This Snowy Mooncake Mung Bean Paste 綠豆蓉 recipe is one part of my Snowy Mooncake 冰皮月餅 recipe. I separated all the different sections so that you may pick and choose between your favourite skins, fillings, and shapes. To mix and match, here are the links to each:
Mooncake Skins:
Mooncake Fillings:
Mooncake Shapes:
Snowy Mooncake Mung Bean Paste 綠豆蓉
This recipe makes approx. 420g. You can make 21 Snowy Mooncakes 50g each; based on 25g skin, 5g yolk and 20g Mung Bean Paste Filling. If you want to make your mooncake a different size, adjust the ingredients accordingly.
Ingredients
- 120 g Peeled mung beans
- 400 g Water
- 30 g Unsalted butter (approx. 3 tbsp)
- 60 g Sugar
- 1 tbsp Condensed milk
- 2 tsp Wheat starch
- 2 tsp Cornstarch
- 1 ½ tbsp Water (to mix with starches)
Instructions
- Soak mung beans overnight or at least 3 hours.
- Drain mung beans in a colander
- Pour 400g of water into a pot and add mung beans. Bring to a boil and turn heat to low.
- Cook until mung beans are broken and water is nearly absorbed. This will take approx. 15-20 minutes. turn off heat
- Add 30g unsalted butter, 60g sugar and 1 tbsp condensed milk to the mung beans. Mix well
- Use an immersion blender to blend until mixture is smooth Or pour contents into a blender
- Add 1 ½ tbsp water to 2 tsp wheat starch and 2 tsp cornstarch. Mix well and add to mung bean mixture
- Turn heat on to low. Cook and stir for approx. 5 min until thickened
- Let cool and ready to use mung bean paste will thicken more when cooled
To learn more about the Mid-Autumn, check out this "Mid-Autumn Festival (Mooncake Festival): Celebrations, Greetings, Origins…" post from chinahighlights.com.
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