Bitter Melon & Red Bean Mooncake

Instructions

1. 1

   Prepare the bitter melon: Cut the bitter melon in half lengthwise, scoop out the seeds, and slice thinly. Blanch in boiling water for 5 minutes, then rinse with cold water. Squeeze out excess water.

   ~15 min
2. 2

   Sauté the bitter melon: Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add the blanched bitter melon and sauté for 5-7 minutes until slightly softened. Remove from pan and set aside.

   ~12 min
3. 3

   Make the filling: In a large bowl, combine the sweetened red bean paste and the sautéed bitter melon. Mix well.

   ~5 min
4. 4

   Prepare the dough: In a medium saucepan, combine rice flour, glutinous rice flour, sugar, and water. Whisk until smooth. Cook over low heat, stirring constantly, until the mixture thickens into a dough-like consistency. Remove from heat and stir in the remaining 1 tablespoon of vegetable oil.

   ~15 min
5. 5

   Cool the dough: Transfer the dough to a lightly floured surface and let it cool until it's comfortable to handle. Knead briefly until smooth.

   ~10 min
6. 6

   Assemble the mooncakes: Divide the dough and filling into 8 equal portions. Flatten one portion of dough and enclose one portion of filling, shaping it into a ball. Repeat for all portions.

   ~10 min
7. 7

   Mold the mooncakes: Lightly flour your mooncake mold. Place the filled ball into the mold and press firmly to create the mooncake shape. Carefully unmold.

   ~10 min
8. 8

   Bake the mooncakes: Preheat oven to 350°F (175°C). Place the mooncakes on a baking sheet lined with parchment paper. Lightly brush the tops with egg yolk wash.

   ~5 min
9. 9

   Bake for 15-20 minutes, or until golden brown. Let them cool completely on a wire rack.

   ~20 min