【Cantonese-style mooncake with mung bean filling】

【Cantonese-style mooncake with mung bean filling】

by MaomaoMom

Mooncake is a Chinese traditional dessert for celebrating Mid-Autumn Festival, one of the most important holidays in the Chinese calendar. There are two major styles of mooncakes: Cantonese- and Suzhou-style.  This recipe is Cantonese-style, known for its beautiful shape with clear and exquisite pattern on crust.绿豆蓉广式月饼2 【Cantonese style mooncake with mung bean filling】

Prepare time: 2.5 hours
Cook time: 25 minutes
Stand time: 2 weeks
Level: High
Serves: 12 servings

Ingredients:

Syrup (or Golden syrup):
1) 4 cups sugar (800 g), 1¼ cup water (290g), 2 large lemons cut into cubes, 2 tbsp white vinegar;
2) ¼ tsp baking soda, 2 tsp water, mix well;

Mung bean filling:

3) 1 package of split mung bean husked (400g);
4) 1¼ cup sugar (260g), 3 tbsp corn starch, 4 tbsp condensed milk, 1/2 cup corn oil (90g);

Crust:
5) 1/2 tsp baking soda, 1 tbsp water;
6) 2/3 cup syrup, 1/4 cup corn oil (48g);
7) 1.5 cup all-purpose flour (235g);

Egg wash:
8) 1 egg yolk and 1 tbsp water, mix well.

Directions:

Syrup:
1: Add in all ingredients of Ingredient 1) in a medium sauce pot. Bring to a boil over high heat. Reduce heat to low, and simmer until temperature reaches 108C. Remove from heat, slowly add Ingredient 2) and stir well. Set aside to cool then filter out lemon pieces. Store syrup in a clean glass jar for 2 weeks before use (Picture 2).

Mung bean filling:
2: Rinse mung bean and place in non-stick pot, add in 3-4 cup water. Bring to a boil on high heat, reduce to low heat and simmer for 45 minutes. Remove the lid, cook on medium heat and keep stirring until no water left. Add in all ingredients of Ingredient 4), stir and cook until mung bean filling stick together and no water vapor is produced. Let it cool then divide into 20 equal portions (80g each). Form into balls (Picture 1) with your palms and set aside.

绿豆蓉广式月饼1 【Cantonese style mooncake with mung bean filling】

Crust:
3: Combine all ingredients of Ingredient 5) in a container and mix well. Add 1/2 tsp syrup and 1 tbsp water of Ingredient 6), mix well. Add flour of Ingredient 7), combine all ingredients with a fork to form very soft and sticky dough (Picture 3). Cover with plastic wrap and let it stand for 30-60 minutes.

Mooncake:
4: In a floured surface, shape dough into a 1.5 cm log and divide into 20 equal portions (22g each). Roll out each portion into a circle about 6 cm in diameter; place a mung bean filling ball (Picture 4) on top. With both hands, gently push up the dough to cover the mung bean ball (Picture 5). Lightly dust the mooncake with flour, then place it in the mooncake mold. Press down and release the handler (Picture 6); the mooncake is formed (Picture 7). Repeat for the remaining 19 portions.

5: Preheat oven to 395F/200C, place 10 pieces on a parchment paper lined baking sheet. Bake for 6 minute and gently brush with egg wash. Reduce to 340F/170 and bake for 7 minutes. Brush with egg wash again, then bake for another 5 minutes. Broil low for 2-5 minutes until the surface turns golden brown. Store cooled mooncake in an airtight container for a couple of days before serving.

绿豆蓉广式月饼3 【Cantonese style mooncake with mung bean filling】

Tips: Leftover can be stored in airtight containers in the fridge for up to 7 days or in the freezer for up to 3 months. Prior to serving, thaw at the room temperature.

pf button big 【Cantonese style mooncake with mung bean filling】

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56 Responses to 【Cantonese-style mooncake with mung bean filling】

  1. 阿曼曼 says:

    好赞呀!!!请问毛毛妈,这篇文章里面塑料的月饼模子和那种木头的哪种好用?

