Shanghai-Style Red Bean Paste Mooncakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Shanghai mooncakes with a tender golden crust encasing a sweet and smooth red bean paste filling, perfect for festive celebrations. This chinese-inspired desserts ready in about 115 minutes layers all-purpose flour, golden syrup, vegetable oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 80 min Cook: 35 min Serves 8 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 2 cups all-purpose flour, 3/4 cup golden syrup, 1/4 cup vegetable oil, and 1/2 tsp alkaline water until a soft dough forms. Knead for 5 minutes until smooth, then cover and rest for 1 hour.
  2. Step 2: Divide the dough into 8 equal portions and flatten each into a 3-inch disk.
  3. Step 3: Divide 1 cup red bean paste into 8 equal balls. Place one ball in the center of each dough disk and wrap the dough around it, sealing completely. Roll gently to smooth.
  4. Step 4: Preheat oven to 350°F (175°C). Place mooncakes on a parchment-lined baking sheet and brush tops with 1 beaten egg yolk.
  5. Step 5: Bake for 20 minutes, then remove and brush again with egg yolk. Return to oven and bake for another 15 minutes until golden brown.
  6. Step 6: Let cool completely on a wire rack before serving to allow the crust to soften and flavors to meld.

Frequently asked questions

How long does Shanghai-Style Red Bean Paste Mooncakes take to make?

Total time is about 115 minutes (80 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Shanghai-Style Red Bean Paste Mooncakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Shanghai-Style Red Bean Paste Mooncakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghai-Style Red Bean Paste Mooncakes for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shanghai-Style Red Bean Paste Mooncakes?

Chinese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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