Durian Mung Bean Mooncakes 榴莲绿豆蓉月饼

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Instructions

 

Preparing Mooncake Skin:

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  In a mixing bowl, add in golden syrup, peanut oil and alkaline water. Whisk to combine.
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  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.
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  Divide and weigh the dough skin into 15g each. Roll into round balls and cover with cling wrap to prevent drying and set aside.

Preparing Mooncake Filling:

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  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.
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  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.

Assemble Durian Mung Bean Mooncakes:

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  Dust a plate with flour. Have ready the prepared mooncake skin and mooncake paste.
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  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.
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  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.
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  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.
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  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.

Baking Mooncakes:

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  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.
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  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.
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  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.
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  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.
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  These delicious rich durian flavoured mooncakes are cut into small slices and best enjoyed with hot brewed tea. So Enjoy!