Red Bean Mooncake

September 18, 2019

Red Bean Mooncake 0 5 0

Oily, greasy and high-calorie mooncakes are so last season! Have a go at our very own snow skin mooncake. This exclusive festive delight tingles your taste buds with all of nature's greatness - red bean and red dates!

  • Yields: 24 pcs



200 g Glutinous rice flour, stir-fried and cooled

50 g Powdered sugar

30 g Unsalted butter, cut in small cubes

105 g Water

Red bean paste filling

150 g Red bean

3 Medjool dates, pitted

3 tbsp Sunflower oil

Equipment needed

Mini mooncake kit

Hardworking hands


Red bean paste filling

1In a pot, cook red beans until softened

2Using a blender, blend cooked red beans, red dates and oil until a paste is formed

3Over medium heat, stir-fry red bean paste in a large pan to dry up the paste

4The red bean paste is ready when it can form a ball. Set aside to cool until ready to use

Snowskin and Moulding

1In a mixing bowl, add glutinous rice flour and powdered sugar. Mix well

2Using your hands, press cubed butter into the flour mixture until well combined

3Add water and knead the dough for about 5 minutes until everything is well combined

4Sprinkle some flour onto your hands, pinch about 15g of dough and flatten it out with your palms

5Roll about 12g of red bean paste into a ball and place it in the middle of the flattened skin. Wrap the edges up

6Dust the mooncake mould (spring-press type), insert the dough ball then press firmly and invert to release the mooncake

7Repeat for the remaining dough and filling

8Refrigerate or serve and enjoy immediately!


Nutrition Facts

Serving Size1 pc
Calories63 kcal
Sodium1.4 mg
Protein0.9 g
Total Fat3.0 g
Total Carbohydrates8.2 g