Black sesame has a nice fragrant, but it has bitter taste that some people might not like. By combining black sesame and mung bean, it will yield a smooth paste with nice fragrant and no bitter taste that will suit most people. Since black sesame contains a lot of oil, you don’t have to add any oil when making paste with it.
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
- 100 g black sesame
- 95 g icing sugar
- 50 g split mung bean (soak for 3 hours, drained)
- 1/8 tsp fine salt
- 1 1/2 tbsps glutinous rice flour
- 100 g water
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. (Reminder: You may prepare the filling ahead of time. Wrap the filling with cling wrap when completely cooled. Put into airtight container and keep refrigerated. If the paste is dry, add in some water and cook over medium-low heat until softened before using. I usually finish using the filling within 4-5 days.)
Related recipe: Carrot Snow Skin Mooncake (Black Sesame Paste)