Vietnamese Golden Baked Mooncakes with Mung Bean and Seed Filling

Be the first to rate

(No Ratings Yet)

Loading...

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.

You might also like

Asian

Vietnamese Turmeric Noodles with Pork and Shrimp

Asian

Vietnamese Steamed Banana Leaf Rice Flat

Asian

Vietnamese Caramel Ginger Pork

Asian

Vietnamese Caramelized Fish Claypot