Mung Bean Mooncakes 绿豆月饼
These Mung Bean Mooncakes are a traditional dessert that can be served during the Mooncake Festival (also known as Mid Autumn Festival 中秋节). These mooncakes can be made with, or without a sweet filling in it. I prefer to have something simpler, without any filling. This mooncake has a moist texture, with a distinct creamy and smooth nutty taste.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 grams mung beans (skinless)
- 375 ml water (1 ½ cup water)
- 56 grams butter (salted or unsalted)
- 100 grams sugar
- 63 grams honey (3 tbsp honey)
- ¼ tsp salt
Instructions
- 1
Prepare Ingredients:
- 2
Have ready all ingredients needed to make mung bean mooncakes.
- 3
Prepare Mung Beans:
- 4
Wash skinless mung bean till water runs clear. Add water into mung bean and soak for at least 4 hours preferably overnight.
- 5
Rinse under running water and drain thoroughly. Then add the soaked mung bean into a non-stick pot. Add just enough water to cover the mung bean.
- 6
Cook Mung Beans:
- 7
Place the non-stick pot on a stove. Using medium heat, bring the mung bean to a simmer. Once you see it bubbling, put on the lid and using lowest heat, simmer for about 20 minutes, till the mung bean is cooked and softened.
- 8
Make Mung Bean Paste:
- 9
Remove from heat and using a spatula, crush the cooked mung beans till it forms a paste and is nice and smooth. Then add in sugar, honey, salt and butter.
- 10
Place the pot back on the stove. Using medium to medium low heat, stir until the butter melts, sugar and honey dissolved. When the butter melts, the paste will become wet and runny.
- 11
As the moisture evaporates, the paste will start to thicken and separate from the bottom of the non-stick pan. Continue to stir and the paste will follow the stirring movement but it will still stick to the spatula.
- 12
Now turn the heat to the lowest so the paste will not be burned. Continue stirring and the paste will turn thicker and it doesn't stick to the spatula anymore. The paste has turned into a dough. And it is done!
- 13
Remove the mung bean paste dough from the stove, transfer to a bowl and divide into two portions. Add one portion with matcha powder for colouring. Mix well by pressing the paste with a spatula. Let both portions cool to lukewarm. Be sure to cover the surface of the mung bean dough to prevent a hard skin from forming.
- 14
Making Mung Bean Mooncakes:
- 15
Once the dough turns lukewarm, divide each portion into five even pieces, each about 50g. Roll each piece in between your hands and shape it into a round ball. Cover with plastic wrap to prevent them from drying.
- 16
Then shape it with a mooncake mould. Put the mung bean paste into the mooncake mould. First roll the mung bean dough into a longer ball with the palm of your hands. Carefully place the into the mould and place the mould on a flat surface. Gently 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 dough and we're done. Repeat to do the same for the rest of the round mung bean balls. You need to mould the mooncakes when the mung bean dough is not hot but still warm.
- 17
Store Mung Bean Mooncakes:
- 18
Place them inside a container with a lid and let them chill in the refrigerator for at least one hour. They will firm up further. Taste great, smooth and creamy. They can be kept in the refrigerator for up to one week. Enjoy!
- 19
Serve Mung Bean Mooncakes:
- 20
As these mung bean mooncakes are quite filling, they are best enjoyed alongside hot Chinese tea. So Enjoy!