Dessert

Red Bean Mooncake (红豆沙月饼) Recipe

ByLila Prescott September 13, 2026September 13, 2026

Introduction

Red Bean Mooncakes are a beloved traditional treat featuring a smooth, sweet red bean filling enveloped in a tender pastry shell. Perfect for sharing during festive occasions or enjoying as a special snack, these mooncakes offer a delightful balance of flavors and textures.

Four mooncakes are arranged on a white octagonal plate with blue floral patterns. Three mooncakes are whole with detailed tops: one has a geometric pattern, another has a leaf design, and the third has a rose motif. The fourth mooncake is cut in half, showing a dense, dark brown filling inside a light brown crust. The plate sits on a white marbled surface, with part of another white plate and a ceramic object in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams dried red beans
100 grams maltose

100 grams sugar
80 grams vegetable oil

140 grams golden syrup
4 grams (3/4 teaspoon) kansui

50 grams vegetable oil
1/8 teaspoon salt
200 grams cake flour

9 salted duck egg yolks, halved
1 egg yolk
1 teaspoon milk (or water)

50 grams mooncake mold

Instructions

Step 1: Cook the red beans by combining them with 1 1/2 cups water in an Instant Pot. Cook on high pressure for 45 minutes and allow the pressure to release naturally.
Step 2: Transfer the cooked red beans to a food processor and blend on the lowest speed until mostly smooth, leaving some small pieces intact for texture.

Step 3: Move the red bean mixture to a nonstick frying pan. Add maltose and sugar, cooking over medium heat until maltose begins to bubble. Reduce heat to medium-low and stir continuously until sugar and maltose dissolve and the paste softens and becomes spreadable.
Step 4: Gradually add vegetable oil about 2 tablespoons at a time, stirring vigorously and waiting for each addition to absorb fully before adding more. Continue until the paste becomes cohesive, pulls away cleanly from the pan, and forms a soft mound. This usually takes about 20 minutes over medium-low heat.
Step 5: Transfer the paste to a plate or shallow bowl, press to remove air pockets, then let cool until warm. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until fully cooled. The paste should be glossy, soft, and easy to shape.

Step 6: In a large bowl, combine golden syrup, kansui, vegetable oil, and salt. Mix with a spatula until emulsified.
Step 7: Add cake flour to the liquid mixture. Gently fold in the flour from bottom to top to avoid toughening the dough. Once incorporated, form the dough into a soft, slightly sticky ball.
Step 8: Cover the dough airtight with plastic wrap and let it rest for 2 hours.

Step 9: Divide the cooled red bean paste into 30-gram portions. If using salted egg yolks, weigh half a yolk (7-8 g), then add enough red bean paste to total 30 grams. Flatten the paste, place yolk in the center, wrap around fully, and roll into a smooth ball. Keep filling balls covered on a tray.
Step 10: After the dough has rested, divide it into 20-gram portions. Shape each into a ball and cover to prevent drying.

Tips & Variations

Use a food processor on low speed to retain a bit of texture in the red bean paste for a more authentic feel.

Substitute golden syrup with honey if unavailable, though it may slightly alter sweetness and color.
For a richer flavor, brush the formed mooncakes with egg yolk mixed with milk before baking (not covered in instructions but commonly done).

Storage

Store mooncakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and consume within a week. Reheat gently in a low oven or microwave to soften the pastry before serving.

How to Serve

Three round mooncakes with golden brown crusts sit on a white plate with blue floral designs, each mooncake featuring a different embossed pattern on top: one with geometric lines, one with a floral vine, and one with a rose shape. In front, there are two halves of one mooncake showing a dark, dense filling inside the thin, light brown crust, exposing a clear contrast between the outer shell and the rich inner layer. The plate is on a white marbled surface with soft natural lighting creating gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the red bean paste without an Instant Pot?

Yes, you can soak the red beans overnight and then simmer them in a pot with water until soft, which may take about 1 to 2 hours. Drain and proceed with blending as directed.

What is kansui and where can I buy it?

Kansui is an alkaline water used in Asian baking to give mooncake dough its signature texture. It can usually be found in Asian grocery stores or online specialty retailers.