Mid autumn festival this year is on 21 September. If you are thinking to try your hand at making mooncake, this vegan mung bean moon cake recipe is a crowd pleaser. It makes approx 14 small mooncakes. The outside is made from mung bean and they have chestnut paste as filling. You can substitute the filling for variety E.g. use lotus or red bean paste.
INGREDIENTS
125g yellow (split) mung beans
60g coconut oil (melted copha)
60g caster sugar
3g matcha powder
160g chestnut puree (or other filling like red bean paste)
METHOD
Wash and soak the split mung beans for 1 hour
Pressure cook (water slightly covering the mung beans) on bean setting (until the beans are soft and easy to smash). Mash them with a potato masher until smooth. Transfer to a non-stick saucepan
Add coconut oil to the mung bean mixture. Heat over medium low heat and keep stirring to combine. Add sugar when the oil is fully absorbed. Keep stirring until the paste sticks together and not to the saucepan. Add matcha powder and mix well
Press the mixture through a sieve. Divide the mixture into 25-30g balls. Divide filling into 10-12g balls
Shape with a 50g mooncake mould or any other mould you prefer. You need to do this step when the mixture is not hot or cold (room temp/warm)
TIPS
How to keep: Before shaping your mooncake with the stamp, you can keep the mung bean paste in plastic wrap and store in the fridge for a week. Reheat in a warm pan to bring it back to pliable
You can also use this paste directly as a mung bean filling for mooncakes and it makes a great alternative to egg yolk
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