Moon Festival & Classic Mooncake with Red Bean Paste

In 2023, the Moon Festival (aka Mid-Autumn Festival) falls on September 29. Are you interested in learning a bit about where the festival comes from and are you ready for the delectable mooncakes?

Growing up, I attended Chinese school and learned the enchanting legend behind the Moon Festival. It speaks of the Goddess of the Moon, Chang'e, and her heroic husband, Hou Yi. Hou Yi shot down nine of the ten suns in the sky and saved people on the earth from the blazing heat. To protect people from evil forces, Chang’e sacrificed her life on the earth, flew to the moon, and forever separated from her love. Their sacrifice and love epitomize the values held dear in Asian culture – courage and devotion to family and community. For my family and many others, the Moon Festival becomes a time of expressing well-wishes and yearning for family reunions.

In a society where traditional expectations do not always encourage my interest in baking as an Asian boy, I find strength in the family values and cultural heritage. As a baker, I’m drawn to the roundness of mooncake which symbolizes not only reunion but also the cyclical nature of life in the new beginnings. The Moon Festival is a reminder for me of compassion and harmony among family and the broader community.

As the moon shines its light on the festival night, I know I will hold on to the roots of my heritage, continue to bake, and give back to my community through my baking endeavors.

Classic Mooncake with Red Bean Paste (for 8 serves)

FOR THE DOUGH:

• 85g golden syrup

• 40ml peanut oil (or corn oil)

• 1/2 teaspoons Potassium Carbonate solution (available as lye water at the Asian grocery store)

• 130g all-purpose flour

FOR BAKING THE MOONCAKES:

• 1 egg yolk

• 30ml water

MAKE THE DOUGH:

• In a mixing bowl, combine the golden syrup, oil, and Potassium Carbonate solution together with a rubber spatula.

• Add the flour to the mixture, work into a soft dough. Let it rest in the refrigerator overnight.

ASSEMBLE THE MOONCAKES:

• Separately weigh out the 55g scoops of red bean paste filling, shape into a smooth ball.

• If using salted duck egg yolks, insert the yolk in the middle of each ball.

• Once the dough has finished resting, divide and weigh the dough into 30g pieces, shape each piece into a ball

• Take one dough ball, dust with flour, roll it out into a 4-inch round and place it on top of a ball of filling.

• Press the mooncake mold onto the ball, lift the mold and gently press the mooncake out of the mold.

BAKE THE MOONCAKES:

• Preheat the oven to 325°F.

• Bake for 5 minutes.

• Prepare the egg wash by whisking the egg yolk and 2 tablespoons of water together.

• Take the mooncakes out of the oven and lower the oven temperature to 300°F. Lightly brush each mooncake with egg wash and bake for another 15 minutes.