Ingredients

Dough:

• 1/3 cup of glutinous rice flour

• 1/4 cup of rice flour

• 1/4 cup of powder sugar

• 2.5 tbsp wheat starch

• 3/4 cup of milk or coconut milk

• 1.5 tbsp vegetable oil

• 1/2 cup of cooked glutinous rice flour

Filling:

• 1 lb of fresh durian or one package of frozen durian. (Lychee , Jackfruit or Mango would be good as well)

• 1 cup of steamed mung beans. 3/4 cup of raw mung beans - soak in water for few hours then steam will yield ~ 1 cup

• 1/4 cup of sugar

• 2 tbsp of glutinous rice flour

• A pinch of salt

• One can of coconut cream

• 3 tbsp of vegetable oil

Recommended equipment

• mooncake mold

• pastry brush

• cookie cutter

• Steamer

• parchment paper

Instructions:

To make the dough: 

In a large mixing bowl, sift all the dry ingredients. Pour milk and oil into the bowl and mix. Wrap the dough with plastic wrap and let it rest for 30 minutes. Place the bowl into a steamer and cook for 30 minutes. Transfer the cooked dough into a plastic wrapper and store in the fridge for 4 hours.

To make the filling: 

In blender, add cooked mung beans, durian or jackfruit, rice flour and start with 1/4 cup of sugar. Blend and taste, if it needs more sweetness then add more sugar. In a saucepan over low heat, add oil and mung bean fruit paste. Stir continuously for about 30 minutes. The paste should be thick. Transfer the paste to a container and let it cool in the fridge for about 2 hour. Once it has cooled, the filling will become firmer and easier to manage.

To assemble the mooncakes: 

coming soon

Watch video below for instructions