Baked Mini Red Bean Paste with Yolk Mooncake~

Here's another version of my homemade mooncake from scratch. The advantage of making your own mooncake is the full control over the amount of sugar and oil used as well as the choice of filling. Well, the taste and flavour is about there, all i've to do is improve on the aesthetics. :p

~*Mini Red Bean Paste with Yolk Moonie~

Moderately sweetened red bean paste with low oil content, the texture may not be as smooth but it's definitely not lacking in flavour~ Hmmm... a healthier choice?

Recipe

Ingredients

Pastry:

• 100 g Plain flour (Sifted)
• 45 g Rice bran oil
• 65 g Golden syrup or Rice malt sugar (maltose)
• 1/2 tsp alkaline water
• 1 tsp Dark soya sauce
  

Fillings:

• 150 g Red bean paste (click here for recipe)
• 2 Salted egg yoks

Method

Fillings:

1. Add 1 tsp of pandan paste to the sweetened red bean paste.
2. Divide the salted eggs into 4 quarters each.

Pastry:

1. Place a small bowl in a large bowl of hot water. Mix the rice bran oil, maltose and alkaline water together in the small bowl, and stir till the mixture is well combined (A).
2. Add plain flour into a mixing bowl and pour in the warm syrup (A) and dark soya sauce. Mix to form a dough.
3. Divide dough and filling into smaller balls accordingly to the size of your moon cake mould.
   Flatten out the dough, wrap the mung bean paste followed by the salt egg filling and mould it into ball. Coat it with some flour.
4. Press the ball into the mooncake mould and flatten it firmly with your. Bang the mould on a hard surface with equal force in all four directions to dislodge the mooncake.
5. Place mooncakes on a baking tray lined with baking paper. Bake at 180 degree celsius for 20-25 minutes.
6. Allow the mooncakes to cool before storing in an airtight container. Serve the mini mooncakes only after 2 days. Enjoy!