Have you tried these beautiful Japanese Mooncakes where the Mooncake skin is made of white kidney beans
Many of us are familiar with classic baked mooncakes, typically small treats with a delicate pastry shell and a sweet, flavourful filling like lotus bean paste. The Shanghainese type stands out with its buttery shortcrust exterior, offering a unique twist vs the yam filling and flaky pastry crust are which set Teochew mooncakes apart from other mooncakes. Read all about various types of mooncakes on our blog or from the photos below and here's a new Mooncake recipe for you.
Momoyama Skin Mooncakes (sometimes known as Japanese mooncakes) that contain less sugar and fat than traditional ones. Momoyama skin is made of white bean paste egg yolk butter, milk, cream, and other materials blended together. Momoyama mooncake is a kind of Japanese wagashi, with a unique flavour. Delicate and famous all over the world.
Our baker, Alice learned this Momoyama mooncake from her creating her Bento recipe (a Japanese-style packed lunch) book for children which she did publish and she's sharing her beautiful Momoyama mooncake recipe with you.
How to make Momoyama Mooncakes?
It is smaller than the classic Chinese mooncakes, yet packs a delightful flavour and natural colours. Yummy for children of all ages, and great to savour with tea. Make yours with our recipe below!
Ingredients for White Bean Paste
450g or 3 cans butter beans (drained, skin removed)
135g sugar
45g maltose
30g milk powder
25ml pure water
Ingredients for Toashan Style Mooncake Skin from MyBlueTea's store
200g fried white bean paste
30g plain flour
12g butter
Ingredients for Filling
250g fried white bean paste
100g chopped dried fruits and nuts
Optional flavour
Durian latte powder
Jackfruit latte powder
Dragon fruit powder
How many mooncake flavours have you sampled or whipped up?
There are many versions of mooncakes from various province and dialects of the Chinese people. Here are 6 popular ones ie Jelly mooncakes, Teochew Mooncake, Pandan Ondeh-Ondeh Mooncake, Lotus Mooncake, Traditional Lotus Pandan paste mooncake and Dragon fruit Snowskin mooncake.
These mooncakes are created with products from MyBlueTea by our brand ambassadors, Chefs, friends, and family. A special thank you goes out to Eric Teo, Sally Choo, Catherine Ang, Elaine and Catherine Tang – all wonderful and talented ladies who enjoy cooking, baking and creating.
To Prep Fried White Bean Paste for Momoyama Mooncake
To make the white bean paste, press all the skinless butter beans through a fine sieve to reveal a smooth paste.
Next, heat water and sugar in a frying pan over medium heat until the sugar dissolves. Then, mix in the sifted white bean paste and cook for 10 minutes until slightly thickened. Incorporate maltose and continue cooking for another 10 minutes. Stir in milk powder until the mixture thickens. Remove from heat, transfer to a container, and let it cool. This can be prepared the day before.
To prepare the mooncake filling, combine chopped dried fruits and nuts with 250g of fried white bean paste to create a dough ball. Then, divide the mixture into 12 equal portions.
In a large mixing bowl, combine fried white bean paste, flour, and butter. Knead the mixture into a dough. Divide the dough into four equal parts and color three of them with different food powders, leaving one portion in its original color. Divide each colored portion and roll them into small balls to make a total of 24 balls for the marbling effect.
You should end up with 24 portions of the mooncake skin and a total of 12 portions of the filling.
6. Flatten one portion of the dough into a disc shape. Put one of the mixed fruit and nut balls in the middle and wrap it up.
7. Flour your mooncake plunger, slot the dough ball in and press out.
8. Arrange the finished mooncakes on a baking tray lined with parchment paper and bake in a preheated oven at 170°C for 15 minutes. No browning is required; this is just to cook the outer layer.
Mooncake tea pairing
Tell us what flavours would you pair with Roselle powder to create new mooncakes ?
About Alice Foo:
Born in the beautiful Malaysian town of Ipoh, Alice lived a well-travelled life. Trained as a graphic designer, she ventured to Singapore for work and later decided to pursue her studies in Australia. She later got married in Penang, and now settled in Melbourne with her family.
What started out as a hobby in baking, Alice ventured into selling customised cupcakes through an online store in 2006 which later grew into a lifelong passion to spread joy through baking and cooking. Inspired by her friends’ pictures of bento boxes they made for their kids, Alice started making her own children’s charaben (character) bento and published a book (Bento Fun) through MPH about her creations in 2016.
Despite living in different cities, Alice never lost her love for Asian cooking. Alice has focused her cooking and baking skills on recreating traditional Malaysian cuisine and developing simple and easy Asian dishes that she can whip up at home. Currently Alice is a recipes tester and photographer with a major Asian food importer in Melbourne.
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