Rose Sugar Red Bean Mooncake 玫瑰豆沙月饼

Rose Sugar Red Bean Paste 玫瑰豆沙

制作: 600 / Makes 600g

材料 / Ingredient

  1. 红豆 300/ Red Bean 300g

  2. 白糖 150/ White sugar 150g

低糖版 50/ Low sugar version 50g

  1. 食油120毫升 / Vegetable oil 120ml

  2. 1 小撮 / Salt – a pinch

  3. 瓜子仁 100g / Melon Seed Meat 100g

  4. 玫瑰糖 1 大汤匙 / Rose Sugar 1 tablespoon

  5. 1.2公升 / Water 1.2 Litres


  1. 泡红豆至少四个小时或过夜。

Soak the red beans for at least 4 hours, preferably overnight.

  1. 将红豆洗干净,加入水放入电子压力锅,高压煮35分钟。

Rinse the red beans. Add water and cook in pressure cooker for 35 minutes.

  1. 煮熟后将红豆和少许红豆水用搅拌机打成泥。切记放足够水就好,不必太多。

Blend the cooked red beans with a little red bean soup (not too much). Blend into puree.

  1. 用不粘锅,以中火,把红豆泥的水分稍微煮干。

In a nonstick pan, cook the red bean puree over medium heat to get rid of the excess water.

  1. 加入白糖,盐,食用油,瓜子仁和玫瑰糖,中火不停翻拌,逐渐直到所有材料搅拌均匀,红豆沙变的浓稠。

Add sugar, salt, cooking oil, melon seed meat and rose sugar, stir to blend all ingredients and continue to cook until the paste thickens.

  1. 转小火,不停翻炒直到红豆沙成团即可。

Turn to low heat, keep stirring until the red bean paste can hold in shape. Paste will become firm once cools down.


Rose Sugar Red Bean Mooncake 玫瑰豆沙月饼

制作: 4个大月饼 / Makes 4 big mooncakes




Part 1: Making Golden Syrup

材料 / Ingredients

  • 细砂糖 400g / caster sugar 400g

  • 200 ml / water 200ml

  • 滤过的柠檬汁50 ml / fresh lemon juice, sifted 50ml

方法 / Method

  1. 在锅里加入砂糖和水。轻晃锅子让糖和水融合。

Use a stainless pot, add sugar and water. Lightly swirl the pot to combine the sugar and water.

  1. 将锅放在中火上加热至沸腾,后加入柠檬汁。直至再次沸腾时将火侯调至小火。这期间无需搅拌糖水,任由其继续在摄氏110-115 之间煮,长达45分钟。


Turn on the heat to medium and bring it to a boil. Add lemon juice. When it boils again, reduce heat to low. Do not stir or touch the sugar solution (to prevent crystallization). Continue to cook up to 110 - 115C (230 - 240F), for about 45 minutes. Along the way of cooking syrup, damp a brush with water and brush away the sugar on the sides of the pot and avoid the sugar from being crystallized


  1. 直至颜色呈现琥珀色,黏稠度接近像蜂蜜,即可熄火。让煮好的糖浆完全冷却,后装进封闭的瓶里备用。

When the syrup turns amber colour, with a consistency almost close to honey but not yet, remove from the heat. Let it cool then transfer to a clean air-tight jar.



Part 2: Making Mooncake

材料 / Ingredient

面粉100/ Plain Flour 100g

转化糖浆60/ Golden Syrup 60g


梘水半茶匙 / 1/2 teaspoon Lye Water


花生油 (或食油) 28/ Peanut Oil (Vegetable oil) 28g

馅料 / Fillings

玫瑰豆沙馅 420/ Rose Sugar Red Bean Paste 420g

咸蛋黄 4/ Salted Egg Yolks 4


玫瑰露酒 1湯匙 / Rose wine 1 tablespoon

蛋清/蛋液 / Egg wash:

蛋黄 1/ Egg Yolk 1

蛋白 2汤匙 / Egg White 2 tablespoon


用具 Tools:

  1. 月饼模 Mooncake Mould


方法 / Method:


把糖浆,梘水和花生油放入盆中拌匀,筛入面粉,搅拌均匀,揉成一面团。 静置3小时或以上。
Mix golden syrup, lye water and oil evenly in mixing bowl. Sift plain flour, fold it into the mixture. Do not over-stir. Knead into a dough, rest the dough for 3 hours or more.


Clean and break the salted egg, remove egg white. Mix the salted egg yolks with Rose wine, you will see the egg white turn opaque. Clean away as much of the opaque egg white. Wipe dry the soaked egg yolks.


Preheat oven to 180°C. Prepare the egg wash: whisk one egg yolk with two tablespoons of egg white. Set aside.


玫瑰豆沙馅分成4等份 (大约各105克)滚成豆沙球。用手指在中间开个洞,把一个咸蛋黄包在玫瑰豆沙陷里,再滚圆。
Divide the rose sugar red bean paste into 4 equal portions, roll each portion into a ball. Poke a hole in the middle, place one salted egg yolk inside. Roll and shape into a ball.


把面团分成4 等份(大约各45), 滚圆,压成圆饼包着玫瑰豆沙球。放入月饼模型中,轻轻用力压出月饼来。
Divide the dough into 4 equal portions. Roll each portion into a small disc, then wrap it with the rose sugar red bean paste ball. Gently stuff the mooncake ball into the mooncake mould, lightly press the mould handle, then remove the mooncake from the mould.


Set oven to convectional top and bottom heat, preheat to 180C.


月饼放入烤炉, 烘5分钟至月饼底部成金黄色。
Bake mooncake in oven for 5 mins until the bottom of the mooncake turns golden.


Remove mooncake from oven, wait till it is slightly cooled, then brush egg wash on the top surface as evenly as possible.


After brushing egg wash, continue baking the mooncake for 8 to 10 mins.


After baking is done and mooncake is removed from oven, turn mooncake upside down to cool overnight, this will allow the oil in the mooncake to reach the surface (now at the bottom) for softer skin texture and to give it a shiny look.