Recipe Ingredient
- 250g red dates - remove seeds and steam till soft
- 300g red beans (chek siew tau)
- 200g sugar
- 50g corn oil
- Egg Glaze:
- 2 egg yolks
- 1 tsb water
- A pinch of salt
- A drop of dark soy sauce (for colouring)
Instructions
- BLEND the steamed and soft red dates with 400ml water into a puree and sieve out the impurities. Add the mixture to the red beans and pressure cook till the red beans are soft. Blend again then use a muslin cloth to squeeze out any excess water, leaving only the dry paste.
- Heat up the sugar and half the oil, stirring constantly. Add the red beans and dates paste and stir well. Add in the rest of the oil and stir until the paste does not stick to the wok. Dish up into a lightly oiled basin or bowl. Leave to cool.
- Divide paste into equal portions of 110g each. Add a salted egg yolk to each portion. Wrap up with pastry dough. Seal up the edges and place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock the mould against the table to dislodge the mooncake.
- Bake mooncake in a preheated oven at 180ºC for 10 mins. Remove mooncake from the oven and leave aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.
- To make egg glaze: Mix well before use.
How do you pressure cook the red beans and dare mixture, do you add water? If you don’t have a pressure cooker, what do you use?
Hi Ali, this recipe recommends a pressure cooker to cut down time for cooking but you can similarly boil it over the stove, which may take a longer time. Happy Baking!
Hi Ali, a pressure cooker would help to soften the beans in a quicker time. When using a regular pot, boil till the beans are soft. A rice cooker may also be used to achieve similar result without having to watch the stove. Happy baking!