The Mid-Autumn Festival is one of the most important holidays in many Asian countries. It is celebrated on the 15th day of the 8th month on the Chinese lunar calendar, typically falling between mid-September and mid-October on the western calendar. Originating from the legend of the moon goddess, the festival is a special time when family members come together to gaze at the full moon, put up lanterns and, most importantly, eat moon cake. Moon cake is served with a variety of fillings ranging from the popular and traditional red bean and lotus seed pastes to the more exotic and bizarre durian paste and tiramisu. Homemade moon cakes add an extra dimension to any Mid-Autumn Festival celebration.
Moon Cake with Sweet Red Bean Paste
Preparation time is about 45 minutes. Cooking time is about 30 minutes. Makes 12 moon cakes.
- 2 large bowls
- 1 small bowl
- Measuring cups
- Measuring spoons
- 1 electric mixer
- 1 large cutting board
- 1 rolling pin
- 1 baking sheet
- Moon cake mold or cupcake holder cups
- 4 cups of flour
- 3 teaspoons of baking powder
- 3/4 cup of sugar
- 1/2 cup of vegetable oil or melted butter
- 1/2 teaspoon of salt
- 1/2 cup of milk powder (optional)
- 3 eggs
- 1 bag or 500 grams of red bean paste
1. Preheat over to 375 degrees.
2. In a large bowl, sift together flour, baking powder, milk powder and salt.
3. Mix the eggs and sugar in a separate bowl with an electric mixer for 3 to 5 minutes until the mixture comes off the mixer in thick strands.
4. Add oil or melted butter to the egg and sugar mixture.
5. Gradually add the flour mixture into the egg mixture, stirring at the same time.
6. Knead the dough on the floured cutting board for two minutes or until the dough is smooth.
7. Make a long roll out of the dough and cut it into 12 equal sized pieces.
8. Flatten each piece into a 4 inch circle.
9. Place about 1 tablespoon of red bean paste into the center of each circle.
10. Fold the sides of the dough in, until the filling is completely enclosed.
11. Place moon cake in a lightly floured mold or cupcake holder, pushing down without releasing the filling. Bang the mold on a flat surface to remove the shaped moon cake. 13. When all 12 moon cakes are formed place them on a greased baking sheet.
12. Beat the last egg in a small bowl. Cover each cake with a thin layer of egg.
13. Bake for 30 minutes or until the moon cakes are golden brown.
14. Let cool and enjoy!