Su-Style Red Bean Mooncakes Recipe: Su-Style Red Bean Mooncakes, also known as Suzhou-style mooncakes, are known for their flaky, layered crust that’s closer to puff pastry than the soft crust seen in Cantonese-style mooncakes. Originating from Suzhou, Shanghai, and the Zhejiang region of China, these mooncakes are a must-try for those who love rich textures and a buttery bite. Filled with sweet red bean paste, these are often enjoyed during the Mid-Autumn Festival or given as edible gifts.
Let’s learn how to make them from scratch, including the signature layered pastry dough.
Ingredients
For the Filling:
- 1 recipe red bean paste (see 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
Step 1: Prepare the Red Bean Paste
Use your preferred method (stovetop or Instant Pot) to make a smooth and thick red bean paste. Form the paste into small balls (about 35–45g each) and chill while you make the doughs.
Step 2: Make the Soft Dough
In a bowl, combine flour and sugar. Add lard and gradually mix in warm water in batches, stirring to form a smooth dough. Cover with plastic wrap and chill for 30 minutes.
Step 3: Make the Pastry Dough
Mix cake flour with lard until a soft dough forms. Wrap in plastic and refrigerate for 30 minutes.
Step 4: Combine the Doughs
After chilling, divide both doughs into two halves. On a floured surface, flatten one half of the soft dough into a large disc. Place one half of the pastry dough in the center, wrap it in, and form a ball.
Roll the dough into a rectangle, fold into thirds (like folding a letter), roll again, and repeat once. Finally, roll it into a thin sheet and roll it up into a tight log. Cut the log into small segments (around 55g each).
Step 5: Assemble the Mooncakes
Take one segment and place it upright (with swirls up). Press flat and roll into a 4-inch disc. Place a red bean filling ball in the center, gather the edges and seal. Place seam-side down and flatten slightly.
Repeat for the remaining dough and filling. Optional: stamp with a red food colouring design for a traditional look.
Step 6: Bake
Preheat oven to 375°F (190°C). Place mooncakes on a lined baking tray. Bake for 15 minutes, flip each one, and bake for another 15 minutes until golden.
Cool before serving—they’re very flaky and delicious!
Su-Style Red Bean Mooncakes are a true celebration of texture—crisp on the outside, soft in the middle, and beautifully layered. These pastries may take a little time and care, but the result is something special. Great for sharing during festive seasons or for those who love to explore traditional Chinese baking. Serve them with hot tea, and you’ll impress any guest at your table.
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.
