Mung Bean Mooncakes

Name: Mung Bean Mooncakes
Cuisine: American
Ingredients: 4 cups all-purpose flour (about 500 grams); 1 1/4 cups golden syrup (about 300 grams); 1/4 cup vegetable oil (about 50 grams); 2 egg yolks; 1/2 teaspoon baking soda (about 2 grams); 1 teaspoon alkaline water (about 5 grams)

Bếp Của Tuấn @cook_6460294

Vietnam

Simple yet challenging, these delicious childhood mooncakes are sure to bring back memories.

Bếp Của Tuấn @cook_6460294

Vietnam

Simple yet challenging, these delicious childhood mooncakes are sure to bring back memories.

Saved

Ingredients

4 cupsall-purpose flour (about 500 grams)
1 1/4 cupsgolden syrup (about 300 grams)
1/4 cupvegetable oil (about 50 grams)
2egg yolks
1/2 teaspoonbaking soda (about 2 grams)
1 teaspoonalkaline water (about 5 grams)

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Steps

1

Combine the golden syrup, vegetable oil, egg yolks, and alkaline water in a mixing bowl. Mix well.
2

Gradually add the flour to the syrup mixture. Knead until the dough is smooth and even. Let the dough rest for 30-45 minutes.
3

Weigh the dough and filling in a 2:1 ratio—twice as much filling as dough. For example, for a 180g mold, use 60g dough and 120g filling.
4

If using salted egg yolks, weigh them together with the mung bean filling. Wrap the egg yolk inside the mung bean filling and roll into a ball.
5

Lightly dust the dough with flour, roll it out, then wrap it around the filling, sealing it completely.
6

Lightly dust the filled dough ball with flour, then press it into a mooncake mold to shape.
7

Bake the mooncakes at 400°F (200°C) for 10 minutes until the surface sets. Remove from the oven, mist lightly with water, let cool, then brush a thin layer of egg wash (1 egg mixed with 2 teaspoons sesame oil) on top. Bake for another 15 minutes until golden brown.
8

Let the mooncakes cool completely after baking. Enjoy them the next day or two days later for best flavor.