Description
These Pandan Mooncakes present a vibrant green hue, offering a distinctive aromatic and subtly sweet pandan essence. Each mooncake features a soft, pliable outer skin encasing a smooth, rich filling. Crafted with traditional molds, they are typically chilled to achieve their delicate texture and refreshing taste, making them a delightful treat.
Ingredients
Scale
- For the Snow Skin Dough:
- 150g Glutinous Rice Flour
- 50g Wheat Starch
- 50g Powdered Sugar
- 250ml Coconut Milk
- 2 tablespoons Vegetable Oil
- 1 teaspoon Pandan Extract (or more for desired color and flavor)
- Pinch of salt
- For the Mung Bean Filling:
- 200g Split Mung Beans, soaked overnight or for at least 4 hours
- 100g Granulated Sugar (adjust to taste)
- 50ml Vegetable Oil
- 50ml Coconut Milk (optional, for creaminess)
- Pinch of salt
- For Assembly:
- Extra Glutinous Rice Flour (for dusting molds)
- Mooncake Molds (50g or 100g size)
Instructions
- **Prepare the Mung Bean Filling:** Rinse soaked mung beans thoroughly. Steam the mung beans until very soft, about 20-25 minutes. Transfer to a food processor with sugar, oil, coconut milk (if using), and salt. Blend until smooth.
- **Cook the Filling:** Transfer the blended mung bean paste to a non-stick pan over medium-low heat. Stir continuously for 15-20 minutes, or until the paste thickens and pulls away from the sides of the pan. Let it cool completely, then divide into equal portions (e.g., 30g for 50g mooncakes, 60g for 100g mooncakes). Roll into balls.
- **Prepare the Snow Skin Dough:** In a large bowl, whisk together glutinous rice flour, wheat starch, powdered sugar, and salt. Gradually add coconut milk, vegetable oil, and pandan extract, stirring until a smooth, lump-free batter forms.
- **Steam the Dough:** Pour the batter into a heatproof dish, cover with plastic wrap (or a plate) to prevent condensation from dripping in. Steam over high heat for 20-25 minutes, or until the dough is translucent and cooked through.
- **Knead the Dough:** Once steamed, let the dough cool slightly until it is warm enough to handle. Transfer to a clean, lightly oiled surface or a stand mixer with a dough hook. Knead for 5-10 minutes until smooth, elastic, and no longer sticky. Divide the dough into equal portions (e.g., 20g for 50g mooncakes, 40g for 100g mooncakes).
- **Assemble the Mooncakes:** Lightly dust your mooncake mold with glutinous rice flour and tap out any excess. Take one portion of dough and flatten it into a disc. Place a mung bean filling ball in the center. Carefully wrap the dough around the filling, sealing it completely.
- **Mold the Mooncakes:** Place the filled dough ball into the dusted mooncake mold. Press down firmly to imprint the design. Gently push the plunger to release the mooncake. Repeat with the remaining dough and filling.
- **Chill and Serve:** Arrange the finished mooncakes on a plate. Cover loosely with plastic wrap and refrigerate for at least 2-4 hours before serving. This allows the flavors to meld and the texture to firm up.
Notes
For the best color and flavor, use a high-quality pandan extract.
Ensure your mooncake molds are well-dusted with glutinous rice flour to prevent sticking.
Adjust the sugar in the filling to your preferred level of sweetness.
Store leftover mooncakes in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280-320 per serving
- Fat: 10-14g
- Carbohydrates: 45-55g
- Protein: 6-8g