Durian Mung Bean Paste, made with fresh durian flesh, offers a superior taste and texture compared to its store-bought counterparts. Unlike many commercial durian pastes, which often rely on artificial flavoring to mimic the distinct aroma and richness of durian, this homemade version uses only real durian flesh, ensuring an authentic and naturally sweet flavor. The fresh durian flesh brings a unique depth to the paste, making it more delicious and vibrant in taste. Since durian is naturally sweet, minimal sugar is added to the mixture, making the paste healthier and less overwhelming in sweetness, allowing the true flavor of durian to shine through.
This versatile paste is perfect for a variety of mooncake styles, including traditional baked mooncakes, snow skin mooncakes, and even pastry crust mooncakes. Its smooth, creamy texture pairs exceptionally well with the soft, tender layers of snow skin mooncakes and complements the rich, flaky crust of pastry mooncakes. It also holds up beautifully in traditional mooncakes, creating a delightful contrast between the dense, slightly chewy mooncake skin and the soft, luscious paste filling.
One of the key benefits of this homemade durian mung bean paste is its flexibility. Whenever you have excess durian flesh, you can easily make this paste and freeze it for future use. Freezing preserves its freshness and flavor, allowing you to enjoy homemade mooncakes filled with real durian goodness at any time of the year. This not only reduces waste but also ensures that you always have a batch of high-quality filling on hand for festive celebrations or personal indulgence.
CHINESE VERSION: 自制榴莲豆蓉月饼馅
Durian Mung Bean Paste Filling for Mooncake | MyKitchen101en
Yields: about 560 g
Ingredients:
- 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:
1 Combine split mung bean and water, and steam for 30 minutes until very soft.
2 Remove durian flesh, and measure out 180 g of flesh.
3 Combine salt, sugar, glutinous rice flour, and milk, then mix well. Add in steamed split mung bean and durian flesh, and blend until smooth.
4 Sieve into a non-stick pan.
5 Add in cooking oil, and mix well.
6 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. (Reminder: The heat for different cookers is different, cooking time is just for reference.)
7 Set aside durian mung bean paste to cool completely. When it has cooled down, it is ready to be used for making durian mung bean paste mooncakes. (Update for storage: Put the paste in a container and freeze it. Return the frozen paste to room temperature before using it. )
Durian Mung Bean Paste Filling for Mooncake
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Ingredients
- 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
- Combine split mung bean and water, steam for 30 minutes until very soft.
- Remove durian flesh, measure out 180 g of flesh.
- 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. (Reminder: The heat for different cooker is different, cooking time is just for reference.)
- Set aside to cool completely. (Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using.
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Hi, can I use this for ang ku kueh filling too?
Yes, no need to add glutinous rice flour if using it for angku kuih.
Can i make now and keep the paste until end of next month?
You may put it in container and freeze, return to room temperature before using.