Baked Durian Mung Bean Mooncakes 榴莲绿豆蓉烤月饼

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Let’s bake something a little different for this Mid Autumn Festival: Baked Durian Mung Bean Mooncakes! This is a popular mooncake flavour, especially for durian dessert lovers. Filled with creamy and smooth homemade Durian Mung Bean Paste, this easy and delicious baked mooncake recipe will be your new favourite.

Watch How To Make Baked Durian Mung Bean Mooncakes Recipe

Let’s Bake Delicious Durian Mung Bean Mooncakes For Mid-Autumn Festival

The Mid-Autumn Festival or better known as Mooncake Festival is a time for joy and celebration. One of the highlights for the festival is our delicious mooncake which is regarded as an indispensable delicacy for the occasion. Mooncakes are offered to friends and family members during this special occasion.

Today, mooncakes come with different fillings. For this coming mooncake festival we are making Durian Mung Bean Mooncakes. If you are a durian lover, you certainly will love this baked mooncake made from mung bean and fresh durian pulp, without any artificial flavouring at all.

This durian mooncake is such a pretty and tasty festive treat. Your loved ones will surely be impressed and delighted this mooncake season! So, let’s start baking.

What is Baked Durian Mung Bean Mooncake?

This Baked Durian Mung Bean Mooncake is a type of baked mooncake with a thin and moist baked crust. Instead of traditional lotus seed paste filling, the inside of this mooncake is filled with deliciously smooth Durian Mung Bean Paste (See Recipe).

This delicious baked mooncake is not too sweet, with amazing durian flavour and mung bean smoothness. You have the option of adding a salted egg yolk in the centre, or just make the filling entirely with durian mung bean paste.

Ingredients You Need To Make Durian Mung Bean Mooncake

Mooncake Skin

• golden syrup
• peanut oil
• alkaline water
• all-purpose flour

The Purpose of Golden Syrup:

Golden Syrup helps to retain more moisture and therefore produce a softer mooncake skin. It also reduces the rate of starch staling, hence extending the shelf life of mooncakes. It also helps to reabsorb the oil from the mooncake filling, therefore giving the mooncake skin a softer moist texture.

See Recipe to make your own Golden Syrup for baked mooncakes

The Purpose of Alkali Water:

Alkali water helps to neutralise the sour taste due to the acidic nature of golden syrup. It also helps to darken the colour of the mooncake skin on baking.

Mooncake Filling

• Durian Mung Bean Paste

See Recipe to make your own Durian Mung Bean Paste for mooncakes

Overview On How to Make Durian Mung Bean Mooncake

Prepare Mooncake Skin:

1. Mix mooncake dough ingredients in a mixing bowl. Rest dough for 30 minutes till dough is not sticky to the hand.
2. Divide into equal portions according to the size of mooncake mould.

Prepare Mooncake Filling:

1. You can purchase ready made or use homemade durian mung bean paste (see recipe here).
2. Divide into equal portions according to the size of mooncake mould. Roll into balls. (If adding salted egg yolk, adjust weight accordingly)

Assemble Mooncakes:

1. Flatten the mooncake skin, wrap the mung bean filling inside and roll with your palm to form into a ball.
2. Shape the mooncake balls using mooncake moulds.

Bake the Mooncakes:

1. Bake the mooncakes in a 180C preheated oven for 10 minutes or until mooncake surface starts to firm up.
2. Remove from oven and let it cool for 15 minutes before brushing egg wash on mooncake surface.
3. Bake mooncakes for another 10 minutes or until golden brown.
4. Remove from oven to cool at room temperature.

Rest the Mooncakes:

Store mooncakes in an airtight container and keep in a cool dry place for at least three days before consuming. This will allow the oil from the filling to be released to the thin pastry crust, resulting in a soft, shiny and moist outer layer.

How to Store Homemade Durian Mung Bean Mooncakes?

• To store homemade mooncakes for a longer period of time, store in containers with airtight lid in the refrigerator.
• These homemade mooncakes can keep fresh in the refrigerator for about 15 to 30 days.

Important Tips When Making Durian Mung Bean Mooncakes

• Use a precision weighing scale to weigh the skin dough and filling according to the size of the mould. This is to ensure all the mooncakes are of the same and right size for the mould you are using.
• The ratio of pastry for the mooncake skin and filling is very important. All baked mooncakes should have a thin layer of skin and plenty of fillings. The ratio should be at least 1:2 (one part of pastry dough to two parts of fillings). The weight of the filling is the combination of the paste and salted egg yolk, if you are adding.
• Always sift the flour used. This will give the mooncake a smoother texture.
• Dust the mooncake mould with a little flour before imprinting mooncakes to prevent it from sticking onto the base.
• Freshly baked mooncakes are dry as they need time for the oil to be released to the surface. So only consume mooncakes after 2 to 3 days for better flavour and texture.
• Lightly brush egg wash on mooncakes after the first bake when the surface has firmed up. Leave to cool for about 15 minutes before applying egg wash on the surface of the mooncakes.
• For homemakers who only make mooncakes once a year, it is recommended to mark down the weight needed for the skin dough and filling at the back of each different mould you have.

Here Are Some Other Mooncake Recipes You May Like:

• Traditional Baked Mooncakes 传统烘月饼
• Baked Bamboo Charcoal Mooncakes 竹炭烘月饼
• Mini Lotus Paste Mooncakes with Salted Egg Yolk 迷你单黄莲蓉月饼
• Plain Mini Lotus Paste Mooncakes 素迷你莲蓉月饼 (Vegan Mooncake)
• Shanghai Mooncakes 上海月饼
• Plum Blossom Mooncakes 梅花月饼

Don’t have an oven? No problem. Try these no-bake mooncake recipes:

• Purple Sweet Potato Mooncakes 紫薯月饼
• Lotus Flower Mooncakes 莲花酥月饼
• Matcha Green Tea Snowskin Mooncakes 抹茶冰皮月饼