Matcha and Mung Bean Mooncakes
Original Recipe
Ingredients
- For the filling:
2 cups dry mung beans
1 1/2 teaspoons matcha powder
1/2 teaspoon hot water
1/4 cup sugar, more or less depending on your preference
3/4 cup milk
2 teaspoons flour
- For the dough:
1 cup all-purpose flour
3/4 cup golden syrup (or corn syrup, if you can’t find it)
1/4 cup vegetable oil
1/4 teaspoon lye water (to make your own, combine 1 part baking soda and 4 parts water, then measure out 1/4 teaspoon of the mixture to add to the dough)
Egg wash (1 egg + 1 tablespoon water)
Directions
- Soak mung beans in water for three hours, then steam for 40 minutes before pulverizing in a food processor until smooth.
- In a small bowl, dissolve matcha powder in hot water, then add sugar and milk.
- Add the matcha mixture, pulverized mung beans, and flour in a pot over medium-high heat and stir until fully combined.
- To prepare the dough, combine flour, syrup, vegetable oil, and lye water in a large bowl, and mix until a sticky but cohesive dough forms.
- Dust a chopping board with cornstarch. Roll out dough on the chopping board into tablespoon-size balls, then flatten into a pancake.
- Add two tablespoons of filling into the middle of the rolled-out dough, and gently wrap it back up into a ball, pinching it at the top.
- Insert the ball into the mooncake mold and press down lightly. Do this repeatedly, about 10 times, instead of pressing down once hard.
- Bake in the oven at 375°F for five minutes or until the top looks dry, then remove from the oven, and brush with egg wash.
- Reduce temperature to 320°F then bake for another 10-15 minutes.
- Let cool to room temperature, and enjoy!
Information
- Category
- Desserts
- Yield
- 30 mooncakes
- Prep Time
- 30 minutes
- Cook Time
- 15 minutes
- Total Time
- 44 minutes, 59 seconds