Tag Archives: mung bean

Taiwanese Mooncake (Mung Bean Cake)

Slightly different post today, a while ago was the Moon Festival (when the moon is supposed to be the roundest of the year, the 9th full moon of the year)

Traditionally mooncakes are eaten, and in Taiwan where I came from, we had our own version of mooncakes. It’s not as (sickly) sweet as the Cantonese ones usually seen on the market, and the  Cantonese ones usually uses red bean paste or lotus paste, the Taiwanese ones use mung bean.

The skin is not cake-like, is more like flaky pastry without the greasy after-taste, layers of powder-white pastry, flakes and crumbles in your mouth when you bite into it. Just to balance out the sweetness of the mung bean paste, the centre has a little Taiwanese-stewed pork mince (which has fried shallot cooked into it), I know it sounds weird and even make you pull a face, but trust me, the flavour sets off really well and everyone who doesn’t mind the mung bean paste have raved about this cake.

I got an order from Michelle who’s originally from Taiwan, she’s missed this, and asked if I could make these. At first she ordered 6, and ordered another 10 a week later. Next time you see this, give it a try, you’d be surprised!


Yes, I know, moon festival was like 3-4 months ago, I’ve only just realised that I haven’t uploaded these!

Traditionally mooncakes are bigger than the size of the palm, and you can usually see a yolk in the middle of it, and it’s extremely sweet and oily. Well I don’t like that, I am sure some of you are like me, too, and I don’t even like the yolk, so why not make my own version of it?

I suppose the mold I used isn’t traditional, I mean, Mickey mouse and Snoopy, I don’t think they’ve ever seen the great wall of China (but then again, neither have I) that’s not the point, let’s get to the point, which is the picture below:

Sorry for the bad photography, but you get the point. Here’s the inside, except it was taken from another batch which didn’t use these pretty molds:

The left one is lotus filling, and the right is the red bean filling.

For those who dislike the oily type, an “ice skin mooncake” was born a few decades ago, and it looks like this:

Although I must face the facts, I haven’t perfected it yet, so right now it doesn’t like to leave the freezer for too long, boohoo! But nonetheless, it tastes really good, mainly because I love the filling (mung-bean) and I can proudly say I made the filling myself, too!

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