Flaky Mung Bean Mooncakes (綠豆椪)

Over the past three years, making different types of mooncakes has become my favorite Mid-Autumn tradition. I’ve experimented with classic Hong Kong-style mooncakes, delicate thousand-layer spiral pastries, and even non-traditional steamed versions made with chewy sago pearls. 

This year, I’m baking one of my all-time favorites: traditional Taiwanese Flaky Mung Bean Mooncakes (綠豆椪). Made with the double-dough technique - layering a tender water dough with a buttery oil dough, these pastries bake up into a light, melt-in-your-mouth crust filled with smooth, sweet mung bean paste. They are best enjoyed fresh alongside a warm cup of tea.

Ingredients (10 round mooncakes)

Mung Bean Filling:

- 300–350 g Mung/Green bean paste (divided into 10 balls, ~30–35 g each)

Pastry Skin / Water Dough (油皮面糰)

- 100 g All-purpose flour

- 15 g Icing sugar

- 35 g Unsalted butter or ghee (softened)

- 50 ml Water

Crispy Pastry / Oil Dough (油酥面糰)

- 100 g Cake flour

- 50 g Unsalted butter or ghee (softened)

Instructions:

1. Prepare the Filling 

- Allow the mung bean paste to reach room temperature. 

- Divide into 10 equal portions (30–35 g each)

- Shape into balls, cover, and set aside

2. Prepare Pastry Skin (Water Dough):

- Mix all-purpose flour and icing sugar together.

- Add softened butter and combine using a spatula.

- Pour in water and mix until a large lump forms.

- Knead into a smooth dough for 5–6 minutes. 

- Shape into a ball, cover, and let rest/proof for 40 minutes.

- Divide into 10 equal portions (~20 g each) and roll into balls.

3. Crispy Pastry (Oil Dough):

- Mix cake flour and softened butter to form a smooth dough.

- Wrap in plastic wrap and refrigerate until ready to assemble.

- Divide into 10 equal portions (~15 g each) and roll into balls.

4. Combine & Layer the Pastry

- Flatten a piece of water dough into a thin circle. 

- Wrap a ball of oil dough inside it and seal into a ball. 

- Repeat for all 10 portions.

- Flatten a combined ball with the sealed side facing up. 

- Roll out into a long strip using a rolling pin, then roll it up tightly like a Swiss roll. 

- Repeat for all 10.

- Cover the 10 rolls with plastic wrap and rest for 15 minutes.

- Take a rested roll, roll it out into a thin strip again, and roll it up like a Swiss roll.

- Cover and rest for another 15 minutes.

5. Assemble & Bake

- Take a rested pastry roll and press down in the center with a finger. 

- Fold both ends inward toward the center, flatten, and roll out into a disc.

- Place a mung bean filling ball in the center, wrap the pastry around it, and pinch to seal completely. 

- Shape into a ball and place on a non-stick baking sheet.

- Brush the tops evenly with the egg-milk wash, then sprinkle black sesame seeds on top.

- Bake in a preheated oven at 170°C (340°F) for 25 to 30 minutes, or until the crust turns golden brown.

- Cool before serving. 

- Keep leftovers in the refrigerator and warm them up before eating.

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Nectarine Custard Bars

These Nectarine Custard Bars are a delightful combination of buttery shortcrust, smooth custard, and juicy peaches. The shortcrust base is soft yet slightly crisp, while the custard adds creamy richness, and the nectarine layer brings a sweetness and freshness. Topped with a sprinkle of powdered sugar, this dessert is perfect for afternoon tea, family gatherings, or a cozy homemade treat.

With simple ingredients and a straightforward assembly, this recipe makes a beautiful dessert that’s as delicious as it looks.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 2 eggs

- 30 g sugar

- 300 ml milk

- 25 g cornstarch

-  optional: vanilla extract or vanilla sugar

Nectarine Layer:

- 200 g fresh nectarines, diced

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flour, baking powder and sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolk and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Nectarine Layer

- Dice the nectarines.

