Homemade Mooncakes

1. Stage

Cover beans or seeds with 4" water. Let soak overnight or up to 12 hours.

2. Stage

Drain beans or seeds and transfer to an Instant Pot. Add 2 cups water and lock lid. Set to Pressure Cook on High for 30 minutes. Follow manufacturer’s instructions for a natural release, then remove lid. Drain and discard liquid.

3. Stage

Transfer cooked beans or seeds to a large pot and add granulated sugar and butter. Using an immersion blender, blend until smooth. Cook over medium-low heat, stirring constantly, until mixture thickens to a paste and releases from sides of pot, about 15 minutes. Transfer to a large heatproof bowl and tightly cover with plastic wrap. Let cool to room temperature, then transfer to refrigerator to chill until completely cold, at least 6 hours and preferably overnight. 

4. Stage

In a small pot over low heat, bring water and baking soda to a boil and cook 10 seconds. Remove from heat and let cool.

5. Stage

In a large bowl, combine flour and cornstarch. Stir in oil until evenly distributed, then stir in honey, salt, and baking soda solution. Knead with your hands until a dough forms. Cover and chill at least 1 hour or up to overnight.

6. Stage

Portion chilled filling into 19 balls (about 20 grams each). Working one at a time, using your thumb, create a divet and place an egg yolk half inside. Enclose with filling, rolling between your palms to smooth into a ball. Repeat with remaining filling and yolks.

7. Stage

Portion pastry dough into 19 balls (about 18 grams each). Sprinkle balls with cornstarch. Working one at a time, roll ball between parchment into 4" rounds. Place a portioned filling in center of round and enclose with dough, rolling between your palms to smooth into a ball. Repeat with remaining dough and filling, then sprinkle a light layer of cornstarch all over.

8. Stage

Preheat oven to 350° and line a baking sheet with parchment. Place one ball inside a mooncake mold and gently press down on mold, holding in place 10 to 15 seconds to imprint design. Carefully release mooncake from mold and arrange on prepared sheet, spacing at least 1" apart.

9. Stage

Bake mooncakes 8 minutes, then remove from oven and lightly brush all over with egg wash. Continue to bake 8 minutes more, then remove from oven and lightly brush with egg wash again. Continue to bake until mooncakes are golden brown, about 8 minutes more.

10. Stage

Let cool slightly, then transfer mooncakes to an airtight container, arranging in a single layer with no sides touching. Let rest at room temperature 2 days before consuming.