Revealing the Secret to Making Mung Bean Mooncakes from A to Z – Mytour

Mung bean mooncakes are beloved for their sweet, nutty flavor, gentle fragrance, and easy-to-eat texture. Below is the ultimate guide and detailed instructions on how to make mung bean-filled mooncakes, ensuring success even for beginners. Let's step into the kitchen with Mytour.

1. Introduction to Mung Bean Mooncakes

Mung bean filling is the most basic and essential component of mooncakes. The ingredients are simple, including peeled mung beans, vegetable oil, sugar, maltose, and flour. Perhaps the most complex step is preparing the filling to ensure it's smooth, without visible bean granules, and remains moist and tender. However, you don't need to worry as Mytour will provide detailed guidance with step-by-step instructions and clear images, ensuring your success in making mung bean-filled mooncakes right from the first attempt. 

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Mung bean mooncakes usually have a filling-to-dough ratio of 2:1. For example, for a 75g mooncake, the dough weighs 25g and the filling weighs 50g. If you prefer thicker crusts, you can increase the dough ingredients and decrease the filling ingredients. Below is a reference recipe for making 18 mooncakes (each weighing 75g, including both dough and filling).

2. How to Make Mung Bean Mooncake Crust

Preparing the Ingredients

• 120g sweet baking flour (8% protein)
• 120g bread flour (11% protein)
• 160g golden syrup
• 1 egg yolk
• 30g vegetable oil

Steps to Follow

• Sift the flour into a large bowl
• Create a well in the center of the flour and add the prepared ingredients into the well

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• Use a spoon to stir evenly from the center outwards to blend the flour with the ingredients
• Gently knead the dough into a smooth, elastic ball, wrap it tightly with plastic wrap or wax paper, and let it rest for 30-45 minutes

Note:

• If the dough feels dry while kneading, you can add 1/2 teaspoon of vegetable oil or 1 teaspoon of melted sugar. If the dough becomes too sticky, add more flour
• Avoid over-kneading the dough to prevent it from becoming tough, making it difficult to shape and resulting in a less appealing appearance
• It's recommended to let the dough rest before wrapping the filling
• Ensure thorough coverage of the dough and mold it early to prevent it from drying out

Finished Product

• The dough is slightly moist, not dry, and does not crack.

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3. Method, How to Knead Green Bean Paste

Prepare the Ingredients

• 200g peeled mung beans
• 80g sugar
• 70g vegetable oil (or coconut oil)
• 10g wheat flour or cornstarch
• 15g tapioca starch (if available)
• Vanilla powder (if available)

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Steps to Follow

Step 1: Cook the Mung Beans until Soft

• Wash the mung beans thoroughly, remove any damaged beans
• Put the beans in a pot with sugar and 200ml hot water. Stir well and soak for 1-1h30 to soften the beans
• Add another 200ml hot water and bring to boil over high heat
• Skim off the foam regularly
• Once boiling, reduce the heat and simmer until the beans are soft. Stir occasionally to prevent sticking. Add water as needed to ensure the beans are always submerged until cooked
• Test if the beans are soft enough by gently mashing with a spoon. If the beans break easily, they're cooked enough. Turn off the heat and let it cool

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Step 2: Blend until Smooth

• Transfer the beans to a blender and blend until smooth and slightly runny (you can add a little water while blending). If you don't have a blender, you can crush them finely with a mortar and pestle or spoon

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• Strain the blended beans through a sieve to remove any remaining coarse particles

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Step 3: Forming the Mung Bean Filling

• Transfer the grated mung beans to a non-stick pan, add 1/3 of the coconut oil
• Turn on medium heat, stir regularly to allow the mung beans to blend with the coconut oil
• Continue adding coconut oil gradually, ensuring the filling blends well with the oil to prevent oil separation during baking
• Dissolve cornstarch in a little water and add it to the pan
• Keep stirring the mung bean filling over medium heat until it thickens into a cohesive and non-flowing mass
• The total cooking time for the mung bean filling is about 45 minutes

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You can test if the filling is ready by: shaping a portion of the hot filling into a ball and placing it on a plate. If the filling maintains its shape without flowing, it's ready.

