Vietnamese-Style Mooncakes (Baked Mooncakes with Mung Bean Filling)

Mung bean filling

• 250 g Mung beans, split, hulled
• 900 ml Water
• 120 g Caster sugar
• 40 ml Vegetable oil
• 1 tsp Sesame oil
• 1 pinch Fine sea salt
• 8 Egg yolk, salted

Golden syrup dough and egg wash

• 260 g Plain flour
• 180 g Golden syrup
• 60 ml Vegetable oil
• 30 ml Water
• ½ tsp Fine sea salt
• 1 Egg

1. Rinse the mung beans until the water runs mostly clear, then put them in a saucepan with the water. Bring to the boil, reduce to a gentle simmer, and cook for 25 to 35 minutes until very tender and starting to break down. Drain well, reserving a little hot water in case you need it later.
2. Return the drained beans to the pan and mash until smooth, adding a splash of the reserved hot water only if needed to help them move. Add the caster sugar, vegetable oil, sesame oil and a pinch of fine sea salt, then cook over low heat, stirring constantly, for 10 to 15 minutes until the paste is thick, cohesive, and no longer looks wet. Tip onto a plate and cool completely.
3. While the filling cools, make the dough: in a mixing bowl whisk together the golden syrup, vegetable oil, water and fine sea salt until smooth. Add the plain flour and mix just until a soft dough forms, then cover and rest at room temperature so the flour hydrates. The dough should feel pliable, not sticky.
4. Divide the cooled mung bean paste into 8 equal portions, then flatten each portion in your palm. Place a salted egg yolk in the centre and wrap the paste around it, rolling to a smooth ball. Keep the balls covered while you portion the dough.
5. Divide the dough into 8 equal portions. Flatten one portion into a disc, set a filling ball in the centre, then wrap the dough up and around to fully enclose it, pinching to seal. Roll gently between your palms to smooth the surface without tearing.
6. Heat the oven to 180°C (355°F) and set a baking tray in the middle of the oven to preheat. Beat the egg with 1 tsp water to make an egg wash. Place the mooncakes seam-side down on the hot tray, leaving space between them.
7. Bake for 10 minutes, then remove the tray and let the mooncakes cool for 10 minutes so the crust sets. Brush a thin, even layer of egg wash over the tops and sides, avoiding heavy drips that can blur the pattern. Return to the oven and bake for 10 to 12 minutes until glossy and deep golden.
8. Cool on the tray for 10 minutes, then transfer to a rack to cool completely. For the classic tender crust, leave the mooncakes at room temperature for 12 to 24 hours before eating so the oils migrate and the surface becomes evenly soft and shiny. Serve with tea.

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