Vietnamese Golden Baked Mooncakes with Mung Bean and Seed Filling

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A beloved Mid-Autumn treat from Vietnam, these golden baked mooncakes feature a tender, lightly sweet crust wrapped around a rich filling of mashed yellow mung beans, roasted melon seeds, sesame, and peanuts. The finished cakes develop a beautiful glossy sheen after a final egg-wash bake and rest for a day to soften into a perfectly sliceable texture.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 12 gFat
• 4 gSaturated Fat
• 46 gCarbs
• 3 gFiber
• 20 gSugar
• 6 gProtein
• 95 mgSodium
• 180 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the mung bean filling

• 200 g split yellow mung beans, rinsed
• 120 g granulated sugar
• 50 ml coconut oil, melted
• 40 g roasted melon seeds, roughly chopped
• 30 g toasted white sesame seeds
• 25 g roasted unsalted peanuts, chopped
• 1/4 tsp fine sea salt
• 1/2 tsp pandan extract (or 1 tsp vanilla)

For the dough

• 260 g all-purpose flour
• 130 ml golden syrup (or substitute: 90 ml honey + 40 g sugar, warmed)
• 45 ml neutral vegetable oil
• 1 tsp lye water (dung dich kiem)
• 1/8 tsp fine salt

For the egg wash

• 2 large egg yolks
• 1 tsp whole milk
• 1/2 tsp neutral oil

Directions

1. Cook the mung beans: Place rinsed beans in a saucepan, cover with water by 3 cm, bring to a boil, then simmer 20-25 minutes until very tender. Drain and mash or blend into a smooth paste.
2. Cook the filling: In a non-stick pan over medium heat, combine the warm mung bean paste with sugar and salt. Stir constantly for 8-10 minutes until thickened. Add the melted coconut oil and pandan extract, then fold in melon seeds, sesame, and peanuts. Cook 2 more minutes until the mixture holds together when pressed. Cool completely, then divide into 8 equal balls (about 65 g each).
3. Make the dough: Whisk golden syrup, oil, lye water, and salt until smooth. Add flour and mix gently with a spatula just until a soft dough forms (do not knead). Cover and rest 30 minutes at room temperature.
4. Divide the rested dough into 8 equal portions (about 55 g each). Working one at a time, flatten a dough piece into a disc about 10 cm wide, place a filling ball in the center, and gently wrap the dough up and around the filling, pinching to seal.
5. Lightly dust dough balls with flour and press into a traditional wooden mooncake mold (or use a 7-8 cm round tart press). Tap out onto a parchment-lined baking sheet. Repeat with remaining dough and filling.
6. Preheat oven to 180 degrees C (350 degrees F). Bake the molded cakes for 12 minutes, then remove and let cool 5 minutes (this helps the crust set before glazing).
7. Whisk the egg yolks with milk and oil until smooth. Brush a very thin layer over the tops and sides of each warm cake. Return to the oven and bake 8-10 minutes more until the crust turns a deep golden brown.
8. Transfer cakes to a wire rack and let cool completely. For the classic soft texture, store in an airtight container at room temperature for 24-48 hours before slicing with a thin serrated knife.

Cook’s Notes

• Lye water is essential for the traditional glossy, golden color and slight chew; if you cannot find it, use 1/2 tsp baking soda dissolved in 1 tsp water as a partial substitute, though the color will be slightly lighter.
• Resting the baked cakes for 1-2 days is traditional and crucial – the crust absorbs moisture from the filling and becomes tender rather than crumbly when sliced.
• Dough handles best at room temperature; if it gets sticky while shaping, chill it for 10 minutes and dust hands lightly with cornstarch.
• Substitute 80 g roasted cashews and 20 g dried candied winter melon for a fancier mixed-nut and candied fruit version, classic for upscale Lunar Festival gift boxes.

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