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
- 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.
- 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:
- Mix mooncake dough ingredients in a mixing bowl. Rest dough for 30 minutes till dough is not sticky to the hand.
- Divide into equal portions according to the size of mooncake mould.
Prepare Mooncake Filling:
- You can purchase ready made or use homemade durian mung bean paste (see recipe here).
- Divide into equal portions according to the size of mooncake mould. Roll into balls. (If adding salted egg yolk, adjust weight accordingly)
- Flatten the mooncake skin, wrap the mung bean filling inside and roll with your palm to form into a ball.
- Shape the mooncake balls using mooncake moulds.
Bake the Mooncakes:
- Bake the mooncakes in a 180C preheated oven for 10 minutes or until mooncake surface starts to firm up.
- Remove from oven and let it cool for 15 minutes before brushing egg wash on mooncake surface.
- Bake mooncakes for another 10 minutes or until golden brown.
- 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
Durian Mung Bean Mooncakes 榴莲绿豆蓉月饼
Tap or Hover to Adjust Servings
- 50g mooncake mould
Ingredients For Mooncake Skin:
- 190 grams golden syrup
- 50 grams peanut oil
- 1 tsp alkaline water
- 250 grams all-purpose flour, sifted
Ingredients For Mooncake Filling:
- 525 grams durian mung bean paste
Ingredients For Egg Wash:
- 1 egg yolk
- 1 tbsp water
- In a mixing bowl, add in golden syrup, peanut oil and alkaline water. Whisk to combine.
- Then sift in all-purpose flour and mix into a dough. Leave aside or wrap with cling wrap and set aside at room temperature for 30 minutes.
- Divide and weigh the dough skin into 15g each. Roll into round balls and cover with cling wrap to prevent drying and set aside.
- To prepare the filling, briefly knead the durian mung bean paste before using. Divide and weigh the filling paste into 35g each. Roll into balls.
- If you are adding salted egg yolk, weigh the durian mung bean paste together with the egg yolk, to total of 35g each. Roll into balls as well. We are now ready to assemble the mooncakes.
- Dust a plate with flour. Have ready the prepared mooncake skin and mooncake paste.
- Flatten one portion of the skin dough and place one filling ball in the middle. Flip over and wrap the edge evenly around the filling ball. Flip over again and gently but firmly push the skin dough around the filling using the palm of your hands. Then, gather the edges over and pinch to secure the filling ball on the top.
- Roll it again into a ball and a mooncake ball is done. Put the mooncake ball onto the floured plate. Continue to wrap the rest of the filling balls with the mooncake skin dough.
- Next, prepare to mould the mooncakes. Lightly brush a mooncake mould with flour. Lightly roll the mooncake into a round ball. Then roll the mooncake into a longer ball with the palm of your hands. This will make it easier to place into the mooncake mould. Carefully place the mooncake into the mould and place the mould on the baking tray. Press the handle down to impart the design. Press until you can't move it any further. Then pull the handle up and release the mooncake and we're done.
- Repeat to do the same for the rest of the round mooncake balls. Place the moulded mooncakes on a baking tray. And we are ready to bake them.
- To bake the mooncakes, first preheat oven to 180 degree C and place rack in centre of oven. Prepare egg yolk wash by combining one egg yolk with one tbsp water and then sieve the egg mixture into a small bowl. Set aside for later use.
- Bake the mooncakes for about 10 minutes, until the mooncake skin toughens and the edges of the mooncakes start to turn golden. Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.
- Place the mooncakes back in the oven and bake for another 10 minutes until the mooncakes turn golden brown. And we're done! Remove from oven and let mooncakes cool on the tray for about 5 minutes.
- Then, transfer the baked mooncakes to cool completely on wire rack. After cooled, store mooncakes in an airtight container for about 3 days to allow oil to be released into the mooncake skin for better flavour.
- These delicious rich durian flavoured mooncakes are cut into small slices and best enjoyed with hot brewed tea. So Enjoy!
Preparing Mooncake Skin:
Preparing Mooncake Filling:
Assemble Durian Mung Bean Mooncakes:
- It is important to use a weighing scale to weigh the skin dough and filling according to the size of the mould. This will ensure all the mooncakes are of the same and right size for the mould you are using.
- Do refer to Section on Important Tips For This Recipe above in the post for important points on this recipe and tips on storage too.