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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