Mooncakes (Baked Cakes with Golden Syrup and Red Bean Filling)

Red bean paste filling

• 250 g Adzuki beans
• 150 g Caster sugar
• 1 pinch Fine sea salt
• 30 ml Peanut oil

Golden syrup dough and egg wash

• 180 g Golden syrup
• 50 ml Peanut oil
• ½ tsp Bicarbonate of soda
• 260 g Plain flour
• 1 Egg

1. Rinse the adzuki beans, then put them in a saucepan and cover with plenty of water. Bring to the boil, boil for 5 minutes, then drain and return to the pan with fresh water. Simmer for 60 to 75 minutes until very tender, topping up with water as needed.
2. Drain the beans well, then return them to the pan and mash thoroughly with a wooden spoon. Add the caster sugar and fine sea salt, and cook over a low heat, stirring constantly, until the mixture becomes thick and paste-like and starts to pull away from the sides. Stir in 30 ml peanut oil and cook for 2 minutes more until glossy, then scrape into a bowl to cool completely.
3. For the dough, whisk together the golden syrup, 50 ml peanut oil and bicarbonate of soda in a mixing bowl until smooth and slightly foamy. Add the plain flour and mix until a soft dough forms, then knead briefly just until uniform. Cover and rest at room temperature for 60 minutes so the dough relaxes.
4. Divide the cooled red bean paste into 10 equal portions and roll into balls. Divide the dough into 10 equal portions. Flatten a dough portion into a disc, wrap it around a bean paste ball, and pinch to seal, then roll gently to smooth.
5. Heat the oven to 180°C (355°F) and set a baking tray in the middle of the oven to preheat. Press each filled ball into a mooncake mould, then release onto the hot tray, spacing them apart. Bake for 8 minutes, just until the cakes look set and pale.
6. Beat the egg well for the egg wash. Remove the tray and let the mooncakes cool for 10 minutes, then brush a thin, even layer of egg over the tops and sides, avoiding heavy pooling in the pattern. Return to the oven and bake for 10 to 12 minutes until glossy and golden.
7. Cool the mooncakes completely on the tray. Once cool, store them in an airtight container at room temperature for 24 hours to soften the crust and let the flavour develop. Serve at room temperature.

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