- Place nectarines and sugar in a saucepan.

- Heat over medium heat until the peaches release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the nectarines while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The nectarines should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked nectarine layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.

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Mango Mousse

This light and creamy mango mousse is the perfect no-bake dessert for warm days. Made with ripe mango puree and softly whipped cream, it has an airy, melt-in-your-mouth texture and a naturally bright, fruity flavor.

The sweetness of ripe mango is balanced with just a touch of sugar, allowing the fruit to remain the star of the dessert. A small amount of gelatin helps the mousse set into a delicate, spoonable texture that holds its shape while still staying soft and silky.

It’s an easy dessert that comes together in minutes and sets beautifully in the fridge. Once chilled, the mousse becomes smooth, refreshing, and lightly cloud-like - perfect for serving in cups or glasses.

For a more structured dessert that can be sliced, the amount of gelatin can be slightly increased to create a firmer set. Whether served simply or topped with fresh fruit or whipped cream, this mango mousse is always a crowd-pleaser.

Ingredients:

- 300 g ripe mango (pureed)

- 40 g sugar

- 300 ml cold heavy cream (30–35% fat)

- 8 g powdered gelatin  

- 40 ml cold water (for blooming gelatin)

Instructions:

- Bloom the gelatin in cold water and let it sit until fully hydrated.

- Blend mango and sugar until completely smooth.

- Gently melt the bloomed gelatin and mix it into the mango puree.

- Whip the heavy cream to soft peaks.

- Gently fold the mango mixture into the whipped cream.

- Divide into portions and spoon the mousse into cups.

- Chill for 4–6 hours, or preferably overnight, until set.

Optional note:

If you want a firmer mousse suitable for slicing instead of serving in cups, increase gelatin slightly.

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Taiwanese Snacks That Confused Me at First… But I Love Now

When I first came to Taiwan, many desserts and snacks felt completely unfamiliar to me. Some combinations didn’t make sense at all. But over time, my taste changed - and now I find myself craving things I once avoided.

Chewy textures everywhere

At first, I really struggled with the texture of many Taiwanese desserts like mochi, boba / tapioca pearls, chewy jelly desserts, herbal jelly (xiancao). They all had a similar “QQ” chewy texture that I wasn’t used to. Now I actually enjoy it, especially in bubble tea or cold desserts on hot days.

Tofu pudding (douhua)

I don’t dislike tofu pudding itself - it’s more that I enjoy it because of what is added to it. The soft tofu texture is very neutral, but the real magic comes from sweet syrup. Without the syrup and toppings, it feels very plain to me.

Beans in desserts

This was one of the biggest surprises. In Poland, beans are almost always savory, but in Taiwan you will find red bean paste, (easily to be mistaken with chocolate) mung bean paste (I actually like mung bean cakes and mooncakes), bean ice cream or smoothies (still strange for me when whole beans are inside).

I can enjoy bean paste, but whole beans in sweet drinks or desserts still feel unusual.

Unexpected savory-sweet combinations

Some combinations were very hard to accept at first, for example salted egg yolk in desserts (lava buns, pastries), taro in sweet dishes (it looks like a vegetable but becomes dessert here), sweet potato in desserts or drinks. 

Now I can tolerate the yolk, but it is still not my first choice. I do love the addition of taro and sweet potatoes!

Seaweed in sweet or snack foods

Seaweed was something I strongly disliked at first in any sweet or savory context. But over time I learned to love seaweed in general, whether those are sweet seaweed rolls or seaweed chips.

Herbs and “savory” toppings in sweet foods

This one still surprises me today - coriander (cilantro) in peanut ice cream rolls, peanut brittle shavings or malt cookies. I honestly don’t know who thought of putting such an herb into sweets.

