Mung Bean Mooncake is a traditional Taiwanese dessert made of flaky pastry crust and filled with mung bean paste and savory meat. The homemade sweet mung bean paste pairing with the tasty pork floss filling is absolutely delicious and unique.
Mid-Autumn Festival is down the hill, which is the time to make some delicious mooncakes again. I have made Cantonese-style mooncakes, red bean pastry, and the trendy salted egg yolk custard lava mooncakes in the past. And today, I want to introduce you to another sweet and savory mooncake, the mung bean mooncake.
The original mung bean mooncakes have a filling of smooth mung bean paste and pan-fried shallot. However, I used the pork floss as a substitute which is still tasty but easier. Besides, the mooncake’s crust is made with multiple layers that give a flakier texture. The homemade mung bean mooncakes aren’t only for the festival but a healthy and enjoyable afternoon snack to share with family and friends.
What are the ingredients?
Mung Bean Filling
- Peeled Split Mung Beans
- Granulated Sugar
- Unsalted Butter
- Dried Osmanthus Fragrans (Optional)
Pork Floss Filling
- Pork Floss
- Unsalted Butter
- Roasted White Sesame
Water Pastry Dough
- All-Purpose Flour
- Corn Oil- Sometimes people use unsalted butter as well.
- Water
- Granulated Sugar
Oil Pastry Dough
- All-Purpose Flour
- Corn Oil– Unsalted butter is a good substitute.
How do you make Mung Bean Mooncakes at home?
Mung Bean Filling
- Soak the peeled split mung bean in the water for at least 4 hours or overnight. Drain and steam it for 40 minutes on medium-high heat until soft. (You can also cook it by using a rice cooker).
- Smash the mung bean with a spatula or spoon until smooth. Transfer the mashed mung bean to a non-stick pan, and cook it with sugar on medium heat.
- Keep folding the mung bean with a spatula while cooking to prevent it sticks to the bottom. Keep cooking and folding until it thickens. Turn off the heat. Evenly combine the butter and dried osmanthus into it. Transfer it to the container, and set it aside.
Pork Floss Filling
- Combine pork floss, roasted white sesame, and unsalted butter in a bowl with your hand. Set it aside.
Water Pastry Dough
- Combine all-purpose flour, sugar, corn oil, and water in a bowl, and knead it into a dough. Cover the dough with plastic wrap, and let it rest for 30 minutes at room temperature.
Oil Pastry Dough
- Combine all-purpose flour and corn oil in a bowl, and knead it into a dough. Cover the dough with plastic wrap, and refrigerate it for 30 minutes.
Assemble The Mooncakes
- Divide both water pastry dough and oil pastry dough into 12 equal pieces. (25g for water dough and 13g for oil dough).
- Flatten the water dough with a roller, and warp the oil dough in the middle. Roll the whole piece into a ball. (Repeat the same instructions for the rest 11 pieces.)
- Shape each dough into a flat oval, and roll it up. Place it sideways and flatten it again with a roller. Then, roll it up one more time. (Repeat the same instructions for the rest 11 pieces.) Cover the dough with plastic wrap, and let it rest for 30 minutes at room temperature.
- Meanwhile, let’s prepare the mung bean filling with pork floss. Divide the mung bean paste into 12 equal pieces, 30g each. Roll each of them into a ball, and press the middle with your finger. Fill the pork floss in the middle, and wrap well. Shape the whole thing into a ball. ((Repeat the same instructions for the rest 11 pieces.)
- Back to the pastry doughs. Place the smooth side of the dough face to the table, pitch the dough from the edges. Flatten it with your palm, and extend it with a roller. Place the mung bean filling on the center and pitch it from the edges to seal. Place the mooncake upside down on the baking pan with parchment paper, and slightly flat the mooncake with a gentle press of your palm.
- Preheat the oven to 350F, and bake them for 30 minutes.
How do you store the Mung Bean Mooncakes?
