This Mung Bean Paste Durian Mooncakesrecipe yields 12 pieces of mini-size traditional mooncakes. Traditional mooncake is kids’ favorite, but most kids don’t like the salted egg yolk in the mooncake. This recipe is filled just with mild sweet homemade Durian Mung Bean Paste, and no salted egg yolk is added, kids will love it so much.
CHINESE VERSION: 榴莲豆蓉迷你传统月饼
Traditional Mini Mung Bean Paste Durian Mooncakes | MyKitchen101en
Yields: 12 pcs mini durian mooncakes (75 g each)
Ingredients:
Ingredients for mooncake dough: (Yields: 365 g)
- 115 g golden syrup (Please refer: Homemade Golden Syrup Recipe)
- 55 g cooking oil
- 1 tsp lye water/alkaline water/kansui
- 190 g low protein flour/cake flour
Ingredients for Durian Mung Bean Paste Filling: (Yields: 560 g)
- 150 g split mung bean (rinsed)
- 300 g plain water
- 180 g durian flesh
- ¼ tsp fine salt
- 65 g fine sugar
- 2 tbsps glutinous rice flour
- 250 g full cream milk
- 40 g cooking oil
Instructions:
For mooncake dough:
1 Combine golden syrup, cooking oil, and lye water. Sift in low protein flour, and mix into a dough. Wrap the dough with cling wrap, and set aside at room temperature to rest for 2 hours.
For Durian Mung Bean Paste Filling:
(Please refer Durian Mung Bean Paste Filling for Mooncake for detailed steps)
1 Steam split mung bean with water for 30 minutes. Combine salt, sugar, glutinous rice flour and milk, mix well. Add in steamed split mung bean and durian flesh, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.
2 Cook over medium heat for 20 minutes, then reduce to medium-low heat and cook for 6-7 minutes, until you have a smooth paste. Set aside to cool completely.
Making mini Traditional Durian Mung Bean Paste Mooncakes:
1 Divide rested mooncake dough into 12 portions (30 g each).
2 Divide Durian Mung Bean Paste filling into 12 portions (45 g each). (Reminder: Cover the paste to prevent it from drying.)
3 Flatten mooncake dough into round shape with a plate, put durian paste in the center, fully wrap the paste with dough. Press until firm, shape gently into a ball, then coat outer layer with some flour.
4 Arrange filled dough on a lined baking tray, print the pattern with small mooncake mould (75-g size).
5 Spray the mooncakes with water just before baking. (Reminder: Spray with water will prevent mooncakes from cracking when baked.)
6 Bake in preheated oven at 160°C/320°F for 18 minutes. Set aside the durian mooncakes at room temperature for 24 hours.
7 After resting for 24 hours, the skin of the mini Traditional Durian Mung Bean Paste mooncakes will become soft. (Reminder: Since homemade durian mooncake has no preservative, it is suggested to keep it refrigerated for storage. Return to room temperature before serving.)
Traditional Mung Bean Paste Mini Durian Mooncakes
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Ingredients
Ingredients for mooncake dough: (Yields: 365 g)
- 115 g golden syrup Please refer: Homemade Golden Syrup Recipe
- 55 g cooking oil
- 1 tsp lye water/alkaline water/kansui
- 190 g low protein flour/cake flour
Ingredients for Durian Mung Bean Paste Filling: (Yields: 560 g)
- 150 g split mung bean rinsed
- 300 g plain water
- 180 g durian flesh
- ¼ tsp fine salt
- 65 g fine sugar
- 2 tbsps glutinous rice flour
- 250 g full cream milk
- 40 g cooking oil
Instructions
For mooncake dough:
- Combine golden syrup, cooking oil and lye water. Sift in low protein flour, mix into a dough. Wrap the dough with cling wrap, set aside at room temperature to rest for 2 hours.
For Durian Mung Bean Paste Filling: (Please refer Durian Mung Bean Paste Filling for Mooncake for detailed steps)
- Steam split mung bean with water for 30 minutes. Combine salt, sugar, glutinous rice flour and milk, mix well. Add in steamed split mung bean and durian flesh, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.
- Cook over medium heat for 20 minutes, then reduce to medium-low heat and cook for 6-7 minutes, until you have a smooth paste. Set aside to cool completely.
Making mini traditional mooncakes:
- Divide rested mooncake dough into 12 portions (30 g each).
- Divide Durian Mung Bean Paste filling into 12 portions (45 g each). (Reminder: Cover the paste to prevent it from drying.)
- Flatten mooncake dough into round shape with a plate, put durian paste in the center, fully wrap the paste with dough. Press until firm, shape gently into a ball, then coat outer layer with some flour.
- Arrange filled dough on a lined baking tray, print the pattern with small mooncake mould (75-g size).
- Spray the mooncakes with water just before baking. (Reminder: Spray with water will prevent mooncakes from cracking when baked.)
- Bake in preheated oven at 160°C/320°F for 18 minutes. Set aside at room temperature for 24 hours.
- After resting for 24 hours, the skin of the mooncakes will become soft.
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very informative easy to follow thank you
TQVM for the lovely recipes. Will be making that soon