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RECIPE
13 INGREDIENTS 21 STEPS 3hr 35min

Durian Mung Bean Mooncakes

Let's bake something a little different for this Mid-Autumn Festival: Durian Mung Bean Mooncakes! This is a really popular mooncake flavor, especially for durian dessert lovers. This delicious mooncake has a creamy smooth durian mung bean paste filling, made with mung beans and fresh durian pulp. Whether you love durian or not, you will certainly love this baked mooncake recipe.
Durian Mung Bean Mooncakes Recipe | SideChef
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Let's bake something a little different for this Mid-Autumn Festival: Durian Mung Bean Mooncakes! This is a really popular mooncake flavor, especially for durian dessert lovers. This delicious mooncake has a creamy smooth durian mung bean paste filling, made with mung beans and fresh durian pulp. Whether you love durian or not, you will certainly love this baked mooncake recipe.
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
3hr 35min
Total Time
2hr 50min
Active Time
$0.37
Cost Per Serving

Ingredients

Servings
14
US / METRIC

Mooncake

1/2 cup
Golden Syrup
2 oz
Peanut Oil
1 tsp
Alkaline Water
2 cups
1
Egg , separated
yolk only for egg wash
1 Tbsp
Water
for egg wash

Mooncake Filling

1 cup
Split Mung Beans , rinsed, soaked overnight
1 cup
Durian Pulp
1 1/3 cups
1/2 tsp
3 Tbsp
Sweet Glutinous Rice Flour
2 oz
Cooking Oil
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Nutrition Per Serving

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CALORIES
295
FAT
9.7 g
PROTEIN
7.1 g
CARBS
47.1 g

Author's Notes

Yields 15 mooncakes.
It is important to use a weighing scale to weigh the skin dough and filling according to the size of the mold. This will ensure all the mooncakes are of the same and right size for the mold you are using.

The ratio of pastry for the mooncake skin and filling is very important. All baked mooncakes should have a thin layer of skin and plenty of fillings. The ratio should be at least 1:2 (one part of pastry dough to two parts of fillings). The weight of the filling is the combination of the paste and salted egg yolk if you are adding.

Freshly baked mooncakes are dry as they need time for the oil to be released to the surface. So only consume mooncakes after storing in an airtight container for 2 to 3 days for better flavor and texture.

Cooking Instructions

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Step 1
In a separate mixing bowl, combine Milk (1 1/3 cups) , Granulated Sugar (1/2 cup) , Salt (1/2 tsp) , and Sweet Glutinous Rice Flour (3 Tbsp) . Stir to mix well and keep for later use.
Step 2
After soaking Split Mung Beans (1 cup) , drain and pour in just enough water to cover the mung bean and steam in a wok over medium-high heat for 30 minutes or until mung bean turns very soft.
Step 3
Remove the mung bean from the steamer and transfer it into a large mixing bowl. Add in the Durian Pulp (1 cup) and blend the mung bean mixture into a smooth paste.
Step 4
Pour in the glutinous rice flour mixture into the mung bean paste and stir till combined. Sieve the mixture into a non-stick pan or a stainless steel pan. When done, add in Cooking Oil (2 oz) . Stir to mix well.
Step 5
Place the pan on a stove and start cooking. Using medium heat, stir-fry the paste mixture until boiling. Stir constantly to avoid the paste from being burnt at the bottom. Stir till liquid starts to evaporate and paste starts to firm up.
Step 6
Then turn heat to low and continue to stir until the paste turns thick. Keep stirring until the paste does not stick to the pan and comes together. Let the mung bean paste cool completely and set aside.
Step 7
In a mixing bowl, add in Golden Syrup (1/2 cup) , Peanut Oil (2 oz) , and Alkaline Water (1 tsp) . Whisk to combine.
Step 8
Then sift in All-Purpose Flour (2 cups) and mix into a dough. Leave aside or wrap with cling wrap and set aside at room temperature for 30 minutes.
Step 9
Divide and weigh the dough skin into 15 g each. Roll into round balls and cover with cling wrap to prevent drying and set aside.
Step 10
Divide and weigh the filling paste into 35 g each. Roll into balls. Optionally, if you are adding salted egg yolk, weigh the durian mung bean paste together with the egg yolk, to a total of 35 g each.
Step 11
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
Step 12
To make the mooncakes, flatten one portion of the skin dough and place one filling ball in the middle. Flip over and wrap the edge evenly around the filling ball. Flip over again and gently but firmly push the skin dough around the filling using the palm of your hands. Then, gather the edges over and pinch to secure the filling ball on the top.
Step 13
Roll it again into a ball and a mooncake ball is done. Put the mooncake ball onto the floured plate. Continue to wrap the rest of the filling balls with the mooncake skin dough.
Step 14
Next, prepare to mold the mooncakes. Lightly brush a mooncake mold with flour. Lightly roll the mooncake into a round ball. Then roll the mooncake into a long ball with the palm of your hands. This will make it easier to place into the mooncake mold.
Step 15
Carefully place the mooncake into the mold and place the mold on the baking tray. Press the handle down to impart the design. Press until you can't move it any further. Then pull the handle up and release the mooncake and we're done.
Step 16
Repeat to do the same for the rest of the round mooncake balls. Place the molded mooncakes on a baking tray and you are ready to bake them.
Step 17
Prepare egg yolk wash by combining Egg (1) with Water (1 Tbsp) and then sieve the egg mixture into a small bowl. Set aside for later use.
Step 18
Bake the mooncakes for about 10 minutes, until the mooncake skin toughens and the edges of the mooncakes start to turn golden.
Step 19
Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.
Step 20
Place the mooncakes back in the oven and bake for another 10 minutes until the mooncakes turn golden brown.
Step 21
Remove from oven and let mooncakes cool on the tray for about 5 minutes. Then, transfer the baked mooncakes to cool completely on a wire rack. Cut into small slices and enjoy with hot brewed tea.

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Nutrition Per Serving
Calories
295
% Daily Value*
Fat
9.7 g
12%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
15.4 mg
5%
Carbohydrates
47.1 g
17%
Fiber
3.6 g
13%
Sugars
18.4 g
--
Protein
7.1 g
14%
Sodium
116.0 mg
5%
Vitamin D
0.1 µg
0%
Calcium
61.1 mg
5%
Iron
2.4 mg
13%
Potassium
297.8 mg
6%
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