Simple Homemade Green Bean Mooncakes Recipe

Mooncakes are undoubtedly a traditional treat that cannot be missed on the Mid-Autumn Festival table. Join Mytour Blog to learn how to make mooncakes with various fillings such as assorted flavors, green bean, and more right at home.

Why Make Mooncakes at Home? 

• The first benefit of learning how to make mooncakes yourself is ensuring food safety as you can handpick your ingredients for the cakes. 
• By making mooncakes yourself, you can adjust the sweetness and saltiness to your liking, ensuring that the batch is delicious, nutritious, and free from preservatives or additives.
• When making mooncakes at home, you can unleash your creativity, tweaking the flavors and colors to your preference. 
• This will be a wonderful gesture to show love and affection to your loved ones and friends on this special occasion.

Ingredients for making mooncakes

Filling:

Note: If making assorted filling mooncakes, you will need additional ingredients such as Chinese sausage, melon seeds, cashews, lotus seeds, pumpkin jam, candied orange/lemon peel, candied ginger, sesame seeds, lime, osmanthus wine... You can consider about 50 grams of each ingredient.

Crust:

• All-purpose flour: 300 grams
• Peanut butter: 15 grams
• Honey: 5 grams
• Vegetable oil: 40 grams
• Egg yolks
• Syrup for baking: 210 grams

Glaze for the cake surface:

• Egg yolks
• Fresh milk
• Half tablespoon of syrup for baking
• Cooking oil

Simple Homemade Mooncakes Recipe

Below are simple ways to make mooncakes at home, check them out and choose your favorite type to treat your family on the upcoming Mid-Autumn Festival.

Assorted Filling Mooncakes Recipe

• Step 1 – Cook the syrup

Boil 300ml of water, then add 500 grams of sugar and a little lime juice. Continue boiling until the sugar dissolves completely and changes color, then turn off the heat and let it cool.

• Step 2: Prepare the filling

Dry roast cashews, melon seeds, and white sesame seeds, then mix evenly. Next, add in the mixture candied orange/lemon peel, candied ginger, Chinese sausage cut into small pieces, osmanthus wine, pomelo essence, glutinous rice flour, and a pinch of salt. Continue mixing until all ingredients are well combined.

• Step 3: Prepare the crust

Mix all-purpose flour with cooked syrup, then add cooking oil and alkaline water. Knead the dough until it forms a smooth and elastic ball.

• Step 4: Shape the mooncakes

Divide the dough and filling into equal portions, then shape them into balls. Next, roll out the dough thinly and wrap each portion of filling inside. Finally, place the cakes into molds and press firmly to shape them.

• Step 5: Bake the cakes

Preheat oven to 200°C and bake the cake for 10 minutes. Take it out and spray with distilled water mist, then let it cool. Next, whisk together egg yolks and vegetable oil and spread the mixture on the cake surface. Then put it back in the oven for another 10 minutes at 200°C to finish.

How to Make Mooncakes with Mung Bean Filling

Below are the detailed steps on how to make mooncakes with mung bean filling that you can refer to:

• Step 1: Soak mung beans in water until soft, then drain and rinse thoroughly.

• Step 2: Put the beans in a pot with some water and cook until soft. Once the beans are cooked, transfer to a blender and puree.

• Step 3: Pour the pureed beans and sugar into a non-stick pan, place it on the stove to cook. Add glutinous rice flour and vegetable oil to the cooking mung bean filling and mix well. Stir constantly to prevent burning and clumping of the bean mixture. When the mixture starts to thicken, add sesame seeds and cook for a few more minutes before turning off the heat.

• Step 4: Allow the mung bean filling to cool, then divide it into small balls and shape them into rounds. Wrap the filling tightly with food wrap and store in the refrigerator compartment.

After preparing the mung bean filling, you can proceed with the steps to make the crust, shape the mooncakes, and bake them to obtain a complete mooncake. The finished product will be attractive golden-brown cakes, with a soft and smooth crust and a refreshing sweet mung bean filling inside. The cakes will taste even better when enjoyed with a warm cup of tea.

How to Make Traditional Sticky Mooncakes

Ingredients for making traditional sticky mooncake syrup

• Granulated sugar: 300 grams
• Lime juice: 5 ml
• Spring water: 300 ml

Ingredients for making the crust

• Syrup for sticky cake: 400 ml
• Vegetable oil: 12 ml
• Pomelo essence: 6 ml
• Toasted glutinous rice flour: 200 grams

Ingredients for making the filling:

Instructions on how to make sticky mooncakes

• Step 1: Cook the syrup for sticky cakes

Boil 300 grams of sugar in 300 ml of water until the sugar dissolves, then add a little lime juice and let the pot simmer on the stove for about 10 minutes before turning off the heat. This cooled syrup will be used to prepare the filling and crust.

• Step 2: Cook the mung bean filling for the cakes 

Clean the mung beans, then soak them until they swell before rinsing them thoroughly. Put the beans in a pot, boil with about 1 liter of distilled water until boiling, then use a grinder to grind the mung beans into a paste. Strain again to obtain a smooth mung bean mixture.

Next, place a pan on the stove and pour the strained mung bean mixture into the pan. Add 80 grams of sugar and a pinch of salt, stir well to dissolve the mixture.

When the mung beans absorb the flour and water, strain the mung bean filling again to make it smoother and thicker. Continue stirring until the mixture thickens and becomes smooth.

• Step 3 – Prepare the crust for Mid-Autumn Festival cakes

Mix toasted glutinous rice flour, powdered sugar, softened butter together, then add pandan leaf extract and continue kneading until the dough forms a smooth lump. Let the dough rest for about 30 minutes.

• Step 4: Shape the cakes

Cut the rested dough into equal pieces, shape them into balls, then flatten each piece with a rolling pin into rounds. Next, mold the mung bean filling into small balls and place them in the center of the dough rounds, folding the edges over to seal. Roll the cakes in flour once, then place them in the mooncake mold and press firmly.

• Step 5: Finished product

Taking the cakes out of the mold yields cold, visually appealing, pandan-scented sticky rice mooncakes with the delightful sweet and creamy taste of mung bean filling.

How to Make Oil-Free Air Fryer Mooncakes

After wrapping the cakes, place them in an oil-free air fryer and fry at 180°C for 10 minutes.

Afterward, remove the cakes from the oil-free air fryer, sprinkle water over them, and let them cool. Then, spread the prepared egg mixture on top of the cakes and return them to the air fryer for an additional 10 minutes. When the cakes emit a fragrant aroma and the crust turns a beautiful golden color, they are done. At this point, turn off the oil-free air fryer and take out the cakes to complete the process.

How to Make Mooncakes Without Baking

If your home lacks an oven or an oil-free air fryer, you can utilize an electric rice cooker to bake the cakes. Here is a guide on how to make mooncakes without baking: