Red Bean Mooncakes (Baked Cantonese Style)
Thin golden pastry around a smooth sweet red bean filling, brushed with egg for the glossy finish. Better after a day or two.
- Time1 hr 15
- LevelMedium
- Costabout £0.29 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the golden syrup, oil, bicarbonate and 1 tablespoon of water. Add the flour and stir to a soft dough. Wrap and rest for 30 minutes.
30 min - 2
Divide the dough into 8 pieces of about 33 g and the red bean paste into 8 balls of about 50 g.
- 3
Flatten a piece of dough in your palm into a thin disc. Wrap it around a bean ball, sealing completely. Lightly oil your hands to help.
- 4
Press each ball into a mooncake mould, or shape into a flat round about 4 cm tall and mark the top with the tines of a fork. Place on a lined baking tray.
- 5
Heat the oven to 180°C (160°C fan). Bake the mooncakes for 10 minutes. Beat the egg yolks with 1 teaspoon of water.
- 6
Take the tray out, brush the tops with the egg wash and bake for 12 to 15 minutes more until deep golden.
14 min - 7
Cool completely. Store in a tin for 1 to 2 days before eating, when the pastry softens and turns glossy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.