  2. Peggy says:

    Maomao Mom,

    Can I use syrup from super market to replace 转化糖浆? Or can I try to make mooncake completely without 转化糖浆? Sorry I am not that good in cooking but still want to try to make mooncake.

    Tks

  3. Peggy says:

    Thank you so much!

  4. 家有三宝 says:

    请问毛毛妈,你用的是多少克的月饼模子?

  5. 家有三宝 says:

    家里有两个塑料月饼模子,分别是125克和75克。郁闷啊):

  6. Linda says:

    请问毛毛妈,去皮绿豆哪里有卖,英文名字叫什么?

  7. yannyfly says:

    毛毛妈您好,快中秋节了祝您及全家节日快乐!
    我想请问下,可不可以用加拿大枫糖浆(Maple Syrup)代替转化糖浆呢

  8. 陌陌。 says:

    毛毛妈。我做豆沙馅的月饼总是开裂呢。怎么办?

  9. yuyin says:

    毛毛妈. 我做豆沙馅怎么会 越来越硬呢?

  10. 家有三宝 says:

    2:白糖1又1/4杯(260克),玉米淀粉(Corn starch)3大匙,炼乳4大匙,玉米油1/2杯(90克);
    毛毛妈:这玉米淀粉,你是和什么放在一块,方子里头没有看到你提及玉米淀粉的用法。你是用来它和绿豆一块炒吗?

  11. annielynn says:

    毛妈妈, 我的月 饼 做成, 很漂亮.我把它放在密封 放在冰箱, 第 二 天拿出来 皮 变软 变粘了,是什么原因?
    谢谢!

  12. cheryl chen says:

    哇塞~!怕就怕认真两字! 学化学的人做烘焙,天下无敌了!
    我现在就只信你!想吃什么,看看你有没有~

  13. HoneyBee says:

    毛毛妈:
    怀抱十二分的景仰来给你留言,我做绿豆蓉月饼共做了三次,第一次自行发挥了一点,没有完全按照你的配方,结果面皮发紧,馅料不够,不好吃。第二次配方按照你的做,但是烤制时温度又自行发挥了,结果饼皮和馅料都还好,但是烤得过火,颜色都成褐色了。第三次,什么都不敢再发挥,严格按照配方和程序,果真就没问题!厉害啊,不服不行!其他点心必定按照宝典一丝不苟。:)

    另外,请问做绿豆桠的7厘米的圆圈在哪里能买到呢?

  14. Lynn says:

    Where to buy” mooncake mold”

  15. Judy says:

    毛毛妈,糖浆可以用你在另一个月饼里用的Golden Corn syrup吗?

  16. says:

    转化糖浆我买不到,我用蜂蜜代替,可以伐

  17. says:

    非常感谢。我试了一下,味道还可以,就是面粉不能按比例放,加到我认为可以接受的手感!如果我放咸蛋黄,是不是烤的时间应该久一些,再多一次才能熟啊!

  18. sunny says:

    毛毛妈妈你好呀,Golden syrup用量是多少呀,是直接用还是需要加柠檬按照如下程序做?我今天做了月饼很失败,是把golden syrup直接和在面里,烤的过程膨胀了,烤完变得很硬:-(, 一直认为会做面饭的人兼具艺术家和学者的头脑。
    Add in all ingredients of Ingredient 1) in a medium sauce pot. Bring to a boil over high heat. Reduce heat to low, and simmer until temperature reaches 108C. Remove from heat, slowly add Ingredient 2) and stir well. Set aside to cool then filter out lemon pieces. Store syrup in a clean glass jar for 2 weeks before use (Picture 2).

  19. Irene says:

    毛毛妈,我去年中秋做了转化糖浆还剩一大玻璃瓶,请问还可以用吗?谢谢

  20. LiliZzlhq says:

    你好毛毛妈,请问绿豆馅华人店里卖的那种一小包装的可以吗

  21. charlene says:

    毛毛妈, 月饼皮料混好后,放置0.5-1 小时, 放久一些可以吗(比如2-3 小时)?

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