Hello, today I'm going to show you
how to make Mung bean moon cake or mini moon cake
and there will be 2 types of fillings
which are mini moon cake with mung bean
and mini moon cake with mung bean and salted egg yolk.
I've been selling these moon cakes to my friends in the USA
which I used this recipe. And the feedback is pretty good.
Each of my customers claimed that this recipe is not too sweet
And the crust is not too thick too.
So after I soaked the mung bean for about 4 hours
or overnight, I'm going to now rinse it until the water is crystal clear.
Keep rinsing until the water is clear
you will notice it
when the water turned from yellow to clear.
here it is.
the water is now clear color.
That's when you know it's ready.
And I will steam it.
This is the steamer,
Let's wait for the water to boil.
Once the water is boiling, I'm going to put
Today I'm going to steam in this drainer
for my convenient!
Spread the mung bean out.
Make it like a little hole space in the middle
but actually, it's ok.
This is to make it cooked all the way.
After steaming the Mung beans for
20 minutes. I'm going to open and take a look.
Ok, this looks good.
It's all cooked.
Let's turn off the stove.
Here's how you see if it cooked or not, the Mung beans will
expand bigger, you can check buy mushing it with your fingers
It will be more mush-able.
Now we gonna let it cool.
Once it's cool, it's going to be an agitation process.
Now i"m going to put sugar
225 g of sugar.
1 Cup of water
1/2 cup of oil.
You can use either canola oil or vegetables oil.
1/4 tablespoons of salt.
10 g of Tapioca starch
And put the steamed mung beans in.
Then I'm going to put all the ingredient I just blend down the pan.
because the heat I'm using is on a medium high.
If you are going to walk somewhere, just lower the heat.
With Teflon pan it will be easier as it won't stick.
This is the consistency you want.
I'm going to let it cool before starting to make balls out of it.
Here it is.
I'm going to show you the consistency of it,
it doesn't stick to your fingers.
Let cool before making the ganache balls.
while letting it cool, you could put the damn cheese cloth over
make sure it's damn and just put it over the ganache
so the ganache will not dry up.
After the ganache cooled down
I'm going to measure them.
For those of you who made it for youeself
may not need to measure, you can measure them by estimate it.
But I have to measure them.
See, it won't stick to your hands.
I actually put the ganache in the fridge for 1 night
each ball will approximately be about
I also have salted duck egg yolk
This is for the salted egg and mung bean ganache
After I measured them I will form a ball
Make all of them while we wait for the crust to set.
This recipe should give you about 50 mini moon cake.
May exceed 50 a little bit.
if you measured like me
Or if you are not serious about it you don't have to measure them.
For those who wants to make
the salted egg yolk with mung beans
after you form into a ball,
you just put the salted egg yolk
in the middle like this.
and them cover all of it
and roll it
Here, it is, and I' will let it sit
After I'm done with all the balls
(here I separate the type of fillings)
this is salted egg yolk in the middle
and this is just mung beans.
After I'm done making balls shape, I will
put them in the fridge.
I personally would take about
2 days to sinished this
because I have a little one
Actually, if I make these 50 mini moon cake, I could finished them in a day.
If you have time, you can go ahead and finish it on the same day.
So I will just cover them so they won't dry out.
and will put them away for now
while waiting for the crust to mixed well.
then will be the time to put them together.
Now let's make
Outer crust and inner crust.
Let's start with inner crust.
Followed by all purpose flour.
Followed by oil.
You can use vegetable soil, palm oil
or canola oil
What I'm using today is Canola oil.
Once the mixture is as shown, I'm going to take it off the spatula
and I will be using my hands to knead it.
Make sure you get everything around the bowl.
And knead it
to make sure everything mix well.
And I will let it set.
Let it sit.
let's do the outer crust.
Start with cake flour
followed by all purpose flour.
followed by oil
and I'm going to mix everything well.
this is what you will get .
not to watery nor too stift.
and let it sit for about 20 minutes.
then we will make put them all together.
After 20 minites
I'm going to
divide the dough.
For those of you who have no scale
guess it with your eyes.
So I will measure it and divide it equally depend on the weight of each time you make it.
This recipe could make a total of 60 crusts
So I will divide them into 12 pieces
I'm going to divide them now.
12 equally parts.
each time of making will not get the same weight.
I would say, if you are pretty good with guessing
it with your eyes, go for it.
And after you get each balls equally, you roll and form them into a ball.
like this, and just put them aside.
after making 12 balls of inner dough
and rolled them all in to a nice balls.
I will now divide the outer crust
Divide them in to 12
After I'm done dividing it, I will take the outer crust ( bigger balls one)
and put the inner crust ( smaller balls)
and out it in the middle and cover it well.
repeat the steps until you are done with all 12 of them.
After I'm done putting the dough together
I will take one out and cover the rest
so the dough would not dry out.
and let's knead the dough.
press it down like so
and use the rolling sticks
roll them out.
it doesn't have to be long and very thin at this stage
then I'm going to roll it and
roll it for the second time like so.
The second time of rolling will be a little longer
longer and thinner but not too thin.
this is the stage that will form the layers of the crust.
and roll it again.
and cut it into 5
use your eyes to approximate this.
I sure can't measure this up.
then put them aside.
and let's start with one.
you knead it in circle
and start to roll it from middle out
to expand it
so it's big enough to cover the filling
it depend which side you like to put it up top, make sure it's in layers
then I slowly push the dough down gently.
you kind of have to push down the filling and pull up the dough.
and pinch it to make it cover.
and a final form here.
roll it to make it round like so.
This is another angle
push it down
when work outward.
the size is just enough to cover the ball is fine.
then form a nice round ball like so.
and you line them up on the tray waiting to bake.
continue with all the balls until you are done.
separate egg white and egg yolk.
the egg yolk will be for the egg wash.
Some people would put a red dot to distinguish the different between the filling
or topped them with roasted sesame seeds
but I'm going to topped them with Chia seeds
and push them gently.
this is the salted egg yolk with mung beans filling.
that's the sound of my oven being ready.
I will let the oven go on for another
5 minute before I put all these mini balls in
After extra 5 minutes
I will put all these mini moon cakes in
I will bake it for 20 minutes
this is the process where you put the
scent of the special candle in to make the mini moon cake have the thai Aroma
make sure it burnt at the wax part for a little
then out it in.
let it burn some of the wax
so the scent would comes out more.
and then you can blow it and cover it with the lid
if you don't want to blow it
you can go ahead and close the lid
and put pressure on it. Once it ran out of oxygen the flame will go away
Like so, that's when the oxygen ran out.
and you will see a lot of smoke coming out at this point.
So I will let it sit until all the smoke is gone
may take about 1 hour
but I will leave it for 1 night.
For those of you who does not like this scent you can skip this step.
you can go ahead and eat it.
And this is how you pack it
Thanks for watching
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