Directions

To Prep Fried White Bean Paste

1. To make the white bean paste, press all the skinless butter beans through a fine sieve to reveal a smooth paste.
2. Next, heat up water and sugar in a frying pan on medium fire and cook until the sugar has dissolved. Add in the sieved white bean paste and fry for 10 mins until slightly thick. Add in maltose and continue to fry for another 10 mins. Add in milk powder and fry until the paste is thick and heavy. Remove from fire and transfer into a container to let it cool. You can prepare this the day before.
3. For the mooncake filling, mix chopped dried fruits and nuts with 250g of the fried white bean paste to form into a dough ball. Divide them into 12 portions equally.
4. In a big mixing bowl, mix fried white bean paste, flour and butter together. Knead into dough. Divide into 4 equal portions and color each of the 3 portions with one of the food powders, leaving one portion in its natural color. Divide each of the colours and roll into a small ball to create 24 balls in total to create the marbling effect.
5. You should have 24 portions of the mooncake skin and 12 portions of the filling in total.
6. Take one portion of the skin and flatten into a disc. Place one of the mixed fruits and nuts balls in the centre and wrap it up.
7. Flour your mooncake plunger, slot the dough ball in and press out.
8. Place completed mooncakes onto lined baking tray and bake in a preheated oven of 170°C for 15 mins. No browning needed, just to cook the skin.