- Store the not baked mung bean mooncakes in a plastic bag, and put them in the freezer for up to 1 month. Bake them whenever you want to eat them.
- If you have some left over baked ones, you can store them in an airtight container and refrigerate them for up to 1 week. Enjoy the chill ones dicretly or microwave them for 30 seconds.
More mooncake recipes you may enjoy
Salted Egg Yolk Custard Lava Mooncakes
Snow Skin Mooncake with Lotus Seed Paste and Durian Filling
Rainbow Layer Salted Egg Pastry
Yield: 12
Mung Bean Mooncake
Mung Bean Mooncake is a traditional Taiwanese dessert made of flaky pastry crust and filled with mung bean paste and savory meat. The refreshing bean paste pairing with the tasty pork floss filling is absolutely delicious and unique.
Prep Time
2 hours
Cook Time
30 minutes
Additional Time
1 hour
Total Time
3 hours 30 minutes
Ingredients
Mung Bean Filling
- 160g Peeled Split Mung Beans
- 60g Granulated Sugar
- 48g Unsalted Butter
- 2g Dried Osmanthus Fragrans (Optional)
Pork Floss Filling
- 20g Pork Floss
- 5g Unsalted Butter
- 2g Roasted White Sesame
Water Pastry Dough
- 150g All-Purpose Flour
- 55g Corn Oil
- 60g Water
- 30g Granulated Sugar
Oil Pastry Dough
- 120g All-Purpose Flour
- 55g Corn Oil
Instructions
Mung Bean Filling
- Soak the peeled split mung bean in the water for at least 4 hours or overnight. Drain and steam it for 40 minutes on medium-high heat until soft.
- Smash the mung bean with a spatula or spoon until smooth. Transfer the mashed mung bean to a non-stick pan, and cook it with sugar on medium heat.
- Keep folding the mung bean with a spatula while cooking to prevent it sticks to the bottom. Keep cooking and folding until it thickens. Turn off the heat. Evenly combine the butter and dried osmanthus into it. Transfer it to the container, and set it aside.
Pork Floss Filling
- Combine pork floss, roasted white sesame, and unsalted butter in a bowl with your hand. Set it aside.
Water Pastry Dough
- Combine all-purpose flour, sugar, corn oil, and water in a bowl, and knead it into a dough. Cover the dough with plastic wrap, and let it rest for 30 minutes at room temperature.
Oil Pastry Dough
- Combine all-purpose flour and corn oil in a bowl, and knead it into a dough. Cover the dough with plastic wrap, and refrigerate it for 30 minutes.
Assemble The Mooncakes
- Divide both water pastry dough and oil pastry dough into 12 equal pieces. (25g for water dough and 13g for oil dough).
- Flatten the water dough with a roller, and warp the oil dough in the middle. Shape the whole piece into a ball. (Repeat the same instructions for the rest 11 pieces.)
- Shape each dough into a flat oval, and roll it up. Place it sideways and flatten it again with a roller. Then, roll it up one more time. (Repeat the same instructions for the rest 11 pieces.) Cover the dough with plastic wrap, and let it rest for 30 minutes at room temperature.
- Meanwhile, let's prepare the mung bean filling with pork floss. Divide the mung bean paste into 12 equal pieces, 30g each. Roll each of them into a ball, and press the middle with your finger. Fill the pork floss in the middle, and wrap well. Shape the whole thing into a ball. ((Repeat the same instructions for the rest 11 pieces.)
- Back to the pastry doughs. Place the smooth side of the dough face to the table, pitch the dough from the edges. Flatten it with your palm, and extend it with a roller. Place the mung bean filling on the center and pitch it from the edges to seal. Place the mooncake upside down on the baking pan with parchment paper, and slightly flat the mooncake with a gentle press of your palm.
- Preheat the oven to 350F, and bake them for 30 minutes.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 263Total Fat: 13.1gSaturated Fat: 3.5gCholesterol: 10mgSodium: 27mgCarbohydrates: 32gFiber: 3.7gSugar: 7.6gProtein: 5.8g