If you’re looking for a unique and delightful twist on the traditional mooncake, why not try making Yokan Mooncakes? Originating from Japan, Yokan Mooncakes offer a delicious combination of the soft and sweet Yokan jelly filling, encased in a tender pastry shell. In this article, we will provide you with an easy and mouthwatering recipe to create your very own Yokan Mooncakes.
For the Yokan filling:
- 400g red bean paste
- 20g sugar
- 15g agar-agar powder
- 450ml water
For the mooncake pastry:
- 300g glutinous rice flour
- 50g powdered sugar
- 50g vegetable oil
- 150ml water
For the mooncake decoration (optional):
- Mooncake molds
- Egg wash (1 egg yolk mixed with 1 tablespoon of water)
- Assorted nuts or seeds for topping (e.g., melon seeds, almonds, or sesame seeds)
- Prepare the Yokan filling by combining the red bean paste, sugar, agar-agar powder, and water in a saucepan. Mix well until all the ingredients are fully incorporated.
- Place the saucepan over medium heat and bring the mixture to a boil while stirring continuously. Reduce the heat and simmer for about 5 minutes until the agar-agar powder is completely dissolved.
- Remove the Yokan filling from the heat and pour the mixture into a square or rectangular mold. Allow it to cool and set at room temperature or in the refrigerator for approximately 1 hour until firm.
- While the Yokan filling is setting, prepare the mooncake pastry. In a large mixing bowl, combine the glutinous rice flour, powdered sugar, and vegetable oil. Mix well until the