Taiwanese Traditional Mung Bean Mooncake Pastry Recipe using Air Fryer

mung beans

🥗Healthier: split peas

💰Cheaper: yellow lentils

Split peas are lower in calories and easier to find.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can reduce calories and adds a unique flavor.

golden syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a lower glycemic index sweetener.

red bean paste

🥗Healthier: chestnut puree

💰Cheaper: apple sauce

Chestnut puree is lower in sugar and offers a different taste.

Put split mung beans and water in a pot and steam at medium-low heat for 20-25 minutes until soft.

In the meantime, pan fry Bull-Head Shallot Sauce and ground pork. Add sugar, white sesame, white pepper, soy sauce, and rice wine in order. Stir fry until the juice is reduced. Let cool and set aside.

Mash the steamed mung beans till very fine and stir in sugar while still hot. Add Bull-Head Curry Paste and mix well. Let cool and set aside.

Knead water dough ingredients into a smooth dough and let it rest for 10 minutes.

Meanwhile, knead oil dough ingredients into a smooth dough.

Divide the water dough and oil dough into 20 portions respectively. Flatten each portion of water dough and wrap up oil dough until all finish.

Take a ball, use a rolling pin to roll out the ball into a rectangular shape and then roll it up. Rotate the dough 90 degrees and repeat another time the same way. It’s now the pastry dough.

Roll out the pastry dough into a round shape. Wrap up the mung bean paste and meat filling in the center.

Stamp the top of the mung bean pastry of your choice.

Bake in the air fryer at 355°F for 12 minutes (or 20 minutes in the oven).

It is recommended to leave the mung bean pastry for at least 24 hours to let the oil infuse with the pastry, that way the pastry skin would taste better.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens