Quick Red Bean Buns (Jjinppang)
These fluffy, quick red bean buns are ready in just 20 minutes. Thankfully, the dough does not have to proof for hours, and you can go straight from bun assembly to steaming. It's a simple and delightful treat, with just a dollop of delicately sweet red bean paste in the fluffiest, buttery bun.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Quick Red Bean Buns (Jjinppang)
These fluffy, quick red bean buns are ready in just 20 minutes. Thankfully, the dough does not have to proof for hours, and you can go straight from bun assembly to steaming. It's a simple and delightful treat, with just a dollop of delicately sweet red bean paste in the fluffiest, buttery bun.
View Recipe
Quick Red Bean Buns (Jjinppang)
These fluffy, quick red bean buns are ready in just 20 minutes. Thankfully, the dough does not have to proof for hours, and you can go straight from bun assembly to steaming. It's a simple and delightful treat, with just a dollop of delicately sweet red bean paste in the fluffiest, buttery bun.
View Recipe
Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View Recipe
Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Deep-Fried Egg Whites with Red Bean Paste 高力豆沙
I used store-bought sweetened red bean paste. It’s also common to add a slice of banana to the red bean paste. Other options are lotus seed paste and black bean paste. I suggest using 1L of oil but it depends on how big and how deep your pot for deep-frying is. For a small pot where you fry two or three at a time, you may be able to use around 500ml oil. They will float and half of the ball will be submersed in the oil. If oil is not enough, you’ll end up getting slightly flattened balls. For nice spheres, use an ice-cream scoop and enough oil for the ball to float and not touch the bottom of the pot. This recipe makes 5 large (5cm or 2” in diameter) ones.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View Recipe
Deep-Fried Egg Whites with Red Bean Paste 高力豆沙
I used store-bought sweetened red bean paste. It’s also common to add a slice of banana to the red bean paste. Other options are lotus seed paste and black bean paste. I suggest using 1L of oil but it depends on how big and how deep your pot for deep-frying is. For a small pot where you fry two or three at a time, you may be able to use around 500ml oil. They will float and half of the ball will be submersed in the oil. If oil is not enough, you’ll end up getting slightly flattened balls. For nice spheres, use an ice-cream scoop and enough oil for the ball to float and not touch the bottom of the pot. This recipe makes 5 large (5cm or 2” in diameter) ones.
View RecipeSweet Red Bean Paste in 30 minutes 红豆沙
Red bean paste, or 红豆沙 or anko, is a sweet paste made of red beans, used in many Asian cuisines. Making it from scratch takes multiple steps and hours. So here's the hack to whip up a rich luscious sweet red bean paste in just 30 minutes.
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