Adzuki Mooncake

01Method

1. 1

   Combine the golden syrup and peanut oil in a small saucepan over low heat, stirring until the mixture warms through and the syrup loosens, about 3 minutes. In a separate bowl, whisk together cake flour, baking soda, and salt. Pour the warm syrup mixture into the dry ingredients and mix until a smooth dough comes together. Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours.

2. 2

   While the dough chills, place the adzuki beans and water in a large saucepan and bring to a boil over high heat. Lower the heat to medium-low, cover, and cook until the beans are fully tender, approximately 1 hour. Drain the beans and let them cool for 10 minutes, then blend or process into a smooth purée.

3. 3

   In the same saucepan, heat the peanut oil over medium heat. Add the bean purée along with the sugar and stir continuously until the paste thickens enough to coat the spoon, 10 to 20 minutes. Mix in the wheat starch, then transfer the paste to a bowl and refrigerate until completely cold.

4. 4

   Heat the oven to 375°F (190°C) and lightly grease a baking sheet.

5. 5

   Divide both the dough and the chilled filling into 8 equal portions and shape each into a ball. Flatten each dough ball between your palms into a disc large enough to wrap around a filling ball. Center a filling ball on each disc, fold the dough up around it, and press the seam firmly closed. Roll each assembled mooncake in all-purpose flour to coat, shaking off any excess. Arrange seam-side down on the prepared sheet and gently press to flatten slightly.

6. 6

   Lightly mist the mooncakes with water and bake for 8 minutes. Remove from the oven and lower the temperature to 300°F (150°C).

7. 7

   Brush the mooncakes with beaten egg yolk, concentrating more on the tops than the sides. Return to the oven and continue baking until golden brown, about 15 more minutes. Allow to cool fully before serving.