Red Bean Paste Chocolate Chip Cookies

Because I still had some red bean paste leftover in the freezer, I had to find a way to use it up. I have searched for some cookies cakes ideas, but not much could be found. I have seen one red bean paste crinkle cookies recipe and adjusted it to make it into chocolate chip red bean paste cookies instead. The flavour of red bean paste isn't strong, maybe you won't even notice it inside. Cookies are moist, but as everything else best eaten fresh, The longer kep, the crunchier they will get. Recipe is simple and doesn't make much time to make, except for the chilling dough time.

Since Lunar New Year was approaching, I decided to prepare cookies as gifts for my husband's family, thinking they would appreciate the Asian flavor. To my surprise, nobody noticed the red bean paste inside and they thought they were regular chocolate chip cookies. You can bake them for a shorter time to achieve a more fudgy interior.

Ingredients

- 1 egg

- 80g sugar

- 140g red bean paste

- 230g flour

- 5g baking powder

- 80ml oil

- 150g chocolate chips

Instructions

1. Preparing the Cookie Dough:

   - In a mixing bowl, combine the egg and sugar until the sugar is dissolved.

   - Add the oil and red bean paste to the mixture and mix until well combined.

   - Sift the flour and baking powder into the wet mixture and fold gently until just combined. Avoid overmixing the dough.

   - Stir in the chocolate chips until evenly distributed throughout the dough.

   - Cover the cookie dough and let it chill in the refrigerator for at least 4 hours or overnight for best results.

2. Shaping the Cookies:

   - Preheat the oven to 170°C (340°F).

   - Scoop about 20 grams of the chilled cookie dough and roll it into a round ball.

   - Place the dough balls on a lined baking sheet, leaving some space between each cookie.

   - Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to crisp and the center is still soft.

   - Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. They will firm up as they cool.

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Baked Cheesecake-filled Mooncakes

 

Mooncakes with cheesecake filling offer a unique twist on the traditional Chinese pastry. These mooncakes combine the rich and creamy texture of cheesecake with the flaky and tender exterior of the mooncake crust. The cheesecake filling adds a delightful richness that complements the sweetness of the mooncake dough.

These cheesecake-filled mooncakes are perfect for celebrating special occasions such as the Mid-Autumn Festival or as a delightful dessert any time of the year. They can be enjoyed on their own or paired with a cup of tea for a delightful treat.

Ingredients

Dough:

- 150g flour

- 80g golden syrup or honey

- 30g oil

- 1/3 teaspoon Kansui (lye water)

Cheesecake:

- 250g cream cheese, at room temperature

- 2 eggs

- 30g sugar

Egg Wash:

- 1 egg yolk

- 1 tbsp water

Instructions

1. Preparing Cheesecake Filling:

- Mix cream cheese (at room temperature) with sugar until smooth.

- Add eggs one at a time, mixing thoroughly after each addition.

- Bake the cheesecake in a 6-inch square pan at 200 degrees Celsius for 15-20 minutes, or until set.

- Allow the baked cheesecake to cool, then divide it into 12 pieces, each weighing 30g.

2. Preparing Mooncake Crust:

- Mix all dough ingredients until a smooth dough forms.

- Divide the dough into 12 pieces, each weighing 20g.

3. Assembling:

- Roll or flatten a piece of dough in your hand.

- Place a portion of the cheesecake filling (30g) in the center of the dough.

- Cover the filling with the dough and roll it into a ball.

- Repeat this process with each piece of dough and cheesecake filling.

4. Mooncake Molding:

- Dust the mooncake mold with flour or cornstarch.

- Place each filled dough ball into the mold and press gently to shape.

5. Baking:

- Preheat the oven to 190 degrees Celsius.

- Place the shaped mooncakes on a baking tray and bake for 5 minutes.

- Remove the mooncakes from the oven and brush them gently with egg wash.

- Return the mooncakes to the oven and bake for an additional 20-25 minutes at 170 degrees Celsius, or until golden brown.

6. Storing:

- Allow the baked mooncakes to cool completely.

- Store them in an airtight container in the refrigerator for up to 2 weeks.

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