This smooth and creamy Homemade Durian Mung Bean Paste is the perfect filling for mooncakes, especially for those who like durian desserts! This homemade mung bean paste is lusciously delicious and so wholesome, with no artificial flavourings or preservatives. The best part is its unbelievably simple to make too.
Watch How To Make Homemade Durian Mung Bean Paste (For Mooncakes)
Homemade Durian Mung Bean Paste: The Perfect Filling for Mooncakes & Chinese Pastries
As the Mid-Autumn Festival or better known as the Mooncake Festival is just around the corner, one of the highlights of this special event is the making of mooncakes. As these Chinese delicacies do not come cheap, many homemakers have developed a passion to bake their own mooncakes.
If you love making your own mooncakes and want a different mooncake filling other than the usual lotus paste filling, this is the recipe you definitely will love to try. This homemade durian mung bean paste is made with fresh durian flesh and with no artificial flavouring added at all. You can use Musang King or any other durian variant you like! And you know what, making this durian mung bean paste is pretty straight forward too. So, let’s start cooking!
What is Mung Bean Paste?
Mung bean paste is one of the classic Chinese pastry dessert fillings. It is made from split mung beans, which are soaked, steamed or boiled till very soft, then blended and cooked with sugar and oil into a thick, creamy and nutty sweet golden filling paste.
What Is The Difference Between Mung Beans and Split Mung Beans?
Mung Beans are also known as the Chinese green beans (绿豆 lü dou). It has an outer skin which is green in colour. Split Mung Beans are split green beans without the skin and are yellow in colour (去皮绿豆 qü pi lü dou); this type is used to make this mung bean paste. Mung beans and split mung beans are readily available in Asian grocery stores, in the dried goods section.
Ingredients You Need To Make Durian Mung Bean Paste
- Split mung bean
- Durian flesh
- Milk
- Sugar
- Salt
- Glutinous rice flour
- Cooking oil
Overview On How to Make Durian Mung Bean Paste
Prepare Ingredients:
- Clean thoroughly split mung beans and soak for at least 4 hours or overnight.
- Drain and cover with just enough water and steam for 30 minutes till very soft.
- Mix together with durian flesh and blend till smooth.
- Add in milk, sugar, salt and glutinous rice flour and stir to mix well to form a liquid puree.
- Strain the puree onto a non-stick or stainless steel pan and stir in cooking oil.
Cook Durian Mung Bean Paste:
- Cook puree on medium heat till boiling, stirring consistently.
- Stir till liquid evaporates and paste starts to firm up.
- Continue to cook using low heat until paste does not stick to pan and form into a dough.
- Transfer durian mung bean paste on a plate and cool completely before use.
How to Store Durian Mung Bean Paste?
- Spread the Durian Mung Bean Paste on a plate to let it cool completely. Then wrap with plastic or cling wrap. Put into an airtight plastic or container.
- Unused mung bean paste can be stored in refrigerator for up to 2 weeks.
- For longer storage, store in the freezer for up to 2 months. Leave to room temperature before using.
How To Use Durian Mung Bean Paste?
This homemade Durian Mung Bean Paste can be used as filling for the traditional baked mooncakes. It is also very popular as filling for the trendy non-baked snow skin mooncakes, puff pastry mooncakes, mochi and various Chinese pastries, cakes and cookies.
You can use this mung bean paste as filling for these mooncake recipes below:
- Baked Durian Mung Bean Mooncakes 榴莲绿豆蓉烤月饼
- 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
Important Cooking Tips To Make Homemade Durian Mung Bean Paste
Preparing Mung Bean For Puree
- Soak split mung bean before use. This helps to soften mung beans prior to cooking and also shorten the cooking time.
- Steam split mung bean before you puree. The mung beans are first steamed until cooked and very soft. To make sure the mung beans are well softened, simply flatten with your finger tips and it should be easily smashed.
- Do not add too much water when you steam mung beans. Cover with just enough water to steam the mung beans. If too much water is used to cook the mung beans, you will need a longer time when cooking the mung bean paste.
- Blend the soft mung beans while it is still hot. This will ensure the puree to be smooth and soft.
Cooking Durian Mung Bean Paste
- Use a non-stick pan to avoid the paste from getting burnt. Otherwise a stainless steel wok works as well as the heating temperature is even.
- When cooking, stir mung bean paste well right to the bottom of the pan and not just the surface, as the paste sticks easily at the bottom and can get burnt, resulting in a burnt mung bean paste.
- Make sure the mung bean filling is not too dry or not too wet. You need to check the consistency of the paste. The texture should be a smooth shiny dough, does not stick to your hands and easily pull away from the pan and comes together.
Durian Mung Bean Paste 自制榴莲豆蓉
Tap or Hover to Adjust Servings
Ingredients
Ingredients: 650grams (yield)
- 200 grams split mung bean, rinsed and soaked
- 280 grams durian flesh
- 330 ml milk
- 85 grams sugar
- ½ tsp salt
- 30 grams glutinous rice flour
- 55 grams cooking oil
Have ready all ingredients needed to make the durian mung bean paste.
Remove durian flesh (pulp) from the seeds and set aside. In a separate mixing bowl, combine milk, sugar, salt and glutinous rice flour. Stir to mix well and keep for later use.
Thoroughly clean and rinse mung beans till water runs clear and soak preferably overnight or at least 4 hours.
After soaking mung beans, drain and pour in just enough water to cover the mung bean and steam in wok over medium high heat for 30 minutes or until mung bean turns very soft.
Remove the mung bean from steamer and transfer into a large mixing bowl. Add in the durian flesh and blend the mung bean mixture until smooth, into a paste.
Then pour in the glutinous rice flour mixture into the mung bean paste and stir till combined. Sieve the mixture into a non-stick pan or a stainless steel pan.
When done, add in cooking oil. Stir to mix well.
Place the pan on a stove and start cooking. Using medium heat, stir-fry the paste mixture until boiling. Stir constantly to avoid the paste from being burnt at the bottom. Stir till liquid starts to evaporate and paste starts to firm up.
Then turn heat to low and continue to stir until paste turns thick. Keep stirring until the paste does not stick to the pan and comes together. And we are done!
Let the mung bean paste cool completely, divide into equal portions and roll into small balls. They are then ready to be used for the mooncakes filling!
Instructions
Preparing durian mung bean mixture:
Cooking durian mung bean paste:
Enjoy!
Recipe Video
Notes
- This recipe yields about 650 grams of homemade durian mung bean paste.
- Unused durian mung bean paste can be cling wrapped and stored in the refrigerator. When need to use, remove from refrigerator to leave to room temperature and knead till smooth before dividing and rolling into desired small balls.
- Cool the durian mung bean paste completely before storing in the refrigerator in airtight container. This mung bean paste is best made one day in advanced, as it is easier to work with after it has been chilled.
1 comment
Hi, if I wanted to make this without durian, what would the ratios be? would I still need milk?