Moon Cakes

I love moon cakes and these are the first ones that I made in celebration of the Mid Autumn Festival.  I don’t love the salted egg yolk that is traditionally in the middle of each moon cake to represent the moon, so I didn’t include these.  These are filled with homemade azuki bean paste which I make less sweet than commercially available azuki bean paste.  I just ate the cut one and they are truly delicious, just enough sweetness and a bit of texture from the paste as I didn’t blend it down.  The pastry is nice and short and crisp, yummy.

I know you’ve seen my Taiwanese pineapple cakes before that I’ve used the same presses to shape.  Moon cakes are actually what is usually made using those presses.

Azuki Bean Paste

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  300 g azuki beans
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  1200 ml water (The ratio of azuki beans to water is 1:4; 300 g beans:1200 g water)
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  240-300 g sugar (Read Notes below to use the proper amount; should be around 1 ¼ cup to 1 ½ cup) - at 200-220 g is enough
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  ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
•  
• Put the 300 g (1 ½ cup) azuki beans in a strainer and place it inside a large bowl. Rinse the azuki beans in running water until water is clear. Discard any pieces that are floating. Drain water.
• Transfer the beans to the Instant Pot and add 1200 ml (5 cups) of water to your pressure cooker.
• Cover and lock the lid of your pressure cooker. If you’re using an Instant Pot, turn it on and press the “Bean/Chili” button. Press the “minus” button to decrease the cooking time from the default 35-minute cooking time to 25 minutes.
• Before you walk away, make sure the steam release handle points at “sealing” and not “venting”.
• If you’re using a stove-top pressure cooker, cook on high heat until high pressure is reached. Then reduce the heat to low to maintain the pressure for about 20 minutes.
• When it’s done cooking, the Instant Pot will switch automatically to “Keep Warm” mode. Let the pressure slowly release by itself for 15-20 minutes. If you are using a stove-top pressure cooker, remove the pot from the heat, and let the pressure release naturally. Before opening the lid, turn the steam release handle to vent and release any leftover pressure.
• Scoop the foam on the surface and discard (if you prefer the more refined taste). Pick one bean and mash it with your fingers. If it is mashed easily, it's done.
• Then drain the azuki beans through a fine sieve. If you're making Oshiruko (Zenzai) or red bean soup, don't drain and continue the next step with the cooking liquid remaining in the pot.
• Put the azuki beans back in the Instant Pot and add the sugar. Press the “Saute” button and select "Low" option.
• Let the sugar dissolve completely, stirring occasionally with a wooden spoon.
• Tsubuan (chunky azuki bean paste)
• Continue cooking until you draw a line in the azuki bean mixture with the wooden spatula and see the bottom of the pot for 2 second. Then turn off the Instant Pot and transfer the mixture to a baking sheet (or flat rimmed plate) to let it cool.

• When it’s cooled and thickened more, it’s ready to use. If you don’t use it right away, transfer to an airtight container and store in the fridge for 1 week and in the freezer for up to a month. I also recommend diving into 100 grams of anko paste in each plastic wrap and put it in a big freezer bag.

  Pastry

• 150 g (1 1/4 cup) all-purpose flour
• 20 g (2 tbsp) confectioner's sugar
• 20 g (2 tbsp) tapioca starch
• 1/4 tsp coarse salt
• 113 g (1/2 cup) cold unsalted butter, cut into cubes
• 1 large egg
• 
   
• Egg/milk wash
  Pastry
• In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, tapioca starch, and salt.  Next add the cubes of butter, pulse until sand like.  Add egg and pulse until a cohesive dough forms.
   
• Transfer the dough to a sheet of plastic wrap, pat into a 1-inch-thick disc, and tightly wrap. Refrigerate the dough until firm but still somewhat pliable, 30 to 45 minutes.
   
• Line a large rimmed baking sheet with parchment paper.
   
• Use a bench scraper to divide the dough into 12 or 18 equal-size pieces (use a digital scale if you have one). Working with one piece at a time, roll the dough into a smooth ball. Place the dough ball on a lightly floured work surface, gently flatten with the palm of your hand, and roll out to a 3-inch round with a dowel rolling pin.  Aim to roll the edges thinner than the center.
   
• Place a teaspoon filling in the center of the dough (if making 12, for 18 1.5-2 tsp), pull up the edges, and pinch together to seal. Place the filled cake inside the pineapple cake mold, seam side down, and gently press down with the plunger until it evenly fills the mold. Remove the shaped cakes from the mold and place on a parchment lined cookie tray.  Repeat until all 18 are on the tray.  Transfer the pineapple cakes to the fridge and preheat the oven to 350°F.
• Just before baking, brush egg/milk wash on them (optional)
   
• Once the oven is at 350°F, bake until the cakes are golden brown, 25 to 27 minutes. Transfer the sheet to a wire rack and allow the cakes to cool on the sheet for 5 minutes. Allow the cakes to cool completely on the rack. Enjoy the cakes fresh or store in an airtight container for 24 hours to allow the shortbread to soften.

Can be stored in an airtight container (a resealable bag works great) at room temperature for up to 5 days.

My index of bakes.