Note:

• You can add tapioca starch when the filling is almost thick (about 30 minutes after cooking)
• If the filling is too dry, you can add a little hot water and cook it again
• If there's oil separation, reduce the heat while cooking again
• You can add a bit of vanilla essence towards the end of cooking to enhance the aroma of the filling

Final Product

The mung bean filling is soft, elastic, and smooth. It has a beautiful golden color.

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4. Creating Shapes for Green Bean Mooncakes

Once we've completed the filling and the dough, we move on to shaping the mooncakes.

Preparing Tools

• Digital scale
• Mooncake mold
• Rolling pin or glass bottle
• A little flour, cooking oil

Execution Steps

Step 1: Even Distribution

• Divide the dough and filling into equal parts: 50g for filling, 25g for dough. Use a digital scale for precise measurements
• Apply a little flour evenly on both hands, then shape the filling and dough into round balls
• Use a damp cloth or plastic wrap to cover to prevent the filling and dough from drying out

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Step 2: Wrapping the Cake

• Roll the rolling pin over a thin layer of flour
• Gently roll out the dough into a round shape, twice the diameter of the filling

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• Place the green bean filling in the center of the dough, wrap tightly, and prevent air from getting trapped between the dough and filling to avoid damaging the cake
• Stretch and pinch the edges lightly to seal the filling completely. Pinch lightly to blur the seams
• Cover with a damp cloth or plastic wrap to prevent the cakes from drying out
• Repeat the process until all prepared ingredients are used

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Step 3: Pressing the Mold

• Spread a thin layer of flour on the tabletop
• Brush a layer of cooking oil inside the cake mold (use a small amount of oil to avoid making the cake oily)
• Place the cake ball into the mold, press gently to compact the cake in the mold, then remove the mold from the cake
• Place the cake gently on a baking tray lined with parchment paper
• While shaping, preheat the oven for about 10-15 minutes at 180 degrees Celsius

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5. Baking the Green Bean Mooncakes

You will bake the mooncakes about 2-3 times. Depending on the type of oven and air fryer, the temperature may vary.

Step 1: First Baking

• Place the cakes on the middle rack or the bottom level of the oven (it's recommended to use a dual-fire oven for even baking)
• Bake the cakes at 180 degrees Celsius for 5-7 minutes
• Remove the cakes, spray water all over the surface of the cakes, and let them sit for 5-7 minutes for moisture to settle

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Step 2: Egg Wash

• Prepare the egg wash mixture: 1 egg yolk + 1/2 egg white + 1/2 teaspoon sesame oil + 1 tablespoon unsweetened milk. Mix the ingredients well and strain through a sieve.
• Dip a soft brush into the egg wash mixture, gently brush a thin and even layer over the surface of the cakes

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Step 3: Baking Until Golden

• Place the cakes in the oven for the second baking at 190-200 degrees Celsius, for 5-7 minutes
• After two rounds of baking, the crusts should have a golden hue. Remove the cakes and repeat the process as above
• After three rounds of baking, the cakes should have a beautiful golden brown color. Remove the cakes from the oven, let them cool completely on a rack, ensuring the bottom of the cakes doesn't retain any oil or moisture
• Place the cakes in a box with a moisture-proof bag, seal the edges of the box tightly

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Note:

• Avoid brushing the egg wash multiple times to prevent smudging the patterns on the cake
• Brush a very thin layer, ensuring no egg accumulates in crevices or grooves, and there are no air bubbles on the cake surface
• Avoid brushing the egg wash while the cake is still hot
• If you don't have an oven, you can use an air fryer. After two rounds of baking, for the third round, do not brush the egg wash but flip the cakes and bake for 5-7 minutes. This way, both sides of the cakes will be evenly cooked

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With this, Mytour has just guided you on how to make mooncakes with mung bean filling. Just store them in a cool place and enjoy within 3-5 days. Wishing you delicious mooncakes for this Mid-Autumn Festival.

Explore more cakes with mung bean filling:

• How to Make Green Bean Paste Pigskin Cake
• How to Make Steamed Buns with Green Bean Filling