Red bean paste: Soak the beans a day in advance, then put them in a pressure cooker for 15 minutes. Remove and strain out the liquid, preferably also the skins. Blend to your desired consistency, wrap with cheesecloth to squeeze out excess moisture. Fry the red bean paste in a wok with oil, adding sugar as you cook until it reaches your desired taste. More sugar can be added if needed.Osmanthus,Honeyor similarBaking, are you making Guangdong-style or Suzhou-style mooncakes?How big should they be, such a vague question, I can't answer that., How big? It's too vague to answer like that.