This Black Sesame Mooncake Filling is made by combining with black sesame and mung bean to yield a smooth Black Sesame Mung Bean 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.
Black sesame has a nice fragrant, but it has bitter taste that some people might not like. If you use only black sesame to make the paste, it will have strong bitter taste and more oily.
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!