Ondeh Red Bean Mooncake

Ingredients

Grams
Mooncake Skin
Cake Flour 250
Lye Water 6
Golden Syrup 140
Corn Oil 90
Mooncake Skin total 486
Green Velvet Cake
Tegral Satin Crème Cake Green Velvet 250
Water 50
Eggs 100
Corn Oil 90
Green Velvet Cake total 490
Roasted Brown Sugar Cake
Tegral Satin Moist Cake Roasted Brown Sugar 250
Water 50
Eggs 100
Corn Oil 90
Roasted Brown Sugar Cake total 490
Ondeh Red Bean Filling
Green Velvet Cake 450
Roasted Brown Sugar Cake 450
Cremfil Classic Roasted Brown Sugar 200
Red Bean Paste 320
Ondeh Red Bean Filling total 1420
Glazing
Sunset Glaze 100
Corn Syrup 20
Glazing total 120

Working Method

Mooncake Skin
  • Mix all the liquid, then add in flour, mix well.
  • Keep in chiller for about 30mins.
  • Divide into 30g each, make a round ball.
  • Keep aside.

Green Velvet Cake
  • Mix all ingredients until homogeneous.
  • Spread evenly on baking tray.
  • Bake at 180°c for ±20-22mins.

Roasted Brown Sugar Cake
  • Mix all ingredients until homogeneous.
  • Spread evenly on baking tray.
  • Bake at 180°c for about ±20-22mins.

Ondeh Red Bean Filling
  • Sandwich green velvet cake and roasted brown sugar cake with cremfil roasted brown sugar.
  • Freeze it.
  • Use a small round cutter to chop out.
  • Freeze it again.
  • Divide red bean into 20g each, roll out the red bean paste, put a small round cake inside.
  • Close the top and shape into a ball shape.

Glazing
  • Mix well both ingredients.
  • Keep aside.

Make Up & Baking
  • Roll out the skin, put the ondeh red bean filling inside.
  • Close the top and shape into a ball shape.
  • Place it inside the mooncake mould and press gently.
  • Place the pressed mooncake on baking tray.
  • Spray some water on the surface, Bake at 170°c top, 140°c bottom for 5mins.
  • Take it out from oven, brush surface with glazing.
  • Bake at 170°c top, 140°c bottom for 15mins.
  • Take it out from oven, let it cool and brush the second layer of glazing.
  • Lastly, bake for another 10mins.

Ondeh Red Bean Mooncake

Complexity level: