Su-Style Red Bean Mooncakes, or Suzhou-style mooncakes, are a delightful dessert known for their flaky, layered crust, which is much more similar to puff pastry than the soft crust of Cantonese-style mooncakes.
Originating from Suzhou, Shanghai, and the Zhejiang region of China, these mooncakes are often filled with sweet red bean paste and enjoyed during the Mid-Autumn Festival or given as gifts.
These mooncakes are known for their rich textures and buttery taste. If you’re ready to try something different from the typical mooncake, this recipe will guide you through creating these delicious treats at home.
Ingredients for Su-Style Red Bean Mooncakes
For the Filling:
- 1 recipe red bean paste (prepared using either the stovetop or Instant Pot method)
For the Soft Dough:
- 3 cups all-purpose flour (415g)
- 2 tablespoons sugar (20g)
- ¾ cup lard (160g)
- 1 cup lukewarm water (250ml at about 60°C)
For the Pastry Dough:
- 2 cups cake flour (265g)
- ⅔ cup lard (140g)
Step-by-Step Instructions for Making Su-Style Red Bean Mooncakes
Step 1: Prepare the Red Bean Paste
Start by preparing the red bean paste. You can use either the stovetop or Instant Pot method to make it smooth and thick. Once the paste is ready, form it into small balls, each about 35–45g, and chill them while you make the doughs.
Step 2: Make the Soft Dough
In a mixing bowl, combine the all-purpose flour and sugar. Add the lard and gradually mix in the lukewarm water, stirring continuously to form a smooth dough. Once the dough comes together, cover it with plastic wrap and let it chill for 30 minutes.
Step 3: Make the Pastry Dough
In a separate bowl, mix the cake flour with the lard. Stir until a soft dough forms. Wrap this dough in plastic wrap and refrigerate it for 30 minutes as well.
Step 4: Combine the Doughs
Once both doughs have chilled, divide each dough into two halves. On a floured surface, flatten one half of the soft dough into a large disc. Place half of the pastry dough in the center and wrap the soft dough around it. Roll this dough into a rectangle, fold it into thirds like a letter, roll it out again, and repeat this folding process one more time. Finally, roll the dough into a thin sheet and roll it up tightly into a log. Cut the log into small segments, about 55g each.
Step 5: Assemble the Mooncakes
Take one segment and place it upright with the swirls facing up. Press the dough flat and roll it into a 4-inch disc. Place a red bean filling ball in the center, then gather the edges of the dough around the filling and seal it. Place the sealed mooncake seam-side down and flatten it slightly.
Repeat this process with the remaining dough and filling. If you wish, you can stamp each mooncake with a traditional design using red food coloring for an extra decorative touch.
Step 6: Bake
Preheat your oven to 375°F (190°C). Place the assembled mooncakes on a lined baking tray. Bake for 15 minutes, then flip each mooncake and bake for another 15 minutes, or until they turn golden brown.
Allow the mooncakes to cool before serving. Once cooled, they will have a deliciously flaky texture, with the rich red bean filling providing a perfect contrast.
Why Su-Style Mooncakes Are So Special
Su-Style Red Bean Mooncakes stand out due to their unique flaky, layered crust. The combination of two different types of dough—soft dough and pastry dough—creates a crisp, buttery texture that’s different from the soft, dense crust of Cantonese mooncakes.
FAQs
What makes Su-Style mooncakes different from other mooncakes?
Su-Style mooncakes have a flaky, layered pastry crust made by combining two types of dough—soft dough and pastry dough—giving them a unique, crisp texture compared to the soft, dense crust of Cantonese-style mooncakes.
Can I use butter instead of lard in the dough?
Yes, you can substitute butter or shortening for lard, but the flakiness and traditional texture might differ slightly. Lard gives the best authentic result.
Is it necessary to flip the mooncakes while baking?
Yes, flipping ensures both sides bake evenly and helps the mooncakes become crispier, which is key to the flaky Su-style crust.
How do I store Su-Style mooncakes?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5–6 days. To re-crisp them, heat briefly in an oven.
Can I use other fillings besides red bean paste?
Absolutely! You can use lotus seed paste, black sesame paste, or even savoury fillings like minced pork or mushroom. Just make sure the filling is thick and not too wet.
The sweet red bean filling adds a rich and slightly sweet taste, complementing the crunchy exterior. These mooncakes are a true celebration of texture and flavor, making them a must-try for anyone who loves traditional Chinese baked goods.
