This Durian Mung Bean Paste is made with fresh durian flesh, no artificial flavoring is added. It is definitely more delicious than store-bought durian paste which is usually flavoured with artificial flavouring. Since durian flesh is sweet, not much sugar is added. This filling is suitable for traditional mooncakes, snow skin mooncakes, as well as pastry crust mooncakes. You may make this paste whenever you have excess durian flesh and freeze the paste for later use.
Yields: about 560 g
CHINESE VERSION: 自制榴莲豆蓉月饼馅
Durian Mung Bean Paste Filling for Mooncake | MyKitchen101en
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
Rate
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.
Video
Notes
Nutrition (per serving)
Rate this recipe
Click to rate
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.