Name: Mung Bean Mooncake
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 13
Cuisine: Taiwanese
Ingredients: 400g split green beans (mung beans); 70g brown sugar (I used organic brown sugar); 1 1/2 to 2 tsp sea salt; 1/4 tsp pepper; 90g shallots (sliced thinly); 135g vegetable oil; 250g all-purpose flour; 1 tbsp brown sugar; 65g vegetable oil or butter; 120g water; 165g all-purpose flour; 70g vegetable oil or butter; A traditional wooden ink stamp; Edible red colouring

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I enjoy Chinese biscuits with mung bean filling and I was excited to find a recipe for Mooncake with a mung bean filling. I got the inspiration from here. The Taiwanese Mung Bean Mooncake is usually stuffed with pork and mung bean. I omitted pork from my recipe and made it meatless as I knew I would be the one eating this mostly. My hubby and in-laws prefer the Five Nuts Mooncake.

I have other mooncake recipes like Five Nuts Mooncake with Sambal Dried Shrimp, Five Nuts Mooncake, Five Nuts Mooncake with XO Sauce and Mooncake Biscuit.

Being meatless, this biscuit is suitable for vegetarians and if you want to make it vegan, just don't use any butter.

I added a salted egg yolk to one of the filling and it is actually nice. But, we finished all before I could take picture.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Mung Bean Mooncake

Yields: 13 biscuits

INGREDIENTS:

Filling:

400g split green beans (mung beans)

70g brown sugar (I used organic brown sugar)

1 1/2 to 2 tsp sea salt

1/4 tsp pepper

90g shallots (sliced thinly)

135g vegetable oil

Water Dough (A):

250g all-purpose flour

1 tbsp brown sugar

65g vegetable oil or butter

120g water

Oil Dough (B):

165g all-purpose flour

70g vegetable oil or butter

Others:
A traditional wooden ink stamp
Edible red colouring

METHOD:

To prepare the mung bean filling:

Wash and soak mung beans in water for at least 4 hours or overnight. Drain well and steam at medium heat for 40 minutes till soft.
In the meantime, fry the shallots with oil till fragrant and golden brown. Remove from wok and crash the fried shallot with spoon or hand. Set aside.
Once the mung bean is ready, mash the steamed mung beans till very fine while still hot. Add brown sugar, salt and pepper, mix well. Then pour in shallot oil (plus the fried shallot) and mix well.
Divide the filling into 13 portions and shape into a ball (80g each ball).

Note: I did not stir fry as my steamed mung beans are very dried. If steamed water went in and made your mung beans very wet, then you need to stir fry at low heat till dry and you able to make shape into a ball.

To prepare the water and oil dough:

Knead water dough ingredients (A) and oil dough ingredients (B) separately into a smooth dough by hand. Let them rest for 30 minutes.
Divide the dough into 13 portions for each dough, around 34g for water dough (A) and 18g for oil dough (B).

Note: If you use butter, please melt the butter first and let it cool down.

To wrap and bake:

Flatten water dough A and wrap up oil dough B. Shape into a ball. Continue until all finish.
Roll dough ball into a rectangular shape, fold dough into thirds like folding a business letter. Continue till finish all the dough balls.
Repeat another time the same way (method 4) until finish all the dough.
To wrap: Use your thumb and index finger to pinch 2 corners together to the centre and repeat with the remaining two corners. Roll the skin into round diameter about 5 to 5.5 inch. Place the filling in the centre, wrap and seal. Slightly flatten them and arrange onto a baking tray.
Stamp the top of the mooncake of your choice.
Bake in a preheated oven at 190C for 5 minutes and reduce to 165C and bake for another 15 to 20 minutes.

Mung Bean Filling