Adzuki Mooncake
"This traditional Chinese cake is so moist and indulgent. You can substitute adzuki beans with mung beans, lotus seeds, chestnuts, mixed nuts, dried fruits, etc. Once cool, these are ready to be served or wrapped as gift. They will be even more moist if you leave them at room temperature for 2 days. For a more authentic shape, press the cakes into a mooncake mold, small cake tins, cookie cutters, even muffins tins after they have been rolled in flour."
Estimated Nutrition (whole recipe, rough)
Counts 5 of 10 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Syrup | not in our table | 0 |
| Adzuki Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pastry:
- 1/3 cup golden syrup
- 3 tablespoons peanut oil
- 1 cup cake flour
- 1/2 teaspoon baking soda
- 1 pinch salt
- Adzuki Bean Filling:
- 1 1/2 cups dry adzuki beans
- 4 cups water
- 1/4 cup peanut oil
- 1/4 cup white sugar, or more to taste
- 2 tablespoons wheat starch
- 1/2 cup all-purpose flour
- 1 egg yolk, beaten