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Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)

Category: Pastry, Sweet Dish
Region: Cantonese

Ingredients

Wrapper

  • 1 3/4 cups all pupose flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/3 cup golden corn syrup
  • 2 tablespoons water

Sesame Filling

  • 10 ounces dried red beans Japanese azuki beans, soaked overnight in 2 quarts of water
  • 2 quarts water
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup vegetable oil
  • 1/4 cup sweetened condensed milk
  • 1/4 cup black sesame powder

Other Ingredients

  • 8 cooked salted duck egg yolks
  • 1 egg beaten with 2 tablespoons water for egg wash

Instructions

  • Drain off water from the red beans after soaking. Combine red beans and 1 quart water in a saucepan and simmer over low heat for about one hour or until completely soft. Add one quart cold water to the red bean and cool for about 15 minutes.
  • In batches blend the red beans with the liquid in a blender or food processor until it is smooth in texture.
  • Strain the resulting bean paste through a sturdy strainer. Use a rubber spatula to push the bean paste through. Discard any course remnants of the beans.
  • In a wok combine the rest of the filling ingredients with the bean paste and cook over medium heat. Cook the paste stirring and scrapping the side of the wok continuously. Be sure not to burn the paste. Cook for about 30 minutes until the paste is very thick. Remove from heat and let cool. (Note that as the paste cools down it will further dry to a point where it will keep its shape when formed into a ball by hand.)
  • In a mixing bowl combine the flour, baking soda and sugar. Add the oil and corn syrup to the flour mixture and mix together with your hands. Initially it will feel dry and crumbly but continue to knead it until the dough comes together.
  • Divide the sesame filling into eight portions of about 3 ounces each and roll into balls.
  • Divide the wrapper dough into eight portions of about 2 ounces each and roll into balls.
  • Press a salted duck egg yolk into the center of each of the sesame paste balls. Be sure to cover the yolk completely.
  • Hold one ball of wrapper dough in the palm of your hand. Use both thumbs to make an indentation in the dough ball. Continue to press down and gently enlarge the hole until the dough is shaped like a “bowl.”
  • Insert the sesame paste filling into the center of the dough bowl. The dough bowl should cover half of the sesame paste ball. Gently push up on the sides of the “bowl” until the filling is completely covered.
  • Roll the mooncake ball in flour then place it in the mold with the seam of the wrapper dough facing up. Gently press down on the mooncake ball until all the spaces in the mold are filled. Holding the mold at a 20 degree angle to the countertop gently tap it on the counter until the mooncake separates from the mold.
  • Place the mooncake design-side up onto a greased baking sheet. Repeat until all eight mooncakes are molded.
  • Bake the mooncakes in preheated 400 degree F oven for about 7 minutes. Take the mooncakes out of the oven and reduce the temperature to 350 degreed F. Brush all the surfaces of the mooncakes with the egg wash. Return the mooncakes to the oven and bake for about 7 minutes. Brush all the surfaces of the mooncake with the egg wash again. Return the mooncakes to the oven and bake for about another 7 minutes or until golden brown.
  • Take out of the oven and let cool. Wrap the mooncakes with plastic wrap and set them out unrefrigerated for 24 hours before serving.