At first, I didn’t mind it too much. It didn’t seem very popular before, but this year I’ve started seeing coriander everywhere in Taiwan - milk tea (now a trend), cookies, chips, ice cream, and basically any food you can think of. Somehow, coriander has been added to it.

At first, I thought it must be a mistake. Now I just think: this is Taiwan.

Corn in desserts and drinks

Corn appears in Taiwan in ways I never expected. 

It can be found in ice cream, smoothies, breads, and even sweet drinks. In Poland, corn is almost always savory, so seeing it blended into something sweet was very unusual for me at first. Now I still find it surprising, but I no longer completely reject the idea.

Cheese foam on tea

Another unexpected combination is cheese foam on top of tea. This thick, slightly salty cream sits on drinks like fruit tea or green tea, creating a mix of sweet, salty, and bitter flavors in one cup. At first, I didn’t understand the idea at all. Now I see it as one of those uniquely Taiwanese “texture + contrast” combinations that somehow works better than expected.

Winter melon drinks

Winter melon drinks were perhaps the most confusing to me at the beginning. The flavor is sweet, almost caramel-like, but it comes from a vegetable-based syrup. It tastes nothing like what I would normally expect from something called “melon.” Over time, I started to appreciate it as a refreshing, lightly herbal sweet drink, especially on hot days.

Final thought

What surprised me most is that Taiwanese snacks often don’t separate “sweet” and “savory” as strictly as I was used to. Instead, flavors are mixed, layered, and balanced in ways that feel unusual at first - but slowly become normal.

And sometimes, what once felt strange becomes something you start looking for when you travel. 

I also tried to introduce some unusual Taiwanese snacks to my family in Poland, but they weren’t very impressed. I think the main reason is that they only tried them once and didn’t really have time to get used to the flavors or textures.

At the same time, I realize it works both ways. Taiwanese people may also find some Polish snacks and sweets strange or unfamiliar at first. Food really needs a bit of context and sometimes a second or third try before it starts to make sense.

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Chocolate Crescent Rolls With Almond Pudding

These soft chocolate almond custard buns are the kind of bakery-style treat that feels both comforting and a little indulgent at the same time.

Each bun is shaped like a croissant: the dough is divided, rolled into triangles, filled at the wide end with almond custard, then rolled up and gently curved into a crescent shape. 

Baked until lightly golden, the buns come out soft and fluffy with a rich, creamy center that becomes even more luscious when warm. The combination of chocolate dough, almond custard, and toasted almond flakes makes them perfect for breakfast, dessert, or an afternoon coffee treat.

Ingredients:

Dough:

- 200 g bread flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

- 12–15 g cocoa powder

Almond Custard Filling:

- 200 ml milk

- 25 g cornstarch

- 30 g sugar

- 1 egg

- 20 g almond powder

Additional:

- Almond flakes

Instructions

1. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cocoa powder, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until the ingredients come together.

- Increase to medium speed and knead for 8–10 minutes, until smooth and elastic.

- If the dough feels dry, add a little extra milk, 1 teaspoon at a time.

- Shape into a ball and place in a lightly oiled bowl.

- Cover and let rise until doubled, about 1½–2 hours.

2. Make the Custard

- In a saucepan, whisk together the milk, cornstarch, sugar, egg, and almond powder until smooth.

- Cook over low heat, stirring constantly, until thickened.

- Transfer to a bowl and cover with plastic wrap touching the surface.

- Cool completely before using.

3. Shape the Buns

- Divide the dough into 6 portions.

- Roll each piece into a triangle.

- Spread or pipe some filling near the wide end.

- Roll up from the wide end toward the tip, like a croissant.

- Curve slightly into a crescent shape if desired.

- Cover loosely and let rise until puffy, about 30–45 minutes.

4. Bake

- Preheat the oven to 180–190°C.

- Brush with milk or egg wash.

- Add some almond flakes on top.

- Bake for 18–25 minutes, until lightly golden.

5. Cool

- Let cool slightly before serving.

- Best eaten warm when the chocolate filling is soft.

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