same bowl, add sifted flour and knead until well incorporated and no streaks remain, about 3 minutes.
• Wrap the dough with plastic wrap and let rest for 2 hours (can rest 1–24 hours, but 2 hours is ideal).

2. Prepare the filling:

• In a pan over low heat, add red bean paste and half the peanut oil, stirring continuously for about 3 minutes.
• Pour in remaining oil and stir for another 9 minutes until thick and heavy like peanut butter.
• Transfer to a plate and let cool about 1 hour (or chill in fridge). The filling will firm up, making it easier to handle.

3. Assemble the mooncakes:

• Use a kitchen scale to measure 2.6 ounces of filling. Form into a ball with your palms and place on a plate. Repeat with remaining filling.
• Measure 1.8 ounces of dough per mooncake. Form into balls, adding a bit of flour if sticky, and cover with plastic wrap to prevent drying. Repeat for all dough balls.
• Lightly dust a work surface with flour. Take a dough ball and pat into a 3-inch diameter disk.
• Place a filling ball in the center and wrap the dough fully around it, rolling into a smooth ball.
• Dust the filled ball with flour, place it into the mold, and gently flatten to fill the mold.
• Press the mold stamp down, then slowly lift the mold to release the mooncake onto a parchment-lined baking tray.
• Immediately cover with plastic wrap to prevent drying. Repeat for remaining mooncakes.
• Spray mooncakes with water, cover with plastic wrap, and let rest for 30 minutes to prevent cracking.

4. Bake the mooncakes:

• Position a rack in the middle of the oven and preheat to 400°F (200°C).
• In a small bowl, whisk egg yolk and water, then strain and set aside.
• Just before baking, spray mooncakes with water again.
• Place trays in the middle rack and bake for 5 minutes.
• Remove mooncakes and let cool for 15 minutes.
• Lightly brush egg wash over mooncakes, avoiding too much or applying while hot to preserve mold patterns.
• Return mooncakes to oven, reduce temperature to 375°F (190°C), and bake for another 10 minutes.
• Remove and cool for 30 minutes on the tray, then transfer to wire racks to cool completely for 2 hours.
• Store mooncakes in an airtight container for 2 days before serving.

Tips & notes

• Ratio of filling to dough: Usually between 2:1 and 3:1. This recipe uses 2.6 ounces filling and 1.8 ounces dough for 4.4-ounce mooncakes. Adjust as needed to fit your mold.
• Ingredient functions: Golden syrup makes the crust soft, chewy, and shiny. Lye water helps give mooncakes their golden color.
• Oil in filling: The filling needs oil for the crust to be soft and shiny. Pre-made red bean paste lacks oil, so adding peanut oil is necessary.
• Prevent cracking: Always keep dough and unbaked mooncakes covered with plastic wrap. Spraying with water before baking also helps.
• Rest before eating: Baked mooncakes should be stored airtight for 2 days before serving. This “hui you” or “returning oil” process softens the crust, makes it chewy and shiny, and deepens the color.
• If you want to make red bean paste from scratch, soak 1 1/2 pounds azuki beans in water for 2 hours or overnight. Rinse and drain. In a large pot, add 3 cups water and bring to boil. Add beans and cook over low heat for 2 hours, adding 1/2 cup water every 30 minutes until beans become mushy. Turn heat to high and cook, stirring constantly for 15 minutes until liquid mostly evaporates. Add 1 cup sugar and blend with immersion blender until smooth. Then proceed with the recipe.