【Cantonese-style Mooncake with Black Bean Filling】
Mooncake is a Chinese traditional dessert for celebrating Mid-Autumn Festival, one of the most important holidays in the Chinese calendar. This year it falls on Sept. 15. The most tedious part of making mooncake is making the filling. Beans need to be cooked, blended and then stir fry to remove excess water. A couple of months, I got this RoPot automatic cooker , today I used this Ropot automatic cooker and made the black bean filling for the mooncake. What a big difference, effortless, just use the manual + stir function, the black bean filling was done in about 50 minutes, hands free!
If you like to have one, go to https://www.ropot.ca/ to purchase, you can use coupon of Maomaomom2016 for $30 off.
Prepare time: 2 hours
Cook time: 20 minutes
Yield: 13 servings
Red bean filling:
1) 1 package organic black bean (454g dry), 2 cups water;
2) 1 cup sugar (205g, you may want to use 1.5 cups sugar if desired), 1 tbsp vanilla extract, 1/3 cup corn oil (70g);
4) 1/3 tsp baking soda, 2 tsp water;
5) 1/2 cup+2 tsp syrup (130g), 3.5 tbsp corn oil (40g);
6) 1 cup +2 tbsp all-purpose flour (180g);
7) 1 egg yolk and 1 tbsp water, mix well.
1: Black bean filling: Rinse black beans with cold water and place them inside InstantPot pressure cooker and fill with cold water to the 4-cup mark (Picture 1). Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 55 minutes of cooking time. When the program is done, wait for 10 minutes and release the valve and open the lid (Picture 2).
2: Cool for 30 minutes, place ¼ cooked beans in a blender, add a bit water and blend for a few minutes (Picture 3). Repeat for the remaining beans.
3: Place blended bean paste inside the inner pot of the RoPot cooker, power up the RoPot cooker, press Power button. Close the cover, press Function to select Manual and increase time to 20 minutes by press the + sign, then press the Stir button (Picture 4). The program starts and you can see the stir bar moves constantly.
4: When program finishes, open the lid from side and add all ingredients of Ingredient 2) (Picture 5). Leave the cover open, select Manual+Stir functions again and increase time to 30 minutes, continue cook and stir until black bean filling stick together and no much water vapor is produced (Picture 6). Let it cool, divide into 13 equal portions (80g each). Form into balls with your palms and chill for 30-60 minutes.
5: Curst: Meanwhile, combine all ingredients of Ingredient 3) in a container and mix well. Add the syrup and oil; stir to mix (Picture 7). Add flour of Ingredient 5); combine all ingredients with rubber spatula to form very soft and sticky dough (Picture 8). Cover with plastic wrap and let it stand for 30-60 minutes at room temperature.
6: Mooncake: In a floured surface, divide dough into 15 equal portions (22g each). Press each portion into a circle about 6 cm in diameter; place a black bean filling ball on top (Picture 9). With both hands, gently push up the dough to cover the black bean ball until completely covers the black bean ball (Picture 10). Repeat for the rest fillings.
7: Lightly dust the mooncake ball with flour, then place it underneath the Mooncake mold. Press down (Picture 10) and release the handler; the mooncake is formed, repeat for the remaining portions. Place them on a baking sheet, and gently brush off flour on mooncake top.
8: Preheat oven to 395F/200C, bake for 6 minute and gently brush with egg wash (Picture 12). Reduce to 340F/170 and bake for 7 minutes. Brush with egg wash again and then bake for another 5 minutes. Broil low for 2-5 minutes until the surface turns light golden brown (Picture 13). Store cooled mooncake in an airtight container for 1-2 days before serving.
1. Leftover can be stored in airtight containers in the fridge for up to 7 days or in the freezer for up to 3 months. Prior to serving, thaw at the room temperature.
2. You can purchase Mooncake mold。