Mooncake ingredients laid out on a table.


Preparation
2 hours
Cooking
1 hour
Serves
3 – 4 people

Mooncakes are a must-have for the upcoming Mid-Autumn Festival. If you’re concerned about the quality and hygiene of store-bought mooncakes, why not make your own at home with just a pan?

See also: 5  at home

1 Ingredients for Mooncakes with Mung Beans (No Oven Required)

  • 200g mung beans, shelled
  • 20g corn oil (or any neutral-flavored oil)
  • 50g white sugar

Bowl of mung beans and other ingredients.Ingredients

2 How to Make Mooncakes with Mung Beans (No Oven Required)

Step 1 Prepare the Mung Beans

Mung beans being soaked in a bowl.Preparing mung beans

First, soak the shelled mung beans in water for about 1-2 hours until they soften.

Then, cook the beans in a pot. Add water until it’s about half a finger higher than the surface of the beans, and boil them over high heat. Once the beans start to foam, reduce the heat gradually.

Continue cooking until the beans are soft and most of the water has evaporated. Then, remove the beans from the pot and set them aside in a bowl.

Step 2 Blend the Beans

Blended mung beans in a bowl.Blending mung beans

Add 2 teaspoons of white sugar to the bowl of cooked mung beans and mix well until the sugar is dissolved and absorbed by the beans.

Next, transfer the mixture to a blender and blend until you have a smooth paste.

Step 3 Cook and Shape the Mooncakes

Cooking the mooncake mixture in a pan.Cooking and shaping mooncakes

Heat 2 teaspoons of corn oil in a pan over medium heat. Pour the blended mung bean mixture into the pan and stir continuously. If the mixture starts to dry out and stick to the pan, add another teaspoon of oil and continue stirring.

Step 4 Final Product

Finished mooncakes in a mold.Final product

Once the mung bean mixture is evenly cooked, take about 30g of the mixture and place it in a mooncake mold to shape it. Then, gently press the mooncake out of the mold onto a plate.

3 Enjoy Your Homemade Mooncakes

Plate of mooncakes with a cup of tea.Enjoying homemade mooncakes

These mung bean mooncakes are a great option for those who want to make their own mooncakes without going through complicated processes. Made with a pan, these mooncakes retain the traditional flavor while offering the sweet and buttery taste of mung beans, making them a safe and delicious treat for the Mid-Autumn Festival.

We’ve shown you how to make mooncakes with mung beans in a simple way, without needing an oven. This recipe is perfect for those who aren’t too crafty, as it doesn’t require much time or complicated tools. Give it a try!

Frequently asked questions

This recipe for modern mooncakes features a unique and unexpected ingredient: green beans. By incorporating a pureed green bean filling, these mooncakes offer a refreshing and healthy twist on the classic dessert.

Green beans are a nutritious and versatile vegetable that can add a subtle sweetness and a beautiful green color to the mooncakes. They are also a good source of dietary fiber and vitamins, making these mooncakes a healthier option.

To make the green bean puree, simply cook the green beans until tender, drain them, and then blend them into a smooth paste. You can adjust the consistency by adding a little water if needed. This puree serves as the base for the mooncake filling, providing a creamy texture and a delicate flavor.

The filling for these modern mooncakes also includes traditional ingredients such as lotus seed paste, salted duck egg yolks, and melted butter. These ingredients add depth of flavor and a rich, indulgent texture to the green bean puree, creating a well-balanced and delicious filling.

Absolutely! You can experiment with different flavors and ingredients to create your own unique variations. Try incorporating other types of beans, such as red beans or mung beans, or add a touch of matcha powder for a green tea twist. You can also explore using alternative sweeteners like honey or maple syrup instead of sugar.

These mooncakes can be stored at room temperature in an airtight container for up to 3 days. If you’d like to extend their shelf life, you can refrigerate them for up to a week. However, it’s best to bring them back to room temperature before serving for the optimal texture and flavor.
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