Durian Mung Bean Paste Filling for Mooncake
This Durian Mung Bean Paste is made with fresh durian flesh, no artificial flavouring is added. Since durian flesh is sweet, not much sugar is added.
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
This recipe yields 560g of paste.
The nutritional values for reference are based on 12 servings as used in mini mooncakes without the skin.
Nutrition (per serving)
Calories: 131kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 64mgPotassium: 98mgFiber: 2gSugar: 7gVitamin A: 65IUVitamin C: 3mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!
Rate this recipe
Click to rate