Black sesame mung bean paste mooncake filling is a popular choice, especially for those who enjoy the rich, nutty flavor of sesame seeds. This filling is crafted by combining black sesame and mung bean, resulting in a smooth and fragrant black sesame mung bean paste. The pairing of black sesame with mung beans balances the filling by reducing the bitterness typically associated with pure black sesame. The mung beans contribute a subtle sweetness and help to neutralize the strong flavors, making the paste more palatable for a wide range of tastes. The resulting mixture offers a satisfying texture and an aromatic fragrance that enhances the overall mooncake experience.
Black sesame, known for its high oil content, provides a natural richness to the paste without the need for additional oil. The inherent oiliness of the sesame seeds helps to create a smooth and creamy consistency, which is ideal for mooncake fillings. This makes the preparation process simpler, as there is no need to adjust the texture with added fats. The mung beans also contribute to this smoothness, blending seamlessly with the sesame to form a paste that is both easy to handle and delicious when cooked into a mooncake.
One of the challenges in using black sesame on its own for paste is its tendency to be overly bitter. While black sesame offers a distinctive and appealing fragrance, it can also carry a sharp bitterness that some individuals may find off-putting. When black sesame is used exclusively, the resulting paste can be quite intense in both flavor and oiliness, which may not suit everyone’s preferences. However, by incorporating mung beans, the bitterness is significantly reduced, and the overall taste becomes more balanced. This combination ensures that the paste retains the pleasant, nutty aroma of black sesame without overwhelming the palate with bitterness or excessive oiliness.
For those looking to store black sesame mung bean paste, it is recommended to place the paste in an airtight container and freeze it. Freezing helps to preserve the freshness and quality of the paste, ensuring it remains flavorful until it is ready to be used. When preparing to use the paste, it is important to return it to room temperature. This allows the paste to regain its smooth texture and makes it easier to handle during the mooncake-making process. Proper storage and handling ensure that the paste remains in prime condition for extended periods, making it a convenient option for mooncake preparation at any time.
In conclusion, black sesame mung bean paste offers a refined and well-balanced filling option for mooncakes. The combination of black sesame and mung beans results in a smooth, fragrant paste that appeals to a broad range of tastes by mitigating the bitterness of the sesame and offering a harmonious blend of flavors. With its natural oil content, the paste is simple to make, and when stored correctly, it maintains its quality for future use. This versatile filling is sure to delight those who appreciate traditional flavors with a modern twist.
CHINESE VERSION: 自制黑芝麻豆蓉月饼馅
Black Sesame Mung Bean Paste Filling for Mooncake | MyKitchen101en
Yields: about 320 g
Ingredients:
- 100 g black sesame
- 95 g icing sugar
- 50 g split mung bean (soak for 3 hours, drained)
- ⅛ tsp fine salt
- 1 ½ tbsps glutinous rice flour
- 100 g water
Directions:
1 Stir-fry black sesame in dry pan over medium heat for 3-4 minutes until fragrant. Set aside to cool completely. Mix together black sesame with icing sugar. Process in 2 batches until very fine using a grinder.
2 Steam soaked split mung bean over medium heat for 25 minutes, until very soft.
3 Mix together salt, glutinous rice flour and water. Add in steamed split mung bean, blend until smooth. Add in ground black sesame, blend until well combined, then sieve mixture into a non-stick pan.
4 Cook over medium-low heat for 8-9 minutes, until you have a smooth paste. Set aside to cool completely. (For storage: Put paste in container and freeze it. Return frozen paste to room temperature before using. )
Related recipe: Carrot Snow Skin Mooncake (Black Sesame Paste)
Black Sesame Mung Bean Mooncake Filling
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Ingredients
- 100 g black sesame
- 95 g icing sugar
- 50 g split mung bean soak for 3 hours, drained
- ⅛ tsp fine salt
- 1 ½ tbsps glutinous rice flour
- 100 g water
Instructions
- Stir-fry black sesame in dry pan over medium heat for 3-4 minutes until fragrant. Set aside to cool completely. Mix together black sesame with icing sugar. Process in 2 batches until very fine using a grinder.
- Steam soaked split mung bean over medium heat for 25 minutes, until very soft.
- Mix together salt, glutinous rice flour and water. Add in steamed split mung bean, blend until smooth. Add in ground black sesame, blend until well combined, then sieve mixture into a non-stick pan.
- Cook over medium-low heat for 8-9 minutes, until you have a smooth paste. Set aside to cool completely.
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Sifu, can i subsitute with black sesame powder of the same quantity? Thank you.
Should be ok.
Can this be use for traditional mooncake?
Yes.
ABSOLUTELY DELICIOUS!! 太香了！！ Made this filling for some snow skin mooncakes and it came together so so well. I love black sesame, this filling reminds me of the Tang Yuan my mum used to